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Greek Lemon Chicken and Rice with Artichokes

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This Greek lemon chicken and rice recipe is a bright, hearty, one-pan dinner featuring juicy chicken thighs, zesty lemon, and tender artichokes over fluffy rice. It’s easy, fresh, and perfect for weeknights or summer gatherings.

Ingredients

Scale
  • 2 pounds bone-in, skin-on chicken thighs
  • 2 tablespoons extra-virgin olive oil
  • 1 medium yellow onion, diced
  • 3–4 garlic cloves, minced
  • 1 cup long-grain white rice (basmati or jasmine)
  • 2 1/2 cups low-sodium chicken broth
  • 2 large lemons (zest and juice)
  • 1 (14-ounce) can artichoke hearts, drained and quartered (or 1 (10-ounce) bag frozen artichoke hearts, thawed)
  • 1/4 cup fresh dill or parsley, chopped
  • Salt and freshly ground black pepper, to taste
  • Optional: Crumbled feta cheese, for serving

Instructions

  1. Preheat oven to 375°F (190°C). Pat chicken thighs dry and season generously with salt and pepper. If time allows, zest one lemon and rub zest, a bit of olive oil, and a minced garlic clove into the chicken to marinate while prepping other ingredients.
  2. Heat olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Add chicken thighs skin-side down and sear without moving for 5-6 minutes until deeply golden. Flip and cook 2-3 minutes more. Transfer chicken to a plate.
  3. Lower heat to medium. Add diced onion to the same pan and cook, stirring, until translucent (2-3 minutes). Add minced garlic and stir for 30 seconds until fragrant. If needed, splash in a tablespoon of broth to loosen browned bits.
  4. Stir in rice and toast for about 1 minute until slightly nutty. Pour in chicken broth, juice of 2 lemons (about 1/4 cup), and half the lemon zest. Stir well, scraping up the bottom of the pan.
  5. Scatter drained, quartered artichoke hearts evenly over the rice. Nestle seared chicken thighs on top, skin-side up, without submerging the skin.
  6. Cover skillet with lid or foil. Bake for 25-30 minutes, uncovering for the last 10 minutes if you want crispier skin. Bake until rice is tender, liquid is absorbed, and chicken is cooked through (165°F internal temperature). Add more broth if rice looks dry before chicken is done.
  7. Remove from oven and let rest 5 minutes. Sprinkle with chopped dill or parsley and remaining lemon zest. Serve warm, topped with crumbled feta and lemon wedges if desired.

Notes

For extra flavor, marinate chicken with lemon zest, garlic, and olive oil for 30 minutes or overnight. If rice is still crunchy at the end, add a splash more broth and bake a few minutes longer. For dairy-free, skip the feta. To make vegetarian, substitute chickpeas or white beans and use vegetable broth. Leftovers keep well for up to 4 days and can be frozen for up to 2 months.

Nutrition

Keywords: Greek lemon chicken, chicken and rice, artichoke dinner, one-pan meal, Mediterranean, easy weeknight dinner, gluten-free, summer recipe

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