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Greek Lemon Chicken and Rice

This Greek Lemon Chicken and Rice is a vibrant, comforting one-pot meal bursting with bright Mediterranean flavors and tender chicken.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Course
Cuisine: Greek, Mediterranean
Keyword: Chicken, Easy, Lemon, One-Pot, Rice
Servings: 4 servings

Ingredients

  • 4 boneless, skinless chicken thighs
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 1 lemon zested and juiced
  • 2 tbsp olive oil
  • 1 cup long-grain rice
  • 2 cups chicken broth
  • salt to taste
  • black pepper to taste
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • fresh parsley chopped, for garnish

Instructions

  • Begin by dicing one medium onion and mincing two garlic cloves. Zest and juice one lemon, making sure to catch the seeds. Pat the 4 boneless, skinless chicken thighs dry with paper towels, and season both sides generously with salt, pepper, dried oregano, and thyme.
  • Heat 2 tablespoons of olive oil in your skillet over medium-high heat. Once hot, add the chicken thighs and sear them for about 3-4 minutes on each side until golden brown. You don’t need to cook them through at this stage—just develop a nice crust. Remove the chicken from the pan and set aside.
  • Reduce heat to medium. In the same skillet, add the diced onion and sauté for about 3 minutes until translucent. Stir in the minced garlic and cook for another 30 seconds until fragrant.
  • Add 1 cup of long-grain rice to the skillet, stirring to coat the grains in the onion-garlic mixture and olive oil. Pour in 2 cups of chicken broth, then add the lemon juice and lemon zest. Stir everything together to combine.
  • Nestle the browned chicken thighs back into the rice mixture. Lower the heat to a gentle simmer, cover the skillet with a lid, and let it cook for 20-25 minutes. The rice will absorb the flavorful broth, and the chicken will cook through to tender perfection.
  • Once the rice is tender and the chicken is cooked, remove from heat. Let it rest covered for 5 minutes to allow any remaining liquid to absorb. Sprinkle freshly chopped parsley over the top before serving to add a fresh burst of flavor and color.

Equipment

  • Large skillet or sauté pan with lid
  • Measuring Cups and Spoons
  • Sharp knife and cutting board
  • Citrus Zester or Grater
  • Wooden spoon or spatula

Notes

  • Keep the heat low when simmering the rice to prevent burning the bottom.
  • Avoid lifting the lid too often while cooking to retain steam for fluffy rice.
  • Let the dish rest after cooking to fully absorb the lemony broth.