Mediterranean Garlic Chicken with Herbed Lemon Rice
This Mediterranean Garlic Chicken with Herbed Lemon Rice is a flavorful, satisfying one-plate meal that brings together juicy, garlicky chicken and bright, fluffy rice infused with fresh herbs and lemon. Perfectly seasoned and seared, the chicken delivers savory depth, while the rice adds a zesty and aromatic balance. Ideal for weeknight dinners or meal prep, this dish is wholesome, comforting, and bursting with Mediterranean character.
Total Time: 45 minutes
Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 4
Ingredients
For the Garlic Chicken:
1½ lbs (about 4) boneless, skinless chicken thighs or breasts
3 tablespoons olive oil, divided
4 cloves garlic, minced
Juice of 1 lemon
1 teaspoon dried oregano
½ teaspoon paprika
½ teaspoon cumin
Salt and pepper to taste
Optional: pinch of chili flakes for heat
For the Herbed Lemon Rice:
1 cup long-grain rice (basmati or jasmine)
2 cups low-sodium chicken broth (or water)
2 tablespoons olive oil or butter
1 garlic clove, minced
Zest and juice of 1 lemon
¼ cup chopped fresh parsley
1 tablespoon chopped fresh dill or mint
Salt and pepper to taste
Instructions
Marinate the Chicken
In a bowl, mix 2 tablespoons olive oil, minced garlic, lemon juice, oregano, paprika, cumin, salt, pepper, and chili flakes (if using).
Add chicken and toss to coat. Let marinate for at least 15–30 minutes (or refrigerate for up to 4 hours).
Cook the Rice
In a medium saucepan, heat 2 tablespoons olive oil or butter. Sauté the garlic for 30 seconds. Add rice and stir to coat.
Pour in chicken broth (or water), bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes or until rice is cooked and liquid is absorbed.
Remove from heat, fluff with a fork, and stir in lemon zest, lemon juice, parsley, dill (or mint), salt, and pepper. Cover and let sit while you cook the chicken.
Sear the Chicken
Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
Sear chicken for 5–7 minutes per side (depending on thickness), until golden and fully cooked (internal temp: 165°F / 74°C). Let rest for a few minutes before slicing.
Assemble & Serve
Spoon the herbed lemon rice onto plates, top with sliced garlic chicken, and garnish with more herbs, lemon wedges, or a drizzle of olive oil if desired.
Tips:
Marinate for Maximum Flavor
While 30 minutes is good, marinating the chicken for 2–4 hours deepens the garlic-lemon-herb flavor.
Pat Chicken Dry Before Searing
This ensures a golden, crisp exterior and prevents steaming.
Use Chicken Thighs for Juiciness
Thighs are more forgiving and stay juicier than breasts — especially when pan-seared.
Rice Texture Matters
For fluffier rice, rinse it thoroughly before cooking to remove excess starch.
Add Lemon Juice at the End
Stir lemon juice into the rice after cooking to preserve its fresh, citrusy punch.
Use Fresh Herbs Generously
Don’t hold back — parsley, mint, dill, or even cilantro brighten the entire dish.
Rest the Chicken
Let the cooked chicken rest 5 minutes before slicing — this keeps it juicy.
Variations:
Protein Swaps:
Shrimp: Use the same marinade and sauté for 2–3 minutes per side.
Salmon: Marinate and bake or pan-sear for a heart-healthy option.
Tofu or Tempeh: Marinate for at least 1 hour, then pan-sear or grill for a plant-based version.
Herb & Spice Twists:
Add a pinch of za’atar, sumac, or coriander for deeper Mediterranean character.
Swap parsley with cilantro or basil for a fresh variation.
Sauce Pairings:
Serve with tzatziki, garlic yogurt sauce, or hummus.
Drizzle with tahini-lemon dressing for a creamy, nutty layer.
Add Veggies:
Stir sautéed spinach, peas, or zucchini into the rice.
Roast cherry tomatoes, red onion, or eggplant and serve alongside.
Make It a Bowl:
Layer rice in a bowl with sliced chicken, cucumbers, olives, tomatoes, and a spoonful of hummus or baba ganoush for a Mediterranean grain bowl.
Grain Options:
Replace rice with quinoa, couscous, bulgur, or farro.
For a low-carb version, use cauliflower rice.
Q&A
Q: Can I make this dish ahead of time?
A: Yes! Both the chicken and rice can be made ahead and stored separately in the fridge for up to 3–4 days. Reheat gently in the microwave or stovetop and add a squeeze of lemon for freshness.
Q: What cut of chicken works best?
A: Boneless, skinless chicken thighs offer the best flavor and tenderness. However, chicken breasts also work well if cooked carefully to avoid drying out.
Q: Is this dish gluten-free?
A: Yes, this dish is naturally gluten-free as long as your broth and seasonings are free of additives. Always double-check ingredient labels if you’re highly sensitive.
Q: Can I grill the chicken instead?
A: Absolutely. This garlic lemon marinade is perfect for grilling. Just cook over medium-high heat for 5–6 minutes per side, depending on thickness.
Q: What can I serve with it?
A: A side of roasted vegetables, Greek salad, or tzatziki complements it beautifully. You can also add warm pita or flatbread if desired.
Nutrition Facts
Calories: ~420 kcal
Protein: 30g
Carbohydrates: 32g
Fiber: 2g
Fat: 20g
Saturated Fat: 4g
Cholesterol: 95mg
Sodium: ~400mg
Vitamin C: ~35% DV
Iron: ~15% DV
Values may vary depending on the type of rice, chicken cut, and additional toppings used.
Conclusion
Mediterranean Garlic Chicken with Herbed Lemon Rice is a nourishing, flavorful meal that’s both simple to prepare and packed with vibrant flavor. The garlicky, lemony chicken pairs perfectly with the bright, herb-laced rice — creating a dish that’s light yet satisfying.
With easy-to-find ingredients and flexible options for customizing, it’s a go-to for both busy weeknights and relaxed weekend dinners. Whether served as-is or built into a grain bowl or meal prep box, this recipe brings a delicious taste of the Mediterranean straight to your table.