This is one of those chicken and rice dinners where the little details make all the difference. The chicken stays juicy, the rice cooks with it in the Instant Pot, and everything gets finished with fresh lemon, dill, parsley, and a creamy garlic yogurt sauce.
This Greek lemon chicken has that bright, herby flavor that makes you want to go back for another bite, and the best part is how little hands-on time it takes.
The Best Lemon + Herb Combo
Fresh lemon is a key ingredient in this one, and we’re using it in two ways. Lemon zest goes into the rice before pressure cooking, adding a concentrated citrus flavor, while fresh lemon juice gets stirred in at the end to keep that bright flavor. The dill and parsley bring that fresh, Greek-inspired flavor that pairs so well with the savory chicken and tender rice.
I’m also using boneless, skinless chicken thighs here because they tend to stay especially juicy and tender, even with pressure cooking. Searing them first adds another layer of flavor, and cooking them right on top of the rice means all those savory juices can really help flavor the dish as everything cooks together.
Don’t Skip the Lemon Yogurt Sauce
And the sneaky good sauce honestly might be the best part of the recipe. It’s simple, takes two seconds to make, and tastes almost too good to be true.
Plain Greek yogurt, fresh lemon juice, olive oil, and grated garlic make a creamy, tangy topping that balances the warm lemon-herb rice and savory chicken. Plus, Greek yogurt adds a little extra protein, while the olive oil brings richness without making the sauce feel heavy.
For the yogurt, you can use regular plain Greek yogurt or an unsweetened dairy-free alternative. I like keeping the sauce separate until serving so you can add plenty on top of each bowl. And don’t be shy with the fresh herbs at the end!
One more thing I love about this Instant Pot chicken and rice: it makes a complete, satisfying dinner with protein from the chicken, carbohydrates from the rice, and plenty of fresh flavor from the lemon and herbs. It’s also naturally gluten-free as written, making it an easy option to keep in the dinner rotation.
Ingredients You’ll Need:
- Boneless, skinless chicken thighs
- Kosher salt, divided
- Black pepper
- Dried oregano
- Garlic powder
- Extra-virgin olive oil
- Garlic cloves
- Low-sodium chicken bone broth (I like Kettle & Fire)
- Long-grain white rice
- Lemon
- Fresh lemon juice
- Fresh dill
- Fresh parsley
Lemon Yogurt Sauce:
- Plain Greek yogurt or unsweetened dairy-free yogurt (I like Maple Hill Creamery for regular, and Cocojune for DF)
- Fresh lemon juice
- Extra-virgin olive oil
- Garlic clove
- Salt
How To Make Instant Pot Greek Lemon Chicken & Rice
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Scroll down to the Recipe Card below for complete instructions & measurements.
This Instant Pot Greek lemon chicken and rice is fresh, flavorful, and so easy to make, with juicy chicken thighs, lemon-herb rice, and a creamy garlic yogurt sauce that brings it all together. An easy, high-protein dinner you’ll want on repeat!
- Season + sear the chicken. Toss the chicken thighs with oregano, garlic powder, salt, and pepper, then give them a quick sear in the Instant Pot. This adds a little extra flavor while helping keep the chicken juicy.
- Build the lemon rice. Sauté the garlic, then add the broth and scrape up those flavorful browned bits. Stir in the rinsed rice and lemon zest before nestling the chicken on top.
- Let the Instant Pot do its thing. Pressure cook everything together, then let the pressure naturally release for 10 minutes. The chicken and rice cook together, making this an easy one-pot dinner with minimal hands-on time.
- Finish with fresh herbs + lemon. Transfer the chicken to a cutting board while you fluff the rice with fresh dill, parsley, and lemon juice. Adding the lemon and herbs at the end keeps everything bright and fresh.
- Make the lemon yogurt sauce + serve. Stir together the yogurt, lemon juice, olive oil, garlic, and a pinch of salt. Serve the chicken over the lemon-herb rice with plenty of that creamy sauce on top!
Recipe Substitutions
A few simple swaps can help you make this recipe work with what you have on hand. Here are the substitutions I recommend while keeping all that fresh lemon-herb flavor intact.
- Chicken thighs: Boneless, skinless chicken breasts can work in place of the thighs, although they’re leaner and can dry out more easily. Be sure to check for doneness rather than assuming the same cooking time will work for every cut and size.
- Chicken bone broth: Regular low-sodium chicken broth or stock works just as well. I like bone broth for the added protein, but either option will provide a flavorful cooking liquid.
- Long-grain white rice: I recommend sticking with long-grain white rice for this recipe, since the liquid ratio and pressure-cooking time are designed around it. Brown rice, jasmine rice, and basmati rice can require different cooking adjustments, so I wouldn’t swap them in without retesting.
