If you’ve been craving a dish that bursts with vibrant Mediterranean flavors yet comes together effortlessly, you’re in for a treat with this Air Fryer Greek Lemon Chicken and Rice Bake Recipe. It’s a harmonious blend of tender, lemon-kissed chicken nestled atop fluffy rice infused with garlic, herbs, and a hint of tangy feta, all cooked to perfection in your air fryer. This recipe not only delivers on taste but also promises an easy cleanup and a wholesome, satisfying meal that you’ll want to make over and over again.
Ingredients You’ll Need
Every ingredient in this recipe plays an essential role in creating a dish that’s both flavorful and colorful without overwhelming your pantry. From the bright lemon zest to the salty feta, these components come together to make a perfectly balanced bake.
- 1 1/2 pounds boneless, skinless chicken thighs or breasts: Choose thighs for juicier results or breasts for leaner protein, both soak up the marinade beautifully.
- 2 tablespoons olive oil: A must-have for that silky marinade and to keep the chicken moist.
- 1 tablespoon lemon zest: Adds a bright, aromatic lemon essence that wakes up the dish.
- 3 tablespoons fresh lemon juice: Gives the dish its signature tangy Greek flavor.
- 2 cloves garlic, minced: Infuses savory depth and a punch of aroma.
- 1 teaspoon dried oregano: A classic Mediterranean herb that complements the lemon and chicken beautifully.
- 1/2 teaspoon dried thyme: Adds earthy notes that round out the herb profile.
- 1/2 teaspoon salt: Enhances all the natural flavors.
- 1/4 teaspoon black pepper: Brings a gentle heat that balances the lemon’s brightness.
- 1 cup long grain white rice, rinsed: Creates the perfect fluffy base to soak up all the delicious juices.
- 1 3/4 cups chicken broth: Infuses the rice with savory richness and moistness.
- 1/2 cup diced red onion: Offers mild sweetness and crunch.
- 1/2 cup chopped bell pepper: Brings a subtle sweetness and vibrant color.
- 1/4 cup Kalamata olives, halved: Adds a salty, briny contrast to the lemon and herbs.
- 1/4 cup crumbled feta cheese: A creamy, tangy topping that’s pure Greek bliss.
- Chopped fresh parsley and lemon wedges: For that fresh, bright finishing touch.
How to Make Air Fryer Greek Lemon Chicken and Rice Bake Recipe
Step 1: Marinate the Chicken
Begin by creating your marinade in a bowl with olive oil, lemon zest, lemon juice, minced garlic, oregano, thyme, salt, and pepper. Toss the chicken pieces in this fragrant mixture until fully coated. Letting it marinate for at least 30 minutes allows the chicken to soak up all those beautiful Mediterranean flavors, making each bite tender and juicy.
Step 2: Prepare the Rice Base
While your chicken is marinating, rinse your rice well under cold water to remove excess starch for fluffier results. In a 7 to 8-inch air fryer-safe baking dish, combine the rinsed rice with chicken broth, diced red onion, and chopped bell pepper. This flavorful rice mixture forms a vibrant and savory bed for the chicken to rest on.
Step 3: Assemble and Cook
Place the marinated chicken evenly on top of the rice mixture. Cover the baking dish tightly with foil to trap steam and ensure even cooking. Air fry at 350°F for 30 minutes. This method cooks the chicken perfectly while allowing the rice to absorb all the luscious juices.
Step 4: Finish Cooking Uncovered
After 30 minutes, carefully remove the foil and gently stir the rice to fluff it without disrupting the chicken. Continue cooking uncovered for 8 to 10 minutes. This step lets the rice finish cooking while giving the chicken a chance to brown slightly, locking in flavor and texture.
Step 5: Add Olives, Feta, and Rest
Once cooked through (the chicken should hit 165°F internally), sprinkle Kalamata olives and crumbled feta cheese evenly over the top. Let the dish rest for 5 minutes—this resting period melds the flavors and allows the cheese to soften just right before serving.
How to Serve Air Fryer Greek Lemon Chicken and Rice Bake Recipe
Garnishes
Freshly chopped parsley and lemon wedges are classic garnishes that brighten each serving. Parsley adds a lovely pop of green and a hint of freshness, while a squeeze of lemon juice over the top enhances the tangy profile even further, making every bite sing with vibrancy.
Side Dishes
For a well-rounded meal, serve with a crisp Greek salad loaded with cucumbers, tomatoes, red onion, and olives dressed in olive oil and red wine vinegar. Roasted asparagus or steamed green beans tossed with garlic also complement the richness of the bake wonderfully.
Creative Ways to Present
For a more festive presentation, transfer the bake onto a large, colorful platter. Scatter extra parsley, more olives, and lemon slices around the edges for visual appeal. You can also let guests scoop their portions into individual small ramekins and garnish with a sprig of fresh oregano or a drizzle of tzatziki for added flair.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container and refrigerate for up to 3 days. The flavors actually deepen overnight, making for a delicious next-day meal. Just keep in mind the chicken and rice may firm up slightly in the fridge.
Freezing
This Air Fryer Greek Lemon Chicken and Rice Bake Recipe freezes beautifully. Portion leftovers into freezer-safe containers and freeze for up to 2 months. To enjoy later, thaw overnight in the refrigerator before reheating.
