Go Back

Greek Chicken and Lemon Rice

A fragrant, one-pan meal featuring seasoned chicken breasts and lemon-infused rice that makes weeknight dinners comforting and easy.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Greek
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces boneless, skinless chicken breasts Choose similar-sized breasts for even cooking.
  • 2 tablespoons olive oil A good-quality extra virgin olive oil is best.
  • 1 teaspoon dried oregano If using fresh, use 1 tablespoon chopped instead.
  • 1 teaspoon garlic powder For a fresher flavor, use one crushed garlic clove.
  • 1 teaspoon onion powder Boosts savory depth without adding texture.
  • 1 teaspoon lemon zest Zest before juicing for better flavor.
  • 1/4 cup lemon juice Fresh lemon juice is preferred.
  • 2 cups chicken broth Use low-sodium to control salt level.
  • 1 cup long-grain rice Rinse to remove excess starch.
  • 1/2 teaspoon salt Taste broth before adding additional salt.
  • 1/4 teaspoon black pepper Freshly ground adds more flavor.
  • 1 tablespoon fresh parsley, chopped Adds freshness and color just before serving.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Pat the chicken breasts dry with paper towels.
  3. Rub both sides of each chicken breast with olive oil.
  4. Season the chicken breasts with oregano, garlic powder, onion powder, lemon zest, salt, and pepper.
  5. Heat a large oven-safe skillet over medium-high heat.
  6. Once hot, add the seasoned chicken breasts to the skillet.
  7. Cook the chicken for about 4-5 minutes on each side until golden brown.
  8. Remove the chicken from the skillet and set aside.
Cooking
  1. Add chicken broth to the skillet, scraping up any browned bits from the bottom.
  2. Stir in the lemon juice and bring to a simmer.
  3. Add the rice, stirring to ensure it is evenly distributed.
  4. Place the chicken back into the skillet on top of the rice.
  5. Cover with a lid or foil and transfer to the oven.
  6. Bake for 20-25 minutes, until rice is cooked and chicken reaches an internal temperature of 165°F (74°C).
  7. Remove from oven and let sit covered for 5 minutes.
  8. Sprinkle with parsley before serving.
Serving
  1. Serve warm, garnished with additional parsley if desired.

Notes

Cool leftovers promptly and store in an airtight container in the refrigerator for up to 3 days. The rice may seem drier after refrigeration. To reheat, add a splash of broth or water, cover, and heat in the oven or microwave.