If you’re looking to bring a dash of Mediterranean sunshine into your kitchen, this Greek Chicken and Lemon Rice recipe is sure to brighten your day! Imagine tender chicken perfumed with herbs, paired with a vibrant lemony rice that’s bursting with flavor, all complemented by creamy feta. It’s a quick and nourishing one-pot wonder that feels like a hug in a bowl.
Why You’ll Love This Recipe
- Simple Ingredients: All you need is a handful of pantry staples and a fresh lemony breeze!
- Flavor Loaded: The combination of spices, tomatoes, and feta cheese offers layers of flavor in each bite.
- Nourishing and Quick: This one-pot meal is rich in protein and nutrients, ready in just 30 minutes.
- Perfect for Any Occasion: Whether it’s a weeknight dinner or a friendly gathering, this dish fits the bill.
Ingredients You’ll Need
Gathering these simple yet vibrant ingredients is part of the charm! Each plays its part, bringing its own unique contribution to this Greek Chicken and Lemon Rice palette. From aromatic herbs to juicy chicken, each ingredient elevates the dish to an authentically delicious level.
- Chicken Thighs: Provides juicy and flavorful protein; skinless boneless thighs work best.
- Olive Oil: The base for rich cooking flavor, infusing the dish with a Mediterranean touch.
- Lemon Juice: Adds a refreshing zing that brightens the entire dish.
- Feta Cheese: Provides a creamy contrast to the herbs and spices, making each bite unforgettable.
Variations
This Greek Chicken and Lemon Rice dish is as versatile as it is delicious. Feel free to tweak it for different dietary needs or to suit your taste preferences. Here are some delightful ways to make it your own!
- Vegetarian Version: Omit the chicken and increase the chickpeas for an equally satisfying veggie take.
- Spicier Kick: Add extra red pepper flakes or some chopped fresh chili for a hint of heat.
- Different Grains: Try quinoa or brown rice instead of jasmine rice for a different texture and flavor profile.
How to Make Greek Chicken and Lemon Rice
Step 1: Season and Sear the Chicken
Start by generously seasoning the chicken thighs with oregano, paprika, salt, and red pepper flakes. Heat a skillet with olive oil, then add the seasoned chicken, letting it cook undisturbed to develop a beautiful golden crust. Flip, reduce the heat, and let it finish cooking through.
Step 2: Prepare the Lemon Rice
In the same skillet, sauté halved tomatoes and minced garlic in olive oil until the tomatoes release their juices. Stir in fresh spinach, cooking until it wilts. Then, fold in the cooked jasmine rice, chickpeas, freshly squeezed lemon juice, and any remaining tomatoes, stirring everything together.
Step 3: Combine and Finish
Mix part of the feta cheese into the rice, then nestle the sliced cooked chicken into the skillet. Top with more feta and sprinkle fresh oregano on top. Reheat everything gently, allowing the flavors to meld beautifully.
Pro Tips for Making Greek Chicken and Lemon Rice
- Flavor Infusion: Allow the chicken juices to mingle with the rice for an extra depth of flavor.
- Timing is Key: Ensure the chicken reaches a safe internal temperature of 165°F to lock in moisture and ensure tenderness.
- Even Cooking: Slice the tomatoes evenly to ensure they cook at the same rate and release just the right amount of flavor.
- Fresh Herbs: Use fresh oregano for garnishing to elevate the dish with a burst of color and aroma.
How to Serve Greek Chicken and Lemon Rice
Garnishes
A sprinkle of fresh oregano and a crumble of extra feta cheese on top of your Greek Chicken and Lemon Rice before serving makes for an eye-catching presentation and an added aroma.
Side Dishes
This dish pairs beautifully with a crisp Greek salad or roasted vegetables on the side, enhancing its vibrant flavors without overwhelming your palate.
Creative Ways to Present
Serve this dish family-style in a large serving platter, with the chicken elegantly arranged over a bed of lemon rice. Add a touch of color with lemon wedges and fresh herbs scattered around the margins.
Make Ahead and Storage
Storing Leftovers
Store any leftovers of your Greek Chicken and Lemon Rice in an airtight container in the refrigerator. They’ll stay delicious for up to 3 days.
