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4.34 from 39 votes

Lemon Chicken Rice Bake

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!
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Course: Main Course
Cuisine: American
Keyword: chicken rice bake, chicken rice recipes, lemon chicken rice bake
Servings: 6
Calories: 532kcal


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


  • 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.



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.


Calories: 532kcal | Carbohydrates: 29g | Protein: 27g | Fat: 32g | Saturated Fat: 7g | Cholesterol: 147mg | Sodium: 794mg | Potassium: 463mg | Sugar: 1g | Vitamin A: 170IU | Vitamin C: 12.5mg | Calcium: 38mg | Iron: 1.5mg