Lemon Chicken and Rice Casserole

My delicious Lemon Chicken and Rice Casserole is the perfect easy weeknight dinner, packed with creamy citrusy rice and crispy-juicy chicken. I love that everything cooks in one pan, and it’s so simple that anyone can prep it in just 10 minutes by following my three easy steps.

Chicken and rice recipes will be forever my comfort zone in the kitchen. As a mom running a business, I lean on easy and filling meals like this one that I know will keep everyone full and happy. It’s the kind of dish I grew up eating with my own mom, and that’s why I keep making all sorts of versions like my honey garlic chicken and rice and my delicious one-pan Italian chicken and rice.

To make my lemon chicken and rice casserole recipe, all you need are a few basics that you probably already have in your pantry; chicken, rice, lemons, some canned soup, butter, and a little seasoning. Everything cooks together in one dish, and the broth and soup soak right into the rice and chicken to make it super flavorful. I make this all the time for my family, and I hope yours loves it just as much.

Why you will love this recipe

• All the flavor without a long grocery list: I make this with pantry staples like white rice, chicken broth, lemon juice, cream of mushroom soup, and a few seasonings, all baked together for a comforting one-dish meal
• Pop it in the oven and relax: Once it’s assembled, I cover it and let the oven do the work while I take care of other things, no stirring or extra steps needed.
• Fresh lemony flavor with comforting rice: The lemon adds a tangy lift while the butter and herbs make it so delicious, as my youngest always says – “delicioush!” and honestly, she’s not wrong!
• Great for feeding your family or a whole crowd: I double it easily for big gatherings, and it’s always popular whether it’s a regular weeknight dinner with the fam or a holiday meal with friends.

What you will need

• Chicken: I always use bone-in chicken thighs, but drumsticks work just as well.
• Rice: I go with basmati rice because it cooks up soft and fluffy.
• Lemon: I use fresh lemon juice and zest to brighten up the whole dish.
• Cream: Cream of mushroom soup is key for a creamy and comforting texture.
• Paprika: I sprinkle in paprika for a smoky flavor.
• Butter: I use unsalted melted butter to keep everything rich and flavorful.
• Oregano and dried basil: I add dried herbs while cooking.
• Chicken broth: I use low sodium broth to keep the rice tender.
• Seasonings: A little kosher salt and black pepper is a must.
• Chopped fresh parsley: I sprinkle fresh parsley on top right before serving.

How to make

Preheat and mix: First, I preheat the oven to 350°F and coat a baking dish with cooking spray. While it heats, I add the rice, mushrooms soup, chicken broth, lemon juice, lemon zest right into the dish and stir everything together until well mixed.

Add chicken and bake: I place the chicken right on top of the rice mixture, drizzle melted butter over everything, and season it with salt, pepper, basil, oregano, and paprika. Then I cover the dish tightly with foil and bake it for 1 and a half hours.

Finish and serve: After baking covered, I uncover the dish, turn the oven up to 400°F, and bake for another 20 to 30 minutes until the chicken is golden and the rice has soaked up all the liquid. If I want the skin extra crispy, I broil it for a few minutes at the end, then sprinkle fresh parsley on top and serve.

Expert tip

Keep the moisture in

The best tip I can share for this recipe is to make sure the foil is sealed tightly over the dish before it goes in the oven. I always press it down snug around the edges so the steam stays inside and does its job. It helps the rice cook through and keeps the chicken nice and juicy. One time I rushed and didn’t seal it well, and the rice came out crunchy, not doing that again!

More tips to consider:

• I always give the rice a quick stir before adding the chicken on top to make sure everything is evenly mixed.
• If your chicken pieces are really large, I trim them a bit or cut slits so they cook through evenly.
• Let the casserole rest for 5 to 10 minutes after baking so the rice settles and the juices soak in.
• If I’m using low-sodium broth or soup, I taste and adjust the seasoning after baking.
• For shorter prep time, use rotisserie chicken, instant or precooked rice, and bottled lemon juice. However, this dish tastes best with fresh lemons for the most incredible lemon flavor.
• Instead of lemon zest, use sliced lemons. Simply layer lemon slices on top of the chicken before baking.

Recipe variations

• Make it extra creamy: I add ¼ cup of heavy cream to the mix when I want the casserole to be extra rich and creamy.
• Switch up rice: I sometimes swap the white rice for brown rice or even cauliflower rice. Just keep in mind that brown rice may need a bit more cook time.
• Add a crispy crust: When I want a little crunch, I dredge each piece of chicken in a flour and seasoning mix before placing it on top of the rice. I use about ½ cup of flour with salt, pepper, and a pinch of paprika.
• Toss in fresh herbs: I toss in a few sprigs of thyme or a teaspoon of chopped rosemary when I have them on hand. A little fresh dill at the end is also delicious.
• Add a little heat: For a little spice, I sprinkle about ¼ teaspoon of red pepper flakes over the chicken before baking.

Serving suggestions

After a long day running around with the kids and sitting through back-to-back meetings, this lemon chicken and rice casserole is exactly the kind of dinner I need. It’s easy, it’s filling, and it tastes fantastic. I usually throw it in the oven while I help with homework or answer a few last emails, all while snacking on some sweet potato fritters to keep me going until dinner’s ready.

Sometimes I switch it up and serve the chicken over angel hair pasta instead of rice if we had rice the night before. A quick cucumber tomato avocado salad on the side adds something fresh, and I always set out lemon slices for anyone who wants that extra squeeze. I also love grating a little parmesan on top and call it a night.

How to store leftovers

• Store: I keep leftovers in an airtight container in the fridge, and they stay fresh for up to three days.
• Freeze: I wrap the chicken in plastic wrap and place it in a freezer bag, then freeze the rice separately in another bag. Both will last up to three months.
• Thaw: I move everything to the fridge the night before to thaw slowly and evenly.
• Reheat: I pop it in a microwave-safe dish and heat it for about 60 to 90 seconds until warmed through.

Frequently asked questions

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