This Herbed Lemon Chicken Rice Casserole is a delightful one-dish meal that's perfect for weeknights when you want something wholesome and flavorful without too much fuss. It combines tender chicken, fragrant herbs, and zesty lemon for a refreshing twist on the classic casserole.
The star of the dish is the chicken breast, offering lean protein that becomes tender and juicy as it cooks. Long-grain white rice provides a fluffy base that absorbs all the delicious flavors. The chicken broth adds depth and savory notes, while lemon juice brings a refreshing brightness. We use olive oil for richness and a bit of healthy fat. Fresh herbs like thyme and parsley lend a herby aroma and freshness. Garlic powder and onion powder are the quiet heroes, adding a savory undertone. A dash of black pepper and salt rounds out the flavors. Frozen peas add a pop of color and subtle sweetness, while Parmesan cheese gives a nutty, savory finish on top.
This casserole is a complete meal on its own, but pairing it with a simple green salad can add a nice crunch and freshness. A light vinaigrette dressing complements the lemony flavors well. If you're feeling indulgent, some garlic bread on the side wouldn't hurt either.
First things first, preheat your oven to 375°F. This ensures it's hot and ready when your casserole goes in, helping everything cook evenly. While that’s warming up, grab a large bowl and toss in your cubed chicken breast, rice, chicken broth, lemon juice, olive oil, thyme, parsley, garlic powder, onion powder, black pepper, and salt. Give it a good stir to make sure everything is evenly mixed and the chicken and rice are well coated with the broth and seasonings.
Next, pour this mixture into a greased 9x13 inch baking dish. The greasing part is crucial — it prevents sticking and makes cleaning up a breeze later on. Cover your dish snugly with aluminum foil and pop it into the oven. Let it bake for about 30 minutes. This gives the rice a head start to absorb those delicious flavors.
After 30 minutes, carefully remove the foil (watch out for the steam!) and stir in the frozen peas. They don't need long to cook, so adding them now keeps them bright and slightly crisp. Sprinkle the Parmesan cheese evenly over the top. Return the dish to the oven, uncovered, and bake for another 10-15 minutes. You’re looking for the rice to be tender and the chicken cooked through. Once it’s out, let it rest for a few minutes — this helps the flavors settle and makes serving easier.
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