This easy chicken and rice recipe features tender baked chicken breasts, aromatic lemon pilaf with veggies, and the best part? This is such an easy recipe, you’ll make it over and over again! The bright lemon flavor is so delicious, and it’s a clean eating recipe with leftovers for days.
Baked Chicken Breast with Rice
For this recipe, combine a mirepoix mixture on the stove with garlic, lemon, and white rice. Saute it in a mixture of butter and olive oil until the onion is translucent, and the rice is slightly golden brown. This helps infuse the rice with tons of flavor while it bakes!
Baking Rice with Chicken
This easy baked chicken and rice recipe has a kicked up lemony rice pilaf that is super delicious. Rather than finish in the skillet, I poured it into a baking dish to avoid having to keep an eye on it. I am not a big ‘stand at the stove’ kinda gal. I also find that by baking the rice, it comes out perfectly because it simply simmers, without the urge to stir it. A quick sauté of the rice and veggies is what the ‘pilaf’ is all about. The toasted rice kicks up the flavor of this dish with very little work and gives you the opportunity to add lots of veggies!
If you want to add more vegetables, you could try peas, corn, asparagus, broccoli, cauliflower, or parsnips. You can add as many, or as few vegetables to this recipe as you like.
Perfect Oven Baked Rice
The trick here is to heat your broth. I just use a microwave safe measuring cup and heat it for about 2 minutes. It helps cook the rice faster so everything is done at the same time! I added a bit of lemon zest as well, because I like mine extra lemony.
I used regular chicken broth but you could use vegetable broth, beef broth, or even a 50/50 mixture of white wine and water for some added flavor.
Serving Baked Chicken and Rice with Lemon
This is a simple and classic recipe, I love it with some simple steamed broccoli, or some parmesan smashed Brussels sprouts.
If you have leftovers, store them in an airtight container with a lid for up to 3 days. Make sure you reheat rice the correct way, check out this article for more info.
More Baked Rice and Chicken Recipes
If you liked this recipe, you’ll also enjoy:
- Creamy Chicken and Rice with Mushrooms
- One Pot Spanish Chicken and Rice
- Honey Mustard Chicken and Rice
- Mexican Chicken and Rice
- Southwest Chicken and Rice
Let’s eat! – Kathi and Rachel
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Baked Chicken and Lemon Rice Pilaf
Ingredients
- 2-4 boneless chicken breasts
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1/2 cup onion, chopped
- 1/2 cup celery, chopped
- 1/2 cup carrot, chopped
- 3 garlic cloves, chopped
- 1 cup rice
- 2 cups chicken stock
- 2 tablespoons fresh lemon juice
- 2 tablespoon dried italian herb blend (divided into 1 tbsp per use)
- 2 lemons
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Instructions
- Preheat oven to 375 degrees.
- In large skillet, melt butter and add olive oil.
- Saute, carrots, onion, celery, garlic and uncooked rice until vegetables are soft and rice is slightly brown. About 8-10 minutes.
- Add salt, pepper, 1 tablespoon italian seasoning, lemon zest and lemon juice.
- Pour rice mixture into 9 x 13 baking dish.
- Heat chicken stock for two minutes in microwave and pour over rice mixture. Nestle chicken breasts on top of rice. Season with salt, pepper and sprinkle with 1 tablespoon italian herbs
- Top with sliced lemons.Cover with foil and bake for 20 minutes.
- Remove the foil and bake an additional 10 minutes or until chicken is fully cooked through and no liquid remains in the pan. Chicken is fully cooked at 165 degrees fahrenheit.
Nutrition
Julie says
Hi, I made this tasty chicken for my family two weeks ago and everyone enjoyed it so I made it last week too. Definitely a keeper! The lemon gives it wonderfully zesty flavor on these dreary winter days. I’d like to take to two friends this week. One just had a baby and the other surgery. Can I make (not bake) this in advance and cover with foil and the cooking instructions. Just want to make sure it would work to prepare and cook a couple of hours later, thank you so much! Julie
LaughingSpatula.com says
So glad you loved it! I wouldn’t add the broth. Give that to them on the side for them to add right before baking, then it should be fine!
Mogie says
Could you use lemon juice instead of lemon zest?
Kathi @ LaughingSpatula.com says
Hi Mogie, the recipe calls for lemon juice and zest. If you only have bottled juice that will be fine. Just won’t be as lemony but still very good!
Brittany Manning says
That’s a great feature. I’m excited to try your lemon and rice recipe. I want to confirm that the rice is supposed to be browned with the veggies before it’s cooked, right?
Kathi @ LaughingSpatula.com says
Hi Brittany! Yes, dump all the veggies and the rice in the same pan. By the time the veggies are soft the rice will be slightly toasted, which makes the rice a pilaf!
Betty says
I I love your chicken with lemon rice casserole, and, and, I also Love your sense of humor!..
Kathi @ LaughingSpatula.com says
Thanks Betty! 4 stars worth of funny is all? I’m willing to work for the 5th one LOL! Have a great day and thanks for the sweet note!
Connie says
Wow. You are amazing. Love your recipes and your fantastic blog.
Kathi @ LaughingSpatula.com says
Thank you Connie! What a nice note!
Linda says
Love, Love, Love the serving adjuster!
Kathi @ LaughingSpatula.com says
Thank you Linda! It’s a pretty handy little tool!
Cindy says
What an amazing tool! Love it!
Kathi @ LaughingSpatula.com says
Thank you Cindy! I have a few more updates coming up…stand by!