If you’re looking for a dish that promises a delightful fusion of flavors and is ready in just 30 minutes, then Greek Chicken and Lemon Rice is your new go-to. This one-pot wonder is bursting with the bright zest of lemon, the savory warmth of perfectly seasoned chicken, and the creamy tang of feta cheese.
Why You’ll Love This Recipe
- Quick and Easy: This recipe comes together in about 30 minutes, making it perfect for busy weeknights.
- One-Pot Wonder: Minimal cleanup with maximum flavor, you’ll marvel at how simple this dish is to make.
- Flavor Explosion: Enjoy a harmonious marriage of tangy lemon, savory chicken, and the creamy, rich feta that will tantalize your taste buds.
- Healthy and Nutritious: Packed with protein and fresh ingredients, it’s a wholesome meal you can feel good about serving.
Ingredients You’ll Need
Simplicity is key with Greek Chicken and Lemon Rice; each ingredient plays an essential role in bringing the flavors together. Opt for fresh ingredients where you can, as they truly enhance the taste and texture of this dish.
- Skinless Boneless Chicken Thighs: Choose thighs for their rich taste and tender texture.
- Dried Oregano: A staple in Greek cuisine, providing that classic Mediterranean essence.
- Jasmine Rice: Fragrant and slightly sticky, it allows the flavors to meld beautifully.
- Feta Cheese: Opt for a good quality feta that’s creamy and tangy to enrich the dish.
- Fresh Lemon Juice: Freshly squeezed for a zesty, invigorating punch that ties the flavors together.
Variations
What I love about Greek Chicken and Lemon Rice is how versatile it is! Whether you’re catering to dietary needs or simply want to switch things up, there are plenty of ways to adapt this recipe to suit different tastes and preferences.
- Vegetarian: Swap the chicken with extra chickpeas or tofu for a hearty vegetarian version.
- Spice it Up: Add a dash of cayenne pepper for those who like a bit of heat with their meal.
How to Make Greek Chicken and Lemon Rice
Step 1: Season and Cook the Chicken
Begin by seasoning the chicken thighs with dried oregano, paprika, salt, and red pepper flakes. Cook them in a hot skillet with olive oil, ensuring each side is browned and cooked through to perfection. This is where the skin caramelizes, adding a depth of flavor to the dish.
Step 2: Prepare the Greek Lemon Rice
In the same skillet, utilize the aromatic flavors already present by cooking grape tomatoes with minced garlic and more oregano. Introduce spinach and watch it wilt beautifully before stirring in the cooked rice, chickpeas, and lemon juice.
Step 3: Mix and Assemble
Create a cheesy delight by combining feta cheese with olive oil, lemon, and herbs. Mix half of this with the lemon rice and layer the seasoned chicken back into the skillet. Top with the remaining feta mixture to bring everything together.
Pro Tips for Making Greek Chicken and Lemon Rice
- Chicken Perfection: Ensure your skillet is properly heated before cooking the chicken to lock in all those delicious juices.
- Rice Texture: Using slightly cooled or day-old rice helps prevent clumping and absorbs flavors better.
- Lemon Lovers: For a more citrus-forward dish, consider adding lemon zest while serving.
- Feta Choice: Opt for a high-quality, full-fat feta for maximum creaminess and tang.
How to Serve Greek Chicken and Lemon Rice
Garnishes
Top your dish with fresh oregano or a sprig of dill to add color and a burst of vibrant flavor. A sprinkle of lemon zest can also add a delightful zing to each bite.
Side Dishes
Pair this dish with a simple Greek salad, featuring cucumbers, tomatoes, and olives, for a refreshing accompaniment that complements the main flavors beautifully.
Creative Ways to Present
Serve Greek Chicken and Lemon Rice in a shallow, wide dish to showcase the vibrant colors and textures. Consider topping with an extra sprinkle of feta and a drizzle of olive oil for added appeal.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3 days. This allows the flavors to deepen and meld over time.
Freezing
The dish can be frozen for up to a month, but it’s best to omit the feta when freezing. Add the cheese fresh after reheating for the best texture.
Reheating
Reheat on the stovetop with a little olive oil or in the microwave until thoroughly warmed. Add a squeeze of lemon before serving to revive the flavors.
FAQs
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Can I use chicken breast instead of thighs?
Yes, chicken breast can be used, but it may require less cooking time to prevent drying out. Keep a close eye and consider marinating for extra tenderness.
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How can I make the dish vegetarian?
Simply replace the chicken with extra chickpeas or your favorite plant-based protein alternative like tofu or tempeh for a satisfying vegetarian meal.
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Is there a substitute for feta cheese?
Yes, you can use goat cheese or even a plant-based feta for a vegan variation if you prefer a different flavor profile or have dietary restrictions.
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What if I don’t have jasmine rice?
Basami or long-grain white rice can work as substitutes. Just be sure to adjust the water ratios and cooking times according to the package instructions.
Final Thoughts
Greek Chicken and Lemon Rice is a vibrant, delicious dish that is sure to become a staple in your culinary repertoire. It’s a stunning example of how simple ingredients can truly shine, delivering comfort and flavor in every bite. I hope you’ll give it a try and savor the delightful journey to the Mediterranean right from your kitchen!
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-inspired
Description
This flavorful Greek Chicken and Lemon Rice is a quick, one-pot meal that combines tender, seasoned chicken thighs with vibrant lemon-infused rice and fresh vegetables, topped with crumbled feta cheese. Perfect for a satisfying dinner ready in just 30 minutes.
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 chickpeas canned, 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)
Instructions
- How to cook chicken: Season the chicken thighs with dried oregano, paprika, salt, and red pepper flakes. Heat a high-sided, heavy-bottomed skillet over medium heat for 2 minutes. Add olive oil and place chicken thighs in the skillet. Cook for 5 minutes on one side without moving. Flip the chicken and cook for another 5 minutes or until cooked through, reaching an internal temperature of 165°F. Remove 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 on medium for about 2 minutes until tomatoes soften. Stir in chopped spinach until wilted. Add cooked rice and chickpeas, then pour in lemon juice and remaining tomatoes. Reheat everything, adding extra olive oil if desired.
- Prepare feta cheese mixture: In a bowl, combine feta cubes with olive oil, lemon juice, dried oregano, and fresh oregano if using. Mix well to coat the cheese.
- Assembly: Stir half of the feta mixture into the skillet, then add sliced chicken. Warm through over medium heat. Top with the remaining feta mixture and garnish with fresh oregano. Season with salt and black pepper to taste.
Notes
- Ensure the skillet is not too hot to prevent burning the olive oil and chicken juices.
- You can substitute jasmine rice with basmati or long-grain rice for different textures.
- Use fresh herbs for best flavor, but dried oregano works well if fresh is unavailable.
- Leftovers can be stored in an airtight container for up to 2 days and reheated gently.
Nutrition
- Serving Size: 1 plate (about 350g)
- 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