- Fresh dill + parsley: Fresh is best here, but if you don’t have both, you can use more of whichever herb you have on hand. The flavor will be a little different, but it’ll still work well with the lemon and chicken.
- Greek yogurt: Use plain Greek yogurt for a thicker, tangier sauce, or an unsweetened dairy-free yogurt to keep it dairy-free. Choose an unsweetened variety with a creamy consistency for the best result.
- Fresh lemon juice: Freshly squeezed lemon juice is my preference for the brightest flavor. Bottled lemon juice can work in a pinch, but the fresh lemon zest is worth keeping for the rice.
- Extra-virgin olive oil: Avocado oil can be used in place of olive oil for both the chicken and the yogurt sauce.
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More High-Protein Chicken Dinners
Want a few more easy chicken dinners to add to your rotation? These high-protein favorites bring plenty of flavor to the table, from lemon-herb skillet meals to cozy one-pot dinners.
- Lemon Herb Chicken Quinoa Pilaf
- Cozy Chicken Thigh Rice Bowls
- Lemon Artichoke Chicken Meatballs with Creamy Parmesan Rice
- Instant Pot Buffalo Chicken Chili
- Marry Me Chicken Meatballs (Easy One-Pan Recipe!)
- Homemade One Pot Chicken Pot Pie
Instant Pot Greek Lemon Chicken & Rice
Equipment
- Instant Pot (click here for the one I use)
Ingredients
- 1 ½ pounds boneless skinless chicken thighs
- 1 teaspoon kosher salt, divided
- ½ teaspoon black pepper
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- 1 tablespoon extra-virgin olive oil
- 4 cloves garlic, minced
- 1 ¼ cups low-sodium chicken bone broth, (I like Kettle & Fire)
- 1 cup long-grain white rice, rinsed very well and drained
- Zest of 1 lemon
- 3 tablespoons fresh lemon juice, divided
- ¼ cup chopped fresh dill
- ¼ cup chopped fresh parsley
Lemon Yogurt Sauce:
- ½ cup plain Greek yogurt or unsweetened dairy-free yogurt, (I like Maple Hill Creamery for regular, and Cocojune for DF)
- 1 tablespoon fresh lemon juice
- 1 tablespoon extra-virgin olive oil
- 1 small garlic clove, finely grated
- Pinch of salt
Instructions
- Season the chicken thighs with ½ teaspoon salt, pepper, oregano, and garlic powder.
- Set the Instant Pot to Sauté. Add the olive oil, then sear the chicken for about 2 minutes per side. Transfer to a plate. The chicken does not need to be cooked through.
- Add the garlic and cook for about 30 seconds. Pour in the chicken broth and scrape up any browned bits from the bottom of the pot. Turn off Sauté.
- Stir in the rinsed rice, lemon zest, and remaining ½ teaspoon salt. Nestle the chicken thighs on top of the rice. Do not stir again.
- Secure the lid and cook on High Pressure for 5 minutes. Allow the pressure to naturally release for 10 minutes, then carefully release the remaining pressure.
- Transfer the chicken to a cutting board. Fluff the rice with a fork and stir in 2 tablespoons lemon juice, dill, and parsley.
- Meanwhile, stir together the yogurt, remaining 1 tablespoon lemon juice, olive oil, garlic, and salt.
- Serve the chicken over the lemon-herb rice with the lemon yogurt sauce. Enjoy!
To Store & Reheat:
- Store the chicken and rice in an airtight container in the refrigerator for up to 4 days. Store the lemon yogurt sauce separately for the best texture.
- To reheat, warm the chicken and rice in a skillet over medium-low heat with a splash of chicken broth or water, stirring occasionally until heated through. Alternatively, microwave in 30–60 second intervals, adding a splash of broth or water to keep the rice moist. Add the yogurt sauce after reheating.
Notes
- Chicken: Boneless, skinless chicken breasts can work, but they’re leaner and may need a different cook time to avoid drying out.
- Broth: Regular low-sodium chicken broth or stock works in place of bone broth.
- Rice: Long-grain white rice is best for the listed liquid ratio and cook time. Other varieties may require adjustments.
- Fresh herbs: If you’re missing dill or parsley, use more of the other herb instead.
- Yogurt: Use plain Greek yogurt or an unsweetened, creamy dairy-free alternative.
- Lemon juice: Bottled lemon juice works in a pinch, but keep the fresh lemon zest for the rice.
- Olive oil: Avocado oil works for searing the chicken; I recommend olive oil for the yogurt sauce for its flavor.
