Greek Chicken and Lemon Rice

why make this recipe

This Greek Chicken and Lemon Rice is simple, bright, and done in one pan. It uses few ingredients and gives fresh lemon flavor with tender chicken and soft rice. If you like easy, budget-friendly ideas for using chicken, you may also enjoy creative leftover rotisserie chicken recipes.

introduction

This dish cooks chicken and rice together so the rice soaks up the lemon and broth. You get a full meal with little cleanup. The bright lemon and garlic make the meal taste fresh and homey.

how to make Greek Chicken and Lemon Rice

Season the chicken and brown it first. Then cook garlic briefly and stir the rice so it gets the oil. Add broth, lemon juice, and zest. Put the chicken back on top, cover, and simmer until the rice is tender. For a different flavor idea with chicken, try a smoky version like the chicken chipotle melt and adjust spices as you like.

Ingredients :

• 4 boneless chicken breasts
• 1 cup long-grain rice
• 2 cups chicken broth
• 2 tablespoons olive oil
• 2 lemons (juiced and zested)
• 3 cloves garlic (minced)
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh parsley for garnish

Directions :

1. In a large skillet, heat olive oil over medium-high heat.
2. Season the chicken breasts with salt, pepper, and oregano.
3. Add the chicken to the skillet and cook until golden brown on both sides, about 5-7 minutes per side.
4. Remove the chicken and set aside.
5. In the same skillet, add minced garlic and cook for 1 minute until fragrant.
6. Add the rice, stirring to coat in the oil, then add chicken broth, lemon juice, and lemon zest.
7. Bring to a boil, then reduce heat to low.
8. Nestle the chicken back into the skillet, cover, and simmer for about 20 minutes until the rice is cooked and the chicken is tender.
9. Garnish with fresh parsley before serving.

how to serve Greek Chicken and Lemon Rice

Serve hot right from the pan. Add a green salad or steamed vegetables for color. You can also serve it with a simple fried rice or side dish like Anjappar egg fried rice if you want extra rice or a different texture.

how to store Greek Chicken and Lemon Rice

Let the dish cool to room temperature. Put leftovers in an airtight container. Store in the fridge for up to 3 days. To reheat, warm gently on the stove with a splash of broth or in the microwave until hot.

tips to make Greek Chicken and Lemon Rice

• Brown the chicken well to add flavor and color.
• Rinse the rice if you want less starch and fluffier grains.
• Use low-sodium broth if you watch salt, then add salt to taste at the end.
• If the rice is not done after 20 minutes, add a little more broth, cover, and cook a few more minutes.
• For more basic chicken cooking tips and ideas, see chicken hearts cooking tips and simple methods.

variation (if any)

• Add vegetables: stir in peas, diced carrots, or spinach in the last 5 minutes of cooking.
• Make it herby: mix fresh dill or thyme with the parsley for garnish.
• Add olives or feta at the end for a more Greek flavor.
• Use thighs instead of breasts for more juiciness; adjust cooking time until done.

FAQs

Q: Can I use brown rice instead of long-grain white rice?
A: Yes, but brown rice needs more liquid and a longer cook time. Use about 2 1/2 cups broth and cook until the rice is tender.

Q: Can I cook this in the oven?
A: Yes. After browning, add rice and liquid, cover the skillet or move to a baking dish, and bake at 350°F (175°C) for about 30-40 minutes until rice and chicken are done.

Q: Can I use bone-in chicken?
A: Yes. Bone-in pieces give more flavor but need longer cooking time. Make sure the meat reaches a safe temperature and the rice is tender.

Q: How do I make it less lemony?
A: Reduce the lemon juice by half and keep the zest for aroma. Taste and add more lemon if needed.

Q: Is this freezer-friendly?
A: You can freeze it, but the rice may change texture. Cool fully, store in a freezer-safe container, and use within 1 month. Reheat gently from frozen or thaw in the fridge first.

Chef Carol

Greek Chicken and Lemon Rice

This Greek Chicken and Lemon Rice is a simple, one-pan dish featuring tender chicken, soft rice, and fresh lemon flavor for a bright, satisfying meal.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Greek

Calories: 450

Ingredients Method Notes

Ingredients

  

Main ingredients

• 4 pieces boneless chicken breasts
• 1 cup long-grain rice
• 2 cups chicken broth Use low-sodium broth if desired
• 2 tablespoons olive oil
• 2 pieces lemons (juiced and zested)
• 3 cloves garlic (minced)
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh parsley for garnish

Method

 

Preparation

1. In a large skillet, heat olive oil over medium-high heat.
2. Season the chicken breasts with salt, pepper, and oregano.
3. Add the chicken to the skillet and cook until golden brown on both sides, about 5-7 minutes per side.
4. Remove the chicken and set aside.
5. In the same skillet, add minced garlic and cook for 1 minute until fragrant.
6. Add the rice, stirring to coat in the oil, then add chicken broth, lemon juice, and lemon zest.

Cooking

1. Bring to a boil, then reduce heat to low.
2. Nestle the chicken back into the skillet, cover, and simmer for about 20 minutes until the rice is cooked and the chicken is tender.
3. Garnish with fresh parsley before serving.

Notes

Serve hot right from the pan. Add a green salad or steamed vegetables for color. To store, let the dish cool to room temperature, then place leftovers in an airtight container and store in the fridge for up to 3 days. Reheat gently with a splash of broth.