Baked Lemon Herb Chicken and Rice
This one-pan dish brings bright lemon notes, savory chicken, and fluffy rice together in a warm, comforting bake. It’s flavored with garlic, thyme, and oregano, plus a splash of lemon to wake up every bite. Simple ingredients, minimal cleanup, and a crispy-edged, juicy centerpiece make it a family favorite you’ll reach for again and again.
Ingredients
- 4 boneless skinless chicken breasts or thighs
- 1 cup uncooked long-grain white rice
- 2 cups chicken broth or water
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1/2 tsp dried thyme
- 1/2 tsp dried oregano
- to taste salt and pepper
- 2 tbsp unsalted butter
- 2 tbsp chopped parsley
- lemon slices
Instructions
- Preheat the oven to 375°F (190°C). Have a large, oven-safe skillet or casserole dish ready. Rinse the rice if you like, then set aside.
- Season the chicken on both sides with salt, pepper, thyme, and oregano. In the skillet, heat the olive oil over medium heat and sear the chicken for 2 minutes per side, just until lightly browned. Remove and set aside.
- In the same skillet, add the chopped onion and garlic. Sauté until the onion is translucent and fragrant, about 2–3 minutes. Stir in the rice and toast for about 1 minute.
- Pour in the chicken broth, lemon juice, and lemon zest. Stir to combine, then nestle the chicken back into the pan. Dot with butter and place lemon slices on top if you like.
- Cover the dish with a tight lid or foil. Bake for 25–30 minutes, until the rice is tender and the chicken reaches an internal temperature of 165°F (74°C). If your rice absorbs liquid too quickly, you can add a splash of hot water and bake a little longer.
- Remove from the oven and let rest for 5–10 minutes. Fluff the rice, fold in chopped parsley, adjust seasoning if needed, and serve with a final squeeze of lemon.