Creamy Lemon Chicken Rice Casserole
This simple one-pan Creamy Lemon Chicken Rice Casserole feels like a lighter meal, yet it's hearty and satisfying. Bright citrus flavors combine with savory spices, tender chicken, and creamy rice for a comforting dinner that comes together effortlessly in just one dish.
Post Updated on 2/26/26
One-Pan Lemon Chicken Rice Bake
I love finding recipes that come together in just one pan, especially on busy nights when the last thing I want is a pile of dishes after dinner. But it also has to be delicious and family-approved, and this creamy chicken and rice casserole checks all the boxes. Made with simple pantry staples like rice, dried herbs, and canned soup, it's easy to whip up anytime. Cozy, comforting, and fuss-free - my kind of meal to prepare for my family!
Ingredients You'll Need
- Chicken- We use boneless skinless chicken thighs but you can use chicken breasts.
- Cream of chicken soup- Make sure to use a quality brand for the best flavor.
- Chicken broth
- Garlic
- Rice- You'll want to use long-grain white rice. We like basmati.
- Coating for chicken- Flour, parmesan cheese, lemon pepper, and salt
- Additional seasonings- Dried thyme and basil
- Lemon- You'll need the zest of a lemon and lemon slices.
Simple Step By Step Instructions
See the full details in the recipe card below.
- In a shallow dish combine the coasting for the chicken--flour, parmesan, lemon pepper, and salt.
- Coat each piece of chicken lightly with the coating and set aside.
- Heat a large, oven safe skillet to medium high heat and brown chicken on both sides with olive oil. Transfer to a plate.
- Add garlic and rice to the skillet with any reserved fat. Toast rice for 1-minute, then stir in broth, cream of chicken, dried thyme, basil, and lemon zest.
- Bring to a simmer and place the chicken back in the pan and top with lemon slices. Cover with a lid and place in the oven to bake at 375℉ for 40-45 minutes.
- Fluff rice and serve.
Ang's Tips and Variations
- Make sure your skillet has a tight fitted lid, or transfer to a casserole dish and cover tightly with foil.
- Use chicken thighs for extra juiciness and flavor.
- Add veggies like spinach, mushrooms, or frozen peas to the rice mixture before baking.
- Stir in cheddar cheese for a richer, cheesy flavor.
Chicken and Rice Makes Great Leftovers
If you have any leftovers, this meal makes a great lunch the next day or another easy dinner. The rice becomes more and more flavorful as it sits. Keep stored in an airtight container for up to 3 days.
What To Serve With Lemon Chicken Rice Casserole
Here are some easy side options to complete this meal.
- Green Beans Almondine
- Viral Nana's Crunchy Lemon Parmesan Salad
- Creamy Cucumber Tomato Salad
- Healthier Creamed Corn
- Creamy Broccoli Salad
More One-Skillet Meals To Try
If you love the convenience and ease of one-pan meals, try these next! One-Skillet Taco Pasta, One-Skillet Gnocchi With Spinach, One-Skillet Spanish Rice Chicken, One-Pot Cheeseburger Pasta and One-Skillet Creamy Chicken and Mushrooms.
Creamy Lemon Chicken Rice Casserole
Equipment
- large skillet, oven safe with tight fitted lid or use a casserole dish and foil if your skillet isn't oven safe
Ingredients
For the Chicken
- 5-6 boneless skinless chicken thighs, fat trimmed
- ¼ cup all-purpose flour
- 2 tablespoon grated parmesan cheese
- 1 teaspoon lemon pepper seasoning such as Dash
- 1 teaspoon kosher salt, if your lemon pepper does not have sodium, then reduce down to ½ tsp
- 2 tablespoon olive oil
For the Rice
- 1-2 garlic cloves, minced
- ¾ cup long-grain white rice we use basmati
- 1 cup chicken stock
- 1 (10) ounce can cream of chicken soup
- ½ teaspoon dried thyme
- ½ teaspoon dried basil
- ½ lemon, zested
- lemon slices to garnish
Instructions
Preheat oven to 375℉.
- In a shallow bowl or large plate combine ¼ cup flour, 2 tbsp parmesan, 1 tsp lemon pepper, and 1 tsp salt. Lightly coat 5-6 chicken pieces on both sides with flour mixture and set aside.
- Heat a large oven safe skillet with fitted lid to medium high heat. Add 1 tbsp olive oil and brown chicken on both sides until golden brown. No need to cook all the way through. Transfer to a plate.
- Turn heat down to medium. Leave all but 1 tbsp of remaining chicken fat in the pan. Add 1-2 garlic cloves along with ¾ cup rice. Toast rice for 1-minute.
- Stir in 1 cup chicken stock, 1 can cream of chicken, ½ tsp each dried thyme and basil, and ½ lemon zested. Bring to a light simmer and place the chicken back in the pan along with any juice from the plate. Top with lemon slices and place the lid on. Note: If you don't have an oven safe pan, transfer rice mixture to a casserole dish and add chicken and lemon slices, then cover tightly with foil..
- Bake in the oven for 40-45 minutes or until rice has absorbed all the liquid and chicken is cooked through at 165°. Fluff rice and serve right away.
Notes
Nutrition
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