Lemon Chicken And Rice Casserole

Name: Lemon Chicken And Rice Casserole
Total time: 50 min
Yield: 4 Servings
Ingredients: 4 (6-ounce) bone-in, skin-on chicken thighs; 🧂 1 teaspoon kosher salt; 1/4 teaspoon black pepper; 2 tablespoons olive oil; 🧄 2 cloves garlic, finely chopped; 🍚 1 1/2 cups white rice, rinsed; 1 tablespoon freshly squeezed lemon juice; 1 teaspoon grated lemon zest; 1 teaspoon chopped fresh tarragon; 🌶 1/4 teaspoon crushed red pepper; 2 cups chicken broth; 1 teaspoon parsley

Cost $15, save $20

Source: Recommended by CookPal

50 Min
4 Servings
$15

Lemon Chicken And Rice Casserole

Cost $15, save $20

Source: Recommended by CookPal

50 Min
4 Servings
$15

INGREDIENTS

Main Ingredients
- 4 (6-ounce) bone-in, skin-on chicken thighs
- 🧂 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 🧄 2 cloves garlic, finely chopped
- 🍚 1 1/2 cups white rice, rinsed
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon grated lemon zest
- 1 teaspoon chopped fresh tarragon
- 🌶 1/4 teaspoon crushed red pepper
- 2 cups chicken broth
- 1 teaspoon parsley

STEPS

Gather all ingredients.

Preheat the oven to 375°F (190°C). Season chicken thighs evenly with salt and pepper on both sides.

Heat oil in a large oven-safe skillet over medium-high. Add chicken thighs to skillet, skin sides down, and cook until golden brown on both sides, about 8 minutes. Transfer chicken thighs to a plate; set aside. Do not wipe skillet clean.

Add garlic to drippings in the skillet. Cook, stirring constantly, until fragrant, 10 to 20 seconds. Add rice, cream of chicken soup, lemon juice, lemon zest, tarragon, and crushed red pepper; whisk to combine. Gradually add broth, whisking constantly, until combined and smooth. Arrange chicken thighs, skin sides up, over rice mixture and place lemon slices over chicken thighs. Cover tightly with aluminum foil or lid, and transfer to the preheated oven.

Bake in the preheated oven until rice is cooked through and a thermometer inserted into thickest portion of chicken registers 165°F (73°C), about 30 minutes.

Remove from the oven. Stir rice mixture, and sprinkle with parsley. Divide chicken, lemon slices, and rice evenly among 4 plates. Garnish with additional tarragon and crushed red pepper.

NUTRIENTS

Per 1 serving

🔥

652

Calories

46
Protein
45
Carbs
36
Fats

💡 To save time, you can prepare garlic and lemon zest in advance.If you prefer boneless chicken, adjust cooking times accordingly.For added flavor, use homemade chicken stock instead of store-bought broth.