Freezing
You can freeze this dish in a freezer-safe container for up to 2 months. When ready to enjoy, thaw it in the refrigerator overnight.
Reheating
To reheat, simply warm the dish in a covered skillet over medium heat, adding a splash of water or broth to keep it moist, and stirring occasionally.
FAQs
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Can I use chicken breasts instead of thighs?
Yes, you can use chicken breasts, but they may cook more quickly than thighs, so keep an eye on the cooking time to avoid drying them out.
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Is there a substitute for feta cheese?
If you don’t have feta, ricotta salata or goat cheese can work as substitutes, adding a different but delightful flavor profile.
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Can I make this dish vegan?
Absolutely! Swap out the chicken for extra chickpeas or a plant-based protein and use a vegan cheese alternative.
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What if I don’t have jasmine rice?
Any long-grain white rice or even brown rice can be used. Just adjust cooking times accordingly, especially for brown rice, which takes longer to cook.
Final Thoughts
This Greek Chicken and Lemon Rice is like a culinary postcard from Mediterranean shores—not only incredibly tasty but also simple to create. I hope you give this recipe a try and let its vibrant flavors transport you to a sunny Greek taverna. Enjoy every moment of making and sharing this hearty dish with those you love!
Print
Greek Chicken and Lemon Rice Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Greek
Description
A vibrant and flavorful Greek chicken and lemon rice dish made in one pot, combining tender seasoned chicken thighs with zesty lemon rice, cherry tomatoes, spinach, and creamy feta for a wholesome, quick, and satisfying meal.
Ingredients
Chicken
- 1.5 lb skinless boneless chicken thighs
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1/4 teaspoon salt
- 1/4 teaspoon red pepper flakes
- 2 tablespoons olive oil
Greek lemon rice
- 1 tablespoon olive oil
- 8 oz grape tomatoes sliced in half
- 5 cloves garlic minced
- 1 teaspoon dried oregano
- 1/4 teaspoon salt
- 5 oz fresh spinach chopped
- 3 tablespoons freshly squeezed lemon juice
- 2 cups cooked jasmine rice
- 15 oz canned chickpeas drained and rinsed
Feta cheese mixture
- 6 oz feta cheese diced into small cubes
- 1 tablespoon extra virgin olive oil
- 1 tablespoon freshly squeezed lemon juice
- 1/4 teaspoon dried oregano
- 2 tablespoons chopped fresh oregano (optional)
Garnish
- Fresh oregano for garnish
Instructions
- How to cook chicken: Season the chicken thighs with dried oregano, paprika, salt, and red pepper flakes. Heat a heavy-bottomed skillet over medium heat for 2 minutes. Add 2 tablespoons of olive oil, then place chicken thighs in the skillet. Cook undisturbed for 5 minutes until golden, then flip and cook for another 5-7 minutes until cooked through and internal temperature reaches 165°F. Remove chicken and set aside.
- How to make Greek lemon rice: In the same skillet, add half of the grape tomatoes, minced garlic, dried oregano, salt, and olive oil. Cook for 2 minutes until tomatoes soften. Stir in chopped spinach until wilted. Add cooked rice and drained chickpeas. Pour in lemon juice, add remaining tomatoes, and reheat, stirring to combine. Add extra olive oil if desired for richness.
- How to make feta cheese mixture: In a bowl, combine cubed feta, olive oil, lemon juice, dried oregano, and chopped fresh oregano (if using). Mix gently to coat the feta evenly.
- Assembly: Mix half of the feta mixture into the skillet with lemon rice. Slice cooked chicken and add to the skillet, reheating everything on medium heat. Top with the remaining feta mixture and garnish with fresh oregano. Season with additional salt and pepper to taste.
Notes
- You can substitute jasmine rice with basmati or long-grain rice for different textures.
- Ensure the chicken reaches an internal temperature of 165°F for safety.
- Use fresh herbs for the best flavor but dried oregano works well if fresh is unavailable.
- This dish is best served immediately but can be stored in the refrigerator for up to 2 days.
Nutrition
- Serving Size: 1 plate
- Calories: 755 kcal
- Sugar: 7 g
- Sodium: 970 mg
- Fat: 34 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.03 g
- Carbohydrates: 62 g
- Fiber: 12 g
- Protein: 53 g
- Cholesterol: 199 mg
