Greek Chicken and Lemon Rice is a vibrant, flavorful dish that combines tender marinated chicken with a fragrant, zesty lemon rice. Perfect for a weeknight dinner or a special occasion, this recipe brings the Mediterranean’s fresh ingredients and bold flavors into your home kitchen. The chicken is marinated in a blend of olive oil, lemon, oregano, and spices, which infuses it with a deliciously tangy and herbaceous taste. Paired with a lemony rice that’s soft, fluffy, and a bit tangy, this meal is an absolute crowd-pleaser.
This dish is not only bursting with flavor but also surprisingly easy to make. The rice is prepared with chicken broth, lemon zest, and a little butter for extra richness, while the chicken is marinated and cooked to golden perfection. Whether you’re serving it for a family dinner or entertaining guests, Greek Chicken and Lemon Rice will elevate any meal.
Table of Contents
Why You’ll Love Greek Chicken and Lemon Rice
1. Deliciously Tangy and Fresh
The bright flavors of lemon, fresh parsley, and oregano make this dish incredibly refreshing, while the juicy chicken and fluffy rice provide a satisfying balance.
2. Quick and Easy
This dish comes together in about 30-40 minutes, making it perfect for busy weeknights. The marinade can even be prepared ahead of time for extra convenience.
3. Naturally Flavorful
The marinade for the chicken is packed with simple, Mediterranean ingredients that create a mouthwatering flavor without being overly complicated.
4. Versatile
You can customize this dish with additional toppings like feta cheese, olives, or a drizzle of tzatziki sauce to make it even more authentic and flavorful.
5. Healthy and Wholesome
This meal is full of fresh, wholesome ingredients like lean chicken, whole grains, and fresh herbs, making it a nutritious option for anyone looking to eat a balanced meal.
Ingredients
For the Chicken Marinade:
- Boneless, skinless chicken breasts or thighs
- Olive oil
- Lemon juice (freshly squeezed)
- Dried oregano (or fresh oregano, chopped)
- Garlic powder
- Onion powder
- Paprika
- Salt and freshly ground black pepper
- Fresh parsley, chopped (for garnish)
For the Lemon Rice:
- Long-grain white rice (or basmati rice for extra fragrance)
- Chicken broth (or water)
- Olive oil or butter
- Lemon zest
- Fresh lemon juice (or more to taste)
- Salt
- Black pepper
- Fresh parsley, chopped (for garnish)
- Optional: Crumbled feta cheese (for serving)
Variations
- Add Veggies: Toss in some sautéed vegetables such as bell peppers, zucchini, or tomatoes to the rice for added color and flavor.
- Use Quinoa: If you prefer a gluten-free option, swap the rice for quinoa to create a healthier, protein-packed alternative.
- Make it Spicy: Add a pinch of red pepper flakes to the chicken marinade for a slight kick of heat.
- Grilled Chicken: Instead of pan-searing the chicken, grill it for a smoky flavor that pairs perfectly with the lemony rice.
- Dairy-Free Option: Omit the feta cheese and use olive oil instead of butter in the rice to make the dish dairy-free.
How to Make Greek Chicken and Lemon Rice
Step 1: Marinate the Chicken
In a medium bowl, whisk together olive oil, lemon juice, oregano, garlic powder, onion powder, paprika, salt, and black pepper. Place the chicken breasts or thighs in a resealable plastic bag or shallow dish, then pour the marinade over the chicken. Seal or cover and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.
Step 2: Cook the Lemon Rice
In a medium saucepan, heat olive oil (or butter) over medium heat. Add the rice and sauté for 1-2 minutes until it’s lightly toasted and fragrant. Add the chicken broth, lemon zest, lemon juice, salt, and pepper, then stir to combine. Bring the mixture to a boil, then cover and reduce the heat to low. Let the rice cook for 18-20 minutes, or until the liquid is absorbed and the rice is tender. Remove the pan from the heat and let the rice sit, covered, for 5 minutes before fluffing with a fork. Stir in fresh parsley.
Step 3: Cook the Chicken
While the rice is cooking, heat a large skillet over medium-high heat. Remove the chicken from the marinade and cook for 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C) and the chicken is golden brown. Let the chicken rest for 5 minutes before slicing.
Step 4: Serve
Serve the sliced chicken on top of the lemon rice and garnish with additional fresh parsley. If desired, sprinkle with crumbled feta cheese for a tangy finish.
Tips for Making Greek Chicken and Lemon Rice
- Use Fresh Lemon: Freshly squeezed lemon juice and zest will provide the best flavor for both the chicken marinade and the rice.
- Don’t Overcook the Chicken: Be sure to cook the chicken just until it reaches an internal temperature of 165°F (75°C) to keep it juicy and tender.
- Rest the Rice: After cooking, let the rice rest for a few minutes with the lid on. This helps it absorb any remaining moisture and prevents it from being too sticky.
- Make it a One-Pan Meal: If you’re short on time, you can cook the chicken in the same pan as the rice by adding the chicken on top of the rice during the last 10 minutes of cooking, then letting it finish cooking in the oven at 375°F (190°C) for 10 minutes.
How to Serve
Greek Chicken and Lemon Rice can be served as a main dish with a variety of side options:
- Serve with a side of roasted vegetables, such as zucchini, eggplant, or roasted carrots.
- Pair with a Greek salad of cucumbers, tomatoes, olives, and red onion for a light and fresh side dish.
- Drizzle with tzatziki sauce for an extra layer of creamy, herby flavor.
- For a heartier meal, serve with warm pita bread or a side of hummus.
Make Ahead and Storage
Storing Leftovers
Store any leftover chicken and rice in separate airtight containers in the fridge for up to 3 days. Reheat the chicken in the microwave or on the stovetop, and warm the rice in the microwave with a splash of water or broth to restore moisture.
