Lemon Chicken Casserole
A comforting one-dish lemon chicken and rice casserole that's simple to assemble and bakes to tender, flavorful perfection.
Equipment
- 9x13 inch Baking Dish
- Measuring cups and spoons
- Mixing Spoon
- Knife
- Cutting Board
- Oven
Ingredients
- 1 pound boneless skinless chicken breast, cubed
- 1 teaspoon salt
- 2 teaspoons lemon pepper
- 2 1/2 cups chicken broth
- 1 cup white rice
- 3 tablespoons lemon juice
- 3 tablespoons butter, melted
- 1 tablespoon lemon zest
- 1 tablespoon minced garlic
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1 teaspoon dried basil
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- lemon, thinly sliced from 1 lemon
Instructions
- Preheat the oven to 375°F (190°C) and lightly spray a 9x13-inch baking dish with nonstick spray.
- In the prepared dish, combine 2 1/2 cups chicken broth, 1 cup white rice, 3 tablespoons lemon juice, 3 tablespoons melted butter, 1 tablespoon lemon zest, 1 tablespoon minced garlic, 1 teaspoon onion powder, 1 teaspoon salt, 1 teaspoon dried basil, 1/2 teaspoon pepper, and 1/2 teaspoon dried thyme; stir to distribute evenly.
- Season the cubed (1 pound) chicken breasts with 1 teaspoon salt and 2 teaspoons lemon pepper, then nestle the seasoned chicken into the rice mixture in an even layer.
- Bake uncovered for 30 minutes at 375°F (190°C).
- Remove from the oven, arrange thin slices from 1 lemon over the top, return to the oven, and bake an additional 5 minutes until the rice is tender and the chicken is cooked through (no pink remains).
- Let the casserole rest for 5 minutes before serving.
Notes
- Use long-grain white rice for best texture.
- Cut chicken into uniform pieces to ensure even cooking.
- Check that chicken reaches a safe internal temperature before serving.
- Let the dish rest so the rice finishes absorbing liquid.