Greek Chicken and Lemon Rice Recipe – Flavorful Mediterranean Dish

I have been waiting to share this Greek chicken and lemon rice recipe with you for a while now. It is a flavorful Mediterranean dish!

This recipe is easy to make and uses simple, fresh ingredients. It is a great recipe to make when you want to cook a meal that is a little special, but still easy to make.

This recipe is best when made with fresh ingredients, but you can use dried herbs if you need to.

Why You’ll Love This Recipe?

The classic Greek flavors in this recipe are just so delicious. The rice is cooked in chicken broth, garlic, lemon juice, and zest. It’s so flavorful and the perfect side dish to the chicken.

The chicken is seasoned with a blend of oregano, garlic, lemon juice, and zest. It’s then seared in a skillet and finished off in the oven. The chicken comes out so juicy and flavorful.

What does it taste like?

This Greek chicken and rice recipe is a perfect example of how a few simple ingredients can transform a dish. The lemon and garlic marinade is really what sets the chicken apart. It’s bright, zesty, and really wakes up the taste buds.

The rice is cooked in chicken broth and lemon juice, which infuses it with even more flavor. This is a simple, one-pan meal that’s perfect for busy weeknights but also impressive enough to serve to guests.

What to serve with Greek chicken and lemon rice?

This Greek chicken and rice recipe is a complete meal on its own. But if you’d like, you can add a side of salad or some veggies. Here are a few options:

• Greek Salad

• Mediterranean Chickpea Salad

• Roasted Asparagus

• Spinach and Feta Stuffed Peppers

• Greek Roasted Vegetables

What wine to pair with it?

The lemony, herby flavors of this Greek chicken and rice dish make it a perfect pairing for a white wine. You could go with a variety of whites, but I’d highly recommend a good-quality Assyrtiko from the Greek isles.

Assyrtiko is a white wine grape variety that is indigenous to the island of Santorini. It’s a high-acid wine with beautiful citrus and mineral flavors.

Assyrtiko is a great wine to pair with Greek food, but it’s also a great wine for summer and for pairing with a variety of seafood dishes. If you can’t find Assyrtiko, you could also try a Sauvignon Blanc or a White Bordeaux.

Greek Chicken and Lemon Rice Recipe

This Greek chicken and lemon rice recipe is a one-pan meal that’s easy to make and big on flavor. The chicken is marinated in a lemon and herb blend and then seared to perfection. The rice is cooked with chicken broth, onions, and garlic, and then finished with a generous squeeze of fresh lemon juice.

This dish is both light and comforting, and it’s perfect for busy weeknights. It’s also a great way to switch up your dinner routine. If you’re tired of the same old chicken and rice, this Greek-inspired recipe is for you!

Ingredients

• Chicken Thighs: Chicken thighs are so juicy and flavorful! You can use bone-in or boneless thighs for this recipe. If you decide to use chicken breast, I recommend using bone-in, skin-on chicken breast.

• Spices: A blend of paprika, coriander and cumin seasons the chicken.

• Olive Oil: Olive oil is a staple in Mediterranean cooking and is used for searing the chicken and sautéing the onions and garlic.

• Yellow Onion and Garlic: These aromatics add a ton of flavor to the rice.

• Long Grain White Rice: I like to use long grain white rice for this recipe because it cooks quickly and doesn’t get mushy.

• Low Sodium Chicken Broth: Chicken broth is used to cook the rice and infuse it with flavor.

• Lemon: Fresh lemon juice and zest add a bright, zesty flavor to the rice.

• Fresh Parsley: This is used as a garnish and adds a fresh, herbaceous element to the dish.

• Optional Garnishes: Kalamata olives, feta cheese, and lemon wedges are all delicious garnishes for this dish.

Instructions

1. Preheat oven to 425 degrees F.

2. Pat the chicken thighs dry. In a small bowl, mix the spices (oregano, coriander, cumin, paprika, cinnamon, and a generous pinch of kosher salt). Sprinkle the spice mixture all over the chicken thighs and rub it in well.

3. In a large oven-safe skillet, heat 1 1/2 tbsp extra virgin olive oil over medium-high heat until shimmering but not smoking. Add the chicken thighs skin side down and cook briefly to brown the skin. Turn over and brown the other side briefly (but chicken will not be fully cooked at this point). Remove the chicken from the skillet briefly and set aside.

4. In the same skillet, add the remaining 1 1/2 tbsp extra virgin olive oil. Add the onions and cook, tossing occasionally, until they are soft and golden brown, about 3 to 5 minutes. Add the garlic and cook briefly until fragrant.

5. Now add the rice and mix it in with the onions and garlic. Cook briefly, then add the chicken broth, lemon juice, and lemon zest. Add the bay leaves and a pinch of kosher salt. Bring the liquid to a boil.

6. Remove from heat and return the chicken thighs to the skillet, nestling them in the rice. Transfer the skillet to the 425 degrees F heated oven for 25 minutes or until the chicken is fully cooked through (internal temperature should reach 165 degrees F) and the rice is fully cooked and fluffy.

7. Remove from the oven and let sit for a few minutes. Discard the bay leaves. Garnish with fresh herbs (parsley and mint). Serve hot!

1. Season the chicken thighs.

I like to use bone-in, skin-on chicken thighs in this recipe. It’s a very forgiving cut of chicken and it’s hard to overcook it.

First, I like to remove the skin from the chicken thighs. You can leave the skin on, but I prefer to remove it and then cook the chicken in a little bit of olive oil. This way, I can get the chicken nice and crispy on the outside without burning the skin.

Season the chicken thighs with salt, pepper, garlic powder, and oregano.

2. Prepare the rice.

I use basmati rice for this Greek lemon rice recipe. Basmati rice is a long-grain rice that comes from the Indian subcontinent. It has a wonderful nutty flavor and a great, fluffy texture when cooked. It’s the perfect rice to use in this recipe, and it cooks in the same time as the chicken.

To prepare the rice, you’ll need to sauté some chopped onions in a little bit of olive oil. Then, you’ll add the rice and sauté it for a minute. This process helps the rice to absorb all the flavors of the onions and olive oil.

3. Add the chicken back to the pot.

Once the rice is cooked, add the chicken back to the pot and let it warm through. Then, remove the pot from the heat and let it sit for 5 minutes before serving.

This dish is best served straight from the pot with a side of Greek salad and some extra lemon wedges.

4. Serve the chicken and lemon rice.

Once the chicken has cooked, remove the pot from the oven and let it rest for 5 minutes. Then, remove the lid and let the chicken and rice cool slightly.

Serve the chicken and rice with a side of Greek salad and a little bit of hummus or tzatziki. Enjoy!

Conclusion

This Greek chicken and rice recipe is a simple one-pan meal that’s perfect for a weeknight dinner.

It’s also a great recipe to make ahead of time because it freezes well. So, you can make a double batch and freeze half for a later date!