Lemon Chicken and Rice Casserole

Let Me Tell You About My Lemon Chicken and Rice Casserole

I’ll be honest—this dish was born (well, not literally, but you get the idea) one rainy Tuesday after work when I was running on fumes and staring at a sad bag of rice, a couple of chicken thighs, and some lemons that had seen better days. And you know what? I kind of threw things together, and it turned out weirdly great. My partner even said, “This reminds me of Grandma’s cooking, but with more zing!” I think they’re just buttering me up, but hey, who am I to complain?

This casserole—it’s like a big cozy blanket, but for your insides. And yes, my cat tried to climb onto the kitchen counter the first time I made it, so if you hear suspicious clanging in the background while you cook, just know you’re in good company.

Why You’ll Love This (Or—When I Make It)

I make this when our fridge is looking a bit empty, right before grocery day (sometimes desperation is the mother of deliciousness, isn’t it?). My family goes a little bonkers for it because it’s lemony—even when I think maybe it’s actually too lemony, they insist it isn’t. Plus, cleanup is just one pan, which saves what’s left of my sanity at 8pm. And honestly, sometimes the rice gets a little crispy at the edges—I used to think that was a mistake but now I fight for those bits. So will you, probably.

Gather Up Your Ingredients (Swaps Welcome)

• 4 chicken thighs, bone-in, skin-on (boneless works in a pinch; I’ve even used chicken breasts when that’s all I had. Not my fave but it’ll do)
• 1 tablespoon olive oil (or that random vegetable oil lurking in your cupboard, if you’re out like I have been too many times)
• 1 cup long grain white rice (I’ve tried jasmine rice, and it’s fine! Brown rice needs more time and patience—neither of which I always have)
• 2 cups chicken broth (or water with a stock cube if you forget to buy broth, which I admittedly do)
• Zest and juice of 1 large lemon (some days I use two smaller ones, or even get wild with a little bottled stuff—don’t judge!)
• 2 garlic cloves, minced (yeah, jarred garlic is fine, I won’t tell anyone, especially not my aunt)
• 1 teaspoon dried oregano (or Italian seasoning, or nothing at all if you’re out and distracted like me)
• Salt and pepper, to taste (I’m always heavy-handed with the pepper, you do you)
• 1/2 cup frozen peas (optional; I forget them as often as I remember them — still turns out fine)

Here’s How I Throw It All Together

1. Preheat your oven to 180°C (that’s 350°F for my friends across the pond—hi, Emma). I occasionally forget this step and end up awkwardly waiting, so if you remember, you’re already two steps ahead of me.
2. Grab a big ovenproof skillet or a casserole dish. If you don’t have either… I’ll be honest, I’ve fudged it with a deep roasting pan. Not ideal, but sometimes you work with what you’ve got.
3. Heat the olive oil in your skillet (medium-high, give or take). Add the chicken thighs, skin side down, and brown them for about 4-5 minutes. Don’t move them around too much! This is when I like to sneak a tiny taste of the crispy skin—chef’s tax.
4. Flip the chicken thighs and let them sizzle another 2 minutes. They don’t have to be fully cooked—the oven will take care of that. Set them aside on a plate but leave all that tasty oil and chickeny goodness in the pan.
5. Fish out any burnt bits (unless you like the weird bitterness, I guess). Toss in the garlic and dried oregano, give it a quick stir (15 seconds; it goes from delightful to scorched faster than you’d think), then pour in your rice. Stir it around so everything’s shiny and smells amazing.
6. Pour in the chicken broth, lemon juice, and most of the zest. Season it up with salt and pepper. Give it a gentle stir—don’t panic if it looks way too soupy right now. It will sort itself out, promise.
7. Snuggle your browned chicken thighs back on top, skin side up. Sprinkle that last bit of zest over everything. You can throw frozen peas in here now if you remembered them (I always find the bag after it’s in the oven, oh well).
8. Cover the dish tightly with foil or a lid (I once used a baking sheet. No judgment.). Bake for 30 minutes. The kitchen will start smelling like you’ve really got your life together.
9. Uncover and bake another 15-20 minutes, so the top gets a little golden and the rice finishes soaking in all that lemony chicken flavor. If the rice still looks suspiciously wet, a few extra minutes never hurt anyone, just keep an eye on it.
10. Let it sit, uncovered, for about 10 minutes. This is usually when someone starts hovering in my kitchen. Scoop with a big spoon and serve—bonus points if you get a crispy edge bit.

What I’ve Learned (Sometimes the Hard Way)

• Don’t skip the resting step at the end; once, I rushed to the table and everything was a bit gloopy. Not a disaster, but lesson learned.
• I used to wash rice every time religiously, but actually, for this casserole, I skip it and honestly don’t notice the difference.
• If you don’t love super-tangy flavors, just use a bit less lemon or skip the zest altogether. I never do, but hey—it’s your mouth.

My Kitchen Experiments (Good, Bad, and Weird)

• Once swapped peas for chopped asparagus—tasted fancy! My attempt with sun-dried tomatoes was… let’s call it memorable but not a repeat.
• If you’re vegetarian, I tried subbing in mushrooms instead of chicken. Decent, but not the same cozy vibes, just so you know.
• Herbs! Sometimes I sprinkle a bit of fresh dill at the end (probably not traditional but really good!)

Kit You Might Need (Or Not, But Maybe)

• Oven-safe skillet or casserole dish. If you’re in a bind, a regular baking dish plus a frying pan for browning works alright. I even tried a Dutch oven for the entire process. A bit heavy but a good arm workout!
• Aluminum foil or an ovenproof lid (I’ve used a pizza tray once in a pinch—don’t recommend, but it worked.)
• Big spoon for serving. Or ladle it out, whatever gets it in your bowl fastest.

