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Greek Chicken and Lemon Rice Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 41 reviews
  • Author: Deborah
  • Prep Time: 0h 10m
  • Cook Time: 0h 30m
  • Total Time: 0h 40m
  • Yield: 4 servings
  • Category: Main Dish
  • Method: Baking
  • Cuisine: Greek
  • Diet: Halal

Description

This Greek Chicken and Lemon Rice recipe combines juicy, golden-browned chicken breasts with flavorful lemon-infused rice for a wholesome and comforting meal. The chicken is seasoned with aromatic oregano, garlic, onion, and lemon zest, then seared on the stovetop before finishing in the oven alongside tender, fluffy rice simmered in chicken broth and fresh lemon juice. Garnished with fresh parsley, this dish offers bright, Mediterranean-inspired flavors perfect for a family dinner or casual gathering.

Ingredients

Scale

Chicken

  • 4 boneless, skinless chicken breasts
  • 2 tablespoons olive oil
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon lemon zest
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Rice and Broth

  • 2 cups chicken broth
  • 1 cup long-grain rice
  • 1/4 cup lemon juice

Garnish

  • 1 tablespoon fresh parsley, chopped

Instructions

  1. Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the chicken and rice.
  2. Prepare Chicken: Pat the chicken breasts dry with paper towels to remove any excess moisture, ensuring better browning.
  3. Oil Chicken: Rub both sides of each chicken breast with olive oil to help seasonings adhere and promote golden browning.
  4. Season Chicken: Sprinkle dried oregano, garlic powder, onion powder, lemon zest, salt, and black pepper evenly over both sides of the chicken breasts for bold Mediterranean flavor.
  5. Heat Skillet: Heat a large oven-safe skillet over medium-high heat until hot, ready for searing the chicken.
  6. Sear Chicken: Add the seasoned chicken breasts to the skillet and cook for 4-5 minutes per side until golden brown and nicely seared.
  7. Remove Chicken: Take the browned chicken out of the skillet and set aside on a plate to keep warm temporarily.
  8. Deglaze Skillet: Pour the chicken broth into the skillet, scraping up any browned bits stuck to the bottom with a wooden spoon to add flavor to the rice.
  9. Simmer Broth: Stir in the lemon juice and bring the broth to a gentle simmer to infuse it with citrus brightness.
  10. Add Rice: Stir the long-grain rice into the simmering broth in the skillet, ensuring it is evenly distributed and covered by the liquid.
  11. Return Chicken: Place the seared chicken breasts back on top of the rice in the skillet to cook together.
  12. Cover and Bake: Cover the skillet with a lid or foil and transfer it to the preheated oven to bake for 20-25 minutes, until the rice is tender and the chicken reaches 165°F (74°C) internally.
  13. Rest Dish: Remove the skillet from the oven and let it sit, covered, for 5 minutes to allow flavors to meld and the rice to finish steaming.
  14. Garnish: Sprinkle chopped fresh parsley over the chicken and rice for a fresh pop of color and herbaceous flavor.
  15. Serve: Serve the Greek chicken and lemon rice warm, optionally garnished with additional parsley for presentation.

Notes

  • Using an oven-safe skillet is essential to transfer the dish from stovetop to oven seamlessly.
  • Patting chicken dry before oiling ensures better browning and prevents steaming.
  • Adjust lemon juice amount to taste for brighter or milder citrus flavor.
  • Long-grain rice works best; avoid quick-cooking rice varieties.
  • Letting the dish rest after baking helps the rice absorb any remaining liquid fully.

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