If you are craving a vibrant, comforting meal that delivers a bright pop of flavor and satisfying warmth, this Greek Lemon Chicken and Rice Recipe is about to become your new favorite go-to dish. Tender chicken marinated in lemon and herbs pairs beautifully with fragrant, perfectly cooked lemon zest-infused rice, creating a plate that feels like a warm Mediterranean hug. Whether it’s a weeknight dinner or a special weekend treat, this recipe brings simple, wholesome ingredients together in a way that’s both impressive and incredibly easy to love.
Ingredients You’ll Need
This Greek Lemon Chicken and Rice Recipe uses a handful of straightforward ingredients that each play a crucial role in building layers of flavor and texture. From the zesty brightness of lemon juice to the earthy aroma of oregano and cumin, every component helps turn a simple meal into something truly memorable.
- Chicken thighs or breasts: Choose boneless, skinless pieces for juicy, flavorful meat that cooks evenly and quickly.
- Olive oil: Adds richness while helping to meld the marinade and toast the rice.
- Lemon juice: The star ingredient providing that unmistakable tang and freshness to both the chicken and rice.
- Dried oregano: Gives a classic Greek herbaceous note that complements lemon beautifully.
- Minced garlic: Infuses the dish with savory depth and aroma.
- Ground cumin: Offers a subtle and warm earthiness without overpowering the bright flavors.
- Salt and pepper: Essential seasonings to enhance all the natural tastes.
- Long-grain white rice (or basmati): Cooks to fluffy perfection, soaking up the citrusy broth for a tender, fragrant side.
- Chicken broth (or vegetable broth): Turns the rice into a savory base full of umami and moisture.
- Lemon zest: Lifts the rice with a concentrated lemony fragrance that complements the juice.
- Fresh parsley: Optional garnish that adds a burst of color and a hint of freshness.
How to Make Greek Lemon Chicken and Rice Recipe
Step 1: Marinate the Chicken
Start by mixing olive oil, freshly squeezed lemon juice, dried oregano, minced garlic, ground cumin, salt, and pepper in a bowl. Toss in the chicken thighs or breasts, coating each piece thoroughly in the marinade. Cover the bowl and pop it in the refrigerator for at least 30 minutes; if you have extra time, letting it sit for up to 2 hours will deepen those vibrant flavors. This step is what makes the chicken juicy and infused with that unmistakable Greek zest.
Step 2: Cook the Rice
While the chicken marinates, heat olive oil in a saucepan over medium heat. Add the rice and toast it gently for 1 to 2 minutes, stirring occasionally, which enhances its nutty flavor and gives it a lovely texture. Then pour in the chicken broth along with the bright lemon zest and juice, seasoning lightly with salt. Bring this mixture to a boil, then cover and lower the heat. Let it simmer for about 15 to 18 minutes until the rice absorbs all the liquid and becomes tender. Remove it from the heat but keep it covered for 5 more minutes to steam and fluff perfectly.
Step 3: Cook the Chicken
Heat a grill pan or skillet over medium-high heat while the rice cooks. Take the chicken out of the marinade, letting the excess drip off, and place it onto the hot pan. Cook for 6 to 7 minutes per side, ensuring the internal temperature reaches 165°F (74°C) for safe and juicy results. Once done, let the chicken rest for about 5 minutes before slicing it; this keeps the juices locked in and the meat tender when you serve.
Step 4: Assemble the Dish
Fluff the lemon-infused rice with a fork and taste for seasoning, adding a splash of extra lemon juice if you want more brightness. Plate the rice as a cozy bed, then arrange the juicy sliced chicken on top. A sprinkle of fresh parsley not only adds a pop of green but also a fresh, herbaceous note that brings the whole dish together perfectly. Now you have a stunning and delicious Greek Lemon Chicken and Rice Recipe ready to shine at your table!
How to Serve Greek Lemon Chicken and Rice Recipe
Garnishes
Simple garnishes like chopped fresh parsley or a few lemon wedges are perfect—they brighten up the colors and offer guests a chance to customize the tanginess. You can also add some crumbled feta or a sprinkle of toasted pine nuts for an extra layer of flavor and texture that enhances the Greek vibe.
Side Dishes
This dish pairs wonderfully with light and fresh sides such as a crisp cucumber and tomato salad dressed with olive oil and red wine vinegar. Roasted vegetables like zucchini, bell peppers, or eggplant bring complementary earthiness, while warm pita bread allows you to scoop up every last bite.
Creative Ways to Present
For a stunning presentation, serve the rice and chicken in individual bowls layered with a dollop of creamy tzatziki sauce on the side. Alternatively, arrange the chicken and rice on a large platter surrounded by colorful olives, sliced red onions, and lemon wedges to create a festive, family-style Greek feast that invites sharing and conversation.
