This Baked Lemon Chicken and Rice is the ultimate easy weeknight dinner — juicy, flavorful chicken thighs baked over garlicky, lemony basmati rice. Everything cooks together in one pan, so you get tender, fluffy rice that soaks up all the savory juices from the chicken. Bright lemon, fresh garlic, and Dijon mustard give this cozy baked dish a fresh, tangy twist. Minimal prep, easy cleanup, and loads of flavor.
Another very similar dish to this baked lemon chicken and rice is my One Pot Lemon Chicken & Orzo! This recipe is a delicious, tangy, filling, creamy, and rich dish – the perfect weeknight dinner.
Want more lemon chicken dinner ideas? Try my Greek Lemon Chicken Soup with Orzo—such an easy dinner and one-pot meal.
Some of my other favorite one-pot meals include my Chicken Sausage Orzo, Shrimp Orzo with Lemon, and my Cajun Chicken Sausage & Rice! Seriously, you can’t go wrong with any of these. They’re so good you’ll want to add them to your weekly dinner rotation.
Table of Contents
Why You’ll Love This Recipe
- One Pan Wonder: The chicken and rice cook together, so no extra pots or pans required.
- Bright, Fresh Flavors: Lemon zest, lemon juice, and Dijon mustard bring zingy freshness to every bite.
- Juicy, Tender Chicken: Bone-in flavor without the bones — boneless skinless thighs stay moist and flavorful.
- Cozy + Comforting: Perfect for a simple weeknight dinner that still feels special.
Ingredients & Substitutions
- Basmati Rice: Long-grain rice is ideal for fluffy, separate grains. Jasmine rice works too, if you’re in a pinch.
- Fresh Garlic: Minced garlic adds a savory backbone. Use 2 to 2.5 teaspoons of granulated garlic in a pinch, but fresh tastes best.
- Olive Oil: Helps coat the rice and infuses it with flavor. Avocado oil can be substituted.
- Dijon Mustard: Adds depth and a subtle tang. Yellow mustard is milder but works.
- Lemon Zest & Juice: Fresh lemon is key for the bright, citrusy flavor. Avoid bottled juice if possible.
- Italian Seasoning: A balanced mix of herbs. Use dried oregano or thyme if that’s what you have.
- Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
- Boneless Skinless Chicken Thighs: Juicy and forgiving. I don’t recommend boneless breasts because they will dry out.
- Chicken Broth: Adds more flavor to the rice compared to using water.
- Unsalted Butter: Creates richness and helps brown the chicken. Salted butter works too (especially if you like your food on the saltier side).
- Lemon Slices (Optional): Adds a pretty presentation and extra citrus aroma.
Complete list of ingredients and amounts is located on the recipe card below.
How to Make Baked Lemon Chicken and Rice
Quick Overview
- Prep dish.
- Add spices.
- Add chicken, liquid, & butter.
- Bake & rest.
Step by Step Instructions
Quick Tip From Bri
For golden, slightly crispy chicken, remove the foil during the last 5–10 minutes of baking and broil for 1–2 minutes. Keep a close eye so it doesn’t burn.
- Prep Dish: Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish or a shallow 3.5-quart oven-safe braiser or pan. In the prepared dish, combine the rinsed rice, garlic, Dijon mustard, lemon zest, lemon juice, 3/4 teaspoon of the Italian seasoning, 1/2 teaspoon of the salt, and some black pepper. Mix well to evenly distribute everything.
- Add Chicken, Liquid, & Butter: Nestle the chicken thighs into the rice mixture in a single layer. Season the chicken with the remaining salt, remaining Italian seasoning, and additional black pepper. Pour the warm chicken broth into the dish around the chicken, being careful not to wash off the seasoning. Evenly distribute the cubed butter and, if using, arrange the lemon slices over and around the chicken.
- Bake & Rest: Cover tightly with foil (or an oven safe lid) and bake for 45 minutes. Remove the foil and bake uncovered for an additional 5–10 minutes, or until the chicken is cooked through (internal temp of 175°F) and the rice is tender and fluffy. Let rest for 5–10 minutes before serving, then fluff the rice with a fork.
Recipe Serving Suggestions
While I would consider this baked lemon chicken and rice a full meal, you might want to pair it with a fresh salad. Here are some of my suggestions:
- Cucumber Tomato and Feta Salad: This salad is light, zesty, and bursting with fresh summer flavor.
- Caesar Salad: This is my go-to! A staple for many of my weeknight meals.
- Greek Salad: Made with a herby olive oil vinaigrette dressing, this yummy salad is refreshing, light, and perfect for a healthy lunch or dinner.
Expert Tips
- Grease the Dish: To ensure that the rice doesn’t stick.
