Air Fryer Greek Lemon Chicken and Rice Bake Recipe
If you’re craving a Mediterranean escape without ever leaving your kitchen, this Air Fryer Greek Lemon Chicken and Rice Bake is your ticket! Imagine juicy chicken marinated in zesty lemon and garlic, nestled atop perfectly fluffy rice, all infused with aromatic herbs and finished off with briny olives and a sprinkle of creamy feta. It’s hearty, bright, and comes together almost effortlessly thanks to your air fryer. This dish will quickly become a go-to for both easy weeknight dinners and impressing your friends at get-togethers!
Ingredients You’ll Need
The beauty of this Air Fryer Greek Lemon Chicken and Rice Bake is in its straightforward yet vibrant ingredients. Every element plays a part: juicy chicken for protein, zippy lemon for brightness, fragrant herbs for depth, and that irresistible Mediterranean touch from olives and feta.
- Chicken thighs or breasts (1 1/2 pounds): Go with whichever you prefer for a juicy, protein-packed base that soaks up flavor.
- Olive oil (2 tablespoons): Adds richness to the marinade and helps everything crisp up beautifully.
- Lemon zest (1 tablespoon): Intensifies that lemony aroma and brightness with every bite.
- Lemon juice (3 tablespoons): The star ingredient for that essential tart, sunny flavor.
- Garlic (2 cloves, minced): Gives an aromatic kick and savory backbone to the marinade.
- Dried oregano (1 teaspoon): Classic Greek flavor—earthy, slightly peppery, and absolutely necessary here.
- Dried thyme (1/2 teaspoon): Contributes a subtle herbaceous note that makes the dish sing.
- Salt (1/2 teaspoon): Essential for seasoning and drawing out flavors.
- Black pepper (1/4 teaspoon): Adds gentle heat and depth in every forkful.
- Long grain white rice (1 cup, rinsed): Serves as the hearty, comforting base to soak up all those tasty juices.
- Chicken broth (1 3/4 cups): Infuses the rice with savory depth and rich umami.
- Red onion (1/2 cup, diced): Brings sweetness and lovely color contrast into the dish.
- Bell pepper (1/2 cup, chopped): Adds crunch, color, and a hint of sweetness that brightens the bake.
- Kalamata olives (1/4 cup, halved): Provide bursts of brininess and authentic Mediterranean character.
- Feta cheese (1/4 cup, crumbled): Creamy, tangy, and salty—this is the finishing touch that takes the dish to another level.
- Fresh parsley and lemon wedges (for garnish): Adds freshness and even more sunny, citrusy flair.
How to Make Air Fryer Greek Lemon Chicken and Rice Bake
Step 1: Marinate the Chicken
Whisk together the olive oil, lemon zest, fresh lemon juice, minced garlic, dried oregano, thyme, salt, and black pepper in a large bowl. Add your chicken pieces and toss so they’re fully coated in that gorgeous marinade. Cover and let them soak up all the flavors for at least 30 minutes in the fridge—though if you’ve got time, a couple of hours makes them even more delicious.
Step 2: Prepare the Rice Base
While your chicken is marinating, prep your rice base. In a 7–8 inch dish safe for the air fryer, combine the rinsed rice, chicken broth, diced red onion, and chopped bell pepper. Mixing these together now lets the flavors meld while cooking, and gives the rice an incredible tenderness as it bakes beneath the chicken.
Step 3: Assemble Everything
Carefully lay your marinated chicken on top of the rice mixture, then cover the dish tightly with foil. This ensures the steam stays trapped inside, helping the rice cook evenly and stay moist. Preheat your air fryer to 350°F while you get set up—once you’re ready, slide the baking dish into the air fryer basket.
Step 4: Air Fry the Bake
Air fry the whole dish, covered, at 350°F for 30 minutes. After that, carefully remove the foil (watch out for hot steam!), give the rice a gentle stir, and return the dish to the air fryer uncovered for another 8–10 minutes. This step ensures the rice finishes cooking and the chicken reaches that perfect 165°F internal temperature. The aroma at this point is irresistible!
Step 5: Add Classic Greek Finishes
When the rice is fluffy and the chicken is fully cooked, sprinkle on the Kalamata olives and crumbled feta cheese. Let the dish rest for about 5 minutes so the flavors settle and everything comes together. Finish with a generous handful of fresh parsley and arrange lemon wedges on the side for a final burst of citrus.
How to Serve Air Fryer Greek Lemon Chicken and Rice Bake
Garnishes
Your Air Fryer Greek Lemon Chicken and Rice Bake already looks gorgeous straight out of the dish, but don’t skip the finishing touches! A shower of chopped fresh parsley adds a pop of color and a touch of herby freshness, while extra lemon wedges invite everyone to squeeze a little more zing onto their servings. If you love a bit of richness, an extra drizzle of olive oil just before serving is the ultimate flourish.
