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Benjamin

Easy Greek Chicken and Lemon Rice Recipe – Bursting with Mediterranean Flavors!

Greek Chicken and Lemon Rice is a one-pot Mediterranean delight featuring juicy, marinated chicken cooked alongside fragrant, citrus-infused rice. With the bright flavors of lemon, garlic, and oregano, this dish is both comforting and refreshing. It’s perfect for a quick weeknight meal or a hearty family dinner that delivers bold, zesty flavors in every bite!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Greek
Ingredients Method Notes

Ingredients
  

  • 4 bone-in skin-on chicken thighs
  • 1 cup long-grain rice Basmati or Jasmine
  • 2 cups chicken broth
  • 1 lemon juiced and zested
  • 2 tablespoons olive oil
  • 1 teaspoon dried oregano
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 3 cloves garlic minced
  • 1 medium onion finely chopped
  • Fresh parsley chopped (for garnish)

Method
 

  1. Marinate the ChickenIn a bowl, combine the lemon zest, half of the lemon juice, dried oregano, garlic, olive oil, salt, and pepper. Coat the chicken thighs and let them marinate for at least 30 minutes.
  2. Sear the ChickenHeat olive oil in a large oven-safe skillet over medium-high heat. Sear the chicken skin-side down until golden brown, about 5 minutes. Flip and sear the other side for another 3 minutes. Remove from the skillet and set aside.
  3. Cook the RiceIn the same skillet, add the chopped onion and sauté until soft. Stir in the rice, coating it with the flavors. Pour in the chicken broth and remaining lemon juice, bringing everything to a simmer.
  4. Combine and SimmerNestle the seared chicken thighs back into the skillet on top of the rice. Cover and let it cook on low heat for about 20-25 minutes, or until the rice is tender and the chicken is fully cooked.
  5. ServeGarnish with freshly chopped parsley and serve warm. Enjoy this flavorful Greek dish with a side of tzatziki or a Greek salad!

Notes

    • For extra crispy skin, finish cooking the dish in the oven at 375°F (190°C) for 10 minutes.
    • You can swap chicken thighs for chicken breasts but adjust cooking time to avoid drying out the meat.
    • Store leftovers in an airtight container in the refrigerator for up to 3 days.
    • To reheat, add a splash of broth or water to maintain moisture.
    • This dish pairs perfectly with warm pita bread and a drizzle of tzatziki sauce.
 

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