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A top-down view of a golden Greek chicken lemon rice skillet with fresh herbs and lemon slices.
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Greek Chicken Lemon Rice

Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Servings: 4 servings
Calories: 485kcal

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.