Greek Chicken and Lemon Rice

Name: Greek Chicken and Lemon Rice
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: Greek
Ingredients: 5 bone-in, skin-on chicken thighs; 1 tsp dried oregano; 1 tsp paprika; ¼ tsp salt; ¼ tsp red pepper flakes; 2 tbsp olive oil; 1 small onion, finely diced; 1 cup long-grain rice; 1 ½ cups chicken broth; ¾ cup water; 3 tbsp freshly squeezed lemon juice; 1 tsp dried oregano; ¾ tsp salt; Fresh parsley or oregano, chopped; Fresh lemon zest

Isabella

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Greek Chicken and Lemon Rice a flavorful one-pot dish that combines tender chicken thighs marinated in lemon and herbs with fragrant rice infused with zesty citrus and aromatic spices. This recipe is a delightful way to bring the authentic flavors of Greece to your dinner table in under an hour.

Why You’ll Love This Recipe

It’s a complete meal made in one skillet—easy to cook and clean up.

The combination of lemon, herbs, and tender chicken creates a refreshing yet hearty flavor.

Perfect for weeknights or dinner parties, as it’s simple yet elegant.

Customizable with your favorite herbs or vegetables.

A satisfying comfort dish with Mediterranean flair.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

5 bone-in, skin-on chicken thighs

1 teaspoon dried oregano

1 teaspoon paprika

¼ teaspoon salt

¼ teaspoon red pepper flakes

2 tablespoons olive oil

1 small onion, finely diced

1 cup long-grain rice

¾ cup water

1 ½ cups chicken broth

3 tablespoons freshly squeezed lemon juice

1 teaspoon dried oregano

¾ teaspoon salt

Fresh parsley or oregano, chopped (for garnish)

Fresh lemon zest (for garnish)

Directions

Combine chicken thighs, 1 teaspoon oregano, paprika, ¼ teaspoon salt, and red pepper flakes in a large bowl. Mix until the chicken is well-coated.

Heat olive oil in a deep skillet over medium-high heat. Place chicken thighs skin-side down and sear for about 5 minutes until golden. Flip and cook the other side for another 5 minutes. Remove and set aside.

In the same skillet, sauté the diced onion until translucent, about 3 minutes.

Stir in the rice, ensuring it’s well-coated with the oil and onions.

Add chicken broth, water, lemon juice, 1 teaspoon oregano, and ¾ teaspoon salt. Mix and let it simmer.

Place the chicken thighs on top of the rice, skin-side up. Cover the skillet with a lid or foil.

Bake in a preheated oven at 350°F (175°C) for 35 minutes. Remove the cover and bake for another 10 minutes until the rice is tender and liquid is absorbed.

Let it rest for 5 to 10 minutes before serving. Garnish with parsley or oregano and lemon zest.

Servings and Timing

Prep Time: 10 minutes

Cooking Time: 40 minutes

Total Time: 50 minutes

Servings: 4

Variations

Protein Swap: Use chicken breasts or boneless thighs if preferred.

Rice Options: Substitute long-grain rice with basmati or jasmine rice for a different flavor profile.

Vegetables: Add chopped spinach, peas, or diced bell peppers for added nutrition and color.

Herbs: Use fresh thyme or rosemary in place of oregano for a unique twist.

Spice Level: Adjust the red pepper flakes to make it as mild or spicy as you like.

Storage/Reheating

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating: Reheat in a skillet with a splash of water or chicken broth to keep the rice moist. Alternatively, use a microwave, stirring halfway through for even heating.

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FAQs

Can I use boneless chicken thighs?

Yes, boneless thighs work well, but they may cook faster, so keep an eye on them to avoid overcooking.

Can I make this dish ahead of time?

Absolutely! Prepare and bake the dish, then reheat it before serving. Add a bit of chicken broth while reheating to keep the rice moist.

What other garnishes work well for this recipe?

Besides parsley or oregano, try garnishing with sliced green onions or crumbled feta cheese for extra flavor.

Can I make this recipe gluten-free?

Yes! Ensure the chicken broth you use is certified gluten-free, and the rest of the ingredients are naturally gluten-free.

Can I cook this entirely on the stovetop?

Yes, you can cover the skillet and simmer on low heat for about 25–30 minutes until the rice is tender and the chicken is cooked through.

Conclusion

Greek Chicken and Lemon Rice is a wonderfully aromatic, one-pot meal that’s as easy as it is delicious. It brings together the comforting elements of tender chicken, zesty lemon, and fragrant herbs in perfect harmony. Whether you’re looking for a quick weeknight dinner or something special for guests, this dish is sure to impress.

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