If you’re craving something that’s bright, comforting, and effortlessly elegant, Greek Chicken and Lemon Rice is the answer to your weeknight dinner dilemma! Imagine tender, herb–marinated chicken nestled in a bed of fluffy, citrusy rice, all made in one skillet. Every bite is a lovely harmony of savory depth and tangy freshness, thanks to the hit of real lemon and the punch of garlic. Whether you’re feeding the family or prepping lunches for the week, this is the kind of dish that turns simple ingredients into something magical, with every bite transporting you right to the Mediterranean.
Ingredients You’ll Need
When it comes to Greek Chicken and Lemon Rice, the magic is all about simple, honest ingredients that come together to create something truly crave-worthy. Each component plays a special part in building layers of flavor, aroma, and color—trust me, you’ll taste the difference!
- Chicken (1 1/2 pounds boneless, skinless thighs or breasts): Juicy, tender protein forms the heart of the dish; use thighs for extra richness or breasts for a lighter touch.
- Olive Oil (2 tablespoons): The essential fat for marinating and searing—choose a good extra-virgin for maximum flavor.
- Dried Oregano (1 teaspoon): The classic Greek herb gives unmistakable Mediterranean flair to both chicken and rice.
- Garlic Powder (1 teaspoon): Layers in gentle, nutty warmth during the marinade.
- Paprika (1/2 teaspoon): Adds subtle color and a whisper of smoky sweetness.
- Salt (1/2 teaspoon): Essential for seasoning the chicken and rice perfectly.
- Black Pepper (1/4 teaspoon): Just the right touch of spice to balance the citrus and herbs.
- Long-Grain White Rice (1 cup): Absorbs all the gorgeous broth and lemon, creating fluffy, flavorful grains.
- Low-Sodium Chicken Broth (2 cups): Builds savory depth into the rice; low-sodium gives you control over the saltiness.
- Lemon (juice and zest of 1): This brings all the brightness and unmistakable zing—don’t skip the zest!
- Garlic (2 cloves, minced): Sautéed until fragrant, it draws out even more flavor from the rice.
- Fresh Parsley (1/4 cup, chopped): Adds color and a burst of freshness when sprinkled over the finished dish.
- Lemon Wedges (optional): Serve alongside for even more citrus at the table—squeeze as you eat for an extra pop!
How to Make Greek Chicken and Lemon Rice
Step 1: Marinate the Chicken
Start by tossing your chicken with olive oil, oregano, garlic powder, paprika, salt, and black pepper in a large bowl. This part is absolutely worth the tiny bit of extra time—let the chicken marinate for at least 15 minutes, or, if you’re thinking ahead, cover and pop it in the fridge overnight. The spice and oil combo softens the chicken and infuses it with classic Greek flavors from the inside out.
Step 2: Sear the Chicken
Heat a large skillet or sauté pan over medium heat and add your marinated chicken. Cook for about 4 to 5 minutes on each side. You’re looking for golden-brown edges and a cooked-through center. Once done, set the chicken aside on a plate. Don’t wipe out the pan—you’ll want all those browned bits left behind!
Step 3: Toast the Garlic and Rice
Pour the minced garlic into the same skillet and let it sizzle for about 30 seconds, just until fragrant. Add your uncooked rice and stir well, letting it toast for 1 to 2 minutes. This deepens the rice’s flavor and helps it stay fluffy when it’s cooked.
Step 4: Add Broth and Lemon
Next, stir in the low-sodium chicken broth, along with both the juice and zest of your lemon. This is where Greek Chicken and Lemon Rice really starts to shine! Give everything a quick stir, bring to a simmer, then reduce the heat. Cover and let cook on low for 18 to 20 minutes, or until all the liquid is absorbed and the rice is perfect.
Step 5: Finish and Serve
Return the seared chicken (and any resting juices) back to the pan, tucking it right into the rice. Let it heat through for a couple of minutes. Turn off the heat, sprinkle generously with chopped parsley, and serve with lemon wedges for even more tangy brightness at the table.
How to Serve Greek Chicken and Lemon Rice
Garnishes
For the finishing touch, scatter plenty of freshly chopped parsley over your Greek Chicken and Lemon Rice—nothing beats the garden freshness and vibrant color. A generous wedge of lemon on the side brings a world of zing to the table, letting everyone squeeze just as much citrus as they crave, bite after bite.
