This Greek Lemon Rice with Chicken is a tasty dish that combines juicy chicken with fluffy rice and a tangy lemon flavor. It’s perfect for a cozy dinner or a quick lunch!
The best part? It’s super easy to make. Just cook the chicken, mix in the rice, and add some zesty lemon. I love how bright and fresh it tastes—you can’t go wrong with seconds! 🍋🥳
Key Ingredients & Substitutions
Chicken Thighs: Bone-in, skin-on chicken thighs are juicy and add great flavor. If you prefer, you can use skinless thighs or even chicken breasts, but they may not be as moist. Drumsticks also work well.
Rice: Long-grain rice such as basmati or jasmine is perfect for this recipe. You can substitute with brown rice for a healthier option, but it will require more cooking time and liquid.
Olive Oil: A good quality olive oil enhances the dish. If you’re looking for a different flavor, avocado oil or vegetable oil can be a substitute.
Lemon Juice and Zest: Fresh lemons are key to the tangy flavor. If lemons are not available, lime juice and zest can work in a pinch, offering a different yet refreshing taste.
Bell Peppers: Red bell peppers add a lovely sweetness and color. Feel free to leave them out or substitute with green bell peppers or even diced tomatoes for variation.
What’s the Best Way to Sear Chicken Thighs for Flavor?
Searing chicken thighs gives them a nice golden color and locks in juices. Start with a hot skillet and use enough oil. Here’s how:
- Heat your skillet on medium-high until hot.
- Add olive oil and let it heat for about 30 seconds.
- Place the chicken thighs skin-side down, cooking until golden brown, about 5-7 minutes.
- Flip and sear the other side for another 5-7 minutes.
- Remove the chicken and set aside before continuing with the rice.
Don’t rush this step! The beautiful brown bits left in the pan will add flavor to your rice later.
How to Make Greek Lemon Rice With Chicken
Ingredients You’ll Need:
For the Chicken:
- 5 bone-in, skin-on chicken thighs
- Salt and black pepper, to taste
- 3 tablespoons olive oil
For the Rice:
- 1 1/2 cups long-grain rice (such as basmati or jasmine)
- 3 cloves garlic, minced
- 1 small onion, finely chopped (optional)
- 1/2 teaspoon dried oregano
- 4 cups chicken broth
- Juice of 2 lemons
- Zest of 1 lemon
- 1/2 cup sliced red bell pepper (optional; for added color and flavor)
For Garnish:
- Fresh parsley, chopped
- Lemon wedges
How Much Time Will You Need?
This recipe takes about 15 minutes of preparation time and 30-35 minutes of baking, making a total of around 50 minutes from start to finish. You’ll enjoy a warm, delightful dish that’s perfect for any occasion!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). This ensures your chicken finishes cooking perfectly once it goes in!
2. Prepare the Chicken:
Generously season the chicken thighs with salt and black pepper, making sure to cover them well for flavor.
3. Sear the Chicken:
In a large oven-safe skillet or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Add the chicken thighs, skin side down. Sear them for about 5-7 minutes until they’re nice and golden brown. Flip them and sear the other side for the same time. Once they’re beautifully browned, remove the chicken from the skillet and set aside.
4. Sauté the Aromatics:
In the same skillet, add the remaining 1 tablespoon of olive oil. If you’re using onion, add it now and cook until translucent, about 3 minutes. Then, add the minced garlic and cook for about 30 seconds until it’s fragrant.
5. Toast the Rice:
Stir in the rice, dried oregano, and lemon zest. Cook this mixture for about 2-3 minutes, stirring frequently to allow the rice to toast slightly and soak up those yummy flavors.
6. Add the Liquids:
Pour in the chicken broth and lemon juice, stirring everything to combine. Taste and add a bit more salt and pepper if you like!
7. Combine Chicken and Rice:
Nestle the seared chicken thighs back into the skillet on top of the rice. If you’re using red bell pepper, sprinkle it around the edges now.
8. Simmer and Bake:
Bring the mixture to a simmer on the stovetop so everything starts to bubble a bit. Then, cover the skillet and transfer it to your preheated oven.
9. Final Bake:
Bake uncovered for about 30-35 minutes, or until the rice is tender and the chicken reaches an internal temperature of 165°F (74°C).
10. Let it Rest:
Once it’s done baking, remove it from the oven and let it rest for about 5 minutes. This helps the flavors settle.
11. Garnish and Serve:
Finally, garnish with freshly chopped parsley and arrange lemon wedges on top. Serve warm and enjoy the bright, tangy flavors of this classic Greek-inspired dish!
Can I Use Chicken Breasts Instead of Thighs?
Yes, you can use chicken breasts if you prefer a leaner option! Just be mindful that they may cook faster than thighs, so check for an internal temperature of 165°F (74°C) sooner, about 25-30 minutes in the oven.
Can I Use Brown Rice Instead of White Rice?
Absolutely! Brown rice is a healthier alternative, but it requires more cooking time and liquid. Use about 5 cups of broth and bake for 45-55 minutes or until tender, checking for doneness periodically.
What Should I Do with Leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stovetop. You might want to add a splash of chicken broth to keep it moist!
Can I Make This Dish Vegetarian?
Yes, you can! Substitute the chicken with hearty vegetables like zucchini or eggplant, and use vegetable broth in place of chicken broth for a delicious vegetarian dish. Just adjust the cooking times to ensure the veggies are tender.
