Greek Chicken and Lemon Rice is a one-pan wonder bursting with Mediterranean flavor. Juicy, herb-marinated chicken is roasted to golden perfection and served with fragrant lemon-infused rice cooked right in the same pan. It’s savory, zesty, and comforting—everything I want in a hearty, home-cooked meal.
Why You’ll Love This Recipe
I love this dish because it’s easy to make, full of vibrant flavor, and comes together in one skillet or baking dish. The lemon brightens the rice, the chicken stays juicy and tender, and the herbs tie everything together with a delicious Greek flair. It’s perfect for weeknight dinners or when I’m craving something that feels special but is simple to prepare.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
for the chicken marinade:
boneless or bone-in chicken thighs (or breasts)
olive oil
lemon juice
garlic, minced
oregano (dried or fresh)
salt and pepper
paprika (optional)
for the lemon rice:
long-grain white rice (like basmati or jasmine)
chicken broth
lemon juice and zest
onion, finely chopped
garlic, minced
olive oil or butter
fresh parsley (for garnish)
directions
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Marinate the chicken: I whisk together olive oil, lemon juice, garlic, oregano, salt, pepper, and paprika. I coat the chicken in the marinade and let it sit for at least 30 minutes (or up to overnight for more flavor).
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Sear the chicken: In a large oven-safe skillet or pan, I heat olive oil and sear the chicken for 2–3 minutes per side until browned (not fully cooked). I remove it from the pan and set aside.
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Make the lemon rice: In the same pan, I sauté chopped onion and garlic until fragrant. I stir in the uncooked rice, lemon zest, and juice, then pour in the chicken broth.
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Bake everything together: I nestle the seared chicken pieces into the rice. I cover the skillet with foil or a lid and bake at 350°F (175°C) for 35–40 minutes, or until the rice is tender and the chicken is fully cooked.
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Rest and serve: I let it rest for 5 minutes, then garnish with fresh parsley and lemon wedges before serving.
Servings and timing
This recipe makes 4 servings. Prep time is 15 minutes, marinate time is 30 minutes (optional but recommended), and total cook time is about 45 minutes.
Variations
Sometimes I add kalamata olives or crumbled feta before baking for extra Mediterranean flair. I’ve also made it with quinoa or orzo instead of rice. When I want more veggies, I stir in baby spinach or chopped tomatoes during the last few minutes of cooking.
storage/reheating
I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I use the microwave or warm it in a covered skillet with a splash of broth or water to keep the rice moist. It also freezes well—I portion it out, freeze, and reheat when needed.
FAQs
Can I use brown rice?
Yes, but I adjust the liquid and bake time since brown rice takes longer to cook. I use a bit more broth and bake an additional 20 minutes or so.
What’s the best chicken cut for this recipe?
I prefer bone-in, skin-on thighs for juiciness and flavor, but boneless thighs or breasts work too if I keep an eye on the cook time.
Can I make it on the stovetop only?
Yes, I simmer the rice covered on low heat until tender and cook the chicken separately or finish it on top of the rice.
Does this work with pre-cooked rice?
It’s best with uncooked rice so it absorbs the lemony broth. But if I have leftover rice, I heat it separately and serve it with roasted marinated chicken.
Can I make this dairy-free or gluten-free?
It’s naturally dairy-free and gluten-free as long as I use gluten-free broth and seasonings.
Conclusion
Greek Chicken and Lemon Rice is a flavorful, wholesome dish that brings a taste of the Mediterranean to my kitchen. With minimal prep and one pan, it’s easy enough for a weeknight but impressive enough to serve to guests. Whether I’m craving something zesty, comforting, or just a meal with big flavor, this recipe always delivers.
Print
Greek Chicken and Lemon Rice
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baked
- Cuisine: Greek, Mediterranean
- Diet: Gluten Free
Description
Greek Chicken and Lemon Rice is a flavorful one-pan Mediterranean meal featuring juicy herb-marinated chicken and zesty lemon rice cooked together for maximum flavor. This easy and comforting dinner is perfect for busy weeknights, offering tender chicken, fragrant rice, and bright, fresh flavor in every bite.
Ingredients
- For the chicken marinade:
- Boneless or bone-in chicken thighs or breasts
- Olive oil
- Lemon juice
- Garlic, minced
- Oregano (dried or fresh)
- Salt and black pepper
- Paprika (optional)
- For the lemon rice:
- Long-grain white rice (basmati or jasmine)
- Chicken broth
- Lemon juice and zest
- Onion, finely chopped
- Garlic, minced
- Olive oil or butter
- Fresh parsley (for garnish)
Instructions
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Marinate the chicken: In a bowl, whisk olive oil, lemon juice, garlic, oregano, salt, pepper, and paprika. Add chicken and coat well. Marinate for at least 30 minutes or overnight.
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Sear the chicken: Heat olive oil in a large oven-safe skillet over medium heat. Sear chicken 2–3 minutes per side until browned. Remove and set aside.
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Make the rice: In the same pan, sauté onion and garlic until softened. Stir in rice, lemon zest, and lemon juice. Pour in chicken broth and bring to a simmer.
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Bake: Nestle the chicken into the rice. Cover the pan with foil or a lid and bake at 350°F (175°C) for 35–40 minutes, or until rice is tender and chicken is fully cooked.
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Serve: Let rest for 5 minutes, then garnish with chopped parsley and lemon wedges.
Notes
- Add feta, olives, or baby spinach for extra Mediterranean flair.
- Substitute rice with quinoa or orzo for a variation.
- For the chicken marinade:
- Boneless or bone-in chicken thighs or breasts
- Olive oil
- Lemon juice
- Garlic, minced
- Oregano (dried or fresh)
- Salt and black pepper
- Paprika (optional)
- For the lemon rice:
- Long-grain white rice (basmati or jasmine)
- Chicken broth
- Lemon juice and zest
- Onion, finely chopped
- Garlic, minced
- Olive oil or butter
- Fresh parsley (for garnish)
- Best with bone-in, skin-on thighs for the most flavor.
- Reheat with a splash of broth to keep the rice moist.
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