This Greek Lemon Rice with Chicken is a zesty, bright dish that will lift your mood! Tender chicken pieces are paired with fluffy rice, all infused with fresh lemon and herbs.
Trust me, the lemon flavor makes this meal pop! I love serving it with a side of veggies for a colorful plate—good food doesn’t have to be boring!
Key Ingredients & Substitutions
Chicken Thighs: Skin-on and bone-in thighs give great flavor and juiciness. If you’re looking for a lower-fat option, boneless, skinless chicken breasts will work, but watch the cooking time as they cook faster.
Rice: Long-grain white rice like basmati or jasmine is ideal for this dish. If you prefer a healthier option, brown rice can be used, though it will require a longer cooking time and more liquid.
Chicken Broth: Homemade broth adds depth of flavor, but store-bought works just as well. For a lighter version, you can use vegetable broth or water, though this might adjust the dish’s richness.
Feta Cheese: Crumbled feta brings a nice tang. If you’re avoiding dairy, try a dairy-free feta or omit the cheese entirely. Goat cheese can also be a great alternative if you want something creamy.
How Do I Get the Chicken Skin Perfectly Crispy?
Achieving crispy chicken skin can be tricky but is worth it! Start by patting the chicken dry with paper towels. This helps the skin crisp up during cooking. A hot pan is also essential. Searing on medium-high heat for 5-7 minutes will get it golden.
- Use enough oil but not too much—1 tablespoon should coat the pan.
- Don’t rush the flip; let the skin brown properly before turning.
- Once in the oven, the chicken will stay juicy while finishing with perfect skin.
How to Make Greek Lemon Rice With Chicken
Ingredients You’ll Need:
For the Chicken:
- 4 chicken thighs, skin-on and bone-in
- Salt and black pepper, to taste
- 2 tablespoons olive oil, divided
For the Rice:
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 1/2 cups long-grain white rice (such as basmati or jasmine), rinsed
- 3 cups chicken broth
- 1/4 cup fresh lemon juice (about 2 lemons)
- Zest of 1 lemon
- 1 teaspoon dried oregano
- 1/2 teaspoon paprika
For Garnish:
- 1/2 cup crumbled feta cheese
- Fresh dill, chopped, for garnish
- Lemon slices, for garnish
How Much Time Will You Need?
This delightful dish will take about 15 minutes to prepare, with an additional 25-30 minutes for baking in the oven. So, in total, you’re looking at around 45-50 minutes from start to serving. Perfect for a weeknight dinner that’s both cozy and impressive!
Step-by-Step Instructions:
1. Preheat the Oven:
First, set your oven to 375°F (190°C) to get it nice and hot while you prepare everything else.
2. Prepare the Chicken:
Take the chicken thighs and pat them dry with paper towels—this is key to getting that crispy skin! Season them all over with salt, pepper, paprika, and oregano so they are well-flavored.
3. Sear the Chicken:
In a large ovenproof skillet, heat 1 tablespoon of olive oil over medium-high heat. Once hot, place the chicken thighs skin-side down in the pan. Sear them for about 5-7 minutes until the skin is golden and crispy. Then, flip the thighs and cook for an additional 3-4 minutes. Afterward, remove the chicken from the pan and set it aside on a plate.
4. Sauté the Vegetables:
In the same pan, add the remaining 1 tablespoon of olive oil. Toss in the finely chopped onion and sauté for about 4-5 minutes until it becomes translucent. Add the minced garlic and continue cooking for another minute, just until it’s fragrant.
5. Toast the Rice:
Now, stir in the rinsed rice and cook for 2 minutes. This step toasts the rice slightly and enhances its flavor—stir it well to coat it with the onion and garlic.
6. Add the Liquid Ingredients:
Pour in the chicken broth, fresh lemon juice, and lemon zest. Stir everything together and season with salt and pepper to taste. It should smell fantastic!
7. Return the Chicken:
Carefully place the browned chicken thighs back on top of the rice, skin-side up, so they can finish cooking while the rice soaks up all the delicious flavors.
8. Bake in the Oven:
Transfer the skillet to your preheated oven. Let it bake uncovered for 25-30 minutes until the rice is tender and the chicken is fully cooked (make sure the internal temperature of the chicken reaches 165°F/75°C).
9. Rest and Garnish:
Once done, remove the skillet from the oven and let it sit for about 5 minutes. Sprinkle crumbled feta cheese and fresh chopped dill over the top, and add lemon slices for a lovely garnish.
10. Serve and Enjoy:
Serve your warm Greek Lemon Rice with Chicken right from the skillet, enjoying the bright lemon flavor combined with savory chicken and herbed rice. It’s a meal that’s sure to please!
Can I Use Boneless Chicken Thighs Instead?
Absolutely! Boneless chicken thighs work well too, but they will cook faster. Keep an eye on their internal temperature, aiming for 165°F (75°C), and reduce the oven time to about 20-25 minutes.
What Can I Substitute for Chicken Broth?
If you prefer, you can use vegetable broth or even water as a substitute. Just keep in mind that using water may result in a less flavorful dish, so consider adding an extra seasoning boost if you choose that option!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm in the microwave or on the stovetop, adding a splash of broth or water to prevent drying out.
Can I Make This Dish Vegetarian?
Definitely! Substitute the chicken with your favorite plant-based protein, such as chickpeas or tofu, and use vegetable broth instead. Just adjust the cooking time for any protein you choose to ensure it’s heated through!
