You’re going to love this Greek Chicken with Peas in Tomato Sauce recipe! It’s a flavorful dish that’s quick to whip up and makes use of just one pot. Seriously, who doesn’t love easy clean-up after a tasty meal?
This dish tackles time-crunched evenings, tight budgets, and messy cleanups while delivering a simple citrus-bright dinner with dependable portions.
Cooking can feel overwhelming sometimes, especially when I need something healthy and delicious that the whole family can enjoy. My mom and siblings have gluten allergies, so I always search for meals that fit our needs while still being warm and comforting. This dish checks all those boxes!
What I really appreciate about this recipe is how moist the chicken stays while cooking in that tomato sauce. Plus, it all comes together in just 30 minutes, making it a great option for busy weeknights. You won’t find yourself drowning in pots and pans, either.
If you want something sweet to go with this savory dish, I recommend checking out my Recipe Name for a delicious dessert option!
Table of contents
Why You Will Love This Recipe
- Flavorful Profile You’ll love the savory and tangy flavors in this dish, thanks to Mediterranean-inspired spices and fresh ingredients that make each bite satisfying.
- Moist Chicken Unlike other recipes where chicken can dry out, this one keeps it juicy and flavorful, which is always a win at the dinner table.
- Convenience With just one pot needed, this recipe makes cooking and cleanup a breeze, allowing you to enjoy your meal without the hassle.
- Freezer-Friendly Leftovers store well in the fridge or freezer, making it easy to whip up a quick meal later without sacrificing taste.
Quick Greek Chicken and Lemon Rice
- Prep Time: 10 minutes
- Cool Time: 0 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: One-Pot Cooking
- Cuisine: Greek
- Diet: Gluten Free
Description
Delicious Greek Chicken with Lemon Rice, a one-pot meal ready in just 30 minutes.
Ingredients
- 1.5 lb skinless boneless chicken thighs
- 11/2 teaspoon dried oregano
- 11/2 teaspoon paprika
- 1/41/2 teaspoon salt
- 1/41/2 teaspoon red pepper flakes
- 2 tablespoons olive oil
- 1 tablespoon olive oil for rice
- 8 oz grape tomatoes, sliced in half
- 5 cloves garlic, minced
- 11/2 teaspoon dried oregano for rice
- 1/41/2 teaspoon salt for rice
- 5 oz fresh spinach, chopped
- 3 tablespoons freshly squeezed lemon juice for rice
- 2 cups cooked jasmine rice
- 15 oz chickpeas, canned
- 6 oz feta cheese, diced into small cubes
- 1 tablespoon extra virgin olive oil for feta mixture
- 1 tablespoon freshly squeezed lemon juice for feta mixture
- 1/41/2 teaspoon dried oregano for feta mixture
- 2 tablespoons chopped fresh oregano optional
Instructions
- Cook Chicken & Aromatics: Start by adding the chicken to a heated pot with a drizzle of olive oil. You will smell that delicious aroma as it sizzles and starts to brown. Cooking the chicken first allows those amazing juices to meld into the dish. Just be careful not to overcrowd the pot, or the chicken will not brown properly.
- Add Spices & Tomato Sauce: Next, sprinkle in your spices and stir things up! You will notice the vibrant colors and fragrant scents filling the air. This step is key for layering flavors in the sauce that will cling to the chicken. Watch out for burning spices; keep an eye on the pot and stir frequently.
- Mix in Rice & Liquid: Stir in the rice along with your broth and sauce. The pot will bubble as you mix it all together, and it will start looking inviting. This is where the magic happens, and it needs just the right amount of liquid to cook the rice properly. Avoid adding too much liquid; you want fluffy rice, not a mushy mess.
- Simmer & Steam: Cover the pot and let it simmer, allowing everything to blend beautifully for about 20 minutes. You will see steam escaping, and the rice will soak up all those flavors. It is tempting to peek too often, but trying not to lift the lid will keep the steam in and help cook everything evenly.
- Finish with Peas & Serve: Once the rice is tender, fold in the peas for a pop of color and sweetness. The bright green will contrast nicely with the rest of the dish. Just gently stirring them in gets everything combined without mushing them. Be careful not to overmix; you want the peas to stay whole and give a nice crunch.
Notes
- Storage Tips: Store leftover Greek chicken and rice refrigerated in an airtight container for up to 4 days. This recipe is freezer-friendly and can be frozen for up to 2 months.
- Expert Tips: If your chicken seems undercooked after the suggested time, using a meat thermometer for a reading of 165 degrees F (74 degrees C) ensures it is safe to eat.
