The moment simple of chopped parsley can make the dish not only taste brighter but look even more inviting. It’s those little finishing touches that make a recipe feel like it came straight from a sunny taverna in Greece, and that’s exactly what you want.
Key Ingredients for Greek Chicken and Lemon Rice
Greek Chicken balances of lemon, olive oil, and fresh parsley, infusing the dish with a hint of earthiness and fruity richness. The fluffy-grain rice is ideal for this dish. It absorbs the aromatic broth and lemon, becoming perfectly tender without turning sticky, so each grain stays separate and fluffy.
Dried Oregano
This herb adds that unmistakable Mediterranean taste that’s both savory and slightly floral. A pinch of oregano gives the dish its signature flavor, reminding you of sun-drenched gardens in Greece.
Salt and Pepper
Simple yet essential. Salt enhances the natural flavors, while pepper adds a subtle heat that perfectly balances the tangy lemon and savory chicken.
Fresh Parsley
Chopped fresh parsley adds a pop of color and a fresh, slightly peppery finish to the dish. It’s the final touch that elevates the meal, bringing everything together with its brightness and freshness.
Each of these ingredients plays a pivotal role, transforming humble chicken and rice into a dish bursting with flavor and character.
How to Make Greek Chicken and Lemon Rice
- STEP 1: Season the Chicken
Start by seasoning your chicken with salt, pepper, and a generous sprinkle of dried oregano. Don’t be shy with the oregano; it’s the key to that Mediterranean flavor! Rub the seasoning in well so every piece of chicken is coated. - STEP 2: Sear the Chicken
Heat a tablespoon of olive oil in a large skillet over medium-high heat. Once hot, add the chicken pieces. Sear each side for about 3-4 minutes until golden brown. You’re not cooking it through yet, just giving it a crispy, flavorful outer layer. Once done, remove the chicken from the skillet and set it aside. - STEP 3: Sauté the Aromatics
In the same skillet, add a little more olive oil if needed. Toss in a chopped onion and sauté for 2-3 minutes until it’s softened and fragrant. You should already be able to smell those lovely aromatics—this is where the magic starts! - STEP 4: Add the Rice
Add your rice to the skillet, stirring it around to coat the grains in the olive oil and onion mixture. Let it toast for 1-2 minutes, just enough to give the rice a nutty aroma. This step is crucial for infusing the rice with flavor from the very beginning. - STEP 5: Add the Broth and Lemon
Pour in 3 cups of chicken broth and the juice of one large lemon. Stir well to combine. The broth will soak into the rice and create a rich, flavorful base. The lemon will brighten up the entire dish with its tangy zing. Bring the mixture to a gentle simmer. - STEP 6: Add the Chicken Back In
Nestle your seared chicken pieces back into the skillet on top of the rice. Cover the skillet with a lid, reduce the heat to low, and let it cook for 25-30 minutes. This allows the chicken to cook through while the rice absorbs all the delicious flavors. Don’t peek too often—trust the process! - STEP 7: Fluff the Rice
Once the chicken is fully cooked and the rice is tender, remove the skillet from the heat. Let it sit for 5 minutes, still covered, to let everything settle. Then, fluff the rice with a fork to separate the grains and mix in all those tasty bits from the bottom. - STEP 8: Garnish and Serve
Sprinkle freshly chopped parsley over the chicken and rice for that bright, fresh finish. You can also add an extra squeeze of lemon if you’re a lemon lover like me! Serve it up, and enjoy the flavors of Greece right in your own kitchen.
Serving Suggestions for Greek Chicken and Lemon Rice
1. Pair with a Greek Salad
This dish begs for a side of fresh Greek salad. Crisp cucumbers, juicy tomatoes, Kalamata olives, and crumbled feta, all drizzled with olive oil and a dash of oregano, will balance out the richness of the chicken and rice. Plus, that tangy dressing is the perfect match for the lemony notes in your meal!
2. Serve with Warm Pita Bread
Nothing says Mediterranean quite like a warm, fluffy pita on the side. Tear it into pieces and scoop up that tender chicken and flavorful rice for an extra bit of comfort. You can even use it to soak up any of the aromatic juices left in the pan—trust me, you won’t want to leave a drop behind!
