Oven Baked Lemon Chicken and Rice Casserole! Â Everything in the pot and in the oven! Â Even the uncooked rice!
I think everyone has a version of this recipe in their list of faves. Â A lot of them have a can of cream of ka ka in them…but not this one! Â Just some chopped veggies, rice, lemon and broth for a healthy fast and fresh dinner! Â The veggies add a much appreciated texture and flavor to the rice.
How to Make Oven Baked Lemon Chicken and Rice Casserole!
I used carrot and celery because thats what I had on hand but some added peppers or even butternut squash cubes would be so good in this. Â You really can’t screw this up guys – it’s that easy!
Everyone in the pool!
Top with your chicken. (I used bone in chicken thighs. Â See the recipe card for chicken breast instructions). Â Sprinkle with some poultry seasoning that has been mixed with a bit of paprika and in the oven it goes!
Bake 40-45 Â minutes covered if using bone in chicken and 30-35 Â minutes for chicken breasts.
Make this once and you will make it over and over again!  I first made this from an old Pillsbury Cookoff Cookbook.  One of the first cookbooks I ever had!  I rummaged all over and can’t find that beat up old cookbook  (insert sad face).  I am such a cleaner outer…I probably tossed it.  ugh.  But I remember the book would open to this page every time!  A well loved recipe…
We love One Pot Meals around here, and especially easy Chicken and Rice recipes!
To one pot wonders!
Clink!
Kathi
Oven Baked Lemon Chicken and Rice with Veggies
Ingredients
- 6-8 pieces bone-in chicken thighs or 4 chicken breasts, see notes for reduced baking time
- 1 1/2 cups uncooked short grain white rice if using long grain, increase cooking time by 10-15 minutes
- 3 cups chicken stock, warmed prefer low sodium
- 2 carrots, diced
- 2 celery stalks, diced
- 1/2 cup onion, chopped
- 3 cloves garlic, chopped
- 1 lemon, juiced and zested
- salt and pepper
Chicken Rub
- 2 teaspoons poultry seasoning
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Preheat oven to 375 degrees
- Warm chicken stock in microwave for 2 minutes and set aside.
- Add veggies, rice, lemon juice and zest into a 9 x 13 baking dish. Pour in warm chicken stock. Give a stir and taste for additional salt. (before adding raw chicken!). Depending on the salt of your broth you may want to add a pinch more.
- Top rice and broth mixture with uncooked chicken.
- Sprinkle with rub seasoning.
- Cover and bake for about 40 minutes or until most of the broth has been absorbed by the rice. (add additional 10-15 minutes for bone in chicken)
- Un cover and cook an additional 15 minutes or until internal temperature of chicken reaches 165 degrees.
Notes
Nutrition
Squeaky says
Hello! After perusing chicken and rice recipes FOREVER and making boring chicken and rice separately for way too many years, I tried your recipe. It’s great and my kids love it, especially the one who would only eat plain old boneless chicken breasts. I use (much less expensive) bone in skinless thighs or drumsticks. I often switch up the herbs with whatever, use parboiled rice usually, and my homemade bone broth. It’s also good with chili/taco spices, with frozen corn and black beans in the rice mix! I’m gonna be crazy and try a curry version one of these days, as we have this every Wednesday now!
Kathi @ LaughingSpatula.com says
Hey Squeaky (how cute is that!) – I love the add-ins you are using, way to make a recipe your own! I have a Southwest Chicken and Rice Skillet too that you might like. Same kinda thing only stove top. So glad you love this recipe!
Squeaky says
I made it with shredded brussels sprouts this week and they gobbled it up shhhhh don’t tell!!
Kathi @ LaughingSpatula.com says
fabulous! Your secret is safe with me! p.s. shredded brussels is brilliant!
laura says
Hi Kathi, Can you substitute brown rice?
Kathi @ LaughingSpatula.com says
Hi Laura – You can but you will need to remove the chicken from the pan after 30 minutes and let the rice continue to cook. Brown rice takes about 50 minutes. I havnt tried it but that should work!
Tracy says
Hi Kathi! Just in case you want to fix this…
Your cooking times are mentioned three times from top of the page to the end of the recipe and they all say something different. So In a rush, I was skimming the recipe, and my eyes landed on ’25 minutes’ (chicken breasts) which was nowhere near enough time. Kept checking with my instant read thermometer till it was done – about 50 minutes altogether. Once it came out of the oven, though, it was delicious!
Thanks for a great dinner idea!
Kathi @ LaughingSpatula.com says
Hi Tracy – The cooking times are correct. I give two times. 35-45 minutes for bone-in chicken and 25 minutes for boneless chicken breasts. I am so glad you liked the recipe!
Kathi @ LaughingSpatula.com says
Yes. But it will change the consistency of the rice. Not a lot but it could be a smidge dry. You can quickly remedy that with some additional broth! Stick with chicken thighs in lieu of chicken breasts as the higher fat content will keep them moist in the freezer. Thanks for the note!
Nancy Krehlik says
Can this meal be frozen after cooking?