Description
This Lemon Garlic Butter Baked Chicken and Rice is a comforting, flavorful one-pan meal combining tender, juicy chicken thighs with creamy Parmesan-infused rice, brightened by fresh lemon zest and juice. The dish is baked in the oven until perfectly cooked, creating a harmonious blend of creamy, savory, and zesty flavors.
Ingredients
Rice Mixture
- 1 cup long grain white rice (jasmine or basmati preferred)
- 2 cups chicken broth
- 1 cup heavy cream
- 1 cup freshly grated parmesan cheese
- 1 tablespoon minced garlic
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Chicken and Seasoning
- 6 boneless skinless chicken thighs (about 2 pounds)
- 1 1/2 teaspoons paprika
- 1 1/2 teaspoons garlic powder
- 1 teaspoon salt
- 1 teaspoon onion powder
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon black pepper
Lemon & Butter
- 1 medium lemon (zested and juiced)
- 6 tablespoons salted butter
- 1 medium lemon (sliced, for garnish)
- 1 tablespoon chopped fresh parsley (for garnish)
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C). Lightly grease a 9 x 13-inch baking dish to prevent sticking.
- Prepare Rice Mixture: In the prepared baking dish, combine 1 cup of long grain white rice, 2 cups of chicken broth, 1 cup of heavy cream, 1 cup of freshly grated parmesan cheese, 1 tablespoon of minced garlic, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Stir gently to combine and spread the rice mixture evenly over the bottom of the dish.
- Season Chicken: On a large cutting board, pat dry 6 boneless skinless chicken thighs. In a small bowl, mix together 1 1/2 teaspoons paprika, 1 1/2 teaspoons garlic powder, 1 teaspoon salt, 1 teaspoon onion powder, 1/2 teaspoon crushed red pepper flakes, and 1/2 teaspoon black pepper. Sprinkle this seasoning evenly over the chicken thighs.
- Arrange Chicken on Rice: Nestle the seasoned chicken thighs on top of the rice mixture evenly within the baking dish.
- Add Lemon and Butter: Zest 1 medium lemon and sprinkle the zest over the chicken and rice. Drizzle the lemon juice over the chicken. Slice 6 tablespoons of salted butter into 6 equal pieces and place one piece on top of each chicken thigh. Garnish with lemon slices if desired.
- Bake Covered: Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 35 minutes.
- Bake Uncovered: Remove the foil and continue baking uncovered for an additional 15 to 20 minutes or until the rice is tender and the chicken reaches an internal temperature of 174°F (79°C).
- Garnish and Serve: Sprinkle 1 tablespoon of chopped fresh parsley over the dish before serving for a fresh finish.
Notes
- For best results, use jasmine or basmati rice for a fragrant, fluffy texture.
- Adjust the crushed red pepper flakes to taste if you prefer less or more heat.
- Ensure the chicken reaches the recommended internal temperature for safe consumption.
- Leftovers can be refrigerated for up to 3 days and reheated gently.
- This dish can be made ahead and refrigerated before baking; just add an extra 5-10 minutes to the baking time if starting from cold.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Baking
- Cuisine: American
