Name: Lemon Herb Chicken and Rice Casserole
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Cuisine: American
Ingredients: 4 boneless, skinless chicken thighs or breasts; 1 cup long-grain white rice (uncooked); 2 1/4 cups chicken broth; 2 tbsp lemon juice; 1 tsp lemon zest; 3 cloves garlic, minced; 1 small onion, chopped; 1 tbsp olive oil; 1 tsp dried oregano; 1 tsp dried thyme; Salt, to taste; Black pepper, to taste; Fresh parsley, chopped (optional for garnish)

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Why You’ll Love This Recipe

This casserole brings together simple, wholesome ingredients in a way that’s both hearty and refreshing. The bright lemon flavor paired with aromatic herbs elevates the classic chicken and rice combination. It’s a one-pan meal that’s not only easy to prepare but also deeply satisfying. Whether you’re feeding a crowd or looking for leftovers that reheat beautifully, this dish delivers every time.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Boneless, skinless chicken thighs or breasts
Long-grain white rice
Chicken broth
Lemon juice and zest
Garlic
Onion
Olive oil
Dried oregano
Dried thyme
Fresh parsley (optional, for garnish)
Salt and pepper

Directions

Preheat your oven to 375°F (190°C).
In a large baking dish, combine uncooked rice, chicken broth, lemon juice, lemon zest, minced garlic, chopped onion, and dried herbs.
Season chicken with salt, pepper, and a drizzle of olive oil. Place the chicken on top of the rice mixture.
Cover the dish tightly with aluminum foil and bake for about 45 minutes.
Remove the foil and bake for an additional 15-20 minutes, or until the chicken is fully cooked and the rice is tender.
Let it rest for 5 minutes before serving. Garnish with fresh parsley if desired.

Servings and timing

This recipe makes approximately 4 to 6 servings.
Prep time: 10 minutes
Cook time: 60 minutes
Total time: 1 hour 10 minutes

Variations

Use bone-in chicken: For more flavor, you can use bone-in, skin-on chicken pieces. Just adjust the cooking time slightly.
Add vegetables: Mix in chopped carrots, peas, or broccoli for extra nutrition and color.
Use brown rice: Swap white rice for brown rice, but increase the baking time and liquid slightly.
Make it creamy: Add a splash of cream or a dollop of sour cream for a creamier texture.
Try different herbs: Basil, rosemary, or dill can be used instead of oregano and thyme for a different flavor profile.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, microwave individual portions for 1-2 minutes or warm in the oven at 350°F (175°C) until heated through.
You can also freeze the casserole in portions for up to 2 months. Thaw overnight in the refrigerator before reheating.

FAQs

How do I know when the chicken is fully cooked?

The chicken should reach an internal temperature of 165°F (74°C). It should no longer be pink in the center and the juices should run clear.

Can I make this dish ahead of time?

Yes, you can assemble the casserole a day in advance, cover it, and refrigerate. Bake when ready to serve, adding an extra 10 minutes if baking straight from the fridge.

What type of rice works best for this recipe?

Long-grain white rice is ideal. Avoid instant or quick-cooking rice, as it can become mushy.

Can I use chicken breasts instead of thighs?

Yes, boneless skinless chicken breasts work well. Just be careful not to overcook them, as they can dry out more easily than thighs.

How can I make this dish dairy-free?

This recipe is naturally dairy-free. Just ensure any optional garnishes or additions are also dairy-free.

Is this recipe gluten-free?

Yes, as long as your chicken broth is certified gluten-free, the rest of the ingredients are naturally gluten-free.

Can I add cheese on top?

Absolutely. A sprinkle of grated parmesan or mozzarella in the last 10 minutes of baking adds a delicious cheesy crust.

What if the rice isn’t fully cooked after baking?

If the rice is still undercooked, add a bit more broth or water, cover the dish again, and bake for another 10-15 minutes.

Can I use lemon pepper seasoning?

Yes, lemon pepper can be used in place of or in addition to the lemon zest and juice for a spicier citrus flavor.

How do I prevent the chicken from drying out?

Covering the dish during the first part of baking helps retain moisture. Using thighs also helps, as they stay juicier than breasts.

Conclusion

Lemon Herb Chicken and Rice Casserole is a delicious, no-fuss dinner option that’s both nourishing and flavorful. With its zesty lemon kick and herb-infused aroma, it’s a satisfying dish that brings comfort to the table while being easy to prepare and clean up. Make it once, and it’s sure to become a staple in your dinner rotation.

Lemon Herb Chicken and Rice Casserole

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Lemon Herb Chicken and Rice Casserole is a zesty, comforting one-dish meal made with juicy chicken, fluffy rice, and aromatic herbs. It’s a simple, flavorful dinner that bakes together effortlessly and is perfect for weeknights or family meals.

Author: Laura
Prep Time: 10 minutes
Cook Time: 60 minutes
Total Time: 1 hour 10 minutes
Yield: 4–6 servings
Category: Dinner
Method: Baking
Cuisine: American
Diet: Gluten Free

Instructions

Preheat oven to 375°F (190°C).
In a large baking dish, combine uncooked rice, chicken broth, lemon juice, lemon zest, garlic, onion, oregano, and thyme. Stir to mix evenly.
Season chicken with salt, pepper, and a drizzle of olive oil. Place chicken on top of the rice mixture.
Cover tightly with foil and bake for 45 minutes.
Remove foil and continue baking for 15–20 minutes, until chicken is cooked through (internal temperature 165°F/74°C) and rice is tender.
Let rest for 5 minutes before serving. Garnish with chopped fresh parsley if desired.

Notes

Use bone-in chicken for more flavor, but increase bake time as needed.
Add vegetables like carrots, peas, or broccoli for more nutrition.
Brown rice can be used, but increase liquid to 2 3/4 cups and bake time to 75–85 minutes.
To make it creamy, add a splash of cream or a dollop of sour cream after baking.
Top with cheese in the last 10 minutes for a cheesy crust.

Nutrition

Serving Size: 1 portion (approx. 1/6 of casserole)
Calories: 420
Sugar: 2g
Sodium: 640mg
Fat: 16g
Saturated Fat: 3g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 1g
Protein: 32g
Cholesterol: 90mg