Baked Lemon Chicken and Rice

Baked Lemon Chicken & Rice

Who doesn’t need a new weeknight chicken recipe?!  And an easy one at that!  For my Baked Lemon Chicken & Rice, you can use chicken breasts or thighs (we used a combination!), brown rice or white (we used brown) and one pot.  Simple as that, friends!  Enjoy!

This recipe serves four to six.  If you do not have an oven-safe skillet or pan, then just transfer your mixture into a 9×13 baking dish before placing in the oven.

Shopping List
6 pieces of chicken (breasts, thighs or a combination), not frozen
salt and pepper (or a good chicken seasoning!)
Extra Virgin Olive Oil (EVOO)
1 onion, chopped
2 cups of uncooked rice (we used brown rice)
2 cups of chicken stock
2 lemons (you will need the zest and juice from one and the other, sliced)
chopped rosemary

Preheat oven to 350 degrees.

Season your chicken with salt and pepper pretty liberally on both sides.  Next, in a large (oven-safe pan), brown up your chicken over medium-high heat in a drizzle of EVOO.  Brown each side 4 to 6 minutes.  Once your chicken is browned, remove from pan to a plate for just a moment.  Return to your hot skillet and add in another drizzle of EVOO along with your onion and a pinch more salt and pepper.  Saute until onion becomes tender.  After that, add your chicken back into your pan followed by your rice, stock, and the zest and juice of one lemon.  Bring everything up to a boil.  Next, slice your second lemon and add it to your pan followed by a sprinkle of rosemary.  At this point, pop your chicken and rice into the oven and bake about 20 minutes.

After about 20 minutes, remove your chicken and rice from the oven and serve.

The perfect weeknight chicken recipe!

Baked Lemon Chicken & Rice

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  • Charmaine Ng | Architecture & Lifestyle Blog April 26, 2018 at 4:35 am

    Such a simple dish indeed! It would be such a healthy weekday meal with a side of veggies. 🙂

    Charmaine Ng | Architecture & Lifestyle Blog
    http://charmainenyw.com

  • Narci Dreffs April 26, 2018 at 6:04 am

    This looks seriously delicious! Yum!

  • Mary beth April 26, 2018 at 7:54 am

    Yum! Thank you! Should you use minute rice or is normal rice fine?

  • Alexis deZayas April 26, 2018 at 7:58 am

    We’re always looking for ways to change up our chicken because we eat it so much! This sounds delicious!

  • Lindsay D April 26, 2018 at 8:15 am

    This sounds delicious! I can’t wait to make it!!

  • Deb Weber April 26, 2018 at 9:21 am

    Thank you! I’m including this one in my meal plan for next week 🙂

  • Angela April 26, 2018 at 11:01 am

    Brown rice always seems to take longer than 20 min to cook. The last similar recipe I made to this had me bake the dish for 40 min and the rice was still not well cooked. Have you run into this issue?

    • Mix and Match Mama April 26, 2018 at 1:10 pm

      I have not! Since it was only two cups, it cooked right up.

  • Pam April 26, 2018 at 11:34 am

    What kind of pan is that? And do you use chicken with skin or no skin? :):):)

    • Mix and Match Mama April 26, 2018 at 1:09 pm

      I use my Le Creuset Dutch Oven! For my breast, the skin was off, but it was on my thighs. It’s whatever you guys like!

    • Angela April 26, 2018 at 1:41 pm

      What kind/brand of brown rice do you use?

      • Mix and Match Mama April 26, 2018 at 2:38 pm

        The basics like Uncle Ben’s or Minute!

  • Michelle from Boston. April 26, 2018 at 12:47 pm

    This is going to be tonight’s dinner! Thank you for sharing!

  • Chelsey April 26, 2018 at 4:55 pm

    My fiance and I love lemon chicken anything! Making this tonight!

  • Erin April 26, 2018 at 5:04 pm

    This looks SO GOOD! Another winner!

  • Erica April 27, 2018 at 3:41 pm

    Do you need to cover it? It doesnt specify but when I make rice, I always cover it.

    • Mix and Match Mama April 27, 2018 at 3:46 pm

      I do not. Enjoy!

  • Marla May 7, 2018 at 10:35 am

    This looks so delicious and easy. I’m going to make this tonight. Do you use minute rice or the regular-I Intend to use brown. Also, do you use boneless or bone in chicken and skin on or skinless? Sorry for all the questions but I’m not thinking all that clearly today. HA! I think this looks like something my dad, who has been sick, will enjoy. Thank you!

    • Mix and Match Mama May 7, 2018 at 1:01 pm

      I use the regular rice! And our chicken is typically a mixture. In this picture, we have boneless skinless breasts and bone-in skin on thighs. Either way!

  • Beth May 8, 2018 at 6:01 pm

    I tried this tonight, and after 20 minutes…crunchy rice. I’m going to add a splash more stock and give it some more time. I used white rice, which should cook in 15 min on simmer. I can’t see how brown rice could possibly get done in this time frame. It tastes sooooo good, but the texture…not so great.

  • Beth May 8, 2018 at 6:46 pm

    Hi, It’s me again. Extra splash of stock plus a few minutes covered on low on the stove while our veggies steamed in the microwave. Perfect. Kids gobbled it up. Yum!

    • Lauren May 9, 2018 at 8:21 pm

      I had the same issue. So did you leave it on the stove longer before putting in the oven? TIY