This Greek lemon chicken brothy rice is cozy, bright, and so comforting. Tender rice gets ladled with a silky lemon broth made the classic avgolemono way, with eggs and fresh lemon juice whisked into hot chicken bone broth, then topped with juicy Greek-seasoned chicken, fresh dill, and a drizzle of olive oil. It is not quite a soup, it is brothy rice, and this Greek lemon chicken brothy rice comes together in about 35 minutes by cooking the rice, chicken, and broth all at the same time.
Why You’ll Love This Greek Lemon Brothy Rice
- The lemon broth is silky and bright. Whisking eggs and lemon juice into the broth makes it creamy without any cream.
- It all happens at once. The rice simmers while the chicken sears and the broth comes together, so dinner is ready fast.
- It is cozy but still light. It has all the comfort of chicken and rice with a fresh, lemony twist.
- Everyone builds their own bowl. Rice, broth, chicken, dill, and olive oil let everyone make it just how they like it.
Ingredients Needed To Make Greek Lemon Chicken Brothy Rice
The Chicken
One pound of chicken breast tossed in olive oil, Greek seasoning, salt, pepper, garlic powder, and lemon juice, then seared until golden.
The Lemon Broth
Olive oil, a small diced onion, finely diced carrots, and garlic sautéed in a large pot, then simmered in chicken bone broth with a little salt. Three eggs whisked with lemon juice turn it into a silky avgolemono-style broth.
The Rice
One cup of rice cooked in 2 cups of water. Long grain white rice or jasmine both work well.
For Garnish
A drizzle of extra-virgin olive oil and plenty of fresh chopped dill.
Gluten-free and dairy-free: this recipe is naturally gluten-free and dairy-free. Just check the label on your Greek seasoning.
How do I keep the eggs from scrambling?
Temper the eggs before adding them to the pot. Whisk a ladle of hot broth into the egg and lemon mixture while whisking quickly, which gently warms the eggs. Then slowly pour it back into the pot while whisking. Keep the broth at a gentle simmer, not a rolling boil, once the eggs are in.
How to Make Greek Lemon Chicken Brothy Rice
Step 1: Start the Rice and Marinate the Chicken
Combine the rice and water in a saucepan, bring to a boil, then cover and simmer until tender. While the rice cooks, mix the olive oil, Greek seasoning, salt, pepper, garlic powder, and lemon juice in a bowl and toss the chicken in it.
Step 2: Sear the Chicken and Start the Broth
Heat 1 tablespoon of olive oil in a skillet over medium heat and sear the chicken until golden and cooked through (165°F). At the same time, heat 1 tablespoon of olive oil in a large pot and sauté the onion, carrots, and garlic for about 3 minutes. Pour in the bone broth, add 1/2 teaspoon salt, and bring it to a boil.
Step 3: Make the Lemon Broth
Whisk the eggs and lemon juice together. Slowly whisk in a ladle of the hot broth to temper the eggs, then pour the mixture back into the pot while whisking. Let it come back to a gentle simmer for a minute, then remove from the heat. Taste and adjust the seasonings as needed.
Step 4: Assemble the Bowls
Slice the chicken. Add a scoop of rice to each bowl, ladle the lemon broth over the top, and add the sliced chicken. Finish with a drizzle of olive oil and fresh dill.
Variations
- Use chicken thighs: boneless skinless thighs stay extra juicy and work the same way.
- Use rotisserie chicken: skip the searing and top the bowls with shredded rotisserie chicken.
- Swap the rice: orzo, brown rice, or cauliflower rice all work.
- Add greens: stir a handful of spinach into the hot broth until wilted.
- Add feta: crumble a little feta over the top for a salty finish.
- Extra lemony: add more lemon juice or some lemon zest to the broth to taste.
Storing and Reheating
Store the rice, broth, and chicken in separate airtight containers in the fridge for up to 3 days so the rice does not soak up all the broth. Reheat the broth gently on the stove over low heat, stirring often, and do not let it boil so the eggs do not curdle. Warm the rice and chicken, then assemble fresh bowls.
What to Serve With Greek Lemon Chicken Brothy Rice
Warm pita bread, a Greek salad with cucumbers and tomatoes, or roasted vegetables all go great with these bowls.
If you love this, try the Thai Coconut Brothy Rice next, or if you are in the mood for soup, check out this Lemon Chicken and Rice Soup.
What People Ask About Greek Lemon Chicken Brothy Rice
What is brothy rice?
Brothy rice is cooked rice served with a flavorful broth ladled over the top. It is somewhere between a soup and a rice bowl, so the rice stays tender while soaking up all the broth.
Is Greek lemon chicken brothy rice the same as avgolemono?
It is inspired by avgolemono. The lemon broth is made the same way, with eggs and lemon whisked into hot broth, but the rice is cooked separately and served as bowls topped with seared chicken.
Can I make this ahead of time?
Yes, store the rice, broth, and chicken separately for up to 3 days. Reheat the broth gently over low heat and assemble the bowls right before serving.
Greek Lemon Chicken Brothy Rice
Ingredients
Chicken
- 1 lb chicken breast
- 2 tbsp olive oil
- 1 tsp Greek seasoning
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1 tbsp lemon juice
- 1 tbsp olive oil for searing
Lemon Broth
- 1 tbsp olive oil
- 1 small yellow onion finely diced
- 2 carrots peeled and finely diced
- 2 garlic cloves minced
- 3 cups chicken bone broth
- 1/2 tsp salt
- 3 eggs
- 1/4 cup lemon juice
Rice
- 1 cup rice
- 2 cups water
For Garnish
- extra-virgin olive oil
- fresh dill chopped
Instructions
- Combine the rice and water in a saucepan. Bring to a boil, then cover and simmer until tender. While the rice cooks, mix the olive oil, Greek seasoning, salt, pepper, garlic powder, and lemon juice in a bowl and toss the chicken to coat.
- Heat 1 tablespoon of olive oil in a skillet over medium heat and sear the chicken until golden and cooked through (165°F). At the same time, heat 1 tablespoon of olive oil in a large pot over medium heat and sauté the onion, carrots, and garlic for about 3 minutes. Add the bone broth and 1/2 teaspoon salt and bring to a boil.
- Whisk the eggs and lemon juice together. Slowly whisk in a ladle of hot broth to temper the eggs, then pour the mixture back into the pot while whisking. Let it return to a gentle simmer briefly, then remove from the heat. Taste and adjust seasonings as needed.
- Slice the chicken. Add rice to each bowl, ladle the lemon broth over the top, and add the sliced chicken. Finish with a drizzle of olive oil and fresh dill.
Notes
- Do not boil after adding the eggs: keep the broth at a gentle simmer so the eggs stay silky instead of curdling.
- Leftovers: store the rice, broth, and chicken separately and reheat the broth gently.
