When dinner needs to be easy, this lemon garlic butter baked chicken and rice totally delivers. Everything goes into one baking dish. No extra pots, no stovetop steps, and no fuss. You end up with juicy chicken thighs on top of creamy, cheesy rice, all flavored with plenty of garlic, fresh lemon, and the most delicious seasoning blend.
This is a twist on our classic version of baked chicken and rice, which is also tasty.
Why My Recipe
- No stovetop steps. Just mix, layer, and bake.
- Creamy parmesan rice bakes right in the same dish
- Garlic butter and lemon give both the creamy rice and juicy chicken tons of flavor.
The seasoning on the chicken is absolutely heavenly. All that buttery, lemony flavor seeps down into the rice as it bakes. It’s seriously packed with flavor and couldn’t be easier to make. Just stir the rice together in the pan, season the chicken, and bake. This one’s definitely going into the regular dinner rotation.
Ingredient Notes
- Long Grain White Rice: Jasmine or basmati work best. Avoid short grain or instant rice, which can turn mushy in this recipe.
- Chicken Broth: Use low-sodium broth to better control the salt. You can also use vegetable broth if needed.
- Heavy Cream: You can substitute with half and half, but the rice won’t be quite as creamy.
- Freshly Grated Parmesan Cheese: Pre-grated parmesan doesn’t melt the same way. A block of parmesan gives the best texture and flavor.
- Minced Garlic: Fresh garlic gives the strongest flavor, but pre-minced from a jar works too. It’s just slightly more bitter.
- Boneless Skinless Chicken Thighs: Thighs stay tender and juicy. You can use chicken breasts, but they may cook faster and dry out if overbaked.
- Paprika, Garlic Powder, Onion Powder, Crushed Red Pepper Flakes, Black Pepper: This blend is what makes the chicken so flavorful. The crushed red pepper adds a little heat, but it’s not overpowering. You can leave it out if you’re sensitive to spice.
- Lemon: You’ll use both the zest and the juice, so go for a fresh lemon instead of bottled juice.
- Salted Butter: This melts over the chicken as it bakes and infuses the dish with flavor.
- Lemon Slices (Optional): These are just for garnish, but they do add a nice visual touch.
- Chopped Fresh Parsley (Optional): Adds a pop of color, but totally optional.
Using Chicken Breasts Instead
If you prefer chicken breasts, you can absolutely use them. Since they cook faster than thighs, you’ll want to give the rice a head start.
Assemble the rice mixture and bake it covered for 20 minutes on its own. While that’s baking, season your chicken breasts as directed. After 20 minutes, remove the dish from the oven, nestle the chicken breasts into the rice, and return it to the oven. Continue baking, uncovered, for another 25 to 30 minutes, or until the chicken reaches 165°F and the rice is tender.
Using Bone-In Chicken Thighs
Can you use bone-in, skin-on chicken thighs? You sure can! It’s a little harder to get that delicious crispy skin, though. It’s a good idea to switch on the broiler after baking to crisp up that skin. Just keep a close eye on it because the broiler can burn pretty quickly.
Best Pan to Use
A 9×13-inch baking dish is perfect for this recipe. Similarly-sized casserole dishes all work great too. You can use glass, ceramic, or metal. Just make sure it’s deep enough to hold all the liquid without bubbling over.
Glass and ceramic tend to cook more evenly and hold heat better, while metal may speed up cooking just a bit. If your dish is shallow or you’re worried about spillage, place it on a baking sheet to catch any drips.