– **Title**: Greek Chicken and Lemon Rice
– **Ingredients**:
– 4 boneless, skinless chicken breasts
– 2 cups chicken broth (or water)
– 1 cup white rice (preferably long grain)
– 2 lemons (zest and juice)
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon dried oregano
– 1 teaspoon dried thyme
– 1 teaspoon paprika
– Salt and pepper to taste
– Fresh parsley, chopped (for garnish)
– Optional: cherry tomatoes, olives, or feta cheese for serving
– **Instructions**:
1. **Marinate the Chicken**: In a bowl, combine the lemon juice, lemon zest, minced garlic, olive oil, oregano, thyme, paprika, salt, and pepper. Add the chicken breasts and let them marinate for at least 30 minutes to an hour in the refrigerator.
2. **Cook the Chicken**: In a large skillet over medium heat, add a little olive oil. Remove the chicken from the marinade (reserving the marinade) and cook the chicken breasts for about 5-7 minutes on each side, or until fully cooked and browned. Remove the chicken from the skillet and set aside.
3. **Prepare the Rice**: In the same skillet, add the reserved marinade along with the chicken broth. Bring it to a simmer. Stir in the rice, cover, and reduce the heat to low. Cook according to the rice package instructions (usually about 15-20 minutes) until the rice is tender and has absorbed all the liquid.
4. **Combine and Serve**: Once the rice is cooked, fluff it with a fork. Slice the cooked chicken and serve it over the lemon rice. Garnish with fresh parsley. Optional: Top with cherry tomatoes, olives, or crumbled feta cheese if desired.
5. **Enjoy**: Serve while warm and enjoy your delicious Greek Chicken and Lemon Rice!
Key Ingredients & Substitutions
Chicken Thighs: Bone-in, skin-on chicken thighs give great flavor and moisture. If you’d rather use chicken breasts, they work too, just be careful not to overcook them to avoid dryness.
Rice: Long-grain rice, like basmati or jasmine, comes out fluffy and absorbs flavors well. In a pinch, you can use short-grain rice or even quinoa for a different texture.
Chickpeas: Chickpeas add protein and a little nuttiness. If you’re in a hurry, canned chickpeas are convenient. You can also swap them for white beans or lentils.
Feta Cheese: Feta adds a salty kick. If you don’t have feta, try goat cheese or even a sprinkle of parmesan for a different flavor profile.
Spinach: Fresh spinach brings color and nutrients. You can substitute it with kale or Swiss chard, just make sure to sauté them a bit longer until tender.
How Do I Get Crispy Skin on My Chicken?
Getting the chicken skin crispy can feel tricky, but it’s all about patience and heat. Preheating the skillet well before adding the chicken gives that nice sear!
- Start with the skin-side down on medium-high heat. Don’t fuss with it; let it cook until golden brown, about 5-7 minutes.
- Flip carefully and sear the other side for a few minutes. This step maximizes flavor and gives a beautiful, crispy finish.
How to Make Greek Chicken and Lemon Rice
Ingredients You’ll Need:
For The Chicken and Rice:
- 4 bone-in, skin-on chicken thighs (or 2 chicken breasts)
- 1 cup long-grain rice (such as basmati or jasmine)
- 2 cups chicken broth
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cup cherry tomatoes, halved
- 2 cups fresh spinach, chopped
- 1/2 cup feta cheese, crumbled
For The Seasoning:
- 2 tbsp olive oil
- 1 lemon (juiced and zested)
- 3 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp dried thyme
- Salt and pepper to taste
For Garnish:
- Fresh herbs (like parsley or dill) for garnish
How Much Time Will You Need?
This delicious recipe will take you about 15 minutes to prep and about 40-45 minutes to cook, making a total of approximately 1 hour. You’ll enjoy the lovely flavors of Greek cuisine without spending the whole day in the kitchen!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 400°F (200°C). This will ensure it’s hot and ready to cook the chicken and rice perfectly.
2. Sear the Chicken:
In a large oven-safe skillet, heat the olive oil over medium-high heat. While the oil heats, season the chicken thighs generously with salt, pepper, oregano, and thyme. Once the oil is hot, place the chicken thighs skin-side down in the skillet. Sear for about 5-7 minutes, or until the skin is crispy and golden brown. Carefully flip the chicken and sear for another 2-3 minutes. Once done, remove the chicken from the skillet and set it aside.
3. Sauté Garlic and Toast Rice:
In the same skillet, add the minced garlic and sauté for about 30 seconds until it’s aromatic. Next, add the rice to the skillet and toast it for about 2 minutes, stirring constantly. This step adds wonderful flavor to the rice!
4. Add Broth and Combine Ingredients:
Pour in the chicken broth along with the lemon juice and zest. Stir everything together and bring the mixture to a simmer. This will get the rice cooking beautifully.
5. Arrange Chicken and Vegetables:
Now it’s time to place the seared chicken thighs back on top of the rice. Scatter the chickpeas and halved cherry tomatoes around the chicken in the skillet. This will make everything look inviting and colorful!
6. Bake It All Together:
Cover the skillet with a lid or some aluminum foil, then pop it into the oven. Bake for 25-30 minutes, or until the chicken is cooked through, and the rice has absorbed all the tasty liquid. Your kitchen will smell amazing!
7. Add Spinach and Feta:
After baking, carefully remove the skillet from the oven. Stir in the chopped spinach and crumbled feta cheese until the spinach wilts and everything is nicely mixed together.
8. Garnish and Serve:
Finally, garnish your Greek Chicken and Lemon Rice with fresh herbs like parsley or dill before serving. Enjoy this delightful meal with your loved ones!
Can I Use Boneless Chicken Thighs or Breasts Instead?
Yes, you can use boneless chicken thighs or breasts! Just adjust the cooking time, as boneless cuts usually cook faster. Sear them for about 4-5 minutes on each side and check for an internal temperature of 165°F (75°C) to ensure they are fully cooked.
What Can I Substitute for Rice?
If you’re looking for a substitute for rice, you can use quinoa or couscous. Both would work well; just adjust the cooking time and liquid ratio according to the specific grain’s needs. For quinoa, use 1 cup of quinoa to 1.5 cups of broth and cook according to package instructions.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, microwave in short intervals, stirring between, or warm gently on the stove. If the dish looks dry upon reheating, add a splash of chicken broth or water.
Can I Add Other Vegetables?
Absolutely! Feel free to add other vegetables like zucchini, bell peppers, or olives for extra flavor and nutrition. Just chop them into similar sizes, and add them to the skillet along with the chickpeas and tomatoes for a colorful and tasty twist!
