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Instant Pot Greek lemon chicken and rice topped with creamy lemon yogurt sauce and fresh herbs.
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Instant Pot Greek Lemon Chicken & Rice

This Instant Pot Greek lemon chicken and rice is an easy, high-protein dinner filled with fresh, bright, Greek-inspired flavor and minimal hands-on time. Ideal and delicious, hope you love it!
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4
Author Rachael DeVaux

Equipment

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 Make In A Slow Cooker (or Crockpot):

  • A few important notes:
    Cook the rice separately: Unlike the Instant Pot method, the rice should not cook in the slow cooker alongside the chicken for the full cooking time, as it can become mushy. Prepare it separately according to the package instructions.
    Broth: Keep the 1¼ cups of chicken bone broth as listed for the chicken. Use water or additional broth as needed to cook the rice separately.
    Everything else stays the same: The chicken, seasonings, lemon, fresh herbs, and lemon yogurt sauce use the same amounts as the original recipe.
  • Season the chicken. Season the chicken thighs with ½ teaspoon salt, pepper, oregano, and garlic powder.
    Sear the chicken (optional). For extra flavor, heat the olive oil in a skillet over medium-high heat and sear the chicken for about 2 minutes per side. Transfer to the slow cooker. If skipping this step, add the olive oil directly to the slow cooker.
    Add the broth + garlic. Add the minced garlic and chicken bone broth to the slow cooker. Add the lemon zest, then arrange the chicken in an even layer.
    Slow cook. Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours, until the chicken is tender and reaches an internal temperature of 165°F. Cooking times can vary by slow cooker and chicken size.
    Cook the rice. Near the end of the cooking time, prepare the rinsed rice according to the package instructions, using water or broth as directed.
    Finish the rice. Fluff the cooked rice and stir in the remaining ½ teaspoon salt, 2 tablespoons lemon juice, chopped dill, and chopped parsley. If desired, spoon a little of the slow cooker liquid over the rice for extra flavor.
    Make the lemon yogurt sauce. Stir together the Greek yogurt, remaining 1 tablespoon lemon juice, olive oil, grated garlic, and a pinch of salt.
    Serve. Serve the chicken over the lemon-herb rice with the lemon yogurt sauce on top. 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

Swaps & Substitutions:
  • 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.