Freezing
This dish can be frozen, though the rice may become slightly less fluffy after reheating. To freeze, let the chicken and rice cool completely, then transfer to freezer-safe containers. Store for up to 3 months. When ready to eat, reheat the chicken and rice in the microwave or on the stovetop until heated through.
Reheating
For optimal results, reheat the chicken and rice separately. Add a splash of water or broth to the rice when reheating to keep it moist. Reheat the chicken in a skillet or microwave until fully warmed.
FAQs
1. Can I use bone-in chicken instead of boneless?
Yes, you can use bone-in chicken, but it may require a longer cooking time. Make sure the internal temperature reaches 165°F (75°C) before serving.
2. Can I make this recipe with chicken thighs instead of breasts?
Absolutely! Chicken thighs are slightly more flavorful and juicy, making them a great substitute for chicken breasts in this recipe.
3. Can I make this recipe in a slow cooker?
Yes, you can marinate the chicken and cook it in a slow cooker on low for 4-6 hours or high for 2-3 hours. Cook the rice separately on the stove.
4. Can I use brown rice instead of white rice?
Yes, you can use brown rice, but you will need to adjust the cooking time and liquid. Brown rice generally takes about 40-45 minutes to cook.
5. How do I prevent the rice from becoming sticky?
Be sure to rinse the rice before cooking to remove excess starch. This will help the rice cook up fluffy instead of sticky.
6. Can I use vegetable broth instead of chicken broth?
Yes, you can substitute vegetable broth for a vegetarian-friendly option.
7. Can I make this dish ahead of time?
Yes, you can prepare both the chicken and rice ahead of time. Store the cooked chicken and rice separately in the fridge, and reheat when ready to serve.
8. Can I add more lemon to the rice?
Absolutely! If you love the tangy flavor, feel free to add extra lemon juice or zest to the rice for an even bolder flavor.
9. Can I add garlic to the rice?
Yes, you can sauté a minced garlic clove in the oil or butter before adding the rice for extra flavor.
10. Is this recipe gluten-free?
Yes, this recipe is naturally gluten-free as long as you use a gluten-free chicken broth.
Conclusion
Greek Chicken and Lemon Rice is a flavorful, satisfying meal that brings the bright and bold tastes of the Mediterranean into your kitchen. The zesty lemon, fragrant rice, and perfectly seasoned chicken create a balanced and delicious dish that’s easy to make yet impressive enough for any occasion. With its fresh ingredients and vibrant flavors, this meal is sure to become a favorite in your rotation. Whether you’re cooking for family or hosting guests, this recipe is a crowd-pleaser that’s simple to prepare and full of flavor.
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Greek Chicken and Lemon Rice Recipe
- Total Time: 40 minutes (plus marinating)
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
This Greek Chicken and Lemon Rice recipe offers a perfect balance of tender, marinated chicken with a zesty, fragrant lemon rice. Infused with Mediterranean flavors like oregano and garlic, this dish is light, refreshing, and full of deliciousness, making it ideal for a quick dinner or special occasion.
Ingredients
For the Chicken Marinade:
- 4 boneless, skinless chicken breasts or thighs (about 6 oz each)
- 3 tablespoons olive oil
- 2 tablespoons lemon juice (freshly squeezed)
- 2 teaspoons dried oregano (or 1 tablespoon fresh oregano, chopped)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- Salt and freshly ground black pepper, to taste
- 1 tablespoon fresh parsley, chopped (for garnish)
For the Lemon Rice:
- 1 cup long-grain white rice (or basmati rice for extra fragrance)
- 2 cups chicken broth (or water)
- 1 tablespoon olive oil or butter
- 1 tablespoon lemon zest (from 1 lemon)
- 2 tablespoons fresh lemon juice (or more to taste)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup fresh parsley, chopped (for garnish)
Optional:
- 1/4 cup crumbled feta cheese (for serving)
Instructions
For the Chicken:
- In a bowl, whisk together olive oil, lemon juice, dried oregano, garlic powder, onion powder, paprika, salt, and black pepper.
- Place the chicken breasts or thighs in a resealable plastic bag or shallow dish and pour the marinade over the chicken.
- Seal the bag or cover the dish and refrigerate for at least 30 minutes, preferably 2-3 hours, to allow the flavors to infuse.
- Preheat the grill or a skillet over medium-high heat. Grill or cook the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C) and the chicken is fully cooked.
- Once cooked, remove the chicken from the heat and let it rest for 5 minutes before slicing. Garnish with chopped fresh parsley.
For the Lemon Rice:
- In a medium saucepan, heat olive oil (or butter) over medium heat. Add the rice and cook for 2 minutes, stirring occasionally to toast it slightly.
- Add the chicken broth (or water), lemon zest, lemon juice, salt, and black pepper. Stir to combine.
- Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the rice is tender and the liquid has been absorbed.
- Remove the saucepan from the heat and let the rice sit, covered, for 5 minutes before fluffing with a fork.
- Stir in the fresh parsley and adjust seasoning with more lemon juice or salt if desired.
To Serve:
- Serve the sliced Greek chicken over a bed of lemon rice. Garnish with extra parsley and optional crumbled feta cheese.
Notes
- For added flavor, marinate the chicken overnight for a deeper infusion of the marinade.
- You can substitute the chicken broth with vegetable broth for a lighter, vegetarian-friendly version.
- If you prefer a more savory rice, add a touch of garlic or sautéed onions to the rice while it cooks.
- Prep Time: 15 minutes (plus marinating time)
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Grilling, Stovetop
- Cuisine: Greek, Mediterranean