Greek Chicken and Lemon Rice

Greek Chicken and Lemon Rice is one of those comfort meals that feels both hearty and fresh. I marinate tender chicken in a mix of lemon, garlic, and herbs, then bake it with rice that soaks up all the flavorful juices. The result is a one-pan dish that’s zesty, savory, and perfectly balanced. It’s a classic Mediterranean-style dinner that always hits the spot.

Why You’ll Love This Recipe

I love that this dish is simple enough for a weeknight but tastes like something I’d order at a Greek restaurant. The lemon adds a bright, fresh note that complements the richness of the chicken, while the rice turns golden and flavorful from the juices. I also appreciate how little cleanup it takes—everything bakes together in one pan. It’s a comforting, complete meal with almost no effort.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Chicken thighs or drumsticks (bone-in, skin-on preferred)

• Olive oil

• Fresh lemon juice

• Garlic, minced

• Dried oregano

• Salt

• Black pepper

• Chicken broth or stock

• Long-grain white rice

• Onion, finely chopped

• Lemon zest

• Fresh parsley or dill (for garnish)

directions

1. I start by marinating the chicken in olive oil, lemon juice, garlic, oregano, salt, and pepper. I let it sit for at least 30 minutes—or overnight when I have time.

2. I preheat the oven to 375°F (190°C).

3. In a large oven-safe baking dish or skillet, I sauté the chopped onion in a little olive oil until soft.

4. I stir in the rice, letting it toast for a minute before adding chicken broth, lemon zest, and a bit more salt.

5. I place the marinated chicken pieces on top of the rice mixture and pour in any leftover marinade.

6. I cover the dish tightly with foil and bake for 35–40 minutes. Then I remove the foil and continue baking for another 15–20 minutes, or until the chicken is golden and cooked through and the rice is fluffy.

7. I let the dish rest for 5–10 minutes before garnishing with fresh herbs and serving.

Servings and timing

This recipe serves 4 to 6 people. It takes about 15 minutes to prepare, plus 50–60 minutes of total cooking time, depending on the size of the chicken pieces.

Variations

Sometimes I swap in boneless chicken thighs for quicker cooking. I’ve also made this dish with basmati or jasmine rice for a slightly different aroma. When I want extra vegetables, I stir in spinach or frozen peas during the last 10 minutes of baking. And for more richness, I occasionally add a handful of crumbled feta cheese before serving.

storage/reheating

Leftovers keep well in the fridge for up to 4 days. I store them in an airtight container and reheat in the microwave or a covered skillet with a splash of broth or water to keep the rice from drying out. This dish also freezes well—I just cool it completely before storing it in freezer-safe portions and thaw in the fridge before reheating.

FAQs

Can I use boneless chicken?

Yes, I often use boneless thighs or breasts, but I reduce the baking time by about 10–15 minutes since they cook faster.

What kind of rice works best?

I use long-grain white rice because it stays fluffy and soaks up the flavor well. Short-grain or brown rice can be used, but the cooking time and liquid ratios may need adjusting.

Can I make this ahead of time?

Absolutely. I sometimes assemble everything in the dish, cover it, and keep it in the fridge for a few hours before baking. It makes dinner quick and easy.

How do I prevent the rice from being undercooked?

I make sure the dish is tightly covered during the first part of baking so the rice steams properly. Also, I check that there’s enough liquid—typically a 2:1 ratio of broth to rice.

Can I cook this entirely on the stovetop?

It’s possible, but I find that baking gives the best texture for both the rice and chicken. On the stove, I’d need to simmer gently and watch it closely to avoid burning the rice.

Conclusion

Greek Chicken and Lemon Rice is one of my favorite one-pan meals. The flavors are bright and satisfying, and the whole dish feels like something special—even though it’s easy to make. Whether I’m serving it for guests or making a cozy family dinner, it always earns compliments and goes into the rotation again and again.