Storing? Ha—If You Have Leftovers

Keeps well in the fridge for 2 days (supposedly); in my house, it never lasts that long because people just keep snacking on it. If you do manage to stash it away, pop it in a lidded container and reheat in the microwave or back in the oven with a splash of broth to loosen up the rice.

How I Like To Serve It (No Two Ways About It)

You can just plop this on a plate and call it a day. I love it with a simple green salad. If I’m feeling extra, sometimes a dollop of Greek yogurt on the side is amazing (don’t knock it till you try it). My brother dunks crusty bread in his—says it’s the best part. To each their own.

Pro Tips—Learned The Not-Always-Easy Way

• Don’t rush the browning part! I tried to speed it up once—ended up with pale, floppy skin. Uninspiring.
• If you forget to check for bones, you’re in for a rude surprise. I now double-check (usually).
• Actually, I think this tastes better the next day. Maybe it’s the rice soaking up even more flavor, or maybe it’s a bit of kitchen magic.

Curious? Here’s The FAQ, Real Life Edition

• Can I make Lemon Chicken and Rice Casserole ahead? Yes! Just reheat it before you eat. It actually improves overnight (in my probably-biased opinion).
• Can I use boneless chicken? Totally. Cooks a bit faster and you lose out on some flavor but it’s not a dealbreaker.
• Do you ever use wild rice? Tried it once. Needed more liquid and more time—got a bit nutty (not in a bad way, but very different).
• My rice turned out mushy—why? You probably cooked it too long, or your foil was super tight. Or maybe you just like softer rice, in which case, live your truth.
• Can I swap in lime? Oddly enough, yes, but it’s more assertive. Keeper if you’re into that sort of thing.
• Is this a good recipe for potlucks? Honestly, yes—people always ask for the recipe, even those who claim they “don’t really eat chicken.” Go figure.

Oh, and if your cat or toddler tries to swipe a bite before you do—consider it the ultimate compliment. Enjoy!

★★★★★ 4.10 from 47 ratings

Lemon Chicken and Rice Casserole

yield: 4 servings

prep: 15 mins

cook: 55 mins

total: 50 mins

A cozy, zesty lemon chicken and rice casserole featuring juicy chicken thighs, bright lemon, and tender rice—all in one comforting, oven-baked dish.

🖨️ Print Pin Recipe

Ingredients

• 4 chicken thighs, bone-in, skin-on (boneless works in a pinch; I’ve even used chicken breasts when that’s all I had. Not my fave but it’ll do)
• 1 tablespoon olive oil (or that random vegetable oil lurking in your cupboard, if you’re out like I have been too many times)
• 1 cup long grain white rice (I’ve tried jasmine rice, and it’s fine! Brown rice needs more time and patience—neither of which I always have)
• 2 cups chicken broth (or water with a stock cube if you forget to buy broth, which I admittedly do)
• Zest and juice of 1 large lemon (some days I use two smaller ones, or even get wild with a little bottled stuff—don’t judge!)
• 2 garlic cloves, minced (yeah, jarred garlic is fine, I won’t tell anyone, especially not my aunt)
• 1 teaspoon dried oregano (or Italian seasoning, or nothing at all if you’re out and distracted like me)
• Salt and pepper, to taste (I’m always heavy-handed with the pepper, you do you)
• 1/2 cup frozen peas (optional; I forget them as often as I remember them — still turns out fine)

Instructions

1. 1
   Preheat your oven to 180°C (that’s 350°F for my friends across the pond—hi, Emma). I occasionally forget this step and end up awkwardly waiting, so if you remember, you’re already two steps ahead of me.
2. 2
   Grab a big ovenproof skillet or a casserole dish. If you don’t have either… I’ll be honest, I’ve fudged it with a deep roasting pan. Not ideal, but sometimes you work with what you’ve got.
3. 3
   Heat the olive oil in your skillet (medium-high, give or take). Add the chicken thighs, skin side down, and brown them for about 4-5 minutes. Don’t move them around too much! This is when I like to sneak a tiny taste of the crispy skin—chef’s tax.
4. 4
   Flip the chicken thighs and let them sizzle another 2 minutes. They don’t have to be fully cooked—the oven will take care of that. Set them aside on a plate but leave all that tasty oil and chickeny goodness in the pan.
5. 5
   Fish out any burnt bits (unless you like the weird bitterness, I guess). Toss in the garlic and dried oregano, give it a quick stir (15 seconds; it goes from delightful to scorched faster than you’d think), then pour in your rice. Stir it around so everything’s shiny and smells amazing.
6. 6
   Pour in the chicken broth, lemon juice, and most of the zest. Season it up with salt and pepper. Give it a gentle stir—don’t panic if it looks way too soupy right now. It will sort itself out, promise.
7. 7
   Snuggle your browned chicken thighs back on top, skin side up. Sprinkle that last bit of zest over everything. You can throw frozen peas in here now if you remembered them (I always find the bag after it’s in the oven, oh well).
8. 8
   Cover the dish tightly with foil or a lid (I once used a baking sheet. No judgment.). Bake for 30 minutes. The kitchen will start smelling like you’ve really got your life together.
9. 9
   Uncover and bake another 15-20 minutes, so the top gets a little golden and the rice finishes soaking in all that lemony chicken flavor. If the rice still looks suspiciously wet, a few extra minutes never hurt anyone, just keep an eye on it.
10. 10
    Let it sit, uncovered, for about 10 minutes. This is usually when someone starts hovering in my kitchen. Scoop with a big spoon and serve—bonus points if you get a crispy edge bit.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 420 caloriescal

Protein: 29 gg

Fat: 16 gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 39 gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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