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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.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 228
Ingredients Method

Ingredients
  

  • 2 ½ cups chicken broth
  • 1 cup long-grain white rice
  • 3 tablespoons fresh lemon juice
  • 3 tablespoons melted butter
  • 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-inch cubes
  • 2 teaspoons lemon pepper seasoning
  • Thin slices from 1 lemon for garnish

Method
 

  1. Preheat oven to 375°F. Lightly grease a 9×13-inch baking pan with cooking spray.
  2. 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.
  3. 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.
  4. Pour rice mixture into the prepared pan. Nestle the seared chicken into the rice, then top with lemon slices and any pan juices.
  5. 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.