Too hot to turn on the oven? This Greek chicken lemon rice is the perfect summer solution.
Summer evenings should be spent relaxing, not scrubbing heavy pans. This meal is bright, fresh, and so simple to make. It delivers a healthy, high-protein dinner in just one pot. You will love the zingy lemon and savory garlic. It feels like a warm Mediterranean breeze in your kitchen.
Why You’ll Love This Recipe
This recipe is a winner because it saves you precious time. We all have those busy weeknights where dinner feels like a chore. You want to serve a nutritious meal quickly. This dish uses simple pantry staples you likely already have. The combination of lemon and garlic is truly timeless. It creates a bright and savory flavor profile everyone loves.
Your family will enjoy the tender chicken and fluffy rice. Everything cooks together in one single skillet for minimal cleanup. It is also perfect for your weekly meal prep routine. The flavors actually get even better the next day. This is a complete meal that feels light yet satisfying. You don’t even need to make an extra side dish.
Simple Cooking Steps
Making this dish is incredibly straightforward and stress-free. You start by browning the chicken to lock in flavor. Then, you toast the rice right in the pan. This little trick adds a wonderful nutty depth. Even if you are a beginner, you can master this. The pot does almost all the work for you. You just have to wait for the magic to happen.
Ingredients You’ll Need
I love using fresh, seasonal produce to make this dish shine.
- 1.5 lbs chicken breast, cut into 1-inch cubes
- 1.5 cups long-grain white rice, rinsed
- 3 cups low-sodium chicken broth
- 2 tablespoons olive oil
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon sea salt
- 1/2 teaspoon cracked black pepper
Step-by-Step Directions
- Heat olive oil in a large deep skillet over medium-high heat.
- Season chicken cubes with salt and pepper.
- Brown chicken in the skillet for 5 minutes until golden.
- Add minced garlic and dried oregano to the pan.
- Sauté for 1 minute until the kitchen smells fragrant.
- Add the rice and stir for 2 minutes to toast.
- Pour in the chicken broth and fresh lemon juice.
- Scrape the bottom of the pan to deglaze.
- Bring to a boil, then reduce heat to low.
- Cover and simmer gently for 18 minutes.
- Remove from heat and let stand covered for 5 minutes.
- Fluff with a fork and stir in the lemon zest.
Best Ways to Enjoy It
Serve this warm for a cozy yet refreshing summer dinner. I love topping mine with a sprinkle of salty feta cheese. A side of crisp cucumber salad adds a nice crunch. You could also add a dollop of creamy hummus. Set the table outside and enjoy the fresh air. This meal is perfect for a casual patio dinner.
Storage & Reheating
Store any leftovers in an airtight container for later. They will stay fresh in the fridge for four days. This makes it a fantastic lunch option for work. Reheat it in the microwave with a tiny splash of water. The water helps keep the rice nice and moist. You can also freeze portions for up to three months.
Tips for Best Results
- Always rinse your rice to remove extra starch.
- Do not peek under the lid while it simmers.
- Use fresh lemon juice for the most vibrant flavor.
- Cut chicken into even pieces for consistent cooking.
- Let the rice rest before you fluff it.
- Add a handful of fresh spinach at the very end.
- Use a heavy-bottomed pan to prevent any burning.
- Brown the chicken well to build deep flavor.
Ways to Switch It Up
- Swap chicken breast for juicy, tender chicken thighs.
- Add halved cherry tomatoes for a pop of color.
- Use brown rice but increase the cooking time.
- Stir in fresh parsley or dill for extra green.
Common Questions
Can I use brown rice instead?
Yes, you can swap the rice easily. You will need more liquid and more time. Brown rice usually takes about 45 minutes to cook.
Is this recipe freezer-friendly?
This dish freezes very well for busy weeks. Let it cool completely before putting it in the freezer. Thaw it in the fridge overnight before you reheat.
How do I keep the chicken juicy?
Browning it quickly over high heat seals in juices. The simmering liquid keeps it tender until the end. Avoid overcooking the chicken before adding the rice.
I hope this simple meal brings joy to your table. It is the perfect way to enjoy fresh summer flavors. Happy cooking, and enjoy every single bite!
— Katie Wood
Ingredients
- 1.5 lbs chicken breast, cut into 1-inch cubes
- 1.5 cups long -grain white rice, rinsed
- 3 cups low -sodium chicken broth
- 2 tablespoons olive oil
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 3 cloves garlic , minced
- 1 teaspoon dried oregano
- 1 teaspoon sea salt
- 1/2 teaspoon cracked black pepper
Instructions
- Heat olive oil in a large deep skillet or Dutch oven over medium-high heat.
- Season chicken cubes with salt and pepper, then brown in the skillet for 5 minutes until golden.
- Add minced garlic and dried oregano, sautéing for 1 minute until fragrant.
- Add the rice to the skillet and stir for 2 minutes to toast the grains.
- Pour in the chicken broth and lemon juice, scraping the bottom of the pan to deglaze.
- Bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes.
- Remove from heat and let stand covered for 5 minutes.
- Fluff with a fork and stir in the lemon zest before serving.
