Baked Greek Chicken with Rice

If you ask me, a good one-pan dinner is worth its weight in gold.

This Greek-inspired chicken and rice bake comes together without any pre-cooking or fuss. Just toss everything into your baking dish and let the oven do the work. Tender chicken chunks mingle with fluffy rice and fresh zucchini, all soaking up a blend of Mediterranean herbs and spices.

The lemon juice and olive oil create a simple base while oregano, thyme, and paprika bring that classic Greek flavor. A touch of cayenne and red pepper flakes adds just enough heat to keep things interesting.

It’s a no-stress weeknight meal that tastes like you spent way more time on it than you actually did.

What Kind of Chicken Should I Use?

For this dump and bake recipe, boneless, skinless chicken breasts or thighs both work great. Thighs tend to stay a bit more moist during baking and have more flavor, while breasts are leaner if that’s what you prefer. You can use fresh or frozen chicken, but if you’re using frozen, make sure to thaw it completely first so everything cooks evenly. Cut your chicken into bite-sized pieces, about 1-inch cubes, so they cook through at the same rate as the rice and vegetables.

Options for Substitutions

This recipe is easy to customize based on what you have in your pantry:

• Chicken: You can use boneless chicken breasts, thighs, or even bone-in pieces – just adjust the cooking time if using bone-in chicken as it may need a bit longer.
• Rice: White rice works best for this dump-and-bake method since it cooks evenly. Don’t substitute with brown rice unless you increase the liquid to 2 ½ cups and extend the baking time by about 20 minutes.
• Lemon juice: Fresh lemon juice is ideal, but bottled works too. In a pinch, you can use lime juice or add a splash of white wine vinegar for that tangy kick.
• Zucchini: Feel free to swap zucchini with yellow squash, bell peppers, or cherry tomatoes. Just keep the pieces roughly the same size so everything cooks evenly.
• Spices: If you’re missing one or two spices, don’t stress. The oregano, garlic powder, and lemon juice are the key flavors here. You can skip the turmeric or cayenne without major changes to the taste.
• Chicken broth: Vegetable broth works just as well, or you can use water with a bouillon cube dissolved in it.

Watch Out for These Mistakes While Baking

The biggest mistake with this dump and bake recipe is not covering the dish tightly enough with foil, which lets steam escape and leaves you with crunchy, undercooked rice – make sure to seal those edges well or even use two layers of foil. Another common error is lifting the foil to check on the dish during baking, as this releases the steam needed to cook the rice properly, so resist the urge to peek until the timer goes off. If you’re using a glass baking dish instead of metal, remember it needs an extra 5-10 minutes in the oven since glass heats up more slowly. For even better results, let the casserole rest for 5 minutes after baking with the foil still on, which allows the rice to finish absorbing any remaining liquid and gives you perfectly fluffy grains every time.

What to Serve With Greek Chicken?

This Greek chicken is packed with Mediterranean flavors, so I love serving it with a simple cucumber and tomato salad dressed with olive oil and red wine vinegar. Warm pita bread on the side is perfect for scooping up the chicken and rice, and you can even add a dollop of tzatziki sauce or hummus for dipping. If you want to make it a bigger meal, roasted vegetables like bell peppers, eggplant, or cherry tomatoes fit right in with the Greek theme. A side of crumbled feta cheese sprinkled over everything ties it all together nicely.

Storage Instructions

Store: This Greek chicken keeps really well in the fridge for up to 4 days in an airtight container. The flavors actually get even better the next day as everything has time to soak in together. It makes for great meal prep throughout the week!

Freeze: You can freeze this dish for up to 3 months in a freezer-safe container. Just know that the zucchini might get a bit softer when you reheat it, but the chicken and rice hold up great. Let it thaw in the fridge overnight before reheating.

Reheat: Warm it up in the microwave for 2-3 minutes, stirring halfway through. You can also reheat it in a covered dish in the oven at 350°F for about 15-20 minutes. Add a splash of chicken broth if it seems a little dry.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1150-1290
• Protein: 70-80 g
• Fat: 32-38 g
• Carbohydrates: 140-155 g

Ingredients

For the seasoning blend:

• 2.5 tbsp lemon juice (freshly squeezed for the best acidity)
• 2.5 tbsp olive oil (I prefer Bertolli Extra Virgin for roasting)
• 1.5 tbsp parsley
• 1.25 tsp oregano
• 1.25 tsp thyme
• 1.25 tsp smoked paprika
• 1 tsp seasoned salt (I always use Lawry’s for this recipe)
• 0.75 tsp cumin
• 0.75 tsp onion powder
• 0.75 tsp garlic powder
• 0.5 tsp black pepper
• 0.5 tsp turmeric
• 0.25 tsp cayenne pepper
• 0.25 tsp red pepper flakes

For the bake:

• 1 lb chicken (cut into 1-inch chunks to ensure even cooking)
• 1 cup rice (I use Mahatma long-grain white rice)
• 1 zucchini (diced into 1/2-inch pieces)
• 2 cups chicken broth (Swanston brand gives it the most richness)

Step 1: Prepare the Spice Blend and Mise en Place

• 1.25 tsp oregano
• 1.25 tsp thyme
• 1.25 tsp smoked paprika
• 0.75 tsp cumin
• 0.75 tsp onion powder
• 0.75 tsp garlic powder
• 0.5 tsp black pepper
• 0.5 tsp turmeric
• 0.25 tsp cayenne pepper
• 0.25 tsp red pepper flakes
• 1 tsp seasoned salt
• 1 lb chicken, cut into 1-inch chunks
• 1 zucchini, diced into ½-inch pieces
• 2.5 tbsp lemon juice, freshly squeezed

Whisk together all dried spices, herbs, and seasoning salt in a small bowl: oregano, thyme, smoked paprika, cumin, onion powder, garlic powder, black pepper, turmeric, cayenne pepper, and red pepper flakes.