Reheating
Reheat gently in the microwave or oven to preserve moisture. For the oven, cover with foil and warm at 325°F until heated through. Avoid high heat to keep the chicken tender and the rice fluffy. Adding a splash of chicken broth during reheating can help revive the rice.
FAQs
Can I use chicken breasts instead of thighs in this recipe?
Absolutely! Chicken breasts work perfectly and offer a leaner option; just be mindful not to overcook them as they tend to dry out faster than thighs. Marinating well helps keep them juicy and flavorful.
Do I really need to rinse the rice?
Yes, rinsing the rice removes excess starch, which prevents it from becoming sticky or gummy. This little step ensures your rice remains light and fluffy, soaking up the broth and flavors beautifully.
What if I don’t have an air fryer-safe baking dish?
It’s best to use a dish that fits comfortably inside your air fryer and is oven-safe, like stainless steel or silicone. Avoid glass or ceramic if your air fryer’s manual advises against it. Alternatively, consider using an air fryer roasting pan designed for your model.
Can I add vegetables like spinach or cherry tomatoes to the bake?
Definitely! Adding spinach or cherry tomatoes not only boosts nutrition but also adds vibrant color and freshness. Simply scatter them on top halfway through cooking or mix them in with the rice base before cooking.
How can I make the chicken skin crispy?
If you prefer crispy chicken skin, try broiling the cooked chicken separately after baking by placing it under the broiler until golden and crisp. This technique works well if you’re using skin-on chicken parts instead of boneless, skinless.
Final Thoughts
There’s something truly special about the Air Fryer Greek Lemon Chicken and Rice Bake Recipe—its combination of fresh, zesty flavors with tender chicken and comforting rice is a winning formula for any night of the week. Whether you’re new to air frying or a seasoned pro, this dish is an inviting, easy-to-make celebration of Greek cuisine that will quickly become a family favorite. Give it a try and watch how quickly it disappears at the dinner table!
Print
Air Fryer Greek Lemon Chicken and Rice Bake Recipe
- Prep Time: 15 minutes (plus 30 minutes to 2 hours marinating time)
- Cook Time: 40 minutes
- Total Time: 55 minutes (not including marinating time)
- Yield: 4 servings
- Category: Main Course
- Method: Air Frying
- Cuisine: Greek
- Diet: Gluten Free
Description
This Air Fryer Greek Lemon Chicken and Rice Bake is a flavorful and easy one-pot meal combining tender marinated chicken thighs with zesty lemon, aromatic herbs, and vibrant veggies. The dish is cooked to perfection in the air fryer, resulting in juicy chicken and fluffy rice infused with Mediterranean flavors. Topped with Kalamata olives, crumbled feta, and fresh parsley, this gluten-free meal is perfect for a healthy weeknight dinner or entertaining guests.
Ingredients
For the Chicken Marinade
- 1 1/2 pounds boneless, skinless chicken thighs or breasts
- 2 tablespoons olive oil
- 1 tablespoon lemon zest
- 3 tablespoons fresh lemon juice
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Rice Bake
- 1 cup long grain white rice, rinsed
- 1 3/4 cups chicken broth
- 1/2 cup diced red onion
- 1/2 cup chopped bell pepper
- 1/4 cup Kalamata olives, halved
- 1/4 cup crumbled feta cheese
- Chopped fresh parsley, for garnish
- Lemon wedges, for garnish
Instructions
- Marinate the Chicken: In a bowl, whisk together olive oil, lemon zest, lemon juice, minced garlic, dried oregano, dried thyme, salt, and pepper. Add the boneless chicken thighs or breasts, ensuring they are well coated. Cover and let marinate for at least 30 minutes or up to 2 hours in the refrigerator for maximum flavor.
- Prepare Air Fryer and Rice Mixture: Preheat your air fryer to 350°F. In a 7–8 inch air fryer-safe baking dish, combine the rinsed long grain white rice, chicken broth, diced red onion, and chopped bell pepper. Stir to evenly distribute the ingredients.
- Assemble and Cook: Place the marinated chicken pieces evenly on top of the rice mixture in the baking dish. Cover the dish tightly with foil to trap steam and cook everything evenly. Place the covered dish inside the preheated air fryer and cook at 350°F for 30 minutes.
- Finish Cooking Uncovered: Carefully remove the foil covering (watch out for steam), gently stir the rice slightly to fluff it, and return the dish to the air fryer uncovered. Continue cooking for an additional 8–10 minutes or until the rice is tender and the chicken registers an internal temperature of 165°F, indicating it is fully cooked.
- Garnish and Serve: Remove the dish from the air fryer. Top the chicken and rice with halved Kalamata olives and crumbled feta cheese. Allow the dish to rest for 5 minutes before garnishing with freshly chopped parsley and lemon wedges for an extra burst of flavor. Serve warm.
Notes
- For a crispier chicken skin, broil the chicken separately after baking to achieve a nice golden crust.
- Add fresh spinach or cherry tomatoes to the rice mixture before cooking for additional color, nutrients, and taste.
- This recipe also works well using chicken drumsticks or thighs with skin-on for different texture and flavor.
