Chicken thighs would be great in this dish, but I only had chicken breasts. In this Greek lemon rice dish, the chicken was browned in the skillet first until the skin was brown and crispy. Then the vegetables are cooked along with the rice and chicken until the rice was tender. The result is an incredibly flavorful dish. The combination of the lemon juice and dill with the rice and chicken is so good.
I will definitely be making this dish again because it’s so simple and is a complete meal all in one skillet or pot!
Cooking Tips
For this Greek lemon rice with chicken, using a heavy-bottomed skillet can make a big difference. It helps distribute heat evenly and prevents the rice from sticking. Make sure to season your chicken well before browning it. A good sprinkle of salt and pepper goes a long way. When adding the vegetables, don’t rush this step. Let them soften and develop flavor before adding the rice. If you want a bit more depth, consider adding a splash of white wine after browning the chicken. This adds a nice acidity and enhances the overall flavor. Keep an eye on the rice while it cooks. Stir occasionally to prevent it from clumping together. If you find that the rice is absorbing too much liquid too quickly, you can always add a bit more broth or water to keep it moist and tender.
Serving Suggestions
This dish is a complete meal on its own, but it pairs beautifully with a few sides. A simple Greek salad with cucumbers, tomatoes, and feta is a refreshing complement to the rich flavors of the chicken and rice. If you want to add some crunch, consider serving it with pita chips or a side of roasted vegetables. For a little extra zing, a dollop of tzatziki sauce on the side can elevate the meal. When serving, garnish with fresh dill or parsley to add a pop of color and freshness. If you have leftovers, this dish reheats nicely, making it a great option for meal prep. Just store the leftovers in an airtight container in the fridge for up to three days.
Frequently Asked Questions
Can I use chicken thighs instead of breasts?
Chicken thighs work great in this recipe and can add a bit more flavor due to their higher fat content. Just adjust the cooking time slightly if needed, as thighs may take a little longer to cook through.
What can I substitute for white rice?
If you’re looking for a substitute, long-grain brown rice or jasmine rice can work well, but keep in mind that the cooking time may vary. Just check the package instructions for the right water-to-rice ratio and cooking time.
How should I store leftovers?
Store any leftovers in an airtight container in the fridge for up to three days. When you’re ready to reheat, a little splash of chicken stock can help revive the rice and keep it from drying out.
Can I make this dish ahead of time?
This dish is best enjoyed fresh, but you can prep the ingredients ahead of time. Chop the veggies and season the chicken, then store them in the fridge until you’re ready to cook.
What sides go well with Greek lemon rice and chicken?
A simple Greek salad or some roasted vegetables would pair nicely with this dish. You could also serve it with tzatziki sauce for a refreshing touch.
Greek Lemon Rice with Chicken
Ingredients
- 4 skin-on bone-in chicken breasts or 4-5 chicken thighs
- Salt and pepper to taste
- Paprika to taste
- 2 tbsp olive oil
- 2 tbsp butter
- 1 small onion minced
- 2 carrots cut into medallions
- 2 cloves of garlic minced
- 1 1/2 cups uncooked white rice
- 4 cups low sodium chicken stock
- 1 lemon
- 1/4 cup dill chopped
- 1 egg
- 1 tbsp flour
Instructions
- Pat the chicken pieces dry with a paper towel. Season the chicken with salt, pepper and paprika.
- Heat a large skillet, or dutch oven over medium-high heat. Add olive oil and butter. Place the chicken pieces skin-side down and cook for 6-8 minutes or until chicken pieces are browned and skin is crispy. Turn the chicken over and cook for another 4 to 5 minutes. Remove chicken from the skillet and set aside.
- Reduce the heat to medium and add the onion, carrots, and garlic. Cook, stirring occasionally until the vegetables are softened, about 5 minutes. Add the rice and let it sit for a minute to let it toast. Add 3 ½ cups of chicken stock and bring the mixture up to a gentle boil. Add the chicken pieces back in. Cook, covered for about 20 minutes, stirring occasionally, and ensuring that the amount of liquid does not get too low. If it does get low on liquid, add 1 cup of water at a time. Cook until the rice is tender, chicken is cooked through and there is not much liquid left.
- Whisk together the egg, lemon juice, dill, flour and 1/2 cup stock. Stir it in to the rice and chicken mixture to thicken and flavor the rice. You may temporarily remove the chicken pieces before mixing in the lemon mixture. Add salt and pepper to taste.
Notes
Nutrition
Thank you for sharing this wonderful dish. I made it with long grain rice and added handfuls of oregano. It was SUPERB!