Baked Chicken and Lemon Rice Pilaf

Easy Oven Baked Chicken and Lemon Rice Pilaf!  A healthy chicken and Rice dish that comes together in a flash!

Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4
416 kcal


  • 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 long grain if you have it
  • 2 cups chicken stock
  • 2 tablespoons fresh lemon juice or juice of one lemon
  • 2 tablespoon dried italian herb blend divided
  • 2 lemons 1 zested and juiced. 1 sliced.
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper


  1. Preheat oven to 375 degrees.

  2. In large skillet, melt butter and add olive oil.

  3. Saute, carrots, onion, celery, garlic and uncooked rice until vegetables are soft and rice is slightly brown. About 8-10 minutes.

  4. Add salt, pepper, 1 tablespoon italian seasoning, lemon zest and lemon juice. 

  5. Pour rice mixture into 9 x 13 baking dish.

  6. 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

  7. Top with sliced lemons.

    Cover with foil and bake for 30 minutes.  

  8. Remove the foil and bake an additional 10 minutes or until chicken is cooked through and no liquid remains in the pan

Recipe Notes

Substitute oregano, thyme or a combination of both for Italian herb blend.

Add uncooked broccoli, peas or asparagus to rice mixture before topping with chicken to veggie this up even more!


Nutrition Facts
Baked Chicken and Lemon Rice Pilaf
Amount Per Serving (4 g)
Calories 416 Calories from Fat 50
% Daily Value*
Fat 5.6g9%
Saturated Fat 1.3g7%
Cholesterol 107.1mg36%
Sodium 258mg11%
Carbohydrates 50.1g17%
Fiber 1.8g7%
Sugar 4.4g5%
Protein 39.1g78%
* Percent Daily Values are based on a 2000 calorie diet.