Greek Chicken and Lemon Rice is the perfect one-pot meal that combines tender, flavorful chicken with fragrant lemon-infused rice. This recipe delivers a bright and zesty Mediterranean flavor in just 30 minutes, making it ideal for busy weeknights or an effortless weekend dinner.
Why You’ll Love This Recipe?
- It’s a one-pot wonder—easy prep, minimal cleanup!
- Packed with vibrant lemony flavor and savory herbs.
- A complete meal with protein, carbs, and loads of flavor in every bite.
Ingredients
Here’s what you’ll need:
- Chicken thighs or breasts (boneless or bone-in)
- Olive oil and butter for cooking
- Onion and garlic, finely chopped
- Chicken broth and water
- Long-grain rice or basmati rice
- Lemon juice and zest
- Fresh parsley, dill, and oregano
- Optional: Feta cheese and olives for garnish
The full list of ingredients is included below for your reference.
Directions
Step 1: Sear the Chicken
Season the chicken with salt, pepper, and a pinch of oregano. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Sear the chicken on both sides until golden brown. Remove and set aside.
Step 2: Sauté Aromatics
In the same pot, add butter and sauté the onions until softened. Stir in the garlic and cook for another minute, until fragrant.
Step 3: Add Rice and Liquids
Add the rice to the pot, stirring to coat it in the buttery mixture. Pour in the chicken broth, water, lemon juice, and lemon zest. Stir to combine.
Step 4: Nestle the Chicken
Return the chicken to the pot, nestling it into the rice. Cover the pot and reduce the heat to low. Cook for 20–25 minutes, or until the rice is tender and the chicken is cooked through.
Step 5: Garnish and Serve
Sprinkle fresh parsley and dill over the top. Optionally, add crumbled feta cheese and sliced olives for an extra Greek touch. Serve hot and enjoy!
Expert Tips and Tricks
- Use fresh lemon juice: It makes a big difference in flavor.
- Don’t skip the searing: Browning the chicken first enhances its flavor and texture.
- Fluff the rice gently: Use a fork to fluff the rice after cooking for the best texture.
Recipe Variations and Possible Substitutions
- Use bone-in, skin-on chicken for even juicier results.
- Swap rice for quinoa or orzo for a different texture.
- Add veggies like spinach, artichokes, or cherry tomatoes for extra nutrients.
Serving and Pairing Suggestions
This dish pairs beautifully with a Greek salad, tzatziki sauce, or roasted vegetables. A chilled glass of Sauvignon Blanc or Pinot Grigio complements the citrusy flavors perfectly.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave, adding a splash of water or broth to rehydrate the rice.
FAQs
Q1: Can I use brown rice instead of white rice?
Yes, but adjust the cooking time and liquid amounts, as brown rice takes longer to cook.
Q2: Can I make this dish dairy-free?
Absolutely! Simply skip the butter and use olive oil instead.
Q3: What if my rice is undercooked?
If the rice isn’t tender, add a splash of water or broth, cover, and cook for a few more minutes.
Q4: Can I freeze this dish?
Yes, it freezes well. Let it cool completely before storing in an airtight container for up to 3 months. Thaw and reheat gently.
Conclusion
Greek Chicken and Lemon Rice is a deliciously simple dish that brings bold Mediterranean flavors to your table. With its vibrant taste, easy preparation, and one-pot convenience, it’s bound to become a favorite in your meal rotation. Whip this up for dinner tonight and enjoy a taste of Greece in every bite!
Print
Greek Chicken and Lemon Rice (30 Minutes, One-Pot)
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: : Main Dish
- Method: One-Pot
- Cuisine: Greek
- Diet: Gluten Free
Description
This Greek Chicken and Lemon Rice is a vibrant and flavorful dish that comes together in just 30 minutes using one pot. Juicy, seasoned chicken thighs are cooked with fragrant lemon-infused rice, creating a complete and satisfying meal. Perfect for busy weeknights or a quick Mediterranean-inspired dinner.
Ingredients
For the Chicken:
- 1 1/2 lbs (700g) chicken thighs, bone-in and skin-on
- 2 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp garlic powder
- 1 tsp paprika
- Salt and pepper, to taste
For the Lemon Rice:
- 1 cup long-grain rice
- 2 1/2 cups chicken broth
- 1/4 cup freshly squeezed lemon juice
- 1 tsp lemon zest
- 1 tsp dried oregano
- 3 garlic cloves, minced
- 1 small onion, finely chopped
- 1 tbsp olive oil
- Fresh parsley or dill, chopped (for garnish)
Instructions
- Prepare the Chicken:
- Pat the chicken thighs dry with paper towels. Season with oregano, garlic powder, paprika, salt, and pepper.
- Sear the Chicken:
- Heat olive oil in a large, deep skillet or Dutch oven over medium-high heat. Sear the chicken thighs, skin-side down, until golden brown, about 5 minutes per side. Remove from the skillet and set aside.
- Sauté the Aromatics:
- In the same skillet, add the onion and sauté until softened, about 3 minutes. Stir in the garlic and cook for another minute.
- Cook the Rice:
- Add the rice to the skillet, stirring to coat it in the oil. Pour in the chicken broth, lemon juice, lemon zest, and oregano. Stir well.
- Combine and Simmer:
- Nestle the chicken thighs into the rice mixture. Cover the skillet, reduce the heat to low, and simmer for 20 minutes, or until the rice is tender and the chicken is fully cooked.
- Garnish and Serve:
- Remove from heat and let sit for 5 minutes. Garnish with fresh parsley or dill and serve hot.
Notes
- Use boneless chicken thighs for faster cooking, but reduce cooking time accordingly.
- For a richer flavor, add a pinch of saffron to the rice.
- This dish pairs well with a side of Greek salad or tzatziki sauce.
Nutrition
- Serving Size: 1 portion
- Calories: 460
- Sugar: 1g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 31g
- Cholesterol: 120mg