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Greek Lemon Chicken and Rice
Sana Yousaf

Greek Lemon Chicken and Rice Recipe

A vibrant, one-pot Mediterranean dish featuring tender chicken and fluffy rice infused with zesty lemon and aromatic herbs.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: Mediterranean
Ingredients Method Notes

Ingredients
  

  • 4 boneless skinless chicken breasts (or thighs for juicier texture)
  • 2 tbsp olive oil or avocado oil for a neutral flavor
  • 1 medium onion finely chopped
  • 3 cloves garlic minced
  • 1 cup long-grain white rice or basmati for fluffier results
  • 2 cups low-sodium chicken broth
  • 1/4 cup fresh lemon juice about 2 lemons
  • Zest of 1 lemon
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1/2 tsp ground cumin
  • 1/2 tsp paprika
  • Salt and black pepper to taste
  • 1/4 cup fresh parsley chopped (for garnish)
  • Lemon slices for garnish, optional

Method
 

  1. Season and sear the chicken: Pat the chicken breasts dry and season generously with salt, pepper, oregano, and paprika. In a large Dutch oven or skillet, heat the olive oil over medium-high heat. Sear the chicken till golden brown, 3–4 minutes per side. Take off and place on a plate.
  2. Sauté the aromatics: Add the chopped onion to the same skillet and sauté for two to three minutes, or until it is tender. Sauté the minced garlic for 30 seconds till it becomes fragrant.
  3. Toast the rice: Stir in the rice, thyme, cumin, and lemon zest. Stir the rice to coat it in the oil and spices and toast it for one to two minutes.
  4. Add liquids and chicken: Pour in the chicken broth and lemon juice, scraping up any browned bits from the pan. Nestle the seared chicken back into the skillet, ensuring it’s partially submerged.
  5. Simmer to perfection: Bring the mixture to a gentle boil, then reduce to low heat. Cover and simmer for 15-20 minutes, or until the rice is tender and the chicken is cooked through (internal temperature of 165°F/74°C).
  6. Garnish and serve: Remove from heat, fluff the rice with a fork, and garnish with fresh parsley and lemon slices. Serve warm and enjoy!

Notes

  • Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat with a splash of broth to keep moist.
  • Substitutions: Use chicken thighs for extra juiciness or swap rice for quinoa for added protein.
  • Make It Spicy: Add 1/4 tsp red pepper flakes for a kick.
  • Creamy Variation: Stir in 1/4 cup Greek yogurt or heavy cream after cooking for a richer texture.

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