If there’s one dish I could press into your hands on a busy weeknight (or even a relaxed dinner party), it would be this Baked Lemon Halloumi Chicken with Garlic Rice. It’s equal parts comfort food and flavor adventure: juicy chicken breasts roasted under bronzed, squeaky-rich halloumi, draped in lemony, garlicky goodness, and paired with aromatic, buttery garlic rice that soaks up every delicious drop. Whether it’s your first time cooking with halloumi or you’re simply hunting for something a little out of the ordinary, this dish is approachable while still feeling incredibly special.
Ingredients You’ll Need
This recipe keeps things blissfully simple, but each ingredient really earns its spot. From zesty lemon and golden halloumi to fluffy basmati and fresh parsley, every element brings flavor, texture, or a pop of color to Baked Lemon Halloumi Chicken with Garlic Rice.
- Chicken Breasts: Boneless and skinless for fast, even baking and juicy bites; go for medium-sized breasts for best results.
- Halloumi Cheese: This Mediterranean cheese holds its shape when baked, becoming golden and perfectly chewy on top of the chicken.
- Olive Oil: A good drizzle helps the marinade seep right into the chicken, keeping it extra tender.
- Lemon (Juice & Zest): Lemon brightens every bite—zest adds fragrance, while the juice gives tang and keeps things lively.
- Garlic: Double-duty garlic boosts both the chicken marinade and the rice, layering in that unmistakable aroma.
- Dried Oregano: Invites Mediterranean warmth and a touch of earthy flavor that suits both chicken and halloumi perfectly.
- Paprika: Adds a warm, smoky note and just a whisper of color over the top.
- Salt and Black Pepper: Essential for bringing the whole marinade into focus and seasoning the halloumi as it bakes.
- Basmati or Jasmine Rice: Choose a long-grain white rice for fluffy, tender grains that soak up plenty of lemony chicken juices.
- Chicken Broth: Cooking your rice in broth rather than water deepens the flavor, making the rice more than just a side.
- Butter: Adds richness, making the garlic rice beautifully fragrant and satisfying.
- Fresh Parsley: A last-minute sprinkle that wakes up the whole dish and adds a fresh, herbal hit.
How to Make Baked Lemon Halloumi Chicken with Garlic Rice
Step 1: Prep Your Oven and Baking Dish
Begin by preheating your oven to 400°F (200°C) to get things nice and toasty for the chicken. Lightly grease a baking dish—this will make cleanup a breeze and help prevent any cheese from sticking, so you get those lovely golden edges intact.
Step 2: Marinate the Chicken
In a bowl, whisk together olive oil, lemon juice and zest, minced garlic, oregano, paprika, salt, and black pepper. Toss the chicken breasts in this lively marinade, making sure they’re well coated. Let them sit for at least 10–15 minutes; even this short rest infuses the chicken with gorgeous brightness and flavor.
Step 3: Assemble and Bake
Lay the marinated chicken breasts in your prepared baking dish and top each with a generous slice (or two) of halloumi. Slide it all into the hot oven and let the magic happen for 25–30 minutes. The halloumi will blister and turn a gorgeous golden hue while sealing in the chicken’s succulence below.
Step 4: Prepare the Garlic Rice
While the chicken bakes, start the rice on the stovetop. Melt butter in a saucepan, then sauté the garlic until fragrant and just golden. Add the basmati or jasmine rice, giving it a stir so each grain gets glossy and slightly toasted. Pour in the chicken broth and sprinkle in the salt; bring to a boil, then lower the heat, cover, and simmer for about 15 minutes until fluffy and tender.
Step 5: Fluff, Garnish, and Serve
Once both components are ready, fluff the garlic rice and scatter with plenty of fresh parsley. Serve your Baked Lemon Halloumi Chicken with Garlic Rice together, spooning up plenty of juices. Don’t forget an extra squeeze of lemon over the top if you want to dial up the brightness!
How to Serve Baked Lemon Halloumi Chicken with Garlic Rice
Garnishes
For the perfect finishing touch, scatter fresh parsley generously over the rice and chicken, and add a final sprinkle of lemon zest before serving. A drizzle of extra-virgin olive oil and a wedge of lemon at the table allows everyone to amp up the flavor as they like—the vibrant green, golden cheese, and bursts of citrus always look irresistible.
Side Dishes
If you’re serving Baked Lemon Halloumi Chicken with Garlic Rice as a centerpiece, add a simple side salad tossed with cucumbers, tomatoes, and a light dressing, or roasted vegetables like asparagus or carrots for more color. Warm pita or crusty bread also does a fantastic job mopping up the lemony juices!
Creative Ways to Present
This dish looks gorgeous when plated family-style right from the baking dish, but for a more elegant dinner, slice the chicken and halloumi, fan them over a heap of garlic rice, and finish with herbs and extra zest. For a picnic or casual gathering, serve everything in bowls for easy mixing and sharing.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers, let everything cool to room temperature before transferring the chicken and rice into airtight containers. Refrigerated, Baked Lemon Halloumi Chicken with Garlic Rice will keep beautifully for up to 3 days, making it perfect for lunchboxes or quick reheats.
Freezing
Both the chicken and garlic rice freeze well separately. Pack cooled chicken and rice into freezer-safe bags or containers; remove as much air as possible. They should stay fresh for up to 2 months. Thaw overnight in the refrigerator before reheating for best results.
Reheating
To revive the chicken and halloumi, place them in an oven-safe dish, cover with foil, and reheat at 350°F (175°C) until warmed through. For the rice, sprinkle with a tablespoon of water, then microwave covered or reheat on the stovetop until fluffy and piping hot. Finish with a little fresh parsley and lemon to refresh the flavors.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Boneless, skinless thighs are juicy and flavorful—just keep an eye on the bake time, as they might need a few extra minutes to reach 165°F (74°C).
What’s the best way to get golden halloumi?
Slice halloumi relatively thick (about 1/2 inch) and make sure your oven is preheated. If you want extra color, pop the dish under the broiler for 1–2 minutes at the end.
Is there a vegetarian version of Baked Lemon Halloumi Chicken with Garlic Rice?
Definitely! Swap the chicken for thick slices of eggplant, zucchini, or large portobello mushrooms and follow the same marinade and baking steps, adjusting cook time as needed for tender, golden veggies.
Can I make the garlic rice in advance?
Yes, garlic rice can easily be made ahead. Just store it in an airtight container in the fridge and fluff it with a fork when reheating. Refresh with a little extra butter and parsley to bring back its just-cooked appeal.
What’s the best wine to pair with this dish?
This bright, lemony chicken loves a crisp white wine like Sauvignon Blanc, Pinot Grigio, or even an unoaked Chardonnay. Anything light and zippy will elevate those citrusy, savory notes.
Final Thoughts
If you’re ready to add a new favorite to your dinner rotation, I can’t recommend Baked Lemon Halloumi Chicken with Garlic Rice enough. It’s sunshine in a baking dish—easy, vibrant, and guaranteed to impress, whether you’re cooking for family or friends. Give it a try and let those fresh flavors work their charm in your kitchen!