Greek Chicken and Lemon Rice

Why You’ll Love This Recipe

Greek Chicken and Lemon Rice offers a harmonious blend of fresh, tangy, and savory flavors, with the lemon bringing a bright zing to the dish. The perfectly seared chicken complements the lightness of the lemony rice, making each bite a refreshing experience. The combination of chicken and rice is a classic pairing, but the Mediterranean-inspired seasonings and lemon zest take it to a whole new level. It’s a simple yet flavorful dish that’s easy to prepare, making it ideal for busy weeknights or impressing guests at a dinner party.

Ingredients

• 4 boneless, skinless chicken breasts

• 2 tablespoons olive oil (plus 1 extra tablespoon for searing)

• 2 teaspoons dried oregano

• 2 teaspoons garlic powder

• 1 teaspoon onion powder

• Salt and pepper, to taste

• 1 lemon, juiced and zested

• 1 cup long-grain white rice

• 2 cups chicken broth

• ¼ cup fresh parsley, chopped (plus extra for garnish)

• Lemon wedges, for serving

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

Directions

1. Marinate the Chicken:

   • In a small bowl, whisk together 2 tablespoon olive oil, oregano, garlic powder, onion powder, salt, pepper, lemon juice, and lemon zest.

   • Rub the mixture all over the chicken breasts and let them marinate for at least 15–30 minutes (or up to 4 hours in the fridge for deeper flavor).

2. Sear the Chicken:

   • Heat 1 tablespoon olive oil in a skillet over medium-high heat.

   • Sear the marinated chicken breasts for about 3–4 minutes per side, until golden brown and slightly crispy on the outside.

   • Transfer the seared chicken to a baking dish and bake in a preheated oven at 400°F (200°C) for 12–15 minutes, or until the internal temperature reaches 165°F (75°C). Let rest for 5 minutes before slicing.

3. Cook the Lemon Rice:

   • While the chicken bakes, rinse the rice under cold water until the water runs clear.

   • In a medium saucepan, bring 2 cups of chicken broth to a boil.

   • Add the rinsed rice, reduce the heat to low, cover, and simmer for 15–20 minutes, or until the rice is tender and the liquid is absorbed.

   • Fluff the rice with a fork and stir in chopped parsley and an extra squeeze of lemon juice for brightness.

4. Plate and Garnish:

   • Slice the cooked chicken into strips.

   • Serve over a bed of the lemon-parsley rice.

   • Garnish with fresh parsley and lemon wedges.

Servings and Timing

• Servings: 4

• Prep Time: 15 minutes

• Cook Time: 30 minutes

Variations

• Vegetarian Version: Replace the chicken with grilled or sautéed vegetables like zucchini, bell peppers, and eggplant for a delicious vegetarian alternative.

• Greek Yogurt Sauce: Serve with a tangy Greek yogurt sauce made with plain yogurt, lemon juice, garlic, and dill for an extra creamy touch.

• Spicy Option: Add a pinch of red pepper flakes to the marinade for a slight kick of heat.

Storage/Reheating

• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

• Reheating: To reheat, place the chicken and rice in the microwave for 1-2 minutes or heat in a skillet over medium heat, adding a splash of chicken broth to keep the rice moist.

FAQs

1. Can I use brown rice instead of white rice for this recipe?

Yes, you can substitute brown rice, but keep in mind that it will require a longer cooking time, usually around 40–45 minutes.

2. Can I marinate the chicken overnight?

Yes, marinating the chicken overnight will allow the flavors to deepen and create even more tender and flavorful chicken.

3. Can I use a different type of chicken for this recipe?

You can use bone-in, skin-on chicken breasts or thighs, but the cooking time will vary. Be sure to check that the internal temperature reaches 165°F (75°C).

4. Can I make this recipe gluten-free?

Yes, this recipe is naturally gluten-free. Just ensure the chicken broth you use is gluten-free if you need to avoid gluten.

5. Can I add vegetables to this dish?

Yes! Roasted or sautéed vegetables such as spinach, cherry tomatoes, or bell peppers would pair beautifully with the chicken and lemon rice.

6. How do I prevent the rice from becoming too sticky?

Rinse the rice under cold water before cooking to remove excess starch, which will help prevent it from becoming too sticky.

7. How can I make the chicken extra crispy?

For an extra crispy texture, broil the chicken for 1–2 minutes after baking to get a nice, golden brown crust.

8. Can I use boneless, skinless chicken thighs instead of breasts?

Yes, boneless, skinless chicken thighs would work wonderfully in this recipe and would be even more tender.

9. How do I know when the chicken is fully cooked?

The chicken is fully cooked when the internal temperature reaches 165°F (75°C). Use a meat thermometer for the most accurate results.

10. Can I make this dish ahead of time?

Yes, you can prepare the chicken and rice in advance. Store the components separately and reheat when ready to serve.

Conclusion

Greek Chicken and Lemon Rice is a perfect balance of flavors and textures that will leave everyone at the table satisfied. With juicy chicken, tangy lemon rice, and fresh parsley, this dish is not only quick to prepare but also bursting with Mediterranean-inspired goodness. Whether for a busy weeknight or a special meal, this dish is sure to impress!

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Greek Chicken and Lemon Rice is a flavorful Mediterranean-inspired dish featuring juicy marinated chicken paired with zesty lemon rice. This recipe combines the fresh, bright flavors of lemon, garlic, and oregano with the savory goodness of tender chicken and fluffy rice. Perfect for a weeknight meal or a special occasion, it's a dish that's easy to make yet sure to impress.

• Author: Janet
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings
• Category: Main Dish
• Method: Searing and Baking
• Cuisine: Mediterranean, Greek
• Diet: Gluten Free

Ingredients

4 boneless, skinless chicken breasts

2 tablespoons olive oil (plus 1 extra tablespoon for searing)

2 teaspoons dried oregano

2 teaspoons garlic powder

1 teaspoon onion powder

Salt and pepper, to taste

1 lemon, juiced and zested

1 cup long-grain white rice

2 cups chicken broth

¼ cup fresh parsley, chopped (plus extra for garnish)

Lemon wedges, for serving

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Instructions

• Marinate the Chicken:
  In a small bowl, whisk together olive oil, oregano, garlic powder, onion powder, salt, pepper, lemon juice, and zest. Rub over the chicken and marinate for 15–30 minutes or up to 4 hours in the fridge.

• Sear the Chicken:
  Heat 1 tablespoon olive oil in a skillet over medium-high heat. Sear the chicken for 3-4 minutes per side until golden. Transfer to a baking dish and bake at 400°F (200°C) for 12-15 minutes, or until the internal temperature reaches 165°F (75°C). Let rest for 5 minutes before slicing.

• Cook the Lemon Rice:
  Rinse the rice under cold water. Bring chicken broth to a boil, then add rice, reduce heat, cover, and simmer for 15-20 minutes. Fluff rice and stir in parsley and an extra squeeze of lemon juice.

• Serve:
  Slice the chicken and serve over lemony rice. Garnish with fresh parsley and lemon wedges.

Notes

• Substitute brown rice for white rice but adjust cooking time (40-45 minutes).

• For extra crispy chicken, broil for 1–2 minutes after baking.

• Marinate chicken overnight for deeper flavor.

• A Greek yogurt sauce with garlic and dill pairs well for a creamy touch.