For an extra layer of flavor, try browning the chicken thighs in a cast-iron skillet. If you prefer a tangier flavor, add an extra tablespoon of lemon juice to the rice mixture. Feel free to substitute other fresh herbs, such as thyme or rosemary, for the tarragon. Ensure the chicken reaches an internal temperature of 165°F for safe consumption. To prevent the rice from drying out, make sure the casserole is tightly covered while baking.
Lemon Chicken And Rice Casserole
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PREP TIME10 mins
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COOK TIME50 mins
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TOTAL TIME1 hrs
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SERVING4 People
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VIEWS67
Imagine tender chicken thighs, infused with bright lemon, nestled in a creamy rice casserole. This dish is a comforting symphony of flavors, perfect for a simple yet satisfying meal.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate45 g
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Cholesterol226 mg
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Fiber6 g
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Protein46 g
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Saturated Fat9 g
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Sodium1601 mg
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Sugar9 g
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Fat36 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 5 mins 1. Assemble all your ingredients for a smooth cooking process.
02 Step
Recipe View 5 mins 2. Preheat your oven to 375 degrees F (190 degrees C). Season the chicken thighs generously on both sides with salt and pepper.
03 Step
Recipe View 20 mins 3. In a large, oven-safe skillet, heat the olive oil over medium-high heat. Place the chicken thighs in the skillet, skin-side down, and sear until golden brown and crispy, approximately 8 minutes per side. Remove the chicken thighs and set aside on a plate, leaving the flavorful drippings in the skillet.
04 Step
Recipe View 10 mins 4. Add the minced garlic to the skillet with the chicken drippings. Cook, stirring constantly, until fragrant, about 10-20 seconds. Add the rinsed rice, cream of chicken soup, lemon juice, lemon zest, tarragon, and crushed red pepper to the skillet; whisk to combine. Gradually pour in the chicken broth, whisking continuously until everything is well combined and smooth. Arrange the seared chicken thighs, skin-side up, over the rice mixture. Place the lemon slices artfully over the chicken thighs.
05 Step
Recipe View 35 mins 5. Cover the skillet tightly with aluminum foil or a lid, and transfer it to the preheated oven. Bake until the rice is fully cooked and a thermometer inserted into the thickest part of the chicken registers 165 degrees F (73 degrees C), about 30 minutes.
06 Step
Recipe View 5 mins 6. Remove the casserole from the oven. Stir the rice mixture gently. Sprinkle with fresh parsley. Divide the chicken, lemon slices, and rice evenly among 4 plates. Garnish with extra tarragon and a pinch of crushed red pepper for a final flourish.
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Bethany Lemke
Apr 30, 2025Definitely adding this to my regular rotation. Thanks for the great recipe!
Zachery Torp
Apr 19, 2025The lemon flavor is so bright and refreshing. I added some extra vegetables for a complete meal.
Juanita Schowalterhansen
Mar 27, 2025I was skeptical about the cream of chicken soup, but it made the casserole so creamy and delicious!
Abigale Oreilly
Nov 2, 2024I used brown rice instead of white rice, and it turned out great! It just took a bit longer to cook.
Brice Stracke
Sep 25, 2024This recipe is a lifesaver! So easy to make and the whole family loves it.