One-Pot Greek Chicken & Lemon Rice – Fresh, Flavorful, and Ready in 30 Minutes

 

Whip up this One-Pot Greek Chicken & Lemon Rice in just 30 minutes! Juicy chicken, zesty lemon, fresh spinach & creamy feta—an easy fall dinner favorite.

One-Pot Greek Chicken & Lemon Rice – Fresh, Flavorful, and Ready in 30 Minutes

The days are growing shorter and there is a definite change in the weather which makes me crave meals that are warm, comforting, and—let’s be honest—quick to get on the table. That’s where this One-Pot Greek Chicken & Lemon Rice comes in. It’s everything you want in an easy fall dinner: juicy, golden seared chicken, tender spinach, fluffy rice, and a burst of bright lemon all mingling together in one skillet. And to top it all off? A crumble of creamy feta that melts slightly into the dish, adding that irresistible salty tang.

What makes this recipe truly special is that it delivers comfort without the heaviness. Instead of a rich stew or casserole, this dish leans into Mediterranean freshness with oregano, garlic, and a sunny squeeze of citrus. The best part—it uses cooked leftover rice so it’s on the table in just 30 minutes, making it the perfect weeknight dinner for those don't wanna cook days. Serve it with warm pita bread or a simple cucumber salad, and you’ve got a Mediterranean-inspired meal that’s both nourishing and indulgent.

If you’re on the hunt for new fall dinner ideas that are easy, wholesome, and absolutely full of flavor, this one-pot wonder is about to earn a spot in your regular rotation. Simple enough for weeknights yet vibrant enough to impress guests, it’s a dish that brings comfort and brightness to the cooler season.

Enjoy!

What Ingredients Do I Need?

Here’s everything you’ll need to bring this dish together:

• Chicken – Juicy boneless chicken breasts, cut into bite-sized pieces for fast cooking.
• Olive Oil – The base of Mediterranean cooking; adds richness and depth.
• Spices & Herbs – Oregano, paprika, and red pepper flakes for that warm, herby kick.
• Tomatoes – Grape tomatoes that soften into sweet, juicy bursts of flavor.
• Garlic – Because no comforting skillet meal is complete without it.
• Spinach – Fresh greens that wilt perfectly into the warm rice.
• Basmati Rice – Fluffy, aromatic rice that soaks up all the lemony goodness.
• Garbanzo Beans – Nutty and hearty, they add protein and texture.
• Lemon Juice – The star ingredient that brightens and balances everything.
• Feta Cheese – Creamy, tangy, and the finishing touch that ties the dish together.

Substitutions and Variations

Feel free to make this recipe your own—swap ingredients, add extra veggies, or adjust flavors to suit your taste without losing the Mediterranean charm.

• Protein Swap: Try chicken thighs for extra juiciness or swap in shrimp for a lighter twist.

• Grain Options: Use brown rice, quinoa, or even cauliflower rice for a low-carb variation.

• Greens: Kale, chard, or arugula can step in for spinach.

• Beans: White beans or lentils work in place of garbanzos.

• Dairy-Free: Use a dairy-free feta or omit cheese entirely and drizzle with tahini for creaminess.

• Extra Veggies: Zucchini, bell peppers, or roasted eggplant make delicious add-ins.

Kitchen Notes and Tips

A few helpful tips and tricks will ensure your one-pot Greek chicken and lemon rice turns out perfectly every time—flavorful, tender, and hassle-free.

• Use Day-Old Rice: Cooled, cooked rice works best for texture—less sticky and clumpy.

• Don’t Overcrowd the Chicken: Sear in batches if needed to get that golden edge.

• Adjust Lemon to Taste: Add more for a brighter punch or less if you prefer it subtle.

• Meal Prep Friendly: Keeps well in the fridge for up to 4 days—great for lunches.

• One-Skillet Wonder: Less mess, less cleanup, maximum flavor.

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Bite-Sized Dark Chocolate Pumpkin Doughnut Hole Muffins

These Bite-Sized Dark Chocolate Pumpkin Doughnut Hole Muffins are the ultimate fall treat! Soft, fluffy, and packed with pumpkin spice and melty dark chocolate chips—perfect for when you want a little taste of cozy.

Bite-Sized Dark Chocolate Pumpkin Doughnut Hole Muffins

Every fall, I face the same delicious dilemma: do I bake with pumpkin or apples? I truly love them both, and usually end up making a mix of each throughout the season. Pumpkin feels cozy and spiced, while apple desserts bring that crisp, orchard-fresh sweetness—it’s impossible to pick just one!

That’s exactly why I love these Bite-Sized Dark Chocolate Pumpkin Doughnut Hole Muffins. They’re quick, perfectly portioned, and deliver all the warm pumpkin spice goodness I crave this time of year—with the bonus of rich, melty dark chocolate in every bite. Think of them as a little taste of fall, ready in less than 20 minutes, whether you’re team pumpkin, team apple, or (like me) happily somewhere in between.

Just biting into one of these muffins is pure autumn bliss. The exterior is lightly golden with a tender, soft center that melts in your mouth. Warm pumpkin spice flavors mingle perfectly with pockets of rich, slightly bittersweet dark chocolate, creating a cozy, comforting treat that’s impossible to resist. Each mini muffin is just the right size for a quick snack, an after-school treat, or a sweet addition to your morning coffee—or tea, of course! Once you try one, you’ll want to bake a batch (or two) immediately.

Enjoy!

What Ingredients Do I Need?

• Pumpkin puree – Brings moistness, natural sweetness, and cozy fall flavor.

• Canola oil – Keeps the muffins tender without adding strong flavor.

• Egg – Provides structure and richness.

• Vanilla extract – Enhances the pumpkin and chocolate flavors.

• All-purpose flour – The base for a soft, tender muffin.

• Sugar – Adds sweetness and helps with browning.

• Baking powder – Gives the muffins a light, airy texture.

• Salt – Balances flavors and enhances sweetness.

• Pumpkin pie spice – Warms the flavor with cinnamon, nutmeg, and cloves.

• Dark chocolate chips – Melty pockets of chocolate for indulgence in every bite.

Substitutions and Variations

Looking to switch things up? Here are some ideas:

• Oil substitute: Use melted coconut oil or unsweetened applesauce for a lighter option.

• Sweetener: Swap granulated sugar for brown sugar, coconut sugar, or maple sugar.

• Flour: Try whole wheat pastry flour for a slightly nuttier, more wholesome texture.

• Chocolate: Use milk chocolate or white chocolate chips if you prefer a sweeter muffin.

• Spice: Add a pinch of ginger or cardamom for extra warmth.

• Make your own pumpkin pie spice - see my graphic below for the recipe - it's easy as pie!

Kitchen Notes and Tips

Here are some tips that will help you make the best, fluffiest muffins.

• High heat:  A hotter oven makes the outside of the muffin set quickly while the inside continues to rise. This pushes the batter upward, creating taller, rounder muffin tops.  You’ll end up with a firmer, slightly crisp outer layer with a softer, fluffier interior.

• My #1 pro tip - Don’t overmix:   Gently fold wet and dry ingredients until just combined for soft, tender muffins. 

• Pan prep: Lightly grease the doughnut hole pan to ensure easy removal.

• Baking tip: Muffins are done when a toothpick inserted comes out clean or with a few crumbs.

• Storage: Keep at room temperature in an airtight container for 2–3 days or freeze for up to 1 month.

• Serving suggestion: Enjoy warm with tea, coffee, or as a portable autumn snack.

• Equipment:  Use a Doughnut hole pan or a mini muffin pan will work as well.

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