Description
This lemon chicken casserole will brighten even the dreariest weeknight – one bite of this zesty, comforting dish and your family will be asking for seconds before they’ve finished firsts!
Ingredients
Scale
- 1½ pounds boneless, skinless chicken thighs, cut into 2-inch pieces
- 1½ cups long-grain white rice, rinsed and drained
- 2¾ cups chicken broth, preferably low-sodium
- ¼ cup fresh lemon juice (approximately 2 medium lemons)
- 2 tablespoons olive oil
- 1 medium yellow onion, finely diced (about 1 cup)
- 3 garlic cloves, minced
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
- 2 teaspoons lemon zest
- 1 teaspoon dried oregano
- ½ teaspoon black pepper
- 1 teaspoon salt, divided
- 2 tablespoons fresh parsley, chopped (for garnish)
- 1 lemon, thinly sliced (for topping)
Instructions
- Preheat oven to 375°F (190°C). Rinse rice until water runs clear. Season chicken pieces with ½ teaspoon salt and pepper.
- Heat olive oil in a large oven-safe skillet over medium heat. Sauté onion for 3-4 minutes until translucent. Add garlic, thyme, and oregano and cook for 30 seconds until fragrant.
- Add rice to skillet and stir to coat in oil mixture. Cook for 1 minute to lightly toast the rice. Stir in chicken broth, lemon juice, lemon zest, and remaining salt. Bring to a simmer.
- Arrange seasoned chicken pieces evenly throughout the rice mixture. Top with lemon slices. Cover tightly with lid or foil.
- Bake covered for 25 minutes, then uncover and continue baking for 15-20 minutes until chicken reaches 165°F and rice is tender.
- Remove from oven and let rest covered for 10 minutes. Fluff rice with a fork, sprinkle with fresh parsley, and serve.