Description
This Greek-inspired dish features juicy, marinated chicken with fragrant lemon rice, all cooked in one pan. Packed with Mediterranean flavors like garlic, oregano, and fresh lemon juice, this meal is perfect for a quick and satisfying dinner.
Ingredients
For the Chicken:
- 1 1/2 lbs boneless, skinless chicken breasts or thighs
- 2 tablespoons olive oil
- 3 tablespoons lemon juice (freshly squeezed)
- 2 teaspoons garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
For the Lemon Rice:
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 1 1/2 cups long-grain white rice, rinsed
- 2 1/2 cups low-sodium chicken broth
- 2 tablespoons lemon juice (freshly squeezed)
- 1 teaspoon lemon zest
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For Garnish:
- 1/4 cup fresh parsley, chopped
- 1/2 cup feta cheese, crumbled (optional)
- Lemon wedges, for serving
Instructions
Marinate the Chicken:
In a bowl, whisk together olive oil, lemon juice, garlic, oregano, cumin, paprika, salt, and pepper.
Add chicken and coat well. Let marinate for at least 30 minutes (or up to 4 hours for more flavor).
Sear the Chicken:
Heat a large skillet over medium-high heat. Add a drizzle of olive oil.
Sear the chicken for 3-4 minutes per side until golden brown. Remove from the skillet and set aside.
Cook the Rice:
In the same skillet, add chopped onion and sauté until soft.
Stir in the rice and cook for 1-2 minutes until lightly toasted.
Pour in chicken broth, lemon juice, lemon zest, oregano, salt, and pepper. Stir well.
Simmer & Finish Cooking:
Nestle the seared chicken back into the skillet, cover, and reduce heat to low.
Simmer for 18-20 minutes until the rice is tender and the liquid is absorbed.
Garnish & Serve:
Remove from heat and let sit for 5 minutes before fluffing the rice.
Garnish with fresh parsley, crumbled feta, and lemon wedges. Serve and enjoy!
Notes
You can swap white rice for brown rice, but increase the cooking time by 10-15 minutes.
Add a handful of baby spinach or cherry tomatoes for extra freshness.
Serve with tzatziki or Greek salad for a complete meal.