Go Back
Dump-and-Bake Greek Chicken and Rice infused with lemon and oregano

Zesty One-Pan Greek Chicken & Rice Bake

This one-pan Greek chicken and rice bake is a flavorful and easy meal perfect for weeknights. Tender chicken and fluffy rice are infused with bright lemon, garlic, and oregano.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 people
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1.5 - 2 lbs boneless, skinless chicken thighs or breasts cut into 1-inch pieces
  • 1.5 cups long-grain white rice Basmati or Jasmine, uncooked
  • 3 cups low-sodium chicken broth
  • 1 large lemon zest and juice
  • 2 tablespoons extra virgin olive oil
  • 3-4 cloves garlic minced
  • 1.5 teaspoons dried oregano
  • 1 teaspoon salt or to taste
  • 0.5 teaspoon black pepper or to taste
  • fresh parsley or dill chopped (Optional for garnish)

Equipment

  • 9x13 inch baking dish
  • aluminum foil

Method
 

Cooking Steps
  1. Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish.
  2. In the prepared baking dish, combine the uncooked rice, chicken, lemon zest, lemon juice, olive oil, minced garlic, dried oregano, salt, and black pepper.
  3. Pour the chicken broth over the ingredients and stir well to ensure the rice is submerged and evenly distributed.
  4. Cover the baking dish tightly with aluminum foil and bake for 35 minutes.
  5. Carefully remove the foil, gently stir to fluff the rice, and check the chicken for doneness. If needed, re-cover and bake for an additional 5-10 minutes until the chicken is cooked through and rice is tender.
  6. Once cooked, remove from the oven and let it rest, covered, for 5-10 minutes.
  7. Fluff with a fork, garnish with fresh parsley or dill if desired, and serve warm.

Notes

Rinsing the rice beforehand can help reduce stickiness. Ensure the chicken reaches an internal temperature of 165°F (74°C) for food safety. Adjust salt and pepper to your taste preference.