Bright, sunny, and absolutely packed with flavor, Greek Chicken and Lemon Rice is a dish that always reminds me of lazy Mediterranean evenings and the warmth of family gatherings. Tender, golden chicken thighs nestled into a bed of fluffy, lemony rice, bursting with zesty citrus and savory herbs—every bite is a little escape to the Greek isles. This one-pan wonder is not just easy and satisfying, but the perfect combo of juicy protein, comforting carbs, and fresh flavors that never disappoint.
Ingredients You’ll Need
Ingredients You’ll Need
The ingredient list for Greek Chicken and Lemon Rice is short but mighty, with each item playing a starring role in the final taste, texture, and color. Don’t skip or skimp—each is essential, and together they create that irresistible, iconic flavor.
- Chicken thighs (bone-in, skin-on): The richness and juiciness from thighs makes this dish deeply savory and satisfying.
- Olive oil: Adds a silky depth and helps crisp up the chicken to golden perfection.
- Dried oregano: The classic Greek herb that gives unmistakable earthy, aromatic flavor with every bite.
- Garlic powder: Adds a mellow, robust base without overpowering the fresh garlic.
- Salt: Simple but crucial for balancing flavors and bringing out the best in the chicken and rice.
- Black pepper: Just enough to add gentle background heat and complexity.
- Long-grain white rice: Fluffy, separate grains are key to soaking up all the tangy, savory juices.
- Chicken broth: Keeping things moist and savory, plus it infuses the rice with rich depth.
- Freshly squeezed lemon juice: This brings brightness and zing that truly defines Greek Chicken and Lemon Rice.
- Lemon zest: Packs an extra punch of lemony aroma and flavor that intensifies with baking.
- Garlic (minced): Delivers little bursts of sweet, mellow garlic throughout the rice.
- Yellow onion (finely chopped): Becomes soft, savory, and almost sweet as it cooks—an essential background flavor.
- Fresh parsley (chopped): Sprinkle this on at the end for fresh color and a light, herby finish.
- Lemon wedges (for serving): Let everyone add extra zing to taste right before eating.
How to Make Greek Chicken and Lemon Rice
Step 1: Season the Chicken
Start by preheating your oven to 375°F (190°C). Pat the chicken thighs dry with paper towels—this helps the skin get tantalizingly crispy. Generously season both sides with dried oregano, garlic powder, salt, and pepper. Give the thighs a nice, even coat so every mouthful bursts with Greek-inspired flavor.
Step 2: Sear for Maximum Flavor
Take out a large oven-safe skillet and drizzle in the olive oil, warming it over medium-high heat. Place the chicken thighs skin-side down and listen for that satisfying sizzle. Sear for 5-6 minutes, or until the skin is a deep golden brown. Flip and cook another 3 minutes, just long enough for both sides to take on color. Remove the chicken and set aside—don’t worry about cooking them through just yet!
Step 3: Build the Flavor Base
In the same skillet, toss in the chopped onion and minced garlic. Sauté until they’re soft, fragrant, and slightly translucent (about 2–3 minutes). The browned bits from the chicken will melt into the onions and garlic, building a savory base that’s crucial for perfect Greek Chicken and Lemon Rice.
Step 4: Toast the Rice
Stir the uncooked rice directly into the skillet. Toasting for 1-2 minutes, while continuously stirring, coats each grain with flavorful oil and oniony goodness. This step makes the rice extra aromatic and helps it cook up fluffier.
Step 5: Add Liquid Gold
Now pour in the chicken broth, freshly squeezed lemon juice, and sprinkle over the lemon zest. Give it all a gentle stir to mingle those wonderful flavors. The mixture should be saucy and a little tangy—not to worry, the rice will soak it all up!
Step 6: Nestle, Simmer, and Bake
Return the seared chicken thighs to the skillet, nestling them right on top of the rice. Make sure the skin side faces up so it stays crisp in the oven. Bring everything to a simmer on the stove, then carefully transfer the uncovered skillet to the oven. Bake for 35–40 minutes until the chicken is fully cooked and the rice is tender and fluffy.
Step 7: Rest and Finish
Allow the skillet to rest for 5 minutes before serving. This helps the juices redistribute, so every serving is as moist and flavorful as possible. Finish with a shower of chopped fresh parsley and a generous squeeze of lemon wedges at the table for a true Greek Chicken and Lemon Rice feast.
