Greek Chicken and Lemon Rice Recipe
If you’re craving a comforting and vibrant dinner that tastes like a sunny Greek holiday, you have to try Greek Chicken and Lemon Rice. This dish is packed with juicy, crisp-skinned chicken thighs nestled into tangy, fluffy rice infused with lemon and fresh herbs. It’s a one-pan wonder that delivers layers of flavor, comes together in under an hour, and brings the whole family around the table in anticipation. Nothing says weeknight magic quite like Greek Chicken and Lemon Rice—ready to see why?
Ingredients You’ll Need
Simple, everyday ingredients transform into something extra special in this recipe, each one playing a crucial role in building flavor, creating the perfect texture, or adding that gorgeous pop of color. Here’s what you’ll need (and why you need it) for your best Greek Chicken and Lemon Rice yet:
- Chicken Thighs: Bone-in, skin-on for deep flavor and irresistibly crispy skin that keeps the meat extra juicy.
- Olive Oil: Helps brown the chicken for that classic golden crust and adds richness to the whole dish.
- Dried Oregano: Adds herby, Mediterranean flavor that’s key for authentic Greek taste.
- Garlic Powder: Delivers mellow, savory undertones without overpowering the lemony notes.
- Salt: Balances and enhances all the other flavors for a perfectly seasoned bite every time.
- Black Pepper: A gentle spicy kick that rounds everything out.
- Long Grain White Rice: Absorbs all the fragrant chicken and lemon juices, turning each bite into pure comfort.
- Chicken Broth: Infuses the rice with extra savoriness and depth (use homemade or a good-quality store-bought one).
- Fresh Lemon Juice: Brightens up the dish—don’t skimp, this is where the magic happens!
- Lemon Zest: Packs an aromatic zing that sets this rice apart from the rest.
- Fresh Parsley: Chopped and scattered over the top for a final burst of freshness and color.
- Lemon Wedges: Serve alongside for anyone who wants an extra spritz of citrusy goodness at the table.
How to Make Greek Chicken and Lemon Rice
Step 1: Season and Sear the Chicken
Start by patting the chicken thighs dry—this is the secret to that addictively crispy skin. Sprinkle both sides generously with dried oregano, garlic powder, salt, and pepper, really rubbing the seasoning into the chicken. Heat olive oil in a large, oven-safe skillet over medium-high heat. Once the oil shimmers, add the chicken thighs skin-side down. Leave them undisturbed for 3 to 4 minutes so they get beautifully golden. Flip and cook the other side for another 2 minutes to lock in all those flavors, then transfer the chicken to a plate while you work on the rice.
Step 2: Toast the Rice
Don’t wipe out the skillet—you want all those delicious brown bits! Add the rice straight into the pan and stir it around for 1 to 2 minutes over medium heat. Toasting the rice in the rendered chicken fat really amps up its nutty character and ensures each grain stays separate and satisfiesingly fluffy later on.
Step 3: Build Flavor with Broth, Lemon Juice, and Zest
Now pour in the chicken broth, fresh lemon juice, and lemon zest, stirring well and scraping up anything stuck to the bottom of the skillet. This brings all the flavors together and sets the foundation for the signature tangy bite of Greek Chicken and Lemon Rice. Give everything a good mix to make sure the rice is evenly coated and the seasonings are distributed.
Step 4: Bake Everything Together
Return the chicken thighs to the skillet, arranging them on top of the rice, skin-side up. This setup lets the chicken juices drip right into the rice while baking, creating that perfect harmony of juicy meat and tender, lemony rice. Cover the skillet tightly with foil and transfer to a preheated 375°F (190°C) oven. Bake for 35 to 40 minutes, until the rice is soft and the chicken hits 165°F internally.
Step 5: Crisp the Chicken and Finish with Fresh Herbs
Want extra crispy skin? Remove the foil and switch your oven to broil on high for 2 to 3 minutes—watch closely so nothing burns. Once out of the oven, scatter chopped parsley over the top for a fresh punch of green. Serve hot with plenty of lemon wedges on the side. Each bite delivers everything you love about Greek Chicken and Lemon Rice: tang, savoriness, and that irresistible herby finish.
How to Serve Greek Chicken and Lemon Rice
Garnishes
Garnish is everything when it comes to Greek cuisine! A generous sprinkle of freshly chopped parsley adds a pop of color and an herbal note that wakes up the dish. For even more zing, serve it with extra lemon wedges and let everyone squeeze their own (it’s honestly addictive!). If you love briny flavors, a few pitted Kalamata olives or crumbled feta on top would also taste amazing.
