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Greek Chicken and Lemon Rice

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  • Author: clara
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 4 servings 1x
  • Category: Dinner
  • Method: One-Pan, Baking
  • Cuisine: Greek

Description

This Greek Chicken and Lemon Rice is a flavorful one-pan dish featuring tender, marinated chicken and fragrant lemony rice. With fresh herbs and a zesty kick, this easy recipe is perfect for a quick weeknight dinner or a vibrant meal prep option!

Ingredients

Units Scale

For the Chicken Marinade:

  • 1 1/2 lbs boneless, skinless chicken thighs or breasts
  • 1/4 cup olive oil
  • 3 tablespoons fresh lemon juice
  • 3 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

For the Lemon Rice:

  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 1 cup long-grain white rice (or basmati)
  • 2 cups chicken broth
  • 1/4 cup fresh lemon juice (about 1 large lemon)
  • 1 teaspoon lemon zest
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

For Garnish:

  • Fresh parsley, chopped
  • Lemon wedges

Instructions

  1. Marinate the Chicken:
    In a large bowl, mix olive oil, lemon juice, garlic, oregano, thyme, salt, and pepper. Add chicken and coat evenly. Marinate for at least 30 minutes or up to 4 hours in the refrigerator.

  2. Sear the Chicken:
    Preheat the oven to 375°F (190°C). Heat 1 tablespoon olive oil in a large ovenproof skillet over medium-high heat. Add the marinated chicken and sear for 3-4 minutes per side until golden. Remove the chicken and set aside.

  3. Prepare the Lemon Rice:
    In the same skillet, add chopped onion and sauté for 2-3 minutes until soft. Stir in the rice and cook for 1-2 minutes until lightly toasted.

  4. Add Broth and Seasonings:
    Pour in the chicken broth, lemon juice, lemon zest, oregano, salt, and pepper. Stir well to combine.

  5. Bake:
    Nestle the seared chicken on top of the rice in the skillet. Cover tightly with foil and bake for 25-30 minutes, until the rice is tender and the chicken is fully cooked (internal temperature of 165°F).

  6. Finish and Serve:
    Let the dish rest for 5 minutes after removing from the oven. Fluff the rice with a fork, sprinkle with fresh parsley, and serve with lemon wedges.

Notes

  • You can add fresh spinach or peas to the rice before baking for added greens.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • For extra flavor, stir in 1 tablespoon of butter into the rice just before serving.

Find it online: https://recipe.ukfinda.com/greek-chicken-and-lemon-rice/