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