Greek Chicken and Lemon Rice

Transport your taste buds to the Mediterranean with this Greek Chicken and Lemon Rice recipe. The tender, juicy chicken is marinated in a blend of Greek-inspired spices and cooked to perfection. The rice, infused with zesty lemon, garlic, and herbs, soaks up all the flavors for a dish that’s hearty, fresh, and bursting with flavor.

This dish is perfect for a family dinner, meal prep, or even a casual dinner party. I first made this recipe to break away from my usual chicken-and-rice routine, and it quickly became a favorite. With its bold flavors and simple preparation, it’s a one-pot wonder that’s sure to please everyone at the table.

Let’s dive into this delicious Greek Chicken and Lemon Rice recipe and bring some Mediterranean magic to your kitchen!

Quick Overview in Todd Wilbur’s Style

This Greek Chicken and Lemon Rice features marinated chicken cooked with fragrant, lemony rice in a single pot. Bold Mediterranean flavors and a bright, zesty finish make it a meal you’ll want to make again and again.

Why You’ll Love This Recipe

Bold, Zesty, and Easy to Make

• Bursting with Flavor: Greek-inspired spices and zesty lemon make every bite irresistible.
• One-Pot Meal: Minimal cleanup and maximum flavor.
• Customizable: Easily adapt the recipe with your favorite vegetables or herbs.
• Perfect for Meal Prep: Tastes even better the next day!

What You Need for Greek Chicken and Lemon Rice

Ingredients:

For the Chicken Marinade:

• 4 bone-in, skin-on chicken thighs (or chicken breasts)
• 3 tbsp olive oil
• 3 tbsp fresh lemon juice
• 2 tsp dried oregano
• 1 tsp garlic powder
• ½ tsp paprika
• ½ tsp salt
• ½ tsp black pepper

For the Lemon Rice:

• 1 tbsp olive oil
• 1 small onion, finely chopped
• 3 garlic cloves, minced
• 1 cup long-grain rice (basmati or jasmine works well)
• 2 cups chicken broth
• 1 tbsp lemon zest
• 3 tbsp fresh lemon juice
• 1 tsp dried oregano
• ½ tsp salt
• ¼ tsp black pepper

Optional Garnishes:

• Fresh parsley or dill, chopped
• Lemon slices
• Crumbled feta cheese

How to Make Greek Chicken and Lemon Rice

Step 1: Marinate the Chicken

1. In a bowl, mix olive oil, lemon juice, oregano, garlic powder, paprika, salt, and pepper.
2. Rub the marinade all over the chicken thighs, ensuring they are evenly coated.
3. Cover and refrigerate for at least 30 minutes, or up to 4 hours for maximum flavor.

Step 2: Sear the Chicken

1. Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat.
2. Sear the chicken skin-side down until golden brown (about 4–5 minutes), then flip and sear the other side for 2–3 minutes. Remove the chicken and set aside.

Step 3: Cook the Rice

1. In the same skillet, add the chopped onion and sauté until softened (about 2 minutes).
2. Add the minced garlic and cook for 30 seconds until fragrant.
3. Stir in the rice, coating it with the onion and garlic mixture.
4. Pour in the chicken broth, lemon zest, lemon juice, oregano, salt, and pepper. Stir to combine.

Step 4: Simmer and Bake

1. Nestle the chicken thighs on top of the rice, skin-side up.
2. Cover the skillet with a lid or foil and reduce the heat to low. Simmer for 20 minutes.
3. Preheat your oven to 400°F (200°C). Transfer the skillet to the oven (uncovered) and bake for an additional 10–15 minutes until the chicken is fully cooked and the rice is tender.

Step 5: Garnish and Serve

1. Remove the skillet from the oven and let it rest for 5 minutes.
2. Garnish with fresh parsley, lemon slices, and crumbled feta, if desired. Serve warm and enjoy!

Tips for Perfect Greek Chicken and Lemon Rice

1. Use Bone-In Chicken: It adds flavor and keeps the meat juicy.
2. Don’t Skip the Lemon Zest: It adds brightness and enhances the citrus flavor.

Substitutions and Variations

• Protein Swap: Use boneless chicken thighs, shrimp, or even chickpeas for a vegetarian option.
• Add Veggies: Toss in spinach, artichokes, or cherry tomatoes for extra nutrients.
• Spice It Up: Add a pinch of red pepper flakes for a bit of heat.

Make a Healthier Version

• Brown Rice: Swap white rice for brown rice, but adjust the cooking time and liquid as needed.
• Low-Sodium Broth: Use low-sodium chicken broth to control salt content.
• Skinless Chicken: Use skinless chicken thighs or breasts for a leaner option.

Frequently Asked Questions for Greek Chicken and Lemon Rice

1. Can I use boneless chicken?
   Yes, but reduce the cooking time to prevent it from drying out.
2. Can I make this dish ahead of time?
   Absolutely! The flavors deepen as it sits, making it perfect for meal prep.
3. What’s the best way to reheat leftovers?
   Reheat gently on the stovetop with a splash of chicken broth to keep the rice moist.
4. Can I use quinoa instead of rice?
   Yes! Adjust the liquid and cooking time as quinoa cooks faster.
5. Do I need a Dutch oven?
   No, a large skillet with a lid works perfectly for this recipe.
6. What’s the best rice to use?
   Long-grain rice like basmati or jasmine is ideal for fluffy, flavorful results.
7. Can I make this dairy-free?
   Yes, simply omit the feta cheese garnish.
8. How do I ensure the rice doesn’t stick?
   Stir the rice and broth well before simmering, and don’t skip the oil.
9. Can I use dried herbs instead of fresh?
   Yes, but reduce the quantity as dried herbs are more concentrated.
10. What pairs well with this dish?
    A Greek salad, tzatziki, or roasted vegetables are excellent side options.
11. Can I freeze leftovers?
    Yes, store in an airtight container for up to 3 months. Thaw and reheat gently.
12. What if I don’t have lemon?
    Substitute with lime for a slightly different but still delicious flavor.

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Closing Thoughts

And there you have it—Greek Chicken and Lemon Rice, a one-pot meal that’s flavorful, comforting, and easy to make. Whether it’s a family dinner or meal prep for the week, this dish brings Mediterranean magic to your table.

Happy cooking and enjoy every bite! 😊🍋🍗