How to Serve Greek Chicken and Lemon Rice
Garnishes
Top your Greek Chicken and Lemon Rice with a generous sprinkle of fresh parsley for bright color and herby aroma. Lemon wedges are a must—you’ll want that burst of fresh juice over each serving. For a little extra Mediterranean flair, crumble a bit of feta or add a pinch of chopped fresh dill.
Side Dishes
This hearty dish pairs beautifully with simple sides. Think crisp Greek salads with tomatoes, olives, and cucumbers, or roasted vegetables for extra color. Warm pita on the side is also a lovely touch to mop up any leftover lemony sauce.
Creative Ways to Present
For gatherings, try serving Greek Chicken and Lemon Rice straight from the skillet for rustic charm. Or, arrange the chicken atop the rice on a big platter, scattering lemon slices and fresh herbs all around. Individual bowls with a spoonful of Greek yogurt and extra parsley offer a fun, modern twist.
Make Ahead and Storage
Storing Leftovers
Allow any leftover Greek Chicken and Lemon Rice to cool completely, then transfer it to airtight containers. It’ll keep nicely in the refrigerator for up to three days, making it a perfect candidate for quick lunches or busy weeknights.
Freezing
Want to prep ahead for busy times? Greek Chicken and Lemon Rice freezes surprisingly well! Store portions in freezer-safe containers, and it’ll keep for up to three months. Thaw overnight in the fridge before reheating for the best texture.
Reheating
Reheat portions gently in the microwave or in a covered skillet on the stovetop, adding a splash of broth or water if the rice seems dry. Covering while reheating helps keep everything moist and brings back that fresh, just-cooked feel.
FAQs
Can I use boneless chicken thighs or breasts?
Absolutely! Boneless chicken works just as well. Just remember that boneless pieces cook a bit faster, so reduce the oven time and keep a close eye to avoid overcooking.
Is this recipe gluten-free?
Yes, Greek Chicken and Lemon Rice is naturally gluten-free, as long as you use a gluten-free chicken broth. Always double-check your broth’s ingredients to be sure.
Can I prepare this dish without an oven-safe skillet?
If you don’t have an oven-safe skillet, simply use a regular pan for the stovetop steps and transfer everything to a baking dish before placing it in the oven.
What kind of rice is best for this recipe?
Long-grain white rice is classic for Greek Chicken and Lemon Rice because it cooks up light and fluffy. Avoid short-grain or sticky rice, which will change the texture.
How do I make the chicken skin extra crispy?
For irresistibly crispy skin, broil the Greek Chicken and Lemon Rice in the oven for the last 2–3 minutes. Keep a close watch so it doesn’t burn!
Final Thoughts
Every time I make Greek Chicken and Lemon Rice, it fills the kitchen with incredible aromas and always draws people to the table. It’s simple, satisfying, and such a celebration of bold flavors and comforting textures. Give this recipe a try—you’ll see why it’s a forever favorite in my home, and just might become one in yours too!
Print
Greek Chicken and Lemon Rice Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Greek
- Diet: Non-Vegetarian
Description
A flavorful and easy-to-make Greek chicken and lemon rice dish that is baked to perfection. Tender chicken thighs seasoned with oregano and garlic, nestled on a bed of lemon-infused rice, creating a deliciously satisfying meal.
Ingredients
For the Chicken:
- 4 bone-in, skin-on chicken thighs
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
For the Lemon Rice:
- 1 cup long-grain white rice
- 2¼ cups chicken broth
- ¼ cup freshly squeezed lemon juice
- 1 tablespoon lemon zest
- 3 cloves garlic, minced
- 1 small yellow onion, finely chopped
- 2 tablespoons chopped fresh parsley
- Lemon wedges for serving
Instructions
- Preheat oven to 375°F (190°C).
- Let it rest for 5 minutes before serving. Garnish with parsley and lemon wedges.
Pat the chicken thighs dry and season with oregano, garlic powder, salt, and pepper. Sear in a skillet until golden brown, then set aside. Cook onion and garlic until softened. Add rice and cook. Pour in chicken broth, lemon juice, and zest. Place chicken on top of the rice. Bake for 35–40 minutes.
Notes
- For extra crispy skin, broil the dish for the last 2–3 minutes.
- You can substitute boneless thighs or breasts, but adjust cooking time accordingly.
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