Greek Chicken and Lemon Rice Recipe
If you’re craving a taste of the Mediterranean with the effortless comfort of a one-pan meal, Greek Chicken and Lemon Rice will instantly become your new weeknight hero. Picture juicy, golden chicken thighs nestled on a bed of fragrant lemon-infused rice, all soaking up savory juices in the oven. This classic Greek favorite is layered with bright citrus flavor, aromatic herbs, and a burst of freshness in every bite. It’s a meal that manages to wow dinner guests and picky eaters alike, all while coming together in under an hour with only a handful of real, nourishing ingredients.
Ingredients You’ll Need
Simplicity is at the heart of Greek Chicken and Lemon Rice, and every ingredient pulls its weight to create big, bold flavor. Gather these essentials and let each one work its magic in your kitchen:
- Chicken Thighs (bone-in, skin-on): These stay super juicy in the oven and infuse the rice with rich, irresistible flavor.
- Olive Oil: The backbone of Mediterranean cooking, this adds depth and helps everything crisp up beautifully.
- Salt and Black Pepper: Don’t be shy; seasoning your protein generously is the first step to deliciousness.
- Dried Oregano: Earthy and classic, this herb brings authentic Greek vibes to your dish.
- Garlic Powder: For an extra dash of savory flavor that boosts both chicken and rice.
- Onion (diced): Adds sweet undertones and essential moisture to the rice.
- Garlic (fresh, minced): For that punchy aroma and unmistakable depth — don’t skip it!
- Long-Grain White Rice: Fluffy and never mushy, this variety cooks perfectly alongside the chicken.
- Chicken Broth: Infuses the rice with savory goodness and keeps it tender.
- Fresh Lemon Juice: The star of the show, lending brightness and tang that make this dish sing.
- Lemon Zest: Adds an intense citrus aroma and beautiful color speckles throughout the rice.
- Fresh Parsley (chopped): For a pop of fresh flavor and vibrant green color just before serving.
- Optional: Lemon Slices for Garnish: Not just pretty — they also subtly amp up the citrus at the table.
How to Make Greek Chicken and Lemon Rice
Step 1: Prep and Season Your Chicken
Start by preheating your oven to 375°F (190°C). While it warms up, pat your chicken thighs dry with paper towels for that golden, crackly skin. Season generously with salt, pepper, dried oregano, and garlic powder. These simple spices lay the foundation for authentic Greek Chicken and Lemon Rice flavor, infusing every bite with herby goodness and just the right touch of savoriness.
Step 2: Sear the Chicken Thighs
Heat olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Once the oil shimmers, add your chicken thighs skin-side down. Let them sizzle undisturbed for 4 to 5 minutes until the skin is gorgeously golden and crisp. Flip and sear the other side for another 2 minutes. Searing locks in the juices and browns the skin, which is key for big flavor in your Greek Chicken and Lemon Rice.
Step 3: Sauté Aromatics
Remove the chicken and set it aside. In the same skillet (hello, flavor!), reduce the heat to medium and toss in the diced onion. Sauté for 2 to 3 minutes until softened and fragrant, soaking up all those tasty chicken bits. Stir in the minced garlic and let it bloom for just 30 seconds — this turns up the aroma and gives your rice that subtle garlic background.
Step 4: Toast the Rice
Add the long-grain white rice directly to the pan with the onions and garlic. Stir to coat every grain in that olive oil and aromatic mixture for a full minute. Toasting the rice helps develop a slightly nutty flavor and ensures it cooks up beautifully fluffy, not sticky.
Step 5: Add Liquids and Lemon
Pour in the chicken broth, fresh lemon juice, and scatter over the lemon zest. Give everything a gentle stir to combine. The broth adds savory depth, while the interplay of lemon juice and zest brightens the rice with an unmistakably Greek zing that’s at the heart of classic Greek Chicken and Lemon Rice.
Step 6: Bake Everything Together
Nestle your seared chicken thighs on top of the rice, making sure the skin stays facing up (so it stays crispy). Cover the pan with a lid or foil and bake for 35 to 40 minutes, until the rice is tender and the chicken is cooked through. This all-in-one step lets the flavors mingle and mingle — and your kitchen will smell positively heavenly.
Step 7: Rest, Garnish, and Serve
Let your Greek Chicken and Lemon Rice rest for 5 minutes out of the oven to let the juices redistribute. Uncover, sprinkle with lots of chopped fresh parsley, and (if you’re feeling fancy) tuck in a few lemon slices for garnish. Each serving is vibrant, aromatic, and ready to transport your tastebuds straight to the sun-drenched shores of Greece.
How to Serve Greek Chicken and Lemon Rice
Garnishes
A generous shower of fresh parsley right before serving goes a long way, adding color and a burst of herbal freshness. Lemon slices or a twist of zest on top are simple yet stunning — not only do they wake up each serving visually, but they also amplify the citrusy aroma of the Greek Chicken and Lemon Rice. If you want a little extra flair, a sprinkle of crumbled feta can make every bite even more irresistible.
