One-Pot Greek Chicken and Rice with Spinach and Feta
A hearty Mediterranean one-pot meal featuring tender chicken thighs nestled over fragrant rice cooked with olives, herbs, and white wine. Fresh spinach wilts into the dish while tangy feta cheese and bright lemon finish each serving. Perfect for busy weeknight dinners or casual entertaining, this complete meal requires minimal cleanup while delivering bold Greek flavors. The rice absorbs all the savory cooking juices, creating a satisfying dish that brings the warmth of the Mediterranean to your table.
Ingredients
- 1 onions, medium, chopped
- 2 cloves garlic, chopped
- ⅓ cup olives, any type, pitted and halved
- 1 lb chicken thighs, boneless and skinless
- ½ lemons, wedges
- 1 Tbsp dill, fresh, chopped
- 1 Tbsp oil, olive
- 1 Tbsp oil, olive
- 1 tsp oregano, dried
- ¼ cup wine, white
- 1 cup rice, uncooked long-grain whitebasmati rice1:1texture
more aromatic
- 2 cups stock, any type
- 5 oz baby spinach
- 1 Tbsp lemon juice
- 3 oz cheese, feta, crumbled
Instructions
- 1
Heat oven to 400 F
- 2
Heat Dutch oven over medium heat, add first portion oil then chicken
- 3
Sear chicken on both sides until golden brown but not cooked through, 2 to 3 minutes per side
- 4
Set chicken aside and return pan to heat
- 5
Add second portion oil then onions
- 6
Saute until onions begin to soften, about 3 minutes
- 7
Add garlic and oregano and saute 1 minute more
- 8
Add wine to pan and scrape up any browned bits
- 9
Saute for 1 to 2 minutes until wine has slightly reduced
- 10
Add rice and olives along with stock and bring to a simmer
- 11
Place chicken pieces on top of rice along with any accumulated juices and cover the pan with lid
- 12
Transfer to oven and bake until rice is tender, all liquid has been absorbed, and chicken is cooked through, 18 to 22 minutes
- 13
During last 5 minutes of cooking, remove pan from oven and pile spinach on top of rice and chicken
- 14
Replace lid and return to oven
- 15
Allow spinach to wilt while rice and chicken finish cooking
- 16
Remove from oven and stir spinach into rice
- 17
Stir in lemon juice
- 18
Taste and season with salt and pepper if needed
- 19
Scatter fresh dill over the top
- 20
Divide chicken and rice among serving plates
- 21
Top with feta crumbles and serve with lemon wedges
Tips
Sear chicken well for better flavor but don't overcook since it finishes in the oven
Use an oven-safe Dutch oven or heavy pot with tight-fitting lid for even cooking
Let the dish rest 5 minutes before serving to allow rice to absorb remaining liquid
Good to Know
refrigerate up to 3 days in covered container
prepare through adding stock, then refrigerate up to 1 day before baking
serve immediately while hot with lemon wedges on the side
Common Mistakes
don't overcook chicken during searing to avoid dry meat
use tight-fitting lid to prevent rice from drying out
add spinach only in last 5 minutes to avoid overcooking
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I use brown rice instead of white rice?
Yes, but increase cooking time to 35-40 minutes and add extra 1/2 cup stock since brown rice needs more liquid and time.
What if I don't have white wine?
Substitute with additional chicken stock or add 1 tablespoon lemon juice to stock for acidity that wine provides.
How long will leftovers keep?
Store covered in refrigerator up to 3 days. Reheat gently with splash of stock to restore moisture.