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One Pot Lemon Chicken & Rice

  • Author: Julie Andrews
  • Prep Time: 10 mins
  • Cook Time: 50-55 mins
  • Total Time: 1 hr - 1 hr 5 mins
  • Yield: Serves 4 1x
  • Category: Dinner
  • Method: Stove Top or Slow Cooker
  • Cuisine: American, Greek


A simple one-pot dish bursting with flavors of lemon and oregano, with instructions to make it on the stove or in a slow cooker.


  • 2 Tbsp. olive oil
  • 1 lb. boneless skinless chicken breasts or thighs
  • 1 ½ tsp. kosher salt, divided
  • 1 tsp. ground black pepper, divided
  • ½ medium yellow onion, diced
  • 3 cups fresh baby spinach
  • 34 cloves garlic, minced
  • 1 cup brown rice
  • 1 Tbsp. dried oregano leaves
  • 2 ¼ cups unsalted chicken stock
  • Zest and juice of 1 medium lemon
  • ¼ cup flat-leaf Italian parsley, chopped


To make on the stove top:

  1. In a large skillet or Dutch oven, bring olive oil to medium heat. Season the chicken with ½ teaspoon salt and ½ teaspoon black pepper. Place them in the hot skillet and cook 2-3 minutes per side or until a golden brown crust forms. Transfer the chicken to a plate and set aside.
  2. Add the onion, spinach and garlic to the pan and sauté 2-3 minutes or until the onion is tender and the spinach is wilted. Stir in the rice and oregano and season with the remaining 1 teaspoon salt and ½ teaspoon black pepper. Add the stock and lemon zest and juice and bring to a simmer. Add the chicken back to the pot. Reduce the heat to medium-low and place the lid on the pot. Cook 40-45 minutes or until the liquid is dissolved and the rice is cooked. Garnish with chopped parsley.

To make in the slow cooker:

  1. In the bowl of a slow cooker, stir together the rice, onion, spinach, garlic, stock, lemon zest and juice, salt, black pepper and oregano. Submerge the chicken into the liquid. Cook on low 4-6 hours or high 2-3 hours. Garnish with chopped parsley.


Cooking Tip: For a crispy browned exterior, even when cooking in the slow cooker, brown the chicken in a hot oiled pan before adding it to the slow cooker.

Variation/Substitution Tips: For a boost of veggies, add chopped red bell pepper and bite-sized pieces of broccoli to the onion and spinach mixture when cooking.


  • Serving Size: 1/4 of recipe
  • Calories: 272
  • Sugar: 3g
  • Sodium: 556mg
  • Fat: 11g
  • Saturated Fat: 2g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 19g
  • Fiber: 2g
  • Protein: 27g
  • Cholesterol: 55mg

Keywords: chicken, one pot, dinner, lemon, rice