Greek Lemon Chicken Rice (Printable Version)
Tender chicken with a citrusy kick of lemon and oregano, served on soft, fluffy rice packed with Mediterranean flair—all ready quick and easy!
# What You'll Need:
01 -
1 cup long-grain rice (like jasmine or basmati)
02 -
2 cups chicken broth with reduced sodium
03 -
3-4 chicken breasts without skin or bones
04 -
4 minced garlic cloves
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2 tablespoons of olive oil
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2 lemons, juiced
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A tablespoon of dried oregano leaves
08 -
Salt and black pepper as needed
# Steps to Follow:
01 -
Wash your rice with cold water a few times until it's no longer cloudy. This helps it turn out fluffy after it cooks.
02 -
Combine the olive oil, garlic, lemon juice, oregano, a pinch of salt, and some pepper in a bowl. Toss the chicken in the marinade, making sure it's well-coated. Leave it to soak for at least 20 minutes, or longer if you've got the time.
03 -
Warm a skillet over medium heat. Lay the marinated chicken in the pan and cook for around 6-7 minutes per side. The outside should turn golden, and the inside should hit 165°F. Set it on a plate to rest after cooking so the juices stay in.
04 -
Get your broth to a boil in a pot, stir the rinsed rice in, and lower the heat. Cover the pot tightly and let it cook gently on low for approximately 15 minutes, or until the liquid is soaked up.
05 -
Use a fork to fluff the rice gently, making it light and airy. Slice the rested chicken into strips and lay it on top of the rice. The juices from the chicken will seep into the rice, making every bite more flavorful.
# Additional Notes:
01 -
Chop up some parsley or dill and sprinkle it on top for a fresh, zesty kick.
02 -
Add greens like spinach or diced bell peppers into the pot while the rice cooks for extra flavor and nutrients.
03 -
Pair this dish with a classic Greek salad or some oven-roasted veggies for a complete meal.