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One Pan Greek Lemon Chicken and Rice

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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.

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

  1. Preheat oven to 375°F (190°C).
  2. 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.
  3. In the same pan, sauté onion until softened, then add garlic and cook briefly.
  4. Stir in rice and toast for 1–2 minutes.
  5. Pour in chicken broth, lemon juice, and lemon zest, stirring to combine.
  6. Place chicken on top of the rice mixture.
  7. Cover with a lid or foil and bake for 30–35 minutes until rice is tender and chicken is cooked through.
  8. 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

Find it online: https://thefamilycooking.com/one-pan-greek-lemon-chicken-and-rice/