Our Chicken and Rice are cooked in one pot in a flavorful, lemony broth. This weeknight dinner is so easy that even beginner cooks will succeed!
If you’re a fan of our delicious Chicken and Rice, you’re in for a treat with our Lemon Chicken and Potatoes, Chicken Tzatziki Bowl, and Chicken and Beans Stew!

Why this recipe sings
Here is what you need

- Chicken thighsโmost recipes recommend thighs with skin and bone in. I prefer chicken thighs with skin but boneless. They are easier to enjoy with all the benefits of crispy skin. By all means, use bone-in if that’s easier.
- LemonsโI use the zest and juice of two lemons.
- Extra virgin olive oilโ
- Garlic powder, dried oregano, sea salt, and freshly ground black pepperโthis simple combination of seasonings makes an excellent marinade. The longer you marinate, the more flavor you will get. However, ten minutes will suffice for great results.
- Butterโsalted or unsalted.
- Basmati riceโ or your favorite long-grain rice
- Chicken stockโveggie stock works great as well.
How to make lemony chicken and rice

- Place the chicken thighs in a large mixing bowl. Finely grate the zest from one lemon. Add the juice, two tablespoons of olive oil, garlic powder, dried oregano, sea salt, and black pepper.
- Toss together well, massaging the marinade into the chicken skin. (If possible, marinate the chicken in advance and store it covered in the fridge for a couple of hours.)ย

- Place a large skillet wide enough to comfortably fit the chicken and drizzle in some olive oil. On medium heat, add the chicken thighs, skin-side down.
- When the skin is bronzing and starting to crisp, flip and cook the other side. When the chicken is almost done, transfer and place it skin-side up on a plate (see recipe notes).

- Add the butter to the skillet. Add the rice and stir thoroughly for a few minutes, then pour in the chicken stock.

- Season generously and bring to the boil for a few minutes.
- Place the chicken in the broth so the meat is submerged, but the skin is as much as possible above the surface to stay crisp. Cook for 35-40 minutes until the rice is tender and the chicken is cooked.ย (Check it after 15-20 minutes and add more water or broth if needed.)

Storage and reheating
- Chicken and rice can be safely kept in the refrigerator forย 3 to 4 days.ย Store them in an airtight container and refrigerate them within 2 hours of cooking to prevent bacterial growth.ย Reheat in a skillet on the stove on medium-low heat. Add some water to loosen up the rice and revive its moisture.
- After cooling completely, you can safely freeze cooked chicken and rice together. To prevent freezer burn, store the mixture in an airtight container and thaw it in the refrigerator before reheating.ย

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olive oil guide
Everything You Wanted To Know About Olive Oil
Olive oil is an essential ingredient in the Greek cuisine.ย Greece is one of the largest producers of olive oil in the world. Learn a bit of its history, harvest, production, and how to choose the right olive oil for your recipes.


Chicken and Rice
Ingredients
- 4-6 large chicken thighs skin-on and boneless
- 2 lemons plus extra for serving
- 2 tablespoons extra virgin olive oil
- 2 teaspoons garlic powder
- 2 teaspoons dried oregano
- sea salt
- freshly ground pepper
- 1 cup basmati rice or your favorite long-grain rice
- 2ยฝ cups chicken stock
Instructions
- Place the chicken thighs in a large mixing bowl. Finely grate the zest from one lemon. Squeeze in the juice, then add two tablespoons of olive oil, garlic powder, dried oregano, sea salt, and black pepper.Massage the marinade into the chicken well.
- Place a large skillet wide enough to comfortably fit the chicken and drizzle in two tablespoons of olive oil. Add the chicken thighs, skin-side down, and place on medium heat. When the skin is bronzing and starting to crisp, and the chicken is almost done, transfer and place it skin-side up, on a plate.
- Add the butter and the rice and stir thoroughly for a couple of minutes so the rice is coated in the butter, then pour in the chicken stock.Season with sea salt and freshly ground pepper, and bring to a boil for a few minutes. Place in the chicken, so the meat is submerged in the stock but the skin is above the surface to stay crisp. Cook for 35-40 minutes, until the rice is tender and the chicken is cooked through. Check the skillet after 15-20 minutes and add extra stock or water if necessary.
- Serve the chicken and rice with feta cheese, or tirokafteri dip on the side or drizzled over the top, and lemon wedges to go around the table.
Notes
- Marinate the chicken in advance and store it in the fridge for a couple of hours.
- You want to start cooking the chicken in a cold pan so the fat renders and the skin crisps nicely. Don’t move the chicken too much. Allow the skin to brown nicely before flipping.
- Use a meat thermometer to measure the chicken’s internal temperature before removing it from the pan. When it reaches 140ยฐF / 60ยฐC, the chicken is almost ready and can be transferred to a plate.ย
- When the rice is done and most liquids have evaporated, the chicken’s internal temperature should be at 165ยฐF / 74ยฐC.
Nutrition

