Mediterranean Lemon Herb Rice with Chicken
This delicious one-pot meal features tender chicken and fluffy rice infused with bright lemon, fresh herbs, and savory flavors, reminiscent of the Mediterranean. It's an easy and flavorful weeknight dinner.
Equipment
- Large Dutch Oven
- Heavy-Bottomed Pot
- Fork
Ingredients
Main Ingredients
- 1 tbsp olive oil
- 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 ½ cups long-grain white rice (e.g., Basmati), rinsed
- 3 cups chicken broth (low sodium)
- ½ cup fresh lemon juice
- 2 tbsp fresh oregano, chopped
- 2 tbsp fresh parsley, chopped
- 1 tsp dried dill
- ½ tsp salt
- ¼ tsp black pepper
Optional Garnish
- ½ cup chopped Kalamata olives Optional
- ¼ cup crumbled feta cheese for garnish Optional
Instructions
Cooking Steps
- Heat olive oil in a Dutch oven over medium-high heat, then add chicken and cook until browned on all sides for 5-7 minutes. Remove the chicken and set it aside.
- Add chopped onion to the pot and sauté for 5 minutes until softened, then stir in minced garlic and cook for one minute until fragrant.
- Add the rinsed rice to the pot and stir constantly for 2 minutes to lightly toast the grains.
- Pour in chicken broth and fresh lemon juice, then stir in oregano, parsley, dill, salt, and pepper, bringing the mix to a gentle boil.
- Return the browned chicken pieces to the pot, nestling them into the rice and liquid.
- Reduce heat to low, cover tightly, and simmer for 18-20 minutes until the liquid is absorbed and rice is tender.
- Remove the pot from heat and let it rest, still covered, for 5-10 minutes.
- Uncover and gently fluff the rice with a fork, then stir in Kalamata olives and garnish with feta cheese if desired before serving.
Notes
Adjust seasoning to taste. For a spicier kick, add a pinch of red pepper flakes with the herbs and spices. This dish reheats well and is great for meal prepping. Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.