One-pot lemony chicken and rice simmered together until the rice soaks up all the savory broth.
This one-pot dish takes the comforting flavors of Greek avgolemono soup and turns them into a heartier rice dish, with chicken and rice simmered together in a lemony broth until the rice is tender and infused with flavor. It's built for weeknights when a full soup feels like too much but the same bright, comforting flavors are still wanted. Browning the chicken first builds a flavorful base before the rice goes in to simmer directly in the broth, absorbing the chicken's juices as it cooks, similar in spirit to a pilaf.
Serves 4
Heat olive oil in a wide pot over medium-high heat. Season chicken with salt and sear 5-6 minutes until golden, then remove.
In the same pot, cook onion 5 minutes until soft, then add garlic for 1 minute.
Stir in rice, coating it in the oil, and cook 2 minutes.
Return chicken to the pot along with stock, oregano, and half the lemon juice. Bring to a boil, then reduce heat, cover, and simmer 18-20 minutes until the rice is tender and liquid is absorbed.
Resist lifting the lid too often — steam escaping slows the rice's cooking.
Remove from heat, stir in remaining lemon juice and dill, and let rest covered for 5 minutes before serving.
Toast the rice briefly in the oil before adding liquid so the grains stay separate rather than clumping.
Keep the pot covered and undisturbed while simmering so the rice cooks evenly.
Add fresh lemon juice at the end, off heat, for the brightest flavor.
Add a beaten egg tempered with lemon juice at the end for an avgolemono-style creamy finish.
Use bone-in chicken thighs for extra flavor, adjusting the simmer time slightly longer.
Stir in baby spinach in the last 5 minutes for added greens.
Refrigerate for up to 3 days; reheat with a splash of stock or water since the rice continues to absorb moisture in the fridge.
This dish draws on the same lemon-chicken flavor combination found in avgolemono soup, a foundational pairing in Greek home cooking, reimagined here as a simpler, heartier one-pot rice dish for everyday meals.
Yes, bone-in thighs add more flavor to the broth; just increase the simmer time by about 10 minutes and check that the chicken is fully cooked.
There was likely too much liquid or the rice simmered too long; stick close to the stated ratio and check for doneness a few minutes early.
Yes, temper a beaten egg with warm broth and lemon juice, then stir it in at the end for an avgolemono-style creamy texture.
Per serving (380g / 13.4 oz) · 4 servings total
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