This creates an even distribution of flavors throughout the dish.

While you’re prepping, cut the chicken into 1-inch chunks, dice the zucchini into ½-inch pieces, and squeeze your lemon juice fresh—I find fresh lemon juice makes a noticeable difference in the brightness of this dish compared to bottled.

Step 2: Layer Chicken with Aromatics and Oil

• 1 lb chicken chunks
• spice blend from Step 1
• 1.5 tbsp parsley
• 2.5 tbsp olive oil
• lemon juice from Step 1

Grease a 9×13 inch baking dish (or similar size).

Add the chicken chunks to the dish, then sprinkle with the spice blend from Step 1 along with the parsley.

Drizzle with olive oil and fresh lemon juice, then toss everything together until the chicken is evenly coated.

Let this marinate at room temperature for 30 minutes—this allows the chicken to absorb the flavors and ensures more tender meat during cooking.

Step 3: Preheat Oven and Add Rice and Vegetables

• marinated chicken mixture from Step 2
• 1 cup rice
• zucchini from Step 1
• 2 cups chicken broth

While the chicken marinates, preheat your oven to 375°F.

After the 30-minute marination is complete, add the uncooked rice, diced zucchini from Step 1, and chicken broth directly to the baking dish with the marinated chicken.

Stir everything together thoroughly so the rice is submerged and the vegetables are evenly distributed.

I always make sure to stir well here so the rice cooks evenly and doesn’t clump in one area of the pan.

Step 4: Bake Until Rice is Tender

• assembled dish from Step 3

Cover the baking dish tightly with foil to trap steam and prevent the rice from drying out.

Bake for 45-50 minutes if using a metal baking pan, or 50-60 minutes if using a glass baking dish (glass conducts heat differently and takes longer).

The rice should be tender and the chicken cooked through.

You’ll know it’s done when the liquid is mostly absorbed and a fork easily pierces the chicken.

Step 5: Rest and Fluff Before Serving

• baked dish from Step 4

Remove the foil carefully to avoid steam burns, then fluff the rice gently with a fork to separate the grains and release any excess moisture.

Let the dish rest uncovered for 2-3 minutes.

Serve directly from the baking dish or transfer to a platter, and garnish with fresh herbs and lemon wedges if desired.

Baked Greek Chicken with Rice

Delicious Baked Greek Chicken with Rice recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 27 minutes mins

Servings: 4 servings

Calories: 1220

Ingredients Method

Ingredients

  

For the seasoning blend::

• 2.5 tbsp lemon juice (freshly squeezed for the best acidity)
• 2.5 tbsp olive oil (I prefer Bertolli Extra Virgin for roasting)
• 1.5 tbsp parsley
• 1.25 tsp oregano
• 1.25 tsp thyme
• 1.25 tsp smoked paprika
• 1 tsp seasoned salt (I always use Lawry's for this recipe)
• 0.75 tsp cumin
• 0.75 tsp onion powder
• 0.75 tsp garlic powder
• 0.5 tsp black pepper
• 0.5 tsp turmeric
• 0.25 tsp cayenne pepper
• 0.25 tsp red pepper flakes

For the bake::

• 1 lb chicken (cut into 1-inch chunks to ensure even cooking)
• 1 cup rice (I use Mahatma long-grain white rice)
• 1 zucchini (diced into 1/2-inch pieces)
• 2 cups chicken broth (Swanston brand gives it the most richness)

Method

 

1. Whisk together all dried spices, herbs, and seasoning salt in a small bowl: oregano, thyme, smoked paprika, cumin, onion powder, garlic powder, black pepper, turmeric, cayenne pepper, and red pepper flakes. This creates an even distribution of flavors throughout the dish. While you're prepping, cut the chicken into 1-inch chunks, dice the zucchini into ½-inch pieces, and squeeze your lemon juice fresh—I find fresh lemon juice makes a noticeable difference in the brightness of this dish compared to bottled.
2. Grease a 9x13 inch baking dish (or similar size). Add the chicken chunks to the dish, then sprinkle with the spice blend from Step 1 along with the parsley. Drizzle with olive oil and fresh lemon juice, then toss everything together until the chicken is evenly coated. Let this marinate at room temperature for 30 minutes—this allows the chicken to absorb the flavors and ensures more tender meat during cooking.
3. While the chicken marinates, preheat your oven to 375°F. After the 30-minute marination is complete, add the uncooked rice, diced zucchini from Step 1, and chicken broth directly to the baking dish with the marinated chicken. Stir everything together thoroughly so the rice is submerged and the vegetables are evenly distributed. I always make sure to stir well here so the rice cooks evenly and doesn't clump in one area of the pan.
4. Cover the baking dish tightly with foil to trap steam and prevent the rice from drying out. Bake for 45-50 minutes if using a metal baking pan, or 50-60 minutes if using a glass baking dish (glass conducts heat differently and takes longer). The rice should be tender and the chicken cooked through. You'll know it's done when the liquid is mostly absorbed and a fork easily pierces the chicken.
5. Remove the foil carefully to avoid steam burns, then fluff the rice gently with a fork to separate the grains and release any excess moisture. Let the dish rest uncovered for 2-3 minutes. Serve directly from the baking dish or transfer to a platter, and garnish with fresh herbs and lemon wedges if desired.