Lemon Chicken and Rice Casserole
Lemon Chicken and Rice Casserole is a creamy, oven-baked dish featuring juicy chicken, tender rice, fresh lemon juice, garlic, herbs, and Parmesan cheese. This easy one-dish meal is perfect for busy weeknights, family gatherings, and meal prep. The rice cooks in a flavorful broth while absorbing the fresh lemon and herb flavors, resulting in a rich yet refreshing casserole. It's easy to customize with vegetables, different cheeses, or your favorite herbs. Every bite offers the perfect balance of creamy comfort and bright citrus freshness.
Ingredients
- 2 pounds boneless, skinless chicken breasts or thighs
- 1½ cups long-grain white rice, uncooked
- 3 cups low-sodium chicken broth
- 1 cup heavy cream
- 2 tablespoons olive oil
- 1 medium onion, finely diced
- 1 teaspoon Italian seasoning
- 1 teaspoon dried thyme
- ½ teaspoon paprika
- Salt and black pepper, to taste
- Juice of 2 fresh lemons
- Zest of 1 lemon
- 1 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
- Lemon slices for garnish
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Season the chicken with salt, pepper, paprika, and Italian seasoning.
- Heat olive oil in a large skillet over medium-high heat. Sear the chicken for 2–3 minutes per side until lightly golden. Remove and set aside.
- In the same skillet, sauté the onion until softened. Add the garlic and cook for 1 minute.
- Stir in the uncooked rice and cook for 2 minutes to lightly toast it.
- Pour in the chicken broth, heavy cream, lemon juice, lemon zest, thyme, and butter. Stir well.
- Transfer the rice mixture to the prepared baking dish.
- Arrange the seared chicken over the rice.
- Cover tightly with aluminum foil and bake for 40 minutes.
- Remove the foil, sprinkle the Parmesan cheese evenly over the casserole, and continue baking for 10–15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the rice is tender.
- Garnish with chopped parsley and fresh lemon slices.
Notes
- Use freshly squeezed lemon juice for the brightest flavor.
- Long-grain white rice cooks most evenly in this recipe.
- Chicken thighs provide extra juiciness.
- Fresh Parmesan melts better than pre-shredded cheese.
- Cover tightly while baking to ensure the rice cooks properly.
- Add spinach or broccoli for extra nutrition.
- Refrigerate leftovers for up to 4 days.
- Freeze in airtight containers for up to 3 months.