Side Dishes
Pair your chicken and rice with a cool, creamy tzatziki or a crisp Greek salad bursting with tomatoes, cucumber, and feta. If you want to round out your plate with more vegetables, try serving alongside sautéed spinach or a handful of briny olives stirred right into the rice. Every element works with the main dish instead of competing.
Creative Ways to Present
For a fun twist, present your Greek Chicken and Lemon Rice as a “rice bowl,” topping each portion with olives, diced tomatoes, and a dollop of yogurt. Or, slice the chicken and layer it over the rice in a big platter for a family–style feast that’s both inviting and impressive. For a pop of color, try adding thinly sliced radishes or roasted red pepper strips as a cheerful garnish.
Make Ahead and Storage
Storing Leftovers
Leftover Greek Chicken and Lemon Rice keeps beautifully, making it a smart choice for meal prep or easy work lunches. Just let everything cool before transferring to airtight containers. Stored in the fridge, it stays fresh and flavorful for up to 3 or 4 days.
Freezing
This dish can be frozen, though the rice may soften a bit on thawing. For best results, freeze portions in airtight containers or freezer bags. When you’re ready to enjoy, thaw overnight in the refrigerator before reheating.
Reheating
Reheat gently on the stovetop or in the microwave, adding a splash of broth or water if the rice seems a little dry. Cover loosely to keep in the moisture, and sprinkle on fresh parsley or a squeeze of lemon to refresh the flavors before serving again.
FAQs
Can I use brown rice instead of white?
Yes, you can substitute brown rice, but be aware it needs more liquid and a longer cooking time. Add an extra half-cup of broth and cook for 35–40 minutes, checking for tenderness.
Is this recipe gluten-free?
Absolutely! Greek Chicken and Lemon Rice is naturally gluten-free as long as you use certified gluten-free chicken broth. Double-check labels to be sure.
Do I have to marinate the chicken overnight?
While overnight marinating deepens the flavors, even 15 minutes will yield juicy, tasty chicken. The longer you can let it mingle with the herbs and spices, the better, but don’t worry if you’re short on time.
Can I cook this in the oven instead?
Yes! After searing the chicken and toasting the rice, cover the skillet tightly and finish baking at 350°F (175°C) for about 20–25 minutes, or until the rice is tender and the chicken is heated through.
What vegetables can I add to the rice?
Feel free to fold in baby spinach, chopped bell peppers, or even a handful of peas a few minutes before the rice is done. These toss-ins make the dish even more colorful and nutritious.
Final Thoughts
Give Greek Chicken and Lemon Rice a spot on your table this week—you’ll be so glad you did! Every bite is a joyful blend of tangy lemon, savory chicken, and herby rice. This recipe is one you’ll want to revisit anytime you need something both hearty and uplifting. Happy cooking!
Print
Greek Chicken and Lemon Rice Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Greek Chicken and Lemon Rice recipe is a flavorful and satisfying dish that combines tender chicken with zesty lemon rice. Perfect for a quick and delicious weeknight meal!
Ingredients
For the Chicken:
- 1 1/2 pounds boneless, skinless chicken thighs or breasts
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Lemon Rice:
- 1 cup long-grain white rice
- 2 cups low-sodium chicken broth
- juice and zest of 1 lemon
- 2 cloves garlic, minced
- 1/4 cup chopped fresh parsley
- lemon wedges for serving (optional)
Instructions
- Marinate the Chicken: In a bowl, toss the chicken with olive oil, oregano, garlic powder, paprika, salt, and pepper. Let marinate for at least 15 minutes (or up to overnight).
- Cook the Chicken: Heat a large skillet over medium heat. Sear the chicken for 4–5 minutes per side, until browned and cooked through. Remove from the pan and set aside.
- Prepare the Rice: In the same skillet, sauté minced garlic, then stir in the rice and toast. Add chicken broth, lemon juice, and zest. Simmer, then cover and cook for 18–20 minutes until rice is tender.
- Finish the Dish: Return the chicken to the pan, heat through, and garnish with fresh parsley. Serve with lemon wedges if desired.
Notes
- This dish pairs well with a side of tzatziki or Greek salad.
- You can also add a handful of spinach or olives to the rice before serving.
- For added richness, stir in a tablespoon of butter at the end.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Greek
Nutrition
- Serving Size: 1 portion
- Calories: 430
- Sugar: 1g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 105mg
