Lemon Chicken Rice Bake
Ingredients:
1½ pounds boneless, skinless chicken thighs or breasts
1 tablespoon olive oil
1 small onion, finely chopped
3 garlic cloves, minced
1 cup long-grain white rice, rinsed
1½ cups low-sodium chicken broth
½ cup water
3 tablespoons fresh lemon juice (about 1 – 2 lemons)
1 teaspoon lemon zest
1 teaspoon dried thyme or oregano
½ teaspoon paprika
Salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley (for garnish)
Optional: ½ cup grated Parmesan cheese
Instructions:
1. Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
2. Season the chicken on both sides with salt, pepper, and paprika. In a large skillet over medium-high heat, warm the olive oil. Sear the chicken 2–3 minutes per side, until golden—but not cooked through. Transfer to a plate.
3. In the same skillet, reduce heat to medium, add the chopped onion and sauté for 3 minutes until softened. Stir in the minced garlic and cook 30 seconds until fragrant.
4. Add the rinsed rice to the skillet and stir for 1 minute to coat it with the onion mixture.
5. Pour in the chicken broth, water, lemon juice, lemon zest, and dried thyme. Stir to combine and bring just to a simmer. Season with salt and pepper.
6. Transfer the rice mixture into the prepared baking dish, spreading it into an even layer. Nestle the seared chicken pieces on top of the rice. If using, sprinkle the Parmesan cheese evenly over everything.
7. Cover the dish tightly with foil and bake for 30 minutes. Remove the foil and bake an additional 10–15 minutes, until the rice is tender and the chicken reaches an internal temperature of 165°F (74°C) and the top is lightly golden.
8. Remove from the oven and let rest, uncovered, for 5 minutes. Garnish with chopped fresh parsley before serving.
Prep: 15 mins | Cook: 45 mins | Total: 1 hr
Servings: 6 | Calories: 500 per serving
