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.
Servings: 6 servings
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 9x13-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.
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