Greek Chicken with Rice

Short Description

This Greek-style chicken with rice is a savory, comforting one-dish meal featuring tender, flavorful chicken simmered with fragrant rice, aromatic herbs, and tangy lemon. It strikes a perfect balance of bright Mediterranean flavors and satisfying heartiness—great for a weeknight dinner or a laid-back gathering.

Why You’ll Love This Recipe

This dish brings together juicy, herb-infused chicken and fluffy, well-seasoned rice in a single pot, offering both ease and elegance. The bright citrus notes of lemon and the earthy warmth of oregano and garlic elevate simple ingredients into a dish that’s both wholesome and memorable. It’s flexible, family-friendly, and minimal fuss—ideal for those seeking comfort without complexity.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Chicken pieces (thighs or breasts), bone-in or boneless

• Long-grain rice (such as basmati or jasmine)

• Olive oil

• Onion, finely chopped

• Garlic cloves, minced

• Chicken broth (or stock)

• Lemon juice and lemon slices

• Dried oregano (or a mix of oregano and thyme)

• Salt and pepper

directions

1. Prepare the chicken: Season the chicken pieces with salt, pepper, and dried oregano.

2. Sear the chicken: In a heavy-bottomed skillet or sauté pan, warm olive oil over medium-high heat. Brown chicken on both sides until golden—about 4–5 minutes per side. Remove from pan and set aside.

3. Sauté the aromatics: Reduce heat to medium. Add chopped onion to the pan and cook until softened, about 3–4 minutes. Stir in minced garlic and cook for another 30 seconds.

4. Toast the rice: Add the rice to the pan, stirring to coat with oil and aromatics. Allow it to toast lightly for a minute.

5. Add liquids and chicken: Pour in chicken broth and lemon juice, stirring gently to combine. Return the chicken pieces to the pan, nestling them into the rice. Place lemon slices on top.

6. Simmer covered: Cover the pan with a tight-fitting lid, reduce heat to low, and simmer gently for about 20 minutes, or until the rice is tender and the chicken is fully cooked (internal temperature of 165 °F / 75 °C).

7. Rest briefly: Remove from heat and let it rest, covered, for 5 minutes before fluffing the rice and serving.

Servings and timing

• Servings: Approximately 4 servings, depending on portion size and chicken piece used.

• Preparation time: About 10–15 minutes (seasoning, searing, prepping).

• Cook time: Approximately 25 minutes (including simmer and resting).

• Total time: Roughly 35–40 minutes from start to finish.

Variations

• Vegetable boost: Stir in diced carrots, bell peppers, or peas during the simmer for added nutrition and color.

• Herb swap: Try substituting fresh rosemary or dill for oregano for a different aromatic profile.

• Creamy twist: Stir in a splash of cream or a sprinkling of crumbled feta cheese just before serving for a richer, tangy finish.

• Alternative grains: Use brown rice or quinoa—just adjust cooking times and liquid ratios accordingly.

storage/reheating

• Storage: Transfer any leftovers to an airtight container and refrigerate for up to 3–4 days.

• Reheating: Warm gently in a covered skillet over low heat with a splash of broth or water to prevent the rice from drying. Alternatively, microwave in short intervals, stirring occasionally and adding a bit of liquid if needed.

FAQs

1. Can I use boneless chicken instead of bone-in?

Yes—both boneless and bone-in chicken work well. Boneless will cook a bit faster, so reduce simmer time slightly and check doneness.

2. What if I don’t have chicken broth?

You can use water, but for more flavor, dissolve a bouillon cube in hot water or add a pinch of salt and poultry seasoning.

3. Can I make this gluten-free?

Absolutely—ensure your broth or bouillon is labeled gluten-free, and use naturally gluten-free rice like basmati or jasmine.

4. How can I make this dairy-free?

The basic recipe is naturally dairy-free. Just skip any optional feta or cream additions.

5. Is it okay to use brown rice?

Yes, but brown rice requires more liquid and longer cooking—typically about 40–45 minutes of simmering. Keep the lid on and add extra broth if needed.

6. Can I prepare this ahead and bake it later?

Yes—assemble the dish without preliminarily cooking the rice, cover tightly, and refrigerate. Bake in a preheated 375 °F (190 °C) oven for about 35–45 minutes, or until chicken is cooked and rice is tender.

7. Can I use frozen chicken?

It’s best to thaw chicken fully so it cooks evenly. If cooking from frozen, allow extra simmer time and ensure internal temperature reaches 165 °F (75 °C).

8. How do I know when the rice is perfectly cooked?

It should be tender but not mushy. If it’s still too firm when the chicken is done, add a bit more hot broth, cover, and cook a few minutes longer until done.

9. Can I make it spicier?

Yes—add a dash of crushed red pepper or a sprinkle of paprika when seasoning the chicken or stirring in during simmer.

10. What sides go well with this dish?

Serve with a crisp Greek salad, steamed vegetables, or crusty bread to round out the meal.

Conclusion

Greek chicken with rice is an incredible, fuss-free dish that delivers vibrant Mediterranean flavor with minimal effort. Tender, herb-infused chicken paired with savory, lemon-kissed rice makes it a reliable, crowd-pleasing choice for both weeknight dinners and casual entertaining. I hope this recipe brings warmth and satisfaction to your table—enjoy your cooking

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