Greek Chicken and Lemon Rice

Greek Chicken and Lemon Rice is a flavorful one-pot dish that combines tender, marinated chicken with fragrant lemon-infused rice. This Mediterranean-inspired recipe features a zesty marinade with garlic, oregano, and lemon, giving the chicken a juicy and aromatic finish. The rice is cooked with chicken drippings, broth, and fresh lemon, creating a perfectly fluffy and flavorful side. This dish is ideal for weeknight dinners or for impressing guests with a bright and vibrant meal.

Why You’ll Love This Recipe

• One-pot wonder: Easy preparation and minimal cleanup.
• Packed with flavor: Zesty lemon, fresh herbs, and savory chicken.
• Balanced meal: Includes protein, carbs, and fresh vegetables.
• Perfect for meal prep: Reheats well and stays flavorful.
• Family-friendly: A crowd-pleaser that everyone will enjoy.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Chicken Marinade

• 1 ½ pounds boneless, skinless chicken thighs or breasts
• ¼ cup olive oil
• 2 tablespoons lemon juice (about 1 lemon)
• 2 tablespoons plain Greek yogurt
• 4 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon salt
• ½ teaspoon black pepper

For the Lemon Rice

• 1 cup long-grain white rice (basmati or jasmine works well)
• 2 cups chicken broth
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 1 teaspoon garlic, minced
• Zest of 1 lemon
• 2 tablespoons lemon juice
• 1 teaspoon dried oregano
• ½ teaspoon salt
• ¼ teaspoon black pepper

Optional Garnishes

• Fresh parsley or dill, chopped
• Lemon wedges
• Feta cheese crumbles

Directions

Marinate the Chicken

1. Mix Marinade: In a bowl, whisk together olive oil, lemon juice, Greek yogurt, minced garlic, oregano, salt, and pepper.
2. Marinate Chicken: Add chicken to the marinade and coat thoroughly. Cover and refrigerate for at least 30 minutes, or up to 8 hours for maximum flavor.

Cook the Chicken

3. Sear the Chicken: Heat a large skillet or Dutch oven over medium-high heat with a tablespoon of olive oil. Remove chicken from the marinade, allowing excess to drip off. Sear chicken for 4-5 minutes per side until golden brown. Transfer to a plate and set aside.

Prepare the Lemon Rice

4. Sauté Vegetables: In the same pan, add a little more oil if needed. Sauté chopped onion and garlic until softened and fragrant.
5. Toast the Rice: Add rice to the pan and stir for 1-2 minutes to lightly toast the grains.
6. Add Broth and Seasonings: Pour in chicken broth, lemon zest, lemon juice, dried oregano, salt, and pepper. Stir to combine.
7. Cook the Rice: Nestle the seared chicken back into the pan on top of the rice. Bring to a boil, then reduce the heat to low, cover, and simmer for 20 minutes, or until the rice is tender and the chicken is fully cooked.
8. Rest and Fluff: Remove from heat and let sit for 5 minutes. Fluff the rice with a fork and garnish with fresh herbs and lemon wedges.

Serve

9. Plate and Enjoy: Serve hot, optionally topped with crumbled feta and a sprinkle of fresh parsley or dill.

Servings and Timing

• Servings: 4
• Prep Time: 15 minutes (plus marinating time)
• Cook Time: 30 minutes
• Total Time: 45 minutes (plus marinating time)

Variations

• Add Veggies: Stir in peas, spinach, or cherry tomatoes for added color and nutrition.
• Make It Spicy: Add red pepper flakes or a dash of cayenne to the marinade.
• Herby Flavor: Mix fresh mint or basil into the rice before serving.
• One-Pan Baked Version: Bake marinated chicken and rice together in a covered casserole dish at 375°F (190°C) for 30-35 minutes.
• Gluten-Free: Ensure chicken broth is gluten-free and use certified gluten-free rice.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheating: Warm in the microwave or on the stovetop with a splash of chicken broth to keep the rice moist.
• Freezing: Freeze chicken and rice in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.

FAQs

Can I use chicken breasts instead of thighs?

Yes, chicken breasts work well, but be careful not to overcook them as they can dry out more easily than thighs.

How do I make the rice extra fluffy?

Rinse the rice under cold water before cooking to remove excess starch, which helps prevent clumping.

Can I marinate the chicken overnight?

Yes, marinating overnight enhances the flavor. Just avoid marinating for more than 24 hours to prevent the chicken from becoming too soft.

What type of rice is best for this recipe?

Long-grain rice like basmati or jasmine works best for a fluffy and light texture.

Can I make this dish vegetarian?

Yes, substitute the chicken with chickpeas or tofu and use vegetable broth for the rice.

How do I add more lemon flavor?

Add extra lemon zest or a drizzle of lemon juice just before serving for a fresh burst of citrus.

What sides go well with Greek Chicken and Lemon Rice?

Serve with Greek salad, tzatziki sauce, or roasted vegetables for a complete meal.

Can I make this dish in a rice cooker or Instant Pot?

Yes, you can cook the rice and chicken together using the sauté function first, then set to rice or pressure cook mode.

How do I prevent the rice from sticking to the pan?

Ensure there is enough oil in the pan when toasting the rice, and keep the heat low during simmering.

Is Greek Chicken and Lemon Rice good for meal prep?

Yes, this dish reheats well and can be packed into meal prep containers for easy lunches or dinners.

Conclusion

Greek Chicken and Lemon Rice is a vibrant and delicious one-pot meal that brings the fresh, zesty flavors of the Mediterranean straight to your kitchen. With tender, marinated chicken and perfectly cooked lemony rice, this dish is as satisfying as it is simple to make. Ideal for family dinners, meal prep, or entertaining, this recipe offers a burst of flavor and comfort in every bite. Give it a try and enjoy a taste of Greece at home!

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