Why You’ll Love This Recipe
This recipe delivers bold Mediterranean flavors with minimal effort. The chicken turns tender and flavorful as it cooks, while the rice absorbs all the savory juices, creating a rich and cohesive dish. The fresh lemon adds a vibrant, zesty touch that keeps everything light and balanced. It’s perfect for weeknights, meal prep, or serving guests without spending hours in the kitchen.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
bone-in or boneless chicken thighs or breasts
long-grain rice
chicken broth
lemon juice
lemon zest
garlic, minced
onion, diced
olive oil
dried oregano
salt
black pepper
paprika
fresh parsley, chopped (optional for garnish)
Directions
Preheat the oven to 375°F (190°C).
Heat olive oil in a large oven-safe skillet or pan over medium heat. Add the chicken, season with salt, pepper, paprika, and oregano, and sear until golden brown on both sides. Remove and set aside.
In the same pan, sauté the diced onion until soft, then add the garlic and cook for another minute.
Stir in the rice and cook briefly to toast it slightly.
Pour in the chicken broth, lemon juice, and lemon zest, stirring to combine.
Place the seared chicken back on top of the rice mixture.
Cover the pan with a lid or foil and transfer to the oven. Bake for 30–35 minutes, or until the rice is tender and the chicken is fully cooked.
Remove from the oven and let it rest for a few minutes.
Garnish with fresh parsley before serving.
Servings and timing
Servings: 4 servings
Prep time: 15 minutes
Cook time: 35 minutes
Total time: 50 minutes
Variations
Use brown rice for a heartier option, adjusting the cooking time and liquid as needed.
Add vegetables like spinach, peas, or zucchini for extra nutrition.
Swap chicken for turkey or even chickpeas for a vegetarian version.
Incorporate feta cheese on top for a tangy finish.
Add olives for a more traditional Greek flavor profile.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat in the oven or microwave with a splash of broth or water to keep the rice moist.
This dish can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.
FAQs
Can I use boneless chicken?
Yes, boneless chicken works well and may cook slightly faster.
What type of rice is best?
Long-grain rice like basmati or jasmine works best for fluffy results.
Can I make this ahead of time?
Yes, you can prepare it in advance and reheat before serving.
How do I keep the rice from getting mushy?
Use the correct rice-to-liquid ratio and avoid overcooking.
Can I add more lemon flavor?
Yes, you can increase the lemon juice or zest to taste.
Is this dish healthy?
It’s a balanced meal with protein, grains, and healthy fats.
Can I cook this on the stovetop only?
Yes, but baking helps the flavors meld and cook evenly.
What can I serve with this?
It pairs well with a Greek salad or roasted vegetables.
Can I use vegetable broth instead?
Yes, vegetable broth works fine, though chicken broth adds more depth.
How do I know when the chicken is done?
The chicken should be fully cooked with clear juices and reach a safe internal temperature.
Conclusion
One Pan Greek Lemon Chicken and Rice is a simple yet flavorful dish that combines tender chicken with zesty, aromatic rice. With minimal cleanup and maximum taste, it’s a go-to recipe for both busy days and relaxed dinners.
PrintOne Pan Greek Lemon Chicken and Rice
A bright and comforting one-pan dish with juicy chicken baked over fragrant lemon-infused rice. Packed with Mediterranean flavors, it’s an easy meal with minimal cleanup.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Greek
- Diet: Halal
Ingredients
- 4 chicken thighs or breasts (bone-in or boneless)
- 1 cup long-grain rice
- 2 cups chicken broth
- 3 tbsp lemon juice
- 1 tsp lemon zest
- 3 cloves garlic, minced
- 1 small onion, diced
- 2 tbsp olive oil
- 1 tsp dried oregano
- Salt, to taste
- Black pepper, to taste
- 1/2 tsp paprika
- 2 tbsp fresh parsley, chopped (optional)
Instructions
- Preheat oven to 375°F (190°C).
- Heat olive oil in a large oven-safe skillet over medium heat. Season chicken with salt, pepper, paprika, and oregano, then sear until golden on both sides. Remove and set aside.
- In the same pan, sauté onion until softened, then add garlic and cook briefly.
- Stir in rice and toast for 1–2 minutes.
- Pour in chicken broth, lemon juice, and lemon zest, stirring to combine.
- Place chicken on top of the rice mixture.
- Cover with a lid or foil and bake for 30–35 minutes until rice is tender and chicken is cooked through.
- Let rest for a few minutes, garnish with parsley, and serve.
Notes
- Use brown rice for a heartier option, adjusting liquid and cooking time.
- Add vegetables like spinach, peas, or zucchini for extra nutrition.
- Top with feta cheese or olives for more Mediterranean flavor.
- Store leftovers in the refrigerator for up to 4 days or freeze up to 2 months.
- Reheat with a splash of broth to keep rice moist.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 2 g
- Sodium: 620 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 95 mg
