This Easy Greek Chicken with Lemon Rice is a perfect weeknight meal. Juicy chicken drizzled with fresh lemon and herbs sits on a bed of fluffy, zesty rice—yum!
You’ll love how quickly it comes together. I usually make it when I need something tasty without spending hours in the kitchen. Plus, the leftovers are amazing!
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are great for this dish because they cook quickly and stay juicy. If you need a substitution, boneless thighs work well too, adding extra flavor.
Olive Oil: A staple in Greek cooking, olive oil adds richness. You can use avocado oil for a similar taste, or even vegetable oil in a pinch.
Rice: Long grain white rice is common, but I prefer basmati for its aroma. Quinoa is a healthy substitute if you’re looking for something different or gluten-free.
Feta Cheese: Crumbled feta is a must for that authentic Greek touch. If you can’t find feta, goat cheese is a tasty option.
Chickpeas: Canned chickpeas make it easy, but if you have dried ones, simply cook them beforehand and add for a bit of texture and protein.
What’s the Best Way to Cook the Rice?
Cooking rice perfectly can be tricky, but follow these steps for great results:
- Start by lightly toasting the rice in olive oil for 1-2 minutes. This enhances its flavor.
- Use chicken broth instead of water for more depth in flavor. Combine it with lemon juice and zest for that refreshing kick.
- Simmer on low and keep the lid on. Avoid lifting the lid too often to maintain steam, which is key for fluffy rice.
Once the rice is ready, fluff it gently with a fork before adding vegetables. Enjoy the vibrant mix of flavors!
Easy Greek Chicken with Lemon Rice
Ingredients You’ll Need:
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil (plus more for cooking)
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- Salt and freshly ground black pepper, to taste
- 1 cup long grain white rice (or basmati)
- 2 cups chicken broth
- Juice and zest of 1 lemon
- 1 cup cherry tomatoes, halved
- 1 cup canned chickpeas, drained and rinsed
- 2 cups fresh spinach leaves
- 1/2 cup crumbled feta cheese
- 1/4 cup fresh parsley, chopped
- Crushed red pepper flakes (optional)
How Much Time Will You Need?
This delicious meal will take about 30 minutes to prepare and cook. It’s quick enough for a busy weeknight but tasty enough for guests!
Step-by-Step Instructions:
1. Prep the Chicken:
Grab a small bowl and mix the dried oregano, garlic powder, smoked paprika, salt, and pepper. Rub this flavorful spice mix all over the chicken breasts, making sure they’re well coated.
2. Cook the Chicken:
Heat a tablespoon of olive oil in a large skillet over medium-high heat. Once it’s hot, add the chicken breasts. Cook for about 5-6 minutes on each side until they are golden brown and cooked through. Remove the chicken from the skillet and let it rest for a few minutes. When it’s slightly cooler, slice the chicken into strips.
3. Cook the Rice:
In the same skillet, add a bit more olive oil if needed. Toss in the rice and toast it for about 1-2 minutes for extra flavor. Then, pour in the chicken broth along with the lemon juice and zest. Stir everything together, bring to a simmer, then cover and cook on low heat for about 15-18 minutes until the rice is tender and all the liquid is absorbed.
4. Add Vegetables and Chickpeas:
Once the rice is cooked, carefully stir in the cherry tomatoes, chickpeas, and fresh spinach. Continue cooking for another 2-3 minutes until the spinach wilts and the tomatoes become slightly soft.
5. Assemble:
Take the skillet off the heat. Gently fold in the crumbled feta cheese and fresh parsley, mixing everything together until well combined.
6. Serve:
Top the lemon rice mixture with the sliced chicken strips. If you like a bit of heat, sprinkle on some crushed red pepper flakes. Serve warm and enjoy your vibrant and flavorful Easy Greek Chicken with Lemon Rice!
Can I Use Frozen Chicken in This Recipe?
Yes, you can! Just make sure to fully thaw the chicken first—it’s best to do this overnight in the refrigerator. If you’re short on time, you can also thaw it quickly in a sealed bag submerged in cold water. Pat it dry before seasoning and cooking for the best results.
Can I Make This Dish Ahead of Time?
Absolutely! You can prepare the chicken and rice mixture ahead of time. Store them separately in airtight containers in the fridge for up to 2 days. When you’re ready to eat, reheat the rice mixture on the stove with a splash of broth to revitalize it, and warm the chicken in a microwave or skillet until fully heated.
How to Store Leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stovetop or in the microwave, stirring occasionally to heat evenly. If you find the rice has dried out, add a little chicken broth or water while reheating to restore moisture.
What Can I Substitute for Rice?
If you need a substitute for rice, try quinoa or couscous for a different texture. Both cook quickly and will absorb the delicious lemony flavors of the dish. Adjust cooking times and liquid ratios accordingly based on the substitute used to ensure they turn out perfectly!
