What makes Greek Chicken and Lemon Rice unique?

Greek Chicken and Lemon Rice stands out due to its blend of bright lemon flavors, tender chicken, and perfectly seasoned rice. The dish reflects traditional Greek flavors like oregano, garlic, and fresh citrus, making it a wholesome and flavorful one-pot meal inspired by the classic Avgolemono soup.

Can I use boneless chicken for this recipe?

Yes, boneless chicken breasts or thighs can be used as a substitute. However, bone-in chicken adds extra flavor to the dish during cooking. If using boneless pieces, reduce the cooking time slightly to avoid overcooking.

What type of rice works best for Greek Chicken and Lemon Rice?

Long-grain rice, such as basmati or jasmine, is ideal because it stays fluffy and absorbs the tangy, flavorful broth well. Avoid short-grain or sticky rice, which can result in a mushy texture.

Can I make Greek Chicken and Lemon Rice in advance?

Yes, this dish can be made ahead of time. It stores well in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of chicken broth or water to restore moisture and prevent the rice from drying out.

How can I make this recipe gluten-free?

Greek Chicken and Lemon Rice is naturally gluten-free when using rice and gluten-free chicken broth. Always check your chicken broth label to ensure it does not contain gluten.

Can I freeze Greek Chicken and Lemon Rice?

Yes, this dish freezes well. Allow it to cool completely before transferring it to freezer-safe containers. It can be stored in the freezer for up to 2 months. To reheat, thaw overnight in the refrigerator and warm on the stovetop or in the microwave, adding a bit of broth if necessary.

What can I serve with Greek Chicken and Lemon Rice?

Popular sides include: Greek salad with cucumbers, tomatoes, and olives. Pita bread with tzatziki sauce. Roasted vegetables like zucchini or bell peppers. These additions complement the Mediterranean flavors perfectly.

Greek Chicken and Lemon Rice: A Mediterranean Delight

Description

Greek Chicken and Lemon Rice is a 30-minute one-pot dinner packed with so much flavor! This Mediterranean dish features spinach, grape tomatoes, chickpeas (garbanzo beans), feta cheese, paprika, and oregano. It’s healthy, gluten-free, protein-rich, fiber-rich, and can be easily made dairy-free.

Ingredients

Scale

For the Chicken:

4 bone-in, skin-on chicken thighs (or drumsticks, if preferred)
2 tablespoons olive oil
1 teaspoon dried oregano
1 teaspoon garlic powder
1 teaspoon paprika
Salt and pepper to taste

For the Rice:

1 cup long-grain rice (such as basmati or jasmine)
3 cups chicken broth (preferably low sodium)
1/3 cup freshly squeezed lemon juice (about 2 lemons)
1 tablespoon lemon zest
2 tablespoons unsalted butter
2 garlic cloves, minced
1 teaspoon dried oregano

Optional Garnishes:

Fresh parsley, chopped
Crumbled feta cheese
Lemon wedges

Instructions

Step 1: Marinate the Chicken

In a large bowl, mix olive oil, oregano, garlic powder, paprika, salt, and pepper.
Rub the mixture all over the chicken thighs, ensuring they’re evenly coated.
Cover the bowl and let the chicken marinate for at least 30 minutes (or up to 4 hours in the refrigerator for deeper flavor).

Step 2: Sear the Chicken

Heat a large skillet or Dutch oven over medium heat.
Add a drizzle of olive oil and sear the chicken thighs skin-side down for 4-5 minutes until golden brown.
Flip the chicken and cook for another 3-4 minutes. Remove from the skillet and set aside. (The chicken will finish cooking later.)

Step 3: Sauté Aromatics and Toast the Rice

In the same skillet, add butter and let it melt.
Add minced garlic and sauté for 1-2 minutes until fragrant.
Stir in the rice, coating it in the butter and letting it toast lightly for about 2 minutes.
Sprinkle in the oregano and lemon zest, stirring to combine.

Step 4: Cook the Rice

Pour in the chicken broth and lemon juice, stirring well.
Nestle the seared chicken thighs on top of the rice.
Bring the mixture to a gentle boil, then reduce the heat to low and cover with a lid.
Simmer for 20-25 minutes, or until the rice is tender and the chicken is fully cooked (internal temperature of 165°F).

Step 5: Garnish and Serve

Remove the skillet from heat and let it sit, covered, for 5 minutes to allow the flavors to meld.
Garnish with chopped parsley, crumbled feta, and extra lemon wedges if desired.
Serve hot and enjoy your homemade Greek Chicken and Lemon Rice!

Notes

Use Fresh Lemon Juice: Freshly squeezed lemon juice gives the dish its signature tangy flavor. Avoid bottled lemon juice, which lacks the same brightness.

Don’t Rush the Searing Process: Properly searing the chicken locks in flavor and creates a crispy, golden skin.

Prep Time: 10 minutes
Cook Time: 20 minutes
Cuisine: Mediterranean

Nutrition

Calories: 755 kcal
Fat: 34g
Carbohydrates: 62g
Fiber: 12g
Protein: 53g