Side Dishes
This Mediterranean-inspired bake truly is a meal in itself, with protein, grains, and veggies all in one pan. If you’d like to make it a feast, pair it with a crisp Greek salad, some toasted pita bread, or a bowl of tzatziki for dipping. Roasted vegetables or a light cucumber salad would also complement the tangy flavors and make the table feel even more festive.
Creative Ways to Present
Try bringing the whole baking dish to the table for family-style serving—it really makes an impression! For a more polished presentation, plate the chicken on a bed of the lemony rice, scattering olives and feta over the top. Or, serve individual portions tucked into warm pita pockets for a fun twist on classic souvlaki. No matter how you serve it, this Air Fryer Greek Lemon Chicken and Rice Bake always looks (and tastes) fantastic.
Make Ahead and Storage
Storing Leftovers
One of the best parts about this Air Fryer Greek Lemon Chicken and Rice Bake is how well it keeps! Simply transfer any leftovers to an airtight container and store in the fridge for up to three days. The flavors often deepen and meld as they sit, making leftovers something to look forward to.
Freezing
If you want to save some for later, portion the cooled chicken and rice into freezer-safe containers. It freezes beautifully for up to two months. Just be sure to wrap it tightly to prevent freezer burn and preserve all that Mediterranean goodness.
Reheating
For best results, gently reheat individual portions in the microwave, adding a splash of water or chicken broth to keep the rice from drying out. You can also rewarm it in the oven or air fryer at 350°F until heated through—a few extra minutes helps revive the textures, and a sprinkle of fresh parsley or extra feta before serving makes it feel just-cooked.
FAQs
Can I use brown rice instead of white rice?
It’s possible, but brown rice needs a longer cook time and more liquid, so you’ll need to experiment a bit. Try soaking the rice first or par-cooking it partially before adding to the bake for more reliable results.
What air fryer size do I need for this recipe?
A standard basket-style air fryer that can fit a 7–8 inch round or square baking dish works perfectly here. Just make sure your baking dish has room for air to circulate on the sides for even cooking.
Can I substitute the chicken with another protein?
Absolutely! Lamb or pork tenderloin chunks work wonderfully, and for a vegetarian twist, try thick slices of marinated tofu or chickpeas for plant-based protein that still delivers on flavor.
How can I make the chicken extra crispy?
For crispier chicken, remove it from the rice a few minutes before everything is done and broil or air fry it separately at a higher temp. This will brown the outside while keeping it juicy inside—the finishing touch for extra texture.
Is it okay to skip olives or feta if I’m not a fan?
Definitely! While Kalamata olives and feta bring classic Greek flavors, this bake is incredibly flexible. Just leave them out or swap in sun-dried tomatoes, capers, or a dairy-free cheese if you prefer.
Final Thoughts
I can’t recommend this Air Fryer Greek Lemon Chicken and Rice Bake enough—it’s that magical combo of wholesome, bursting-with-flavor, and ridiculously convenient. If you want a meal that’s both crowd-pleasing and weeknight-easy, give this one a try. You’re going to love how effortless and delicious Mediterranean cooking can be right from your own kitchen!
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Air Fryer Greek Lemon Chicken and Rice Bake Recipe
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Air Fryer Greek Lemon Chicken and Rice Bake is a flavorful and satisfying one-pan meal that combines tender chicken with zesty lemon flavors and aromatic herbs, all cooked to perfection in an air fryer. The dish is finished with a sprinkle of feta cheese, Kalamata olives, and fresh parsley, adding a Mediterranean touch to your dinner table.
Ingredients
Marinated Chicken:
- 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
Rice Mixture:
- 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
Garnish:
- 1/4 cup Kalamata olives (halved)
- 1/4 cup crumbled feta cheese
- Chopped fresh parsley and lemon wedges for garnish
Instructions
- Marinate the Chicken: In a bowl, mix olive oil, lemon zest, lemon juice, garlic, oregano, thyme, salt, and pepper. Add chicken and toss to coat. Marinate for at least 30 minutes (or up to 2 hours).
- Air Fry: Preheat air fryer to 350°F. In a 7–8 inch air fryer-safe baking dish, combine rinsed rice, chicken broth, red onion, and bell pepper. Place marinated chicken on top. Cover tightly with foil. Air fry at 350°F for 30 minutes. Remove foil, stir rice, and continue cooking uncovered for 8–10 minutes until rice is tender and chicken is cooked through.
- Finish and Serve: Top with olives and feta. Let rest for 5 minutes. Garnish with parsley and lemon wedges before serving.
Notes
- For crispier chicken, broil separately after baking.
- Add spinach or cherry tomatoes for extra color and nutrients.
- Works well with skin-on chicken drumsticks or thighs.
- Prep Time: 15 minutes (plus marinating time)
- Cook Time: 40 minutes
- Category: Main Course
- Method: Air Fryer
- Cuisine: Greek
Nutrition
- Serving Size: 1 portion
- Calories: 440
- Sugar: 3g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 100mg