- Taste After Baking: Taste the rice after baking the dish uncovered to ensure it is cooked through to your liking.
- Don’t Skip the Rest: Letting the dish rest after baking allows the rice to finish steaming and absorb any remaining liquid. This prevents the rice from becoming gummy.
Most Common Mistakes
- Using Cold Broth: Slows down cooking and can make the rice uneven.
- Cooking Uncovered: Without the foil (or lid), the liquid evaporates too quickly, leaving the rice undercooked and dry while the chicken overcooks.
Additions & Variations
- Herby Upgrade: Swap Italian seasoning for fresh chopped herbs like parsley, dill, or basil for a burst of fresh flavor.
- Spicy Kick: Add ½–1 teaspoon crushed red pepper flakes or a pinch of cayenne to the rice mixture.
- Cheesy Finish: Sprinkle freshly grated Parmesan or crumbled feta over the rice right before serving.
- Protein Swap: Use bone-in, skin-on chicken thighs for extra flavor.
The 10 Best Substitutes for Dijon Mustard
Dijon mustard is a classic condiment that uniquely flavors various dishes. However, you might find yourself without this ingredient or…
Recipe FAQs
How do I store leftovers?
Cool completely and store in an airtight container in the fridge for up to 4 days. To reheat, microwave with a splash of broth or water to keep the rice from drying out.
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Baked Lemon Chicken and Rice
This Baked Lemon Chicken and Rice is the ultimate easy weeknight dinner — juicy, flavorful chicken thighs baked over garlicky, lemony basmati rice. Everything cooks together in one pan, so you get tender, fluffy rice that soaks up all the savory juices from the chicken. Bright lemon, fresh garlic, and Dijon mustard give this cozy baked dish a fresh, tangy twist. Minimal prep, easy cleanup, and loads of flavor.
Ingredients
- 1 cup uncooked basmati rice, rinsed well
- 8-10 fresh garlic cloves, minced finely
- 2 Tablespoons olive oil
- 2 Tablespoons Dijon mustard
- zest of 2 lemons
- 3 Tablespoons fresh lemon juice
- 1 teaspoon Italian seasoning, divided
- 1 1/2 teaspoon Morton kosher salt, divided
- fresh cracked black pepper
- 1 1/2 pounds boneless skinless chicken thighs
- 1 3/4 cups chicken broth (warmed)
- 2 Tablespoons unsalted butter, cut into small cubes
- 1 lemon, sliced, seeds removed (optional)
Instructions
- Prep Dish: Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish or a shallow 3.5-quart oven-safe braiser or pan. In the prepared dish, combine the rinsed rice, garlic, Dijon mustard, lemon zest, lemon juice, 3/4 teaspoon of the Italian seasoning, 1/2 teaspoon of the salt, and some black pepper. Mix well to evenly distribute everything.1 cup uncooked basmati rice,, 8-10 fresh garlic cloves,, 2 Tablespoons Dijon mustard, zest of 2 lemons, 3 Tablespoons fresh lemon juice, 1 teaspoon Italian seasoning,, 1 1/2 teaspoon Morton kosher salt,, fresh cracked black pepper, 2 Tablespoons olive oil
- Add Chicken, Liquid, & Butter: Nestle the chicken thighs into the rice mixture in a single layer. Season the chicken with the remaining salt, remaining Italian seasoning, and additional black pepper. Pour the warm chicken broth into the dish around the chicken, being careful not to wash off the seasoning. Evenly distribute the cubed butter and, if using, arrange the lemon slices over and around the chicken.1 1/2 pounds boneless skinless chicken thighs, 1 3/4 cups chicken broth, 1 lemon,, 2 Tablespoons unsalted butter,
- Bake & Rest: Cover tightly with foil (or an oven safe lid) and bake for 45 minutes. Remove the foil and bake uncovered for an additional 5–10 minutes, or until the chicken is cooked through (internal temp of 175°F) and the rice is tender and fluffy. Let rest for 5–10 minutes before serving, then fluff the rice with a fork.
Did you make this recipe? Leave a comment below!
Notes
- Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
- Don’t Use Cold Broth: This slows down cooking and can make the rice uneven.
- Don’t Skip the Rest: Letting the dish rest after baking allows the rice to finish steaming and absorb any remaining liquid.
- Check the Rice Early: If your oven runs hot, peek at the rice around the 40-minute mark. Add a splash of broth if needed.
- For Crispier Chicken: Broil for 1–2 minutes at the end, keeping a close eye to prevent burning.
Nutrition
Calories: 343kcal | Carbohydrates: 29g | Protein: 25g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 119mg | Sodium: 995mg | Fiber: 1g | Sugar: 1g
Nutrition information is automatically calculated, so should only be used as an approximation.
