Lemon Herb Chicken Rice Bake
Brighten up your dinner routine with this Lemon Herb Chicken Rice Bake, a hearty, one-pan meal that's both comforting and zesty. Packed with tender, golden-seared chicken breasts nestled on a bed of perfectly cooked, lemon-infused long-grain rice, this dish is seasoned with a fragrant blend of oregano, thyme, garlic, and fresh parsley for a burst of Mediterranean flavors. The combination of fresh lemon juice and zest adds a vibrant tang, while chicken broth ensures the rice is tender and flavorful. This easy-to-make casserole is prepped in just 15 minutes and baked to perfection in under an hour, making it a great choice for busy weeknights or casual family dinners. Serve it warm and garnish with extra parsley for a fresh, vibrant finish that’s as visually appealing as it is delicious. Perfectly balanced and irresistibly aromatic, this Lemon Herb Chicken Rice Bake will quickly become a household favorite!
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Recipe Information
Ingredients
- 4 pieces boneless skinless chicken breasts
- 1 cup long-grain white rice
- 2 cups chicken broth
- 0.25 cup fresh lemon juice
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon lemon zest
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 375°F (190°C).
Lightly grease a 9x13-inch baking dish with a small amount of olive oil or cooking spray.
Rinse the rice thoroughly under cold water to remove excess starch, then spread it evenly across the bottom of the baking dish.
In a small mixing bowl, combine chicken broth, lemon juice, minced garlic, oregano, thyme, salt, and black pepper. Stir well.
Pour the liquid mixture over the rice in the baking dish, ensuring the rice is fully submerged.
Pat the chicken breasts dry with paper towels and season them lightly with salt and pepper.
In a skillet, heat 1 tablespoon of olive oil over medium-high heat. Sear each chicken breast for 2–3 minutes per side until lightly golden (they do not need to be cooked through).
Place the seared chicken breasts on top of the rice in the baking dish.
Drizzle the remaining olive oil over the chicken and sprinkle with lemon zest.
Cover the baking dish tightly with aluminum foil to retain moisture and bake in the preheated oven for 40 minutes.
Remove the foil and bake for an additional 10 minutes, or until the chicken is fully cooked (internal temperature of 165°F/74°C) and the rice is tender.
Garnish with freshly chopped parsley and serve warm.
Nutrition Facts
Calories |
1733 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.0 g | 69% | |
| Saturated Fat | 11.5 g | 57% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 3994 mg | 174% | |
| Total Carbohydrate | 68.4 g | 25% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 2.8 g | ||
| Protein | 229.0 g | 458% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 200 mg | 15% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 2467 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
