Greek Chicken and Lemon Rice

Greek Chicken and Lemon Rice is a comforting, flavorful dish that brings together juicy marinated chicken and zesty, herbed rice. Perfect for a weeknight meal or a weekend feast, this recipe is easy to make and packed with Mediterranean goodness.

This dish holds a special place in Greek cuisine, often served at family gatherings and celebrations.

The combination of lemon, garlic, and oregano infuses the chicken with incredible flavor, while the rice soaks up all the delicious juices, creating a one-pot meal that’s both satisfying and aromatic.

Why You’ll Love This

• Bursting with Flavor – The blend of lemon, garlic, and herbs makes every bite irresistible.
• One-Pan Convenience – Easy cleanup and minimal effort for a full meal.
• Nutritious and Filling – Packed with protein and healthy carbs for a balanced dish.
• Perfect for Meal Prep – Stays delicious even when reheated.

Prep Time

15 minutes

Cook Time

40 minutes

Total Time

55 minutes

Cuisine

Greek, Mediterranean

Servings

4 servings

Estimated Cost

$12-$15

Equipment

• Large oven-safe skillet or Dutch oven
• Mixing bowls
• Measuring cups and spoons
• Tongs
• Citrus juicer

Ingredients

• 4 bone-in, skin-on chicken thighs
• 2 tablespoons olive oil
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon dried oregano
• ½ teaspoon paprika
• 3 cloves garlic, minced
• Juice of 2 lemons
• 1 cup long-grain white rice
• 2 cups chicken broth
• ½ teaspoon ground turmeric
• 1 teaspoon dried dill or fresh dill for garnish
• ¼ cup chopped parsley

Step-by-Step Instructions

1. Marinate the Chicken – In a bowl, mix olive oil, salt, pepper, oregano, paprika, garlic, and lemon juice. Coat the chicken thighs well and let them marinate for at least 15 minutes.
2. Sear the Chicken – Heat a large oven-safe skillet over medium-high heat. Sear the chicken skin-side down for 4-5 minutes until golden brown. Flip and cook for another 3 minutes. Remove from the pan.
3. Toast the Rice – In the same skillet, add the rice, turmeric, and dried dill. Stir for 1-2 minutes until the rice is lightly toasted.
4. Simmer Everything Together – Pour in the chicken broth and stir. Nestle the chicken back into the skillet, cover, and let it simmer for 25-30 minutes on low heat.
5. Finish and Serve – Once the rice is tender and the chicken is cooked through, remove from heat. Garnish with fresh parsley and extra lemon juice. Serve hot and enjoy!

Nutrition Facts (Per Serving)

• Calories: 450
• Protein: 30g
• Carbohydrates: 50g
• Fat: 15g
• Fiber: 2g

Tips for Success

• Marinate Longer – For deeper flavor, marinate the chicken for up to 2 hours.
• Use Basmati or Jasmine Rice – These varieties absorb flavors well without becoming mushy.
• Don’t Skip the Searing – Browning the chicken first locks in juices and enhances the overall taste.
• Let It Rest – Allow the dish to sit for 5 minutes before serving to let the flavors meld.

Common Questions

Can I use boneless chicken?
Yes! Boneless thighs or breasts work well, but reduce the cooking time slightly.

Can I make this in the oven?
Absolutely! After searing, cover the skillet and bake at 350°F (175°C) for 25-30 minutes.

How do I store leftovers?
Keep in an airtight container in the fridge for up to 3 days. Reheat with a splash of broth to keep the rice moist.

Can I add vegetables?
Yes! Bell peppers, spinach, or peas make great additions to this dish.

Enjoy this Greek Chicken and Lemon Rice as a cozy family meal or an easy meal prep option.

Happy cooking!