Make Ahead and Storage
Storing Leftovers
Leftover Greek Lemon Chicken and Rice Recipe keeps well in an airtight container in the refrigerator for up to 3 days. The flavors meld beautifully overnight, making for even tastier lunches or quick dinners. Store chicken and rice together or separately depending on your preference for reheating.
Freezing
If you want to save some for later, this dish freezes nicely. Place cooled chicken and rice in a freezer-safe container, separating layers with parchment paper if needed. It will keep well for up to 2 months, allowing you to thaw in the fridge overnight before reheating.
Reheating
To reheat, warm the chicken and rice gently in the microwave or on the stovetop with a splash of water or broth to keep everything moist. Avoid overheating to maintain the juicy texture of the chicken and the fluffy tenderness of the rice.
FAQs
Can I use chicken breasts instead of thighs for this Greek Lemon Chicken and Rice Recipe?
Absolutely! Chicken breasts work just as well if you prefer leaner meat—just be careful not to overcook them to keep them tender and juicy. Adjust cooking times slightly as breasts can cook faster than thighs.
Is it possible to make this recipe vegetarian?
Yes, for a vegetarian version, swap the chicken broth with vegetable broth and omit the chicken. You can add chickpeas or sautéed mushrooms for protein and texture to keep the dish hearty and satisfying.
Can I prepare the marinade and rice in advance?
Yes! You can marinate the chicken up to 2 hours before cooking, and the rice can be cooked ahead of time and reheated gently when ready. This makes the recipe very friendly for meal prep or busy weeknights.
What type of rice works best for this recipe?
Long-grain white rice or basmati rice is ideal since they cook up fluffy and separate. Avoid sticky or short-grain rice varieties that might become too clumpy for this dish’s light texture.
How can I make the dish more lemony if I love citrus flavors?
Feel free to add extra lemon zest or an additional squeeze of lemon juice to the rice before serving. Garnishing with lemon slices or serving with a lemon-based sauce like tzatziki can also amplify that bright, fresh lemony vibe.
Final Thoughts
This Greek Lemon Chicken and Rice Recipe brings together sunshine in every bite—zesty, comforting, and utterly delicious. It’s a recipe that feels special without demanding a lot of fuss, perfect for those who want big flavors and a happy, satisfying meal. I can’t wait for you to try it and make it a beloved staple in your kitchen!
Print
Greek Lemon Chicken and Rice Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Greek
Description
This Greek Chicken and Lemon Rice recipe features tender, marinated chicken thighs or breasts with bright, zesty lemon rice. Infused with classic Mediterranean flavors like oregano, garlic, and cumin, this dish is easy to prepare and perfect for a flavorful weeknight dinner. The chicken is grilled to perfection and served atop fluffy, lemon-infused rice, making a balanced and satisfying meal.
Ingredients
Chicken Marinade
- 1 1/2 pounds boneless, skinless chicken thighs or breasts
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 tablespoon dried oregano
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- Salt and pepper, to taste
Lemon Rice
- 1 cup long-grain white rice (or basmati rice)
- 2 cups chicken broth (or vegetable broth for a vegetarian version)
- 1 tablespoon olive oil
- Zest of 1 lemon
- 2 tablespoons lemon juice
- Salt, to taste
Garnish
- Fresh parsley, chopped (optional)
Instructions
- Marinate the Chicken: In a large bowl, combine olive oil, lemon juice, dried oregano, minced garlic, ground cumin, salt, and pepper. Add the chicken thighs or breasts and toss to coat evenly. Cover the bowl and refrigerate for at least 30 minutes or up to 2 hours to allow the flavors to develop fully.
- Cook the Rice: Heat olive oil in a medium saucepan over medium heat. Add the rice and stir occasionally for 1-2 minutes until the grains are lightly toasted. Pour in the chicken broth, lemon zest, lemon juice, and salt. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15-18 minutes, or until the rice is tender and liquid is absorbed. Remove from heat and let the rice rest, covered, for 5 minutes.
- Cook the Chicken: While the rice cooks, preheat a grill pan or skillet over medium-high heat. Remove the chicken from the marinade and place it on the hot pan. Cook the chicken for 6-7 minutes on each side or until the internal temperature reaches 165°F (74°C). Allow the chicken to rest for 5 minutes before slicing to retain its juices.
- Assemble the Dish: Fluff the rested rice with a fork and stir in any additional lemon juice if desired. Serve the sliced grilled chicken on top of the lemon rice and garnish with chopped fresh parsley for a burst of color and freshness.
Notes
- For a vegetarian version, substitute chicken with firm tofu or grilled vegetables and use vegetable broth instead of chicken broth.
- Marinating the chicken longer, up to 2 hours, intensifies the flavor.
- Ensure chicken is cooked through to an internal temperature of 165°F (74°C) for safe consumption.
- You can use either long-grain white rice or basmati for the rice component.
- Fresh parsley adds a nice color contrast and fresh herb flavor but can be omitted if unavailable.
