Go Back
One Pan Greek Lemon Chicken and Rice served in a cast iron skillet with fresh parsley and lemon slices for garnish.
Catherine

Greek Chicken and Lemon Rice

A vibrant and flavorful one-pan meal, this Greek Lemon Chicken and Rice features tender chicken thighs cooked with fluffy, lemon-infused rice and seasoned with classic Mediterranean herbs. Perfect for busy weeknight dinners or meal prep, this dish is nutritious, easy to prepare, and absolutely delicious.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Greek, Mediterranean
Ingredients Method Notes

Ingredients
  

For the Chicken:
  • 4 bone-in skin-on chicken thighs
  • 2 tablespoon olive oil
  • 3 tablespoon lemon juice
  • 1 tablespoon Greek chicken seasoning
  • 1 teaspoon minced garlic
  • 1 teaspoon dried oregano
For the Rice:
  • 1 cup basmati rice
  • 2 cups chicken broth
  • 2 tablespoon lemon zest
  • 1 tablespoon butter
  • 1 teaspoon salt

Method
 

  1. Marinate the Chicken: In a bowl, mix olive oil, lemon juice, garlic, and Greek chicken seasoning. Coat the chicken thighs and marinate for at least 20 minutes.
  2. Sear the Chicken: Heat a skillet over medium-high heat. Sear the chicken for 3 minutes on each side until golden.
  3. Prepare the Rice: Melt butter in the same skillet, toast the rice for 2 minutes, and add chicken broth, lemon zest, and salt. Stir well.
  4. Combine and Bake: Place chicken thighs on top of the rice, cover, and bake at 375°F (190°C) for 25 minutes.
  5. Serve: Garnish with fresh parsley and lemon slices. Fluff the rice before serving.

Notes

  • For added flavor, marinate the chicken overnight.
  • Substitute basmati rice with quinoa or brown rice for a healthier twist (adjust cooking time accordingly).
  • Store leftovers in an airtight container for up to 3 days and reheat with a splash of chicken broth.