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Chicken Rice and Grains Dinner One Pot Casseroles
4.3 from 39 votes

Lemon Chicken Rice Bake

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By: Joanna Cismaru 46 Comments

This post may contain affiliate links. Please read my disclosure policy.

This Lemon Chicken Rice Bake has incredible lemon and herb flavors, all done in one pot and super fast to prepare! Perfect for any night of the week!

finished lemon chicken rice bake with sliced lemons and parsley on top

Lemon Chicken Rice Bake

We all have those dishes that are kind of nostalgic to us because it’s something our mom used to make often. When my sister and I were growing up, my mom worked so she always made dishes that were fairly quick and easy after a long day. These dishes would feed the whole family and most importantly were dishes everybody liked.

This lemon chicken rice bake recipe is one that hits a home run with even the pickiest eaters, I mean how can it not when it’s cooked with so much love? If you’re looking for a dish that comes out perfectly every single time, scroll on and enjoy a little walk down my own memory lane.

Ingredients In Lemon Chicken Rice Bake

We’re going to be marinating this chicken so that lemon herb-y flavor is well incorporated. I recommend letting it marinate overnight but if you’re in a rush 20 minutes will do just fine.

Marinade
  • Liquids – Olive oil, white wine (I like Sauvignon blanc or pinot grigio), and fresh lemon juice. The white wine can be substituted with low sodium soy sauce or extra chicken stock.
  • Oregano – I used dried oregano for this recipe.
  • Salt & pepper – To taste.
  • Garlic – Mom always used lots of fresh garlic, if minced is all you have on hand just keep in mind that 1 1/2 teaspoons is equal to one fresh clove.
  • Chicken – Bone in skin on thighs are best but if you’d rather use chicken breast just keep in mind that breast meat cooks quicker. Consider 1 breast is equal to 2 thighs. Drumsticks would also work well for this recipe
Rice
  • Olive oil – For sautéing and browning.
  • Onion – I used white onion but yellow will work just as well, we want something that hold up well to cooking and mellows out.
  • Garlic – Even more fresh garlic! See the section above for substituting with minced.
  • Rice – This recipe calls for long grain rice. Other varieties can definitely be substituted, just keep in mind that this may affect cook time. This guide is handy for figuring out how to cook the rice you’ve got on hand.
  • Salt & pepper – To taste.
  • Chicken broth – Aim for low sodium as we want to control the salt content of this dish. Adjust the salt in the rice if full sodium is all that’s available.
  • Lemon – We want both zest and slices so be sure to pick up some lemons before making this dish. We want this lemon chicken rice to be bursting with lemon!
  • Parsley – My favorite garnish! Fresh is best but if dried is all you have on hand that will work too.
lemon chicken rice bake in a white pot with a serving spoon

How To Make Lemon Chicken Rice Bake

  • Marinate your chicken: Combine marinade ingredients in a large Ziploc bag (shake it well) and marinate for at least 20 minutes. Place in the refrigerator if you’re planning on marinating overnight. Make sure to reserve the marinade before cooking your chicken.
  •  Prepare the oven: Preheat oven to 350 F degrees.
  • Brown the chicken: Drizzle olive oil in a large skillet and brown the chicken thighs till golden and crispy, don’t worry about cooking the chicken all the way through.
  • Prepare the rice: In the same skillet, saute the onion till it is soft and translucent. Add the garlic and cook just till it become aromatic. Stir in the rice and cook for 2 minutes before adding chicken stock, reserved marinade, salt & pepper, and lemon zest. Give this all a good stir and bring to a boil.
  • Finish the dish: Add the chicken back to the skillet on top of the rice and arrange your lemon slices across the top and cover your skillet with a lid. Bake covered for 20 minutes before removing the lid and baking uncovered for a further 10 minutes. Garnish you lemon chicken rice with parsley and serve warm!
lemon chicken rice bake in a white bowl with a slice of lemon

What Else Can I Use In My Rice Bake?

My mom made so many different variations of this lemon chicken rice recipe, and not necessarily with just chicken. She would use sausage or fish and lots of veggies. Things like beans, corn, peas, peppers, etc are all so tasty in this dish.

finished lemon chicken rice bake in a white pot

Storing Lemon Chicken Rice Bake

Fridge

Rice is very moist and can begin to grow bacteria in under 2 hours if left sitting out. Seal it in an airtight container while still warm and it will last in the fridge for 4 – 5 days.

Freezer

If you’d like to make and freeze this recipe ahead of time just place it in the fridge till it’s completely cool in an airtight container then transfer to the freezer and it should last up to 3 months. When ready to eat you’ll just want to allow it to thaw overnight in the fridge before popping it back in a 350 F degree oven for 20 minutes.

