This Greek Chicken with Basmati Rice and Yogurt Sauce brings together the bright, herby flavors of the Mediterranean in one comforting, protein-packed dish — and the best part? It all comes together in one pot.
Juicy lemon-oregano chicken thighs are browned to perfection, then baked over fluffy basmati rice infused with garlic, onions, and the same marinade that seasons the chicken. Topped with a cool, creamy yogurt sauce, this recipe is fresh, flavorful, and perfect for meal prep or a stress-free dinner that feels restaurant-worthy.
🍋 Why You’ll Love This Recipe
- ✅ One-pot = easy cleanup
- ✅ High-protein, balanced meal
- ✅ Bright lemon and oregano flavors
- ✅ Perfectly tender chicken and fluffy rice every time
It’s the kind of wholesome, no-fuss dinner that fills your kitchen with amazing aromas and your plate with color and flavor.
🧂 Ingredients
For the Chicken + Rice
- 1.75 lbs chicken thighs
- 2 lemons, juiced and zested
- 1 tbsp dried oregano
- Salt and pepper, to taste
- 1 tbsp avocado oil
- 4 cloves garlic, minced
- 1 small yellow onion, diced
- 1 cup basmati rice, uncooked
- 1½ cups chicken stock
- ¾ cup water
- 1 tbsp oregano (for rice)
For the Yogurt Sauce
- ¼ cup Greek yogurt
- 1 tsp lime juice
- Pinch of thyme
- ¼ tsp onion powder
- ¼ tsp garlic powder
- Salt, to taste
🥘 Instructions
1. Marinate the Chicken
In a large bowl, whisk together:
- Lemon juice and zest
- 1 tbsp oregano
- Salt and pepper
- 1 tbsp avocado oil
- 4 minced garlic cloves
Add the chicken thighs and toss to coat. Let the chicken marinate for at least 15–30 minutes (or up to a few hours in the fridge).
2. Sear the Chicken
Preheat oven to 350°F (175°C).
Heat a large oven-safe pan or skillet over medium-high heat. Sear the chicken thighs on both sides until golden brown — about 3–4 minutes per side. Remove and set aside.
3. Build the Rice Base
In the same pan, add the diced onion and sauté for 2–3 minutes, until translucent.
Add the basmati rice and stir for 1 minute to lightly toast the grains.
Pour in:
- Chicken stock
- Water
- 1 tbsp oregano
- Any leftover marinade
Bring to a gentle simmer for 1 minute, stirring occasionally.
4. Bake Everything Together
Nestle the browned chicken thighs on top of the rice.
Cover the pan with a lid (or foil) and bake for 30 minutes.
Then, remove the cover and bake for an additional 8 minutes, allowing the chicken to caramelize slightly and the rice to fully absorb the broth.
5. Make the Yogurt Sauce
While the chicken bakes, whisk together in a small bowl:
- Greek yogurt
- Lime juice
- Thyme
- Onion powder
- Garlic powder
- Salt to taste
This sauce is tangy, cool, and pairs perfectly with the warm lemony chicken and rice.
6. Serve
Fluff the rice, top with a dollop of Greek yogurt sauce, and garnish with a little extra oregano or chopped parsley if you’d like.
Serve hot — and enjoy the Mediterranean magic in every bite.
🍽 Serving Tips
Pair this dish with:
- A simple cucumber salad or roasted veggies
- Warm pita or naan bread
- A sprinkle of feta for a salty finish
🧊 Storage & Meal Prep
- Refrigerate: Up to 4 days in an airtight container
- Reheat: Add a splash of broth or water to keep the rice moist
- Yogurt sauce: Store separately and serve cold
🧠 Pro Tip:
Want to add even more flavor? Use chicken thighs with the skin on and crisp them under the broiler for 2 minutes before serving.
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