Greek Chicken and Lemon Rice
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon lemon zest
- 1/4 cup lemon juice
- 2 cups chicken broth
- 1 cup long-grain rice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon fresh parsley, chopped
Instructions
- Preheat your oven to 375°F (190°C).
- Pat the chicken breasts dry with paper towels to remove any excess moisture.
- Rub both sides of each chicken breast with olive oil.
- Season the chicken breasts with dried oregano, garlic powder, onion powder, lemon zest, salt, and black pepper.
- Heat a large oven-safe skillet over medium-high heat.
- Once the skillet is hot, add the seasoned chicken breasts to the skillet.
- Cook the chicken breasts for about 4-5 minutes on each side, or until golden brown.
- Once browned, remove the chicken from the skillet and set it aside on a plate.
- Add the chicken broth to the skillet, scraping up any browned bits from the bottom of the pan with a wooden spoon.
- Stir in the lemon juice and bring the broth to a simmer.
- Add the rice to the skillet, stirring to ensure the rice is evenly distributed.
- Place the chicken breasts back into the skillet on top of the rice.
- Cover the skillet with a lid or foil and transfer it to the preheated oven.
- Bake for 20-25 minutes, or until the rice is cooked through and the chicken reaches an internal temperature of 165°F (74°C).
- Remove the skillet from the oven and let it sit, covered, for 5 minutes.
- Sprinkle the chopped fresh parsley over the chicken and rice before serving.
- Serve the chicken and lemon rice warm, garnished with additional parsley if desired.
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