Looking For More Chicken  Recipes? Try These:

  • Chicken Rice Pilaf
  • Lemon Chicken Piccata
  • Lemon Rice and Chicken Soup
  • Chicken Enchilada Rice Casserole
  • Mexican Chicken and Rice Salad
  • One Pot Cheesy Chicken Broccoli Rice Casserole
  • Harissa Roasted Chicken and Potatoes
  • Coconut Basil Chicken Curry
  • Chicken Fricassee

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

side view shot of lemon chicken rice casserole
Print
4.34 from 39 votes

Lemon Chicken Rice Bake

Prep 10 minutes
Cook 50 minutes
Total 1 hour
Rate Recipe
This Lemon Chicken Rice Bake has incredible lemon and herb flavors, all done in one pot and super fast to prepare! Perfect for any night of the week!
6

Ingredients

For Marinade

  • 2 tablespoon olive oil
  • 1/4 cup white wine (I used Sauvignon blanc)
  • 1/4 cup lemon juice (freshly squeezed)
  • 1/2 teaspoon salt (or to taste)
  • 1/2 teaspoon black pepper (or to taste)
  • 1 teaspoon oregano
  • 3 cloves garlic (minced)
  • 8 chicken thighs (with bone and skin)

For Rice

  • 1 tablespoon olive oil
  • 1 onion (chopped)
  • 3 cloves garlic (minced)
  • 1 cup rice (long grain uncooked)
  • 2 cups chicken broth (low sodium)
  • 1/2 teaspoon salt (or to taste)
  • 1/2 teaspoon black pepper (or to taste)
  • zest from 1 lemon
  • lemon slices
  • 1 tablespoon fresh parsley (chopped)

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

Instructions 

  • In a ziploc bag combine with wine, olive oil, lemon juice, salt, pepper, oregano, garlic and chicken thighs. Shake the bag well and marinate for at least 20 minutes up to overnight.
  • Preheat your oven to 350 F degrees.
  • Heat 1 tbsp of olive oil in a large skillet that’s oven safe. Add the chicken thighs and cook on both sides until skin is golden brown and crispy. Make sure to reserve marinade. Chicken doesn’t have to be cooked through since it will continue cooking in the oven. Transfer the chicken to a plate. 
  • In the same skillet add the onion and cook for about 3 to 5 minutes just until the onion is soft and translucent. Add the garlic and saute for another 30 seconds just until it becomes aromatic.
  • Stir in the rice and cook for 2 minutes. Add the chicken broth, reserved marinade and season with more salt and pepper if needed. Add the lemon zest, stir and bring to a boil. Add the chicken back to the skillet on top of the rice, arrange lemon slices around the chicken and cover the skillet with a lid. 
  • Bake covered for 20 minutes then remove the lid and bake for another 10 minutes.
  • Garnish with parsley and serve warm.

Video

Notes

I prefer to use chicken thighs with skin and bones for flavor and because the thighs are juicier. Chicken drumsticks or chicken breast will work as well. 
If you don’t want to use wine, substitute it with low sodium soy sauce or additional chicken broth.
Total time does not include time required to marinate the chicken. You could prepare the chicken the night before and marinate it over night in the fridge.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

Nutrition Information

Calories: 532kcal (27%)Carbohydrates: 29g (10%)Protein: 27g (54%)Fat: 32g (49%)Saturated Fat: 7g (44%)Cholesterol: 147mg (49%)Sodium: 794mg (35%)Potassium: 463mg (13%)Sugar: 1g (1%)Vitamin A: 170IU (3%)Vitamin C: 12.5mg (15%)Calcium: 38mg (4%)Iron: 1.5mg (8%)
© Author Joanna Cismaru

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.

side view shot of lemon chicken rice casserole

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Joanna Cismaru

Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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46 Comments
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Mashaal Ryan
Mashaal Ryan
Posted: 1 year ago

Can I substitute rice for quinoa? Trying to eat healthier

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Mashaal Ryan
Posted: 1 year ago

Sure, just keep in mind that quinoa cooks a bit differently than rice.

0
Reply
Heidi
Heidi
Posted: 2 years ago

5 stars
This was really good. It took an extra 10 minutes to finish. I couldn’t find skin on meat, but it was still good.

0
Reply
Lani Tjahjadi
Lani Tjahjadi
Posted: 2 years ago

5 stars
I am trying this recipe as I love baking meals

0
Reply
Jenny
Jenny
Posted: 2 years ago

I don’t have a braiser (yet!), can I use a LC Dutch oven? Thank you!

