Simple One Pot Greek Chicken and Lemon Rice

This post may contain paid and/or affiliate links. I may make a small commission at no extra cost to you. Please see our Privacy Policy.

Greek Chicken and Lemon Rice is one of my go-to dishes for a quick and healthy meal.

This easy one-pot recipe combines tender chicken with zesty lemon and fluffy rice, making it a perfect choice for those busy weeknight dinners.

Not only is it delicious, but it also fits well into a Mediterranean diet, which is known for its health benefits.

Jump to Recipe

I love how the bright flavours of lemon and the richness of chicken come together in this dish. It’s not just a meal; it’s a celebration of wholesome ingredients that can be prepared in under an hour. Whether you’re looking to impress guests or simply want something satisfying at home, this recipe has you covered.

As I share my steps and tips for making Greek Chicken and Lemon Rice, you’ll find it easy to incorporate this healthy dish into your regular cooking routine. The combination of protein, fresh ingredients, and those vibrant Mediterranean flavours will make you want to make it again and again.

Preparation and Cooking Techniques

In preparing Greek Chicken and Lemon Rice, it’s essential to focus on selecting quality ingredients, marinating your chicken, and using a Dutch oven for optimal flavour. These steps enhance the dish while ensuring a delightful balance of Greek flavours and textures.

Selecting Ingredients

I start by choosing fresh and quality ingredients. For the chicken, I prefer bone-in chicken thighs. They remain juicy during cooking and soak up the flavours well. I also use fresh lemons for both juice and zest, which add brightness to the dish.

The aromatics, including yellow onion and garlic, are key for building a rich base. I include fresh oregano for a classic Greek taste, complemented by dried oregano for depth.

For the rice, I opt for long-grain rice or sometimes a local variety that cooks up light and fluffy. I recommend using olive oil as it enhances the flavour, is healthy, and is gluten-free.

Marinating and Seasoning

To maximize flavour, I marinate the chicken. I mix olive oil with lemon juice, fresh lemon zest, and a blend of seasonings such as paprika, cayenne, black pepper, and red pepper flakes.

This blend enriches the chicken with a zesty, spicy kick. I also sprinkle in dried oregano, allowing the flavours to meld for at least 30 minutes.

I like to add thinly sliced carrots during marination. This helps them absorb the flavours and adds a subtle sweetness to the dish. Marinating not only infuses flavour but also keeps the chicken tender during cooking.

Cooking with the Dutch Oven

Using a Dutch oven is one of my favourite cooking methods. It allows for even heat distribution and retains moisture. I heat the pot over medium heat and add olive oil, ensuring it’s hot before adding the marinated chicken.

After searing the chicken on both sides, I remove it briefly. I then add the chopped onion and garlic, sautéing them until fragrant. The next step is to return the chicken along with the rinsed rice, ensuring the rice absorbs the chicken’s juices. Adding water or broth creates the perfect rice pilaf.

I cover the pot and cook on low heat until the rice is tender and fluffy. This method encapsulates the robust Greek flavours and makes cleanup easy, embracing the one-pot cooking style I enjoy.

Assembling the Dish

Once the chicken is cooked and the house is filled with delicious aromas, it’s time to bring everything together. The key to a great dish lies in how I assemble the rice and chicken, ensuring that every bite is full of flavour and texture.

Preparing the Rice

To achieve great flavour in my rice, I typically use jasmine or basmati rice. First, I heat some butter in a pot, adding the rice to toast it lightly. This step enhances the nutty flavour.

Next, I pour in chicken stock, which adds depth. I find that using stock instead of water makes a big difference. Then, I bring it to a boil, cover it, and let it simmer until the rice is fluffy.

When the rice is almost done, I mix in chopped spinach and grape tomatoes for colour and nutrition. The tomatoes burst while cooking, adding a juicy aspect to the dish. I usually finish with a squeeze of lemon juice for brightness.

Final Touches and Garnishes

Once the rice and chicken are cooked, I slice the chicken and place it on top of the rice. This allows the chicken juices to seep into the rice.

For garnish, I sprinkle crumbled feta cheese over the top. It adds a tangy contrast that complements the lemon. Additionally, I often add fresh parsley for a hint of freshness and colour.

I might also serve some tzatziki sauce on the side. This creamy sauce pairs well and enhances the Greek flavour. Lemon wedges alongside provide extra zing, so diners can adjust the flavour to their liking. This finishing touch makes each plate visually appealing and delicious.

