This Greek Chicken and Lemon Rice recipe is a cozy, one-pan wonder packed with bold Mediterranean flavors. Juicy, golden chicken thighs rest atop zesty lemon-infused rice, with hints of garlic, oregano, and warm spices weaving through every bite. It’s the kind of meal that tastes like it simmered all day, but comes together quickly and easily—making it perfect for a satisfying weeknight dinner.

Why You’ll Love This Recipe

One-Pan Simplicity: Minimal cleanup and maximum flavor. Everything cooks together, soaking up all those savory juices.
Bright & Bold Flavors: The citrusy lemon pairs beautifully with garlic, herbs, and that juicy roasted chicken.
Filling Yet Fresh: It’s hearty without being heavy, thanks to the lemon and fresh herbs that keep it vibrant.
Versatile Enough for Any Night: Fancy enough to serve guests, but easy enough to toss together after a long day.

Ingredients You’ll Need

Bone-in, skin-on chicken thighs: Essential for that crisp, golden skin and rich flavor that seeps into the rice.
Long-grain rice: Soaks up all the savory juices and lemony broth for perfectly fluffy, flavorful grains.
Lemon juice and zest: The heart of the dish—fresh lemon adds zing and balances the richness of the chicken.
Chicken broth: Infuses the rice with depth and helps keep everything tender and juicy.
Garlic: Adds warmth and savory punch—don’t hold back.
Olive oil: For searing the chicken and building that first layer of flavor.
Oregano: Dried oregano gives this dish its unmistakably Greek character.
Paprika: Adds gentle warmth and color—smoked paprika adds an extra layer of complexity if you have it.
Onion: Sautéed until soft and sweet, forming the base of the dish.
Fresh parsley or dill (optional): For a burst of freshness to sprinkle over the finished dish.

Variations

Swap the Chicken: Boneless chicken thighs or breasts will work in a pinch—just adjust cooking time accordingly.
Add Veggies: Stir in spinach, cherry tomatoes, or zucchini before covering the pan to bake.
Make it Dairy-licious: Crumble some feta cheese over the top just before serving for a creamy, tangy contrast.
Use Brown Rice: It can be done! Just note it will take longer to cook and may need a bit more liquid.

How to Make Greek Chicken and Lemon Rice

Step 1: Sear the Chicken

Season the chicken thighs well with salt, pepper, oregano, and paprika. In a large oven-safe skillet or Dutch oven, heat olive oil over medium-high heat. Sear the chicken, skin side down first, until golden and crisp. Flip and sear the other side. Remove and set aside.

Step 2: Sauté the Aromatics

In the same skillet, lower the heat slightly and add chopped onion. Sauté until softened, then add minced garlic and cook for another minute until fragrant.

Step 3: Build the Rice Base

Stir in the uncooked rice and toast for a minute to soak up the oil and flavor. Add the lemon zest, lemon juice, and chicken broth. Bring it just to a simmer.

Step 4: Nestle in the Chicken

Return the chicken thighs to the pan, skin side up, nestling them into the rice without fully submerging. Cover with a lid or foil and transfer to a preheated 350°F oven.

Step 5: Bake Until Done

Bake for 35–40 minutes, until the rice is tender and the chicken is cooked through. Remove the lid for the last 10 minutes if you want crispier skin.

Step 6: Rest and Garnish

Let the dish rest for 5–10 minutes before fluffing the rice and sprinkling with fresh herbs.

Pro Tips for Making the Recipe

Use fresh lemon juice, not bottled—it really makes a difference in brightness and depth.
Don’t rush the chicken sear. That golden crust means flavor, and it helps lock in juices.
Taste the broth before baking. You can adjust the salt or lemon to your preference before the rice cooks.
Let it rest! Giving the dish a few minutes before serving allows the flavors to settle and the rice to finish absorbing the liquids.

How to Serve

This Greek Chicken and Lemon Rice can truly shine on its own, but here are a few delicious ways to round it out:

With a Salad:

Serve with a crisp cucumber, tomato, and red onion salad tossed in red wine vinegar and olive oil.

Add a Dip:

Pair with a side of cool, creamy tzatziki for dipping that crispy chicken skin.

Bread, Please:

Warm pita or crusty bread on the side to mop up any leftover lemony juices.

Make Ahead and Storage

Storing Leftovers

Store any leftovers in an airtight container in the fridge for up to 4 days. The flavors get even better the next day!

Freezing

This dish freezes surprisingly well. Cool completely, then portion into freezer-safe containers. Freeze for up to 3 months.

Reheating

Reheat in the oven at 350°F, covered with foil, until hot, or microwave in a covered dish. Add a splash of broth if the rice feels dry.

FAQs

Can I make this with boneless chicken?
Yes, boneless thighs or breasts work, though they cook faster. Keep an eye on them to avoid drying out—start checking for doneness around 25 minutes.

Can I use white rice instead of long-grain?
Absolutely. Just be aware that shorter grain rices may yield a slightly stickier texture. Adjust the liquid if needed.

Is it okay to skip the oven step?
You can finish it on the stovetop over low heat, covered. Just keep it gently simmering and check that the rice cooks evenly and doesn’t stick.

What can I substitute for chicken broth?
Vegetable broth works great, or use water with a bouillon cube for a similar depth of flavor.

Final Thoughts

This Greek Chicken and Lemon Rice is everything a weeknight dinner should be—simple, comforting, and bursting with flavor. Whether you’re cooking for family or meal prepping for the week, this recipe delivers every time. Give it a try, and don’t be surprised if it becomes part of your regular dinner rotation

Greek Chicken and Lemon Rice Recipe