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Jenny
Posted: 2 years ago

Sure!

0
Reply
Ann Chari
Ann Chari
Posted: 2 years ago

I would like to try your recipe. it looks so yum. Can I ask what size of the braiser you use. I wonder whether this size will be able to handle 2 cups of rice.

Thank you very much!

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Ann Chari
Posted: 2 years ago

I believe it’s the 3.5 quart braiser that I have.

1
Reply
Anne Chari
Anne Chari
Reply to  Joanna Cismaru
Posted: 2 years ago

Thank you! Then 2 cups could fill up to the brim. Your braiser is beautiful though.

0
Reply
George Baker
George Baker
Posted: 2 years ago

Hi Jo and crew. Made this tonight with boneless skinless breasts. Excellent ingredients, ratios and process. Thank you. BTW, it would be good if you mention early on needing a lidded pan for this dish. I didn’t realize that necessity until I got to the last step!

I love your auto ingredients adjustment feature for how many people the dish is to be designed for. Very cool little algorithmic trick!

0
Reply
Jo
Jo
Posted: 2 years ago

I’ve used this recipe 3-4 times and it only gets better..

0
Reply
Dina
Dina
Posted: 3 years ago

5 stars
I used boneless, skinless chicken breast cut into wide strips. Delicious! Made it twice now and everyone in the family loves it!

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Dina
Posted: 3 years ago

Glad you loved it!

0
Reply
nela
nela
Posted: 4 years ago

5 stars
Thank you for another great recipe :**
it it very easy to make and very tasty. we had some leftovers and it tasted great the next day as well.
i will definitely be making it again!

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  nela
Posted: 4 years ago

My pleasure, so glad you enjoyed it!

0
Reply
Courtney
Courtney
Posted: 4 years ago

Just found this recipe online and I don’t have a pan that can go in the oven but have a casserole dish. Could I do everything in the pan and transfer to a casserole dish and bake?

0
Reply
Nicole Beaulieu
Nicole Beaulieu
Reply to  Courtney
Posted: 4 years ago

Yeah that will work for sure! Make sure you have it covered well with foil to make sure the rice cooks properly.

0
Reply
Tessa
Tessa
Posted: 4 years ago

5 stars
This dinner was so easy to make and to clean up. My family loved it! It’s going into regular rotation. Definitely the easiest and tastiest lemon chicken recipe. I added parboiled broccoli on top of the rice and under the chicken before putting the pot into the oven. Also, I used boneless breasts being careful to only sear them before putting them into the oven.

0
Reply
Fiona
Fiona
Posted: 4 years ago

4 stars
Followed recipe exactly, but used boneless, skinless chicken breasts (in order to avoid dry chicken, they only need 15 minutes in oven after browning on stovetop). Recipe had good flavour, but rice took an additional 15 minutes in the oven to cook through – it was crunchy and hadn’t absorbed liquid after the suggested 20 minutes in the oven and then 10 minute resting period.

0
Reply
Nicole Beaulieu
Nicole Beaulieu
Reply to  Fiona
Posted: 4 years ago

What type of rice did you use? Different varieties can affect the cooking times quite a bit.

0
Reply
Sarah
Sarah
Posted: 4 years ago

Looks delicious! Finding so many fantastic recipes on your site – thank you!! What modifications would I need to make to this recipe if I’m using chicken breasts? Same cook time? Skip the step of “browning” the chicken? Many thanks!!

0
Reply
Nicole Beaulieu
Nicole Beaulieu
Reply to  Sarah
Posted: 4 years ago

Keep all the steps, temp, and time the same! Browning the chicken adds tons of great flavor, I wouldn’t skip it 🙂

0
Reply
Jeanette
Jeanette
Posted: 4 years ago

5 stars
I made this for my brand I a few months and loved it but lost it and forgot about it. I did add the broccoli as another poster suggested and it really is one pan meal when done that way. My 2nd is a chicken fanatic and eats it almost evertday…so it’s great cause well left overs!

0
Reply
Jeanette
Jeanette
Reply to  Jeanette
Posted: 4 years ago

Correction for my boyfriend…stupid auto correct.

0
Reply
Madeline Carlisle
Madeline Carlisle
Posted: 5 years ago

5 stars
I made this recipe for dinner last night – quick and really easy. I threw in some fresh raw broccoli for the baking part only and it came out perfect along with the rest of the dinner. Chicken was cooked through and moist, the rice was soft but not mushy with just the right amount of seasoning. I did use vegetable stock instead of chicken and I also added a little butter at the end as the combination of olive oil and butter is one of my favorites.

0
Reply

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Hey there!

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

Read More
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