Miley This Lemon Chicken Rice Bake is similar to my Chicken Casserole, but it’s made with bone-in chicken, fluffy rice, savory broth, garlic, and bright lemon slices!
This recipe uses fresh chicken pieces (or thighs if you don’t have breast) and is simple and one-pan friendly!
The best part is that this recipe only takes minimal time to prep, and the oven does the rest, so it’s great for relaxed evenings.
Feel free to add more herbs, swap the grain, make it dairy-free, or switch it up however you like.
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Why You’ll Love This Recipe
Lemon Chicken Rice Bake brings comfort and brightness in the same bite. It works well for busy days and slower weekends alike.
One pan dinner: Less cleanup makes cooking feel easier.
Bright lemon flavor: Fresh juice and zest keep it light.
Tender chicken: Thighs stay juicy while baking.
Soft fluffy rice: The grains absorb broth and seasoning.
Family friendly: Simple flavors that everyone enjoys.
Ingredients
For the Chicken and Rice Bake:
- 8 chicken thighs
- 1 cup rice
- 2 cups chicken broth
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- ¼ cup white wine
- ¼ cup lemon juice
- Zest from 1 lemon
- 1 teaspoon oregano
- ½ teaspoon salt
- ½ teaspoon black pepper
For Finishing:
- Lemon slices
- 1 tablespoon fresh parsley, chopped
Step by Step Instructions
1. Prep the Oven and Pan
Preheat the oven to 375°F. Choose a deep baking dish that holds both chicken and rice comfortably. Drizzle olive oil across the bottom to prevent sticking and add light flavor from the start.
2. Build the Flavor Base
Add chopped onion and garlic to the dish. Stir them gently in the oil so they spread evenly. This step helps soften the onion during baking and adds sweetness to the rice.
3. Add Rice and Liquids
Sprinkle rice evenly over the onion mixture. Pour in chicken broth, white wine, lemon juice, and lemon zest. Stir gently so the rice spreads evenly and sits fully in the liquid.
4. Season Everything
Season the mixture with salt, black pepper, and oregano. Stir again to make sure the seasoning reaches every corner of the dish. This keeps the rice flavorful as it cooks.
5. Place the Chicken
Nestle the chicken thighs into the rice mixture. Press them slightly down so the bottom touches the liquid. Spoon a little of the broth over the top of each piece.
6. Bake Covered
Cover the dish tightly with foil. Bake for 35 minutes. This allows the rice to soften fully and the chicken to cook gently without drying out.
7. Finish Uncovered
Remove the foil and arrange lemon slices over the chicken. Return the dish to the oven and bake uncovered for another 20 minutes until the chicken turns golden and the rice looks fluffy.
8. Rest and Garnish
Remove the bake from the oven and let it rest for 5 minutes. Sprinkle fresh parsley over the top just before serving.
Tips & Variations
- Use chicken thighs for better moisture.
- Rinse rice briefly for cleaner texture.
- Add extra lemon zest for stronger citrus flavor.
- Stir rice once halfway through baking if needed.
- Swap parsley with thyme for a different herb note.
Serving Suggestions
Lemon Chicken Rice Bake pairs well with a simple green salad or roasted vegetables. Steamed green beans or carrots add color and keep the meal balanced.
When serving guests, I like placing extra lemon slices on the table. A quick squeeze on top brightens each plate and makes the dish feel fresh again.
Frequently Asked Questions
Can I use chicken breast instead?
Yes, though thighs stay juicier during baking.
Does the rice cook fully?
Yes, as long as the dish stays tightly covered at first.
Can I make this ahead?
You can assemble everything and bake later the same day.
What rice works best?
Long grain white rice gives the softest texture.
How long do leftovers last?
Store in the fridge for up to 3 days.
Final Thoughts
Lemon Chicken Rice Bake feels calm, cozy, and dependable. The lemon keeps it bright while the rice and chicken bring comfort and warmth.
I love how this recipe fills the kitchen with gentle aroma and fills the table with happy plates. It proves that simple ingredients, treated with care, can create something deeply satisfying.
Lemon Chicken Rice Bake
Ingredients
For the Chicken and Rice Bake:
- 8 chicken thighs
- 1 cup rice
- 2 cups chicken broth
- 2 tablespoons olive oil
- 1 onion chopped
- 3 cloves garlic minced
- ¼ cup white wine
- ¼ cup lemon juice
- Zest from 1 lemon
- 1 teaspoon oregano
- ½ teaspoon salt
- ½ teaspoon black pepper
For Finishing:
- Lemon slices
- 1 tablespoon fresh parsley chopped
Instructions
- Prep the Oven and Pan: Preheat the oven to 375°F. Choose a deep baking dish that holds both chicken and rice comfortably. Drizzle olive oil across the bottom to prevent sticking and add light flavor from the start.
- Build the Flavor Base: Add chopped onion and garlic to the dish. Stir them gently in the oil so they spread evenly. This step helps soften the onion during baking and adds sweetness to the rice.
- Add Rice and Liquids: Sprinkle rice evenly over the onion mixture. Pour in chicken broth, white wine, lemon juice, and lemon zest. Stir gently so the rice spreads evenly and sits fully in the liquid.
- Season Everything: Season the mixture with salt, black pepper, and oregano. Stir again to make sure the seasoning reaches every corner of the dish. This keeps the rice flavorful as it cooks.
- Place the Chicken: Nestle the chicken thighs into the rice mixture. Press them slightly down so the bottom touches the liquid. Spoon a little of the broth over the top of each piece.
- Bake Covered: Cover the dish tightly with foil. Bake for 35 minutes. This allows the rice to soften fully and the chicken to cook gently without drying out.
- Finish Uncovered: Remove the foil and arrange lemon slices over the chicken. Return the dish to the oven and bake uncovered for another 20 minutes until the chicken turns golden and the rice looks fluffy.
- Rest and Garnish: Remove the bake from the oven and let it rest for 5 minutes. Sprinkle fresh parsley over the top just before serving.