Greek Chicken and Lemon Rice

---

Ingredients

For the Chicken:

• 4 boneless, skinless chicken breasts
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tbsp fresh oregano (or 1 tsp dried oregano)
• Juice of 1 lemon
• Salt and black pepper, to taste

For the Rice:

• 1 tbsp olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 cup (200g) uncooked long-grain rice
• 2 cups (480ml) chicken broth
• Zest and juice of 1 lemon
• 1/2 cup (120ml) frozen peas (optional)
• 2 tbsp fresh parsley, chopped
• Salt and black pepper, to taste

---

Instructions

---

1. Marinate the Chicken

1. In a bowl, mix together olive oil, minced garlic, fresh oregano, lemon juice, salt, and black pepper.
2. Toss the chicken breasts in the marinade, ensuring they’re well coated. Let them marinate for 15-30 minutes in the refrigerator if possible.

---

2. Sear the Chicken

1. In a large skillet or oven-safe pan, heat 2 tablespoons of olive oil over medium-high heat.
2. Sear the chicken breasts for about 5 minutes on each side until golden brown. Remove the chicken from the skillet and set aside.

---

3. Sauté the Rice Base

1. In the same skillet, add 1 tablespoon of olive oil and sauté the diced onion until translucent, about 5 minutes.
2. Add garlic and sauté for 1 more minute. Stir in the uncooked rice and sauté for another 2 minutes until the rice is lightly toasted.

---

4. Simmer the Rice

1. Pour in the chicken broth, lemon zest, and lemon juice. Stir well.
2. Return the seared chicken breasts to the skillet, placing them on top of the rice.
3. Cover the skillet with a lid, reduce the heat to low, and let it simmer for about 20 minutes, until the rice absorbs the liquid.

---

5. Add Final Touches

1. Remove the skillet from the heat and let it sit for about 5 minutes with the lid on.
2. Sprinkle in the frozen peas (if using) and chopped parsley. Stir gently to combine everything.

---

6. Serve

• Serve warm with extra lemon wedges on the side for a zesty finish!
• Optionally, drizzle with a bit more olive oil and garnish with fresh oregano.

---

Tips for Success

• Rice Texture: Use long-grain rice, which holds its shape well. Avoid short-grain rice, as it can become too sticky.
• Marinating Time: If you have time, marinate the chicken overnight for deeper flavor.
• Additions: You can include Kalamata olives, feta cheese, or cherry tomatoes for a more authentic Greek twist.

This Greek Chicken and Lemon Rice is a delightful combination of tender meat, zesty citrus, and aromatic herbs, making it a fresh, tasty meal that’s perfect for any day of the week!

Frequently Asked Questions

I often get questions about making Greek Chicken and Lemon Rice, from ingredients to cooking techniques. Here are some specifics that will help enhance your cooking experience and ensure delicious results.

What are the traditional herbs and spices used in Greek chicken?

For Greek chicken, I typically use oregano, thyme, and garlic. These herbs provide a classic Mediterranean flavour. Sometimes, I also add a touch of rosemary for depth.

How do you achieve the perfect lemon flavour balance in Greek lemon rice?

To get the right lemon flavour, I recommend using fresh lemon juice and zest. Start with a small amount of juice, then adjust to taste. Adding some chicken broth alongside the rice can also balance the acidity nicely.

Can you recommend a method for cooking moist and tender chicken for this dish?

I find that using bone-in, skin-on chicken thighs yields the best results. Cooking them slowly helps retain moisture. I often sear the chicken first for flavour, then finish cooking it in the oven or on the stovetop.

What is the best type of rice to use for Greek lemon rice to ensure authenticity?

I usually opt for long-grain rice, such as basmati or jasmine. These types stay fluffy and absorb flavours well, which is perfect for soaking up the lemon and herb seasonings.

Are there any healthy modifications that can be made to this dish without compromising on taste?

To lighten the meal, I sometimes substitute brown rice for white rice for added fibre. I also reduce the amount of oil used and incorporate more vegetables like spinach or bell peppers for extra nutrition.

What are the common side dishes to serve with Greek chicken and lemon rice?

I often pair this dish with a Greek salad, which complements the flavours nicely. Tzatziki, made from yogurt and cucumber, also works well as a cooling dip alongside the meal.