Zesty Lemon Herb Chicken and Rice Casserole

🕒 Prep: 15 min
🔥 Cook: 45 min
🍽 Serves: 6
★★★★★
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Meet your new favorite weeknight dinner: Zesty Lemon Herb Chicken and Rice Casserole. This dish is a fresh take on comfort food, combining bright citrus with savory herbs. It’s simple to whip up but tastes like a gourmet meal.

Ingredients for Zesty Lemon Herb Chicken and Rice Casserole

Boneless chicken breasts are a lean protein option that cook up tender and juicy in this casserole. Long-grain white rice provides a fluffy base that absorbs all the delicious flavors. Chicken broth is used to infuse the rice with savory depth. Lemon slices and juice add a zesty brightness that elevates the dish. Fresh parsley and dill introduce a burst of herby freshness, while garlic and onion create a fragrant, savory foundation. A bit of salt and black pepper seasons everything perfectly. Olive oil is used to sauté the aromatics, and frozen peas add a pop of color and sweetness. Finally, grated Parmesan cheese offers a nutty, savory finish.

Tips & Tricks

  • For extra flavor, marinate the chicken in lemon juice and herbs for about an hour before cooking.
  • If you prefer a crispier top, broil the casserole for a couple of minutes after baking.
  • Make sure to use a good quality Parmesan for the best flavor.

Serving Suggestions

This casserole pairs beautifully with a simple green salad dressed in a light vinaigrette. A side of roasted vegetables, like asparagus or Brussels sprouts, would also complement the meal wonderfully.

Frequently Asked Questions

Can I use brown rice instead?
Yes, but you'll need to adjust the cooking time as brown rice takes longer to cook.
What if I don’t have fresh herbs?
You can substitute with dried herbs. Use about one-third of the amount called for with fresh herbs.
Is it possible to make this dish ahead of time?
Absolutely! You can prepare the dish up to the baking step, cover, and refrigerate for up to a day.

Zesty Lemon Herb Chicken and Rice Casserole Recipe Walkthrough

First, preheat your oven to 375°F (190°C). While that's warming up, grab a large skillet and heat up your olive oil over medium heat. Toss in the diced onion and let it cook until it turns translucent — about five minutes should do it. Next, add the minced garlic; you'll only need a minute for it to release that wonderful aroma.

Now, stir in the rice. Let it toast for a couple of minutes, which gives it a nice nutty flavor. Pour in the chicken broth, lemon juice, salt, and pepper. Bring this mixture to a boil before transferring it to a greased 9x13 inch casserole dish. Nestle the chicken breasts on top, and arrange the lemon slices over the chicken. Cover the dish with foil and bake for 30 minutes.

After 30 minutes, remove the foil. Sprinkle the frozen peas and Parmesan cheese over the top. Pop it back in the oven, uncovered, for another 15 minutes, or until the chicken is cooked through and the rice is tender. Before serving, garnish with a generous amount of fresh parsley and dill.

Why You'll Love This Recipe

  • Quick prep time with minimal cleanup.
  • Perfect harmony of bright lemon and fresh herbs.
  • One-pan meal making it ideal for busy evenings.
  • Nutritious and satisfying, thanks to protein-packed chicken and hearty rice.

Ingredients

1.5 lbs boneless chicken breasts
1 cup long-grain white rice
2 cups chicken broth
1 lemon (sliced)
1 lemon (juiced)
1/2 cup chopped fresh parsley
1/4 cup chopped fresh dill
2 cloves garlic (minced)
1 medium onion (diced)
1 tsp salt
1/2 tsp black pepper
2 tbsp olive oil
1/2 cup frozen peas
1/2 cup grated Parmesan cheese

Step-by-step Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large skillet, heat olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
3. Add the minced garlic to the skillet and sauté for another minute until fragrant.
4. Stir in the rice and cook for 2 minutes, allowing it to slightly toast.
5. Pour in the chicken broth, lemon juice, salt, and pepper. Bring to a boil.
6. Transfer the rice mixture to a greased 9x13 inch casserole dish.
7. Nestle the chicken breasts on top of the rice, then arrange lemon slices over the chicken.
8. Cover the casserole with foil and bake in the preheated oven for 30 minutes.
9. Remove the foil, sprinkle the frozen peas and Parmesan cheese over the top, and bake uncovered for an additional 15 minutes, or until the chicken is cooked through and the rice is tender.
10. Garnish with fresh parsley and dill before serving.

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