Side Dishes
This beautiful skillet is a meal all on its own, but you can turn dinner into a Mediterranean feast with a few classic sides. Try it with a crisp cucumber tomato salad, roasted vegetables tossed in olive oil and oregano, or even a bowl of tzatziki for dipping. Warm pita or crusty bread is perfect for mopping up any leftover lemony juices on your plate.
Creative Ways to Present
Really want to impress? Serve Greek Chicken and Lemon Rice family style right from the skillet for a rustic, communal feel, or plate it up individually with an artful sprinkle of parsley and a strategically placed lemon wedge. For a dinner party, you can even portion the rice into ramekins and top each with a chicken thigh for an elegant, composed effect.
Make Ahead and Storage
Storing Leftovers
Have leftovers? Lucky you! Let the Greek Chicken and Lemon Rice cool to room temperature before transferring to an airtight container. Stored in the fridge, it keeps beautifully for up to three days, making it a lifesaver for lunch or an easy dinner on a busy evening.
Freezing
The good news is that this dish freezes surprisingly well! For best results, slice the chicken off the bone and package it with the rice in individual portions. Wrap tightly and freeze for up to two months. Thaw overnight in the fridge before reheating.
Reheating
To revive the flavors, add a splash of chicken broth or water before gently reheating the Greek Chicken and Lemon Rice in the microwave or in a covered skillet over low heat. This keeps the rice fluffy and the chicken moist—no one will ever guess it’s day-old!
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! While thighs are juicier and more forgiving, boneless skinless chicken breasts work too. Just keep an eye on baking time—they may cook through a bit faster, and you’ll want to avoid drying them out.
Is it possible to make this recipe dairy-free and gluten-free?
Yes! This Greek Chicken and Lemon Rice is already naturally gluten-free—just double-check your chicken broth label. There’s no dairy in the recipe, making it a fantastic option for those with food sensitivities.
Can I add vegetables to the rice?
Definitely! Toss in a handful of baby spinach or a cup of peas during the last 10 minutes of baking for a burst of color and extra nutrition. Chopped bell peppers or artichoke hearts would also be wonderful additions.
What kind of skillet should I use?
An oven-safe skillet is key since everything bakes together. A cast iron or heavy-duty stainless steel skillet works best, but you can use any pan that’s safe for both stovetop and oven—just be sure it’s big enough for all the ingredients.
Can I prepare Greek Chicken and Lemon Rice ahead of time for entertaining?
Yes! You can assemble the dish up to the point before baking, cover tightly, and refrigerate for up to 8 hours. When ready to serve, bake as instructed (adding a few extra minutes if coming straight from the fridge) for stress-free entertaining.
Final Thoughts
I hope you feel inspired to make Greek Chicken and Lemon Rice—it’s the kind of meal that’s both cozy and downright celebratory. With golden, lemony rice and tender, flavorful chicken, this dish will have everyone coming back for seconds. Give it a try and let your kitchen be filled with the warm aromas of the Mediterranean!
Print
Greek Chicken and Lemon Rice Recipe
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Greek Chicken and Lemon Rice recipe is a flavorful one-pan meal that combines tender chicken thighs with zesty lemon rice, all baked to perfection in the oven. The citrusy aroma and savory flavors make this dish a family favorite.
Ingredients
For the Chicken:
- 4 bone-in, skin-on chicken thighs
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
For the Lemon Rice:
- 1 cup long grain white rice
- 2 cups chicken broth
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 2 tablespoons chopped fresh parsley
- Lemon wedges (for serving)
Instructions
- Preheat oven and season chicken: Preheat oven to 375°F (190°C). Season chicken thighs with oregano, garlic powder, salt, and pepper.
- Sear chicken: Sear chicken in olive oil in a skillet until golden brown. Remove and set aside.
- Prepare rice: Toast rice in the skillet, then add broth, lemon juice, and zest. Nestle chicken on top.
- Bake: Cover and bake for 35–40 minutes until rice is tender and chicken is cooked through.
- Crisp chicken: Optionally broil for 2–3 minutes to crisp chicken skin. Garnish with parsley and serve with lemon wedges.
Notes
- For added greens, include spinach or peas in the dish during the last 10 minutes of baking.
- Basmati or jasmine rice can be substituted for the long grain white rice.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking, Stovetop
- Cuisine: Greek
Nutrition
- Serving Size: 1 chicken thigh with rice
- Calories: 430
- Sugar: 1g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 115mg
