Baked Lemon Chicken and Rice

Baked lemon chicken thighs and basmati rice topped with lemon slices and herbs in a round white braiser.

5 from 15 votes

Baked Lemon Chicken and Rice

This baked lemon chicken and rice combines boneless thighs and fluffy basmati rice in a garlicky Dijon-lemon broth. Whisk the rice mixture in one pan, add the chicken, cover, and bake.

Prep Time10

Cook Time50

Resting Time5

Total Time1 5

Course: Main

Cuisine: American

Servings: servings

Author: Brianna May

Equipment

Ingredients

1 1/4 cups basmati rice uncooked and unrinsed
10-12 fresh garlic cloves finely minced
2 tablespoons olive oil
3 tablespoons Dijon mustard
2 lemons zested and juiced
1 1/2 teaspoons Italian seasoning divided
2 teaspoons Morton kosher salt divided
black pepper freshly cracked, to taste
1 1/2 pounds boneless skinless chicken thighs
2 cups chicken broth warmed in the microwave
3 tablespoons unsalted butter cut into small cubes
1 lemon thinly sliced and seeds removed, optional

Instructions

Assemble the chicken and rice: Preheat the oven to 375°F (190°C) and lightly grease a 9 x 13-inch baking dish or shallow 3 1/2-quart oven-safe braiser. Microwave the broth in a microwave-safe liquid measuring cup until warm. Add the rice, garlic, olive oil, Dijon, lemon zest and juice, warm broth, 1 teaspoon Italian seasoning, 1 teaspoon salt, and black pepper. Whisk with a fork until the Dijon is completely incorporated, then spread the rice into an even layer. Push any grains clinging to the sides into the broth. Keep the chicken thighs folded, with the ends tucked underneath, and nestle them into the rice mixture in a single layer. Season with the remaining 1/2 teaspoon Italian seasoning, remaining 1 teaspoon salt, and additional black pepper. Distribute the butter over the dish and add the optional lemon slices.
1 1/4 cups basmati rice
10-12 fresh garlic cloves
2 tablespoons olive oil
3 tablespoons Dijon mustard
2 lemons, zested and juiced
1 teaspoon Italian seasoning
1 teaspoon Morton kosher salt
Black pepper
2 cups chicken broth
1 1/2 pounds boneless skinless chicken thighs
1/2 teaspoon Italian seasoning
1 teaspoon Morton kosher salt
3 tablespoons unsalted butter
1 lemon, optional
Bake, rest, and serve: Cover tightly with foil or an oven-safe lid and bake for 50 minutes, or until the rice is tender and the chicken is cooked through. Remove the dish from the oven, uncover, and rest for 5 minutes. Transfer the chicken to a cutting board and fluff the rice. Serve the thighs whole or slice and fold the chicken into the rice.

Notes

Use long-grain rice: The final formula was tested with unrinsed basmati rice. Regular long-grain white rice should also work, but avoid instant, brown, and short-grain varieties.
Prepare bouillon according to its label: If the product calls for 1 teaspoon per 1 1/2 cups water, use 1 1/3 teaspoons for 2 cups.
Convert the salt carefully: Use 2 teaspoons Morton kosher salt, 4 teaspoons Diamond Crystal kosher salt, or 1 teaspoon fine sea salt or table salt, divided evenly between the rice and chicken.
Seal the dish tightly: Trapped steam is necessary for the rice to cook evenly.
Keep the chicken thighs folded: Leave the ends tucked underneath instead of flattening the thighs. The thicker shape helps prevent them from overcooking.
Store and reheat leftovers carefully: Refrigerate leftovers promptly in an airtight container and use them within 3 to 4 days. Add a small splash of broth or water before reheating to help keep the rice from drying out.

Nutrition