Can I Use Brown Rice Instead of White Rice?

Yes, you can substitute brown rice for white rice, but it will require more liquid and a longer cooking time (about 40-45 minutes instead of 18-20 minutes). Be sure to check the rice periodically and add extra broth if needed.

What’s the Best Cut of Chicken for This Recipe?

Bone-in, skin-on chicken thighs are the best choice because they stay juicy and add more flavor to the rice. However, boneless, skinless chicken breasts can also be used—just be careful not to overcook them, as they tend to dry out faster.

Can I Make This Dish Ahead of Time?

Yes! You can marinate the chicken up to 24 hours in advance and store it in the fridge. The rice can also be partially cooked ahead of time—just add the final liquid and simmer when you're ready to serve.

Greek Chicken and Lemon Rice Recipe – A Flavorful One-Pot Meal

Description

This Greek Chicken and Lemon Rice Recipe is a flavorful, easy one-pot meal packed with Mediterranean ingredients. Tender, marinated chicken is cooked with fragrant, citrus-infused rice, making it a perfect balance of savory and tangy flavors. Whether you need a quick weeknight dinner or an impressive dish for guests, this healthy, hearty recipe is sure to satisfy. With simple ingredients and minimal cleanup, you’ll love how effortless this dish is to make!

Ingredients

Scale

For the Chicken:

4 bone-in, skin-on chicken thighs (or boneless, skinless chicken breasts)
2 tbsp olive oil
3 cloves garlic (minced)
Juice and zest of 1 lemon
1 tsp dried oregano
½ tsp smoked paprika
½ tsp salt
½ tsp black pepper

For the Lemon Rice:

1 tbsp olive oil
½ onion (finely chopped)
1 cup long-grain white rice (basmati or jasmine)
2 cups chicken broth
Juice and zest of 1 lemon
1 bay leaf
½ tsp salt
Fresh parsley (for garnish)

Optional Add-ins:

½ tsp red pepper flakes (for spice)
¼ cup crumbled feta cheese (for extra flavor)
1 tbsp butter (for a richer finish)

Instructions

1. Marinate the Chicken:

In a large bowl, whisk together olive oil, lemon juice, lemon zest, garlic, oregano, paprika, salt, and black pepper.
Add the chicken, coating evenly. Cover and refrigerate for 30 minutes to 8 hours for deeper flavor.

2. Sear the Chicken:

Heat 1 tbsp olive oil in a large skillet or Dutch oven over medium-high heat.
Remove chicken from the marinade and sear for 4-5 minutes per side until golden brown. (It doesn’t need to be fully cooked yet.)
Transfer the chicken to a plate and set aside.

3. Cook the Lemon Rice:

In the same skillet, sauté the onion for 2-3 minutes until softened.
Add the rice and toast for 1-2 minutes, stirring often.
Pour in chicken broth, lemon juice, lemon zest, and bay leaf. Stir to combine.

4. Simmer with the Chicken:

Nestle the seared chicken back into the skillet, partially submerging it in the liquid.
Reduce heat to low, cover, and simmer for 18-20 minutes until the rice is tender and the chicken is fully cooked.
Let the dish rest, covered, for 5 minutes to allow flavors to meld.

5. Serve & Enjoy:

Remove the bay leaf, fluff the rice with a fork, and garnish with fresh parsley.
Serve hot with Greek salad, tzatziki, or roasted vegetables.

Notes

Storage: Store leftovers in an airtight container in the fridge for up to 4 days.
Freezing: Freeze in a sealed container for up to 2 months.
Reheating: Add a splash of broth or water when reheating to prevent drying out.
Serving Suggestions: Pair with Greek salad, tzatziki, or pita bread for a complete meal.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Dinner
Cuisine: Greek, Mediterranean

Nutrition

Serving Size: 4 servings
Calories: 420 kcal
Sugar: 2g
Sodium: 480mg
Fat: 15g
Saturated Fat: 3g
Carbohydrates: 40g
Fiber: 2g
Protein: 32g
Cholesterol: 95mg