Transport your tastebuds to the coast of the Mediterranean with my Greek Chicken with Lemon Rice recipe. Crisp up the chicken thighs before finishing the cooking with lemon infused broth and rice for the perfect one-dish meal dinner. Scroll down to see how to prepare this citrus infused dish. Try similar chicken and rice skillets with my Cilantro Lime Chicken and Rice or my Chicken and Rice Bake recipes.
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For more Greek inspired dishes, I highly recommend trying my Greek Lamb Meatballs or my Greek Cabbage Salad. Make my Tuscan Chicken Thighs for more one-dish meals or try my Buttered Garlic Rice for a simple yet delicious side.
Ingredients
- Boneless Skinless Chicken Thighs
- Onion
- Garlic
- Chicken Broth
- Basmati Rice or any white long grain rice (not instant)
- Lemon Mediterranean Dressing by Culina Domus (affiliate link)
- Fresh Lemon
- Fresh Dill
See recipe card for quantities.
Instructions
Preheat your oven to 400F and make sure you are using a large oven-safe skillet with a lid (affiliate link). If your oven-safe skillet does not have a lid, you can always cover it with foil.
Place your skillet on medium-high heat and drizzle in the oil. Cook the chicken thighs just to get a golden color on both sides. They should be almost fully cooked at this stage.
Remove the thighs from the skillet and turn the heat down to medium. Add the chopped onion and garlic to the skillet and cook for a couple minutes (adding a little more oil if necessary).
Deglaze the skillet with the chicken broth. Scrape the bottom of the pan to release all the delicious flavor and stuck on bits.
Add the Lemon Mediterranean Dressing (affiliate link) to the broth, stir together and bring to a simmer.
Turn off the heat to the skillet. Evenly pour the uncooked rice into the pan. Making sure the rice is level for even cooking.
Return the chicken thighs to the skillet, placing them over the rice. Place a thin slice of lemon on top of each thigh.
Put the lid on the skillet and gently place it in the preheated 400F oven. Bake for 20 minutes and then remove the lid and continue baking for another 10 minutes. Remove the skillet from the oven. Drizzle some more fresh lemon juice or Lemon Mediterranean dressing on top of the Greek Chicken with Lemon Rice for a boost of citrus flavor.
Store leftover chicken and rice
Place any leftover Greek Chicken with Lemon Rice in airtight containers and refrigerate for 2-3 days. Store in individual portion and freeze for up to a month for perfect lunch serving.
Recipe
Greek Chicken with Lemon Chicken
Equipment
- 1 Cast Iron Casserole Dish with Lid oven safe
Ingredients
- 3 pounds Boneless Skinless Chicken Thighs about 9 or 10 thighs
- 1 tablespoon Olive Oil to cook chicken
- ½ large White Onion finely diced
- 4 cloves Garlic minced
- 3 cups Chicken Broth
- 1 cup Lemon Mediterranean Dressing
- 2 cups Uncooked Basmati Rice not instant
- 1 large Lemon in 9-10 slices
- 2 tablespoon Fresh Dill finely chopped for garnish
Instructions
- Preheat your oven to 400F and make sure you are using an oven-safe skillet with a lid. See example in equipment list.
- Place the skillet oven medium-high heat. Drizzle the olive oil into hot skillet.
- Gently place the the chicken thighs, smooth side down, into the oil. Cook the thighs on both side to get a nice golden color. The thighs do not have to be fully cooked at this time.
- Remove the thighs from the skillet and place them on a clean plate. Turn the heat down to medium, add the chopped onion and garlic into the hot skillet and cook for a couple minutes.
- Deglaze the pan by slowly pouring in the chicken broth into the skillet. Scrape off all the stuck on bits from the bottom of the skillet. Stir in the Lemon Mediterranean dressing into the broth and bring everything to a simmer.
- Turn off the heat to the skillet. Evenly pour in the uncooked rice into the skillet, making sure that it is as level as possible for even cooking.
- Place the chicken thighs (smooth side up) on top of the rice in the skillet, and place a thin slice of lemon on top of each thigh.
- Put the lid on the skillet and carefully place it in the preheated oven for 20 minutes. Remove the lid from the skillet and bake for an additional 10 minutes.
- Remove the skillet from the oven and let rest for 5 minutes. Drizzle with fresh lemon juice of with more of the Lemon Mediterranean dressing for a boost of citrus flavor. Sprinkle with fresh dill and serve!
Betsy Kilbrai says
Hi! This recipe sounds delicious! What would you recommend to use in place of the lemon dressing?
Thanks!
frenchkisscook says
You can add the juice of a lemon and enough chicken broth to make up the 1 cup of liquid. Then add it in with the 3 other cups of broth to make 4 cups of liquid total. Hope that makes sense! 🙂
Betsy Kilbrai says
It does! Thanks so much! ?