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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.

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)

Instructions

  1. Preheat oven to 375°F (190°C).
  2. In a large baking dish, combine uncooked rice, chicken broth, lemon juice, lemon zest, garlic, onion, oregano, and thyme. Stir to mix evenly.
  3. Season chicken with salt, pepper, and a drizzle of olive oil. Place chicken on top of the rice mixture.
  4. Cover tightly with foil and bake for 45 minutes.
  5. Remove foil and continue baking for 15–20 minutes, until chicken is cooked through (internal temperature 165°F/74°C) and rice is tender.
  6. 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

Find it online: https://thefamilycooking.com/lemon-herb-chicken-and-rice-casserole/