- When cooking rice, adjusting the water ratio is helpful if you find it mushy. Different types may require less or more liquid.
- Quality Indicators: For a more flavorful dish, seasoning well and opting for fresh herbs can significantly improve the taste, so do not skip this step.
- If cooking on a stovetop that runs hot, reducing the heat can prevent burning while still allowing the chicken and rice to cook thoroughly.
Nutrition
- Serving Size: 1 serving
- Calories: 755
- Sugar: 7g
- Sodium: 970mg
- Fat: 34g
- Saturated Fat: 10g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 12g
- Protein: 53g
- Cholesterol: 199mg
Ingredient Notes
- Chicken thighs: They bring such juicy flavor to the dish! I usually go for skinless and boneless ones, they cook faster and are easy to bite into.
- Dried oregano: This herb adds a beautiful Mediterranean touch. When picking it out, fresh is great too, but I love the convenience of dried!
- Paprika: It adds a subtle sweetness and nice color. Go for smoked paprika if you want a bit of a smoky vibe, you can’t go wrong there!
- Olive oil: It’s key for cooking the chicken and adding richness. I always use a good quality olive oil for better flavor, it really makes a difference!
- Grape tomatoes: They add sweetness and a pop of color to the dish. If you can’t find grape, cherry tomatoes work just as well!
- Garlic: I love using fresh minced garlic, it gives a lovely aroma and taste. Roasting or sautéing it before adding can boost its flavor more!
- Fresh spinach: It adds a nice green look and a bit of crunch. If you’re out, kale or Swiss chard can work as substitutes here.
- Lemon juice: Freshly squeezed really brightens the whole dish! I always opt for fresh lemons, as bottled just can’t compare.
- Jasmine rice: This rice has a lovely texture and aroma that pairs perfectly. You could swap it for basmati or long-grain rice in a pinch.
- Canned chickpeas: They’re a great way to add protein and heartiness. If you’re feelin’ adventurous, you can use cooked lentils instead.
- Feta cheese: This cheese brings a salty creaminess that’s hard to resist. If dairy-free, try using a crumbled tofu version for a similar texture.
- Extra virgin olive oil (for feta): A bit of good olive oil here kicks up the flavor of the feta. You could substitute with a light drizzle of lemon oil if you’d like!
- Chopped fresh oregano: I love sprinkling it on top for a fresh finish. If you don’t have it, basil can work in its place, bringing a different but nice taste.
Recipe Tips
- If your chicken seems undercooked after the suggested time, using a meat thermometer for a reading of 165°F (74°C) ensures it’s safe to eat.
- When cooking rice, adjusting the water ratio is helpful if you find it mushy. Different types may require less or more liquid.
- For a more flavorful dish, seasoning well and opting for fresh herbs can significantly improve the taste, so don’t skip this step.
- If cooking on a stovetop that runs hot, reducing the heat can prevent burning while still allowing the chicken and rice to cook thoroughly.
- For added depth in flavor, consider adding extra vegetables like chopped tomatoes or bell peppers which blend nicely with the dish.
Serving Suggestions
Pair Greek chicken with a crisp Greek salad and a simple arugula salad for a refreshing side. Lemon wedges add a zesty touch that complements the dish well.
This chicken works well in meal prep recipes, adding flavor to grain bowls or wraps. Consider using it in Mediterranean-inspired grain salads or with gluten-free pasta.
Serve with a drizzle of tahini sauce for additional creaminess and a nutty flavor. A dollop of tzatziki can also enhance the dish without gluten.
Recipe variations
- You can use 1.5 lb of skinless boneless chicken breasts instead of thighs for a leaner option.
- Add 1 teaspoon garlic powder and 1 teaspoon lemon zest for an extra layer of flavor alongside the seasonings.
- Either replace the chickpeas with black beans for a hearty alternative, or swap in quinoa for a gluten-free grain option.
- If you need a larger serving, simply double the chicken and rice quantities to serve more guests, using 3 lb of chicken and 4 cups of rice.
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How to Store?
To keep your Greek Chicken with Peas in Tomato Sauce fresh, follow these storage tips:
Refrigeration: Store leftovers in an airtight container inside the fridge for up to 4 days. This maintains quality and flavor.
Freezing: Place Greek chicken and rice in a freezer bag or airtight container. Freeze for up to 2 months. Thaw overnight in the refrigerator.
Reheating: Warm the chicken and rice in a skillet or microwave until heated through. This refreshes the dish effectively.
Other Recipes You’ll Love
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