Creamy Lemon Chicken Casserole – Easy, Zesty & Family-Friendly Dinner
Zesty One-Pan Lemon-Herb Chicken & Rice Bake
A bright, citrus-infused chicken and rice casserole baked in one pan, featuring a creamy lemon-herb sauce and tender chicken cubes.
Ingredients
Method
- Preheat oven to 375°F. Lightly grease a 9×13-inch baking pan with cooking spray.
- In a medium skillet over medium heat, melt 1 tablespoon butter. Add cubed chicken, season with ½ teaspoon salt and lemon pepper, and sauté just until edges turn opaque (about 2–3 minutes). Transfer chicken to a plate.
- In a bowl, whisk together chicken broth, lemon juice, remaining melted butter, lemon zest, garlic, onion powder, basil, pepper, thyme, and ½ teaspoon salt. Stir in rice until evenly coated.
- Pour rice mixture into the prepared pan. Nestle the seared chicken into the rice, then top with lemon slices and any pan juices.
- Cover tightly with foil and bake 30 minutes. Uncover and bake 5–7 more minutes, until rice is tender and chicken is cooked through. Let rest 5 minutes before serving.
If you crave a bright, citrusy weeknight dinner, this Zesty One-Pan Lemon-Herb Chicken & Rice Bake is your new go-to. With a quick pan-sear step and a luscious homemade lemon-herb sauce, it’s bursting with flavor and comes together in under an hour.
Why You’ll Love It
- All-in-One Simplicity: Sauté, assemble, and bake in the same dish.
- Creamy Citrus Kick: Lemon juice and zest swirl through each bite.
- Meal-Prep Friendly: Delicious served fresh or reheated.
Ingredients
- 2 ½ cups chicken broth
- 1 cup long-grain white rice
- 3 tablespoons fresh lemon juice
- 3 tablespoons melted butter, divided
- 1 tablespoon lemon zest
- 1 tablespoon minced garlic
- 1 teaspoon onion powder
- 1 teaspoon kosher salt, divided
- 1 teaspoon dried basil
- ½ teaspoon ground black pepper
- ½ teaspoon dried thyme
- 1 pound boneless skinless chicken breast, cut into 1″ cubes
- 2 teaspoons lemon pepper seasoning
- Thin slices from 1 lemon, for garnish
Step-By-Step Instructions
- Preheat your oven to 375°F. Grease a 9×13″ baking pan with non-stick spray.
- Heat 1 tbsp melted butter in a skillet over medium heat. Season chicken with ½ tsp salt and lemon pepper, then sear until edges are opaque (2–3 minutes). Remove and set aside.
- Whisk together broth, lemon juice, remaining melted butter, lemon zest, garlic, onion powder, basil, pepper, thyme, and ½ tsp salt in a bowl. Stir in rice.
- Spread rice mixture in the pan. Nestle seared chicken into rice and arrange lemon slices on top.
- Cover pan tightly with foil and bake for 30 minutes. Uncover and bake an additional 5–7 minutes until rice is tender and chicken is cooked through. Rest 5 minutes before serving.
Chef’s Special Tips
- For extra creaminess, stir in 2 tablespoons of Greek yogurt right after baking.
- Swap white rice for jasmine or basmati for a subtle floral note; just adjust liquid by +2 tbsp.
- Allow the dish to rest covered for 10 minutes; the steam finishes the cooking and locks in moisture.
Leftover Storage & Reheating
- Refrigerator: Store cooled casserole in an airtight container for up to 3 days.
- Freezer: Freeze portions in freezer-safe containers for up to 2 months; thaw overnight.
- To Reheat: Cover with foil and bake at 350°F for 15–20 minutes, or microwave in 30-second bursts.