3. Add a Dollop of Tzatziki
If you’re looking to take it up a notch, serve a spoonful of tzatziki alongside. The creamy yogurt, cucumber, and garlic sauce will add a cool contrast to the warm, herby flavors of the chicken and rice, giving every bite a delightful twist.
These simple sides bring everything together for the perfect meal that’s both fresh and comforting!
How to Store Greek Chicken and Lemon Rice
If you happen to have leftovers (lucky you!), storing Greek Chicken and Lemon Rice is a breeze. The key to keeping it fresh and flavorful is proper storage. Start by letting the dish cool down to room temperature before transferring it into an airtight container. This helps prevent moisture buildup, which can turn your rice mushy. Store it in the fridge for up to 3-4 days—trust me, it’ll still taste amazing!
When you’re ready to enjoy it again, reheating is super simple. If you’re using a microwave, just add a splash of chicken broth or water to the rice before covering it and heating it up. This helps the rice reabsorb moisture and stay nice and fluffy. For stovetop reheating, a quick splash of broth in a skillet will do the trick—just stir occasionally, and you’ll have it piping hot in no time.
If you want to freeze it for later, Greek Chicken and Lemon Rice can be kept in the freezer for up to 3 months. Just be sure to let it cool completely before sealing it in a freezer-safe container or bag. When you’re ready for a comforting meal, thaw it overnight in the fridge and reheat as usual. The flavors stay intact, and you’ll have a little taste of Greece even on busy days.
Conclusion
And there you have it—your very own Greek Chicken and Lemon Rice! From the tender chicken to the zesty lemon rice, this dish is bursting with Mediterranean flavor that’ll make your taste buds sing. The combination of aromatic herbs, fresh ingredients, and bright citrus takes this meal to a whole new level, all without being complicated or time-consuming. It’s the perfect dish to bring a little sunshine into your kitchen, no matter the season.
I hope you enjoy making this as much as I do! Remember, cooking should be fun, so don’t be afraid to tweak things to suit your taste. Maybe a little extra oregano or a bit more lemon? You do you, and make it your own!
If you try out the recipe, I’d love to hear how it turns out for you. Got any questions, feedback, or just want to share how it went? Drop me a comment—I’m always up for a chat about good food!
Greek Chicken and Lemon Rice
Description
Tender, juicy chicken marinated in zesty lemon and Mediterranean herbs, paired with fluffy rice infused with bright lemon and savory garlic. It’s a refreshing, comforting dish bursting with fresh, vibrant flavors that transport you straight to the Greek Isles.
Ingredients
Instructions
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Preheat your oven to 375°F (190°C).
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Pat the chicken breasts dry with paper towels to remove any excess moisture.
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Rub both sides of each chicken breast with olive oil.
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Season the chicken breasts with dried oregano, garlic powder, onion powder, lemon zest, salt, and black pepper.
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Heat a large oven-safe skillet over medium-high heat.
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Once the skillet is hot, add the seasoned chicken breasts to the skillet.
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Cook the chicken breasts for about 4-5 minutes on each side, or until golden brown.
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Once browned, remove the chicken from the skillet and set it aside on a plate.
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Add the chicken broth to the skillet, scraping up any browned bits from the bottom of the pan with a wooden spoon.
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Stir in the lemon juice and bring the broth to a simmer.
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Add the rice to the skillet, stirring to ensure the rice is evenly distributed.
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Place the chicken breasts back into the skillet on top of the rice.
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Cover the skillet with a lid or foil and transfer it to the preheated oven.
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Bake for 20-25 minutes, or until the rice is cooked through and the chicken reaches an internal temperature of 165°F (74°C).
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Remove the skillet from the oven and let it sit, covered, for 5 minutes.
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Sprinkle the chopped fresh parsley over the chicken and rice before serving.
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Serve the chicken and lemon rice warm, garnished with additional parsley if desired.
Note
- Be sure to pat the chicken breasts dry thoroughly to get a good sear and prevent steaming.
- For extra flavor, marinate the chicken with the olive oil, oregano, garlic powder, onion powder, lemon zest, salt, and pepper for at least 30 minutes before cooking.
- Use fresh lemon juice for a brighter, more vibrant flavor.
- For a one-pan meal, consider adding vegetables like peas, bell peppers, or spinach to the rice before baking.
- If you don't have an oven-safe skillet, transfer everything to a baking dish before putting it in the oven.