Side Dishes
Greek Chicken and Lemon Rice plays beautifully with Mediterranean staples. Serve it alongside a traditional Greek salad with crisp cucumber, juicy tomatoes, kalamata olives, and tangy feta. Tzatziki is always a winner for dolloping or dipping, and warm pita bread makes a satisfying vehicle for scooping up every last grain of lemony rice. Add lightly roasted vegetables, like zucchini or red peppers, for even more color and flavor.
Creative Ways to Present
For a fun family-style dinner, present the skillet or Dutch oven right at the table for a rustic centerpiece moment — everyone loves scooping their own serving! Transform leftovers into a vibrant rice bowl lunch the next day by adding crunchy greens and a drizzle of olive oil. Or, if you’re impressing guests, try plating a thigh neatly atop a generous bed of rice, add a cascading drizzle of extra lemon juice, and finish with a flourish of parsley and freshly ground pepper.
Make Ahead and Storage
Storing Leftovers
Leftover Greek Chicken and Lemon Rice holds up well in the fridge for up to 3 days. Store the chicken and rice together in an airtight container, allowing the flavors to meld and develop even more depth overnight. If possible, keep any garnishes separate for the freshest presentation when reheating.
Freezing
Both the chicken and rice components freeze well, making this dish a great meal-prep option. Cool completely before transferring to airtight, freezer-safe containers. Freeze for up to 2 months. Thaw overnight in the refrigerator for best results and avoid freezing with fresh garnishes; add those after reheating.
Reheating
To reheat, place your Greek Chicken and Lemon Rice in an oven-safe dish, cover loosely with foil, and warm at 325°F until heated through (about 15–20 minutes). For a quick lunch, microwave individual portions with a splash of chicken broth or water to keep the rice moist. Top with fresh parsley and a squeeze of lemon to revive its just-cooked brilliance.
FAQs
Can I use chicken breasts instead of thighs?
You can substitute bone-in, skin-on chicken breasts if that’s what you have on hand. Just be mindful that breasts may cook a bit faster, so start checking for doneness at the 30-minute mark to keep them juicy. Thighs provide richer flavor and stay more tender, but both work well in Greek Chicken and Lemon Rice.
Is it possible to make this dish entirely on the stovetop?
While oven-baking gives you perfect hands-off results and fluffy rice, you can finish the recipe on the stovetop by simmering gently and keeping the skillet covered. Just check the rice for doneness and add a splash more broth if needed — keeping a watchful eye is key.
What kind of rice works best?
Long-grain white rice is ideal because it cooks up separate and fluffy, soaking in all those lemony, herby juices. Short-grain rice can become too sticky, while basmati is a decent substitute if you need it. Avoid quick-cooking or parboiled varieties for this Greek Chicken and Lemon Rice to keep the texture just right.
Can I double the recipe for a larger crowd?
Absolutely! Just be sure your skillet or Dutch oven is big enough to hold everything in a single layer so the rice cooks evenly. You may need to slightly increase the baking time and check for doneness, but this recipe scales up beautifully for feeding a family or group.
How do I keep the chicken skin crispy?
For the crispiest skin, always start by patting the chicken dry and searing it thoroughly before baking. Keeping the skin exposed above the rice in the oven (not submerged) helps it stay golden and shatteringly crisp. A minute under the broiler at the end, if needed, works wonders!
Final Thoughts
There’s a reason Greek Chicken and Lemon Rice has become a staple in so many kitchens — it’s equal parts easy, delicious, and utterly comforting. Whether you’re new to Mediterranean flavors or a longtime fan, this recipe delivers sunshine in every bite. Gather your ingredients, pour a little extra lemon juice, and treat your table to a dazzling, homemade Greek feast tonight!
Print
Greek Chicken and Lemon Rice Recipe
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Greek Chicken and Lemon Rice dish is a flavorful one-pot meal that combines tender chicken thighs with fragrant lemon-infused rice. Perfect for a cozy family dinner or entertaining guests.
Ingredients
Chicken:
- 4 bone-in, skin-on chicken thighs
- 2 tablespoons olive oil
- Salt and black pepper to taste
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
Rice:
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 cup long-grain white rice
- 2 cups chicken broth
- ¼ cup fresh lemon juice (about 1–2 lemons)
- 1 tablespoon lemon zest
- 2 tablespoons chopped fresh parsley
- Optional: lemon slices for garnish
Instructions
- Preheat oven: Preheat the oven to 375°F (190°C).
- Season chicken: Season chicken thighs with salt, pepper, oregano, and garlic powder.
- Sear chicken: In a skillet, sear chicken thighs until golden brown. Remove and set aside.
- Sauté aromatics: In the same skillet, sauté onion and garlic. Add rice and cook briefly.
- Add liquids: Pour in chicken broth, lemon juice, and zest. Bring to a simmer.
- Bake: Nestle chicken thighs on top of rice, cover, and bake for 35–40 minutes.
- Rest and garnish: Let the dish rest, then garnish with parsley and lemon slices.
Notes
- For extra flavor, marinate the chicken in olive oil, lemon juice, and oregano for 1–2 hours ahead of time.
- Serve with a Greek salad or tzatziki for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop, Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 chicken thigh with rice
- Calories: 470
- Sugar: 1 g
- Sodium: 460 mg
- Fat: 25 g
- Saturated Fat: 6 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 120 mg
