Name: Greek Chicken and Lemon Rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Mediterranean
Ingredients: 4 boneless, skinless chicken breasts; 2 tablespoons olive oil; 2 teaspoons dried oregano; 2 teaspoons garlic powder; 1 teaspoon onion powder; Salt and pepper to taste; 1 lemon, juiced and zested; 1 cup long-grain rice; 2 cups chicken broth; 1/4 cup fresh parsley, chopped

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A simple yet flavorful dish, Greek Chicken and Lemon Rice brings the refreshing zest of lemon and the earthy notes of oregano into a comforting, Mediterranean-inspired meal. This recipe pairs perfectly tender baked chicken breasts with a bed of zesty lemon rice, making it a perfect option for a delicious weeknight dinner. Whether you’re hosting a dinner party or simply looking for an easy meal to enjoy at home, this dish is sure to impress with its bold yet balanced flavors.

Ingredients

4 boneless, skinless chicken breasts

2 tablespoons olive oil

2 teaspoons dried oregano

2 teaspoons garlic powder

1 teaspoon onion powder

Salt and pepper to taste

1 lemon, juiced and zested

1 cup long-grain rice

2 cups chicken broth

1/4 cup fresh parsley, chopped

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 400°F (200°C).

In a small bowl, combine the olive oil, dried oregano, garlic powder, onion powder, salt, pepper, lemon juice, and lemon zest. Stir well to combine.

Rub the seasoning mixture all over the chicken breasts, ensuring they are fully coated.

Place the seasoned chicken breasts in a baking dish and bake in the preheated oven for 25–30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C).

While the chicken bakes, rinse the rice under cold water until the water runs clear.

In a medium saucepan, bring the chicken broth to a boil. Once boiling, add the rinsed rice, reduce the heat to low, and cover the saucepan. Simmer for 15–20 minutes, or until the rice is tender and the liquid has been absorbed.

Once the rice is cooked, fluff it with a fork and stir in the chopped parsley and a squeeze of lemon juice for extra flavor.

Serve the baked chicken breasts over the lemon rice. Garnish with additional parsley and lemon wedges if desired.

Servings and Timing

Servings: 4

Prep Time: 10 minutes

Cooking Time: 30 minutes

Total Time: 40 minutes

Variations

Vegetarian Option: For a vegetarian twist, I can replace the chicken with grilled or roasted vegetables like zucchini, eggplant, and bell peppers. I can also substitute the chicken broth with vegetable broth for a plant-based meal.

Spicy Version: If I love a little heat, I can add some crushed red pepper flakes to the seasoning mix for the chicken or even add some jalapeños to the rice.

Rice Variety: While long-grain rice works best for this recipe, I can experiment with other rice varieties, like basmati or jasmine rice, to add a different flavor and aroma.

Storage/Reheating

Storage: I can store leftovers in an airtight container in the refrigerator for up to 3 days. The chicken and rice can be stored together or separately, depending on preference.

Reheating: To reheat, I can warm the chicken and rice in the microwave for 1–2 minutes, or I can reheat in a skillet over low heat, adding a splash of chicken broth to prevent the rice from drying out.

FAQs

Can I use bone-in chicken for this recipe?

Yes, bone-in chicken works well in this recipe too. However, it may take a bit longer to cook—approximately 35–40 minutes. Just make sure the internal temperature reaches 165°F (75°C) before serving.

Can I make the rice ahead of time?

I can definitely cook the rice in advance. Store it in the refrigerator for up to 2 days, and then reheat it before serving.

Is there a substitute for chicken broth?

If I don’t have chicken broth on hand, I can use vegetable broth or even water. While chicken broth enhances the flavor, these alternatives will still give the rice a nice base.

How do I know when the chicken is cooked through?

I can use a meat thermometer to check the internal temperature of the chicken. It should reach 165°F (75°C) to ensure it’s fully cooked and safe to eat.

Can I freeze this meal?

Yes, both the chicken and rice freeze well. I can store them in an airtight container or freezer-safe bags for up to 2 months. To reheat, I can thaw overnight in the refrigerator and then warm in the microwave or oven.

Conclusion

Greek Chicken and Lemon Rice is a fantastic dish that combines simplicity with bold, fresh flavors. It’s a versatile recipe that can easily be customized to fit different tastes, and it makes a great weeknight meal or a dish to impress at a dinner party. Whether I’m making it for myself or feeding a group, I know this recipe will always be a hit.

Recipe:

Greek Chicken and Lemon Rice

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Print Recipe

Greek Chicken and Lemon Rice is a vibrant, Mediterranean-inspired dish with tender baked chicken and aromatic lemon rice. The zesty lemon and fragrant oregano elevate the chicken, while the savory rice, cooked in chicken broth, balances out the bold flavors. A perfect, easy weeknight dinner or dinner party dish that’s fresh, flavorful, and comes together in under an hour.

Total Time: 40 minutes
Yield: 4 servings

Instructions

Preheat the oven to 400°F (200°C).
In a small bowl, combine olive oil, oregano, garlic powder, onion powder, salt, pepper, lemon juice, and lemon zest. Stir well.
Rub the seasoning mixture all over the chicken breasts.
Place the seasoned chicken breasts in a baking dish and bake for 25–30 minutes, or until the internal temperature reaches 165°F (75°C).
While the chicken bakes, rinse the rice under cold water until the water runs clear.
In a medium saucepan, bring chicken broth to a boil. Add the rice, reduce heat to low, and cover. Simmer for 15–20 minutes, or until the rice is tender and liquid is absorbed.
Fluff the rice with a fork, then stir in parsley and a squeeze of lemon juice.
Serve the baked chicken over the lemon rice. Garnish with extra parsley and lemon wedges if desired.