Dump and Bake Lemon Chicken Recipe -

Enjoy a vibrant, comforting, and hassle-free meal with this Dump and Bake Lemon Chicken.

Featuring tender chicken, fluffy white rice, and crisp-tender asparagus baked together in a bright garlic and citrus sauce, this recipe delivers maximum flavor with minimal effort.

Because everything cooks in a single baking dish, cleanup is remarkably fast, making it an ideal choice for busy weeknights.

Recipe Overview

Prep Time: 10 minutes
Cook Time: 55 minutes
Total Time: 1 hour 5 minutes
Yield: 4 to 6 servings

Ingredients

1 cup long-grain white rice (uncooked)
2 cups chicken broth (low-sodium recommended)
3 cloves garlic, finely minced (or 1 teaspoon garlic powder)
1 large lemon, zested and juiced
1 pound skinless, boneless chicken breasts (or chicken tenders)
Salt and ground black pepper (to taste)
1 teaspoon onion powder
1/2 teaspoon paprika
1 teaspoon dried oregano
1 pound fresh asparagus, trimmed and chopped into 2- to 3-inch lengths
2 tablespoons unsalted butter, cut into small pats
1/2 cup heavy cream (optional, for a richer sauce)
1/2 cup freshly grated Parmesan cheese

Step-by-Step Instructions

1. Preparation and Oven Setup

Begin by preheating your oven to 375 degrees F (190 degrees C).
Thoroughly grease a standard 9×13-inch baking dish with butter or non-stick cooking spray to prevent the rice from sticking.

2. Base Assembly

Pour the 1 cup of uncooked white rice and 2 cups of chicken broth directly into the prepared baking dish.
Stir in the minced garlic, fresh lemon juice, and lemon zest until evenly distributed across the bottom of the pan.

3. Layering the Protein and Seasonings

Arrange the chicken breasts in a single layer right on top of the rice mixture. (Pro Tip: If your chicken breasts are unusually thick, slice them horizontally into thinner cutlets first to ensure they cook evenly alongside the rice).
Season the chicken generously on top with salt, black pepper, onion powder, paprika, and dried oregano.

4. Adding Vegetables and Fats

Scatter the trimmed asparagus pieces evenly around and over the chicken.
Place the small pats of butter down the center of the dish. If you are using the heavy cream, pour it evenly across the ingredients at this stage to enrich the cooking liquid.

5. Baking Covered

Seal the baking dish tightly with heavy-duty aluminum foil to trap the steam, which is essential for cooking the rice properly.
Bake in the preheated oven for 45 to 50 minutes, or until the rice has absorbed the liquid and the chicken registers safe internal temperatures and is no longer pink in the center.

6. Final Browning

Carefully remove the foil from the dish.
Sprinkle the grated Parmesan cheese evenly over the top of the chicken and vegetables.
Return the uncovered dish to the oven for an additional 10 minutes, allowing the cheese to melt and turn lightly golden brown. Serve warm and enjoy!

Helpful Tips for Success

Rice Choice

Stick with standard white long-grain rice. Instant rice, brown rice, or wild rice require vastly different amounts of liquid and baking time, and will not yield the correct texture in this recipe.

Tightly Sealed Foil

Make sure the foil is wrapped securely around the edges of the 9×13-inch pan. Escaping steam can leave the rice crunchy.

Asparagus Thickness

If your asparagus spears are exceptionally thick, you can peel the lower stalks slightly or cut them into slightly smaller pieces so they reach the optimal tender-crisp texture.

Nutrition Facts (Per Serving)

Nutrient	Amount	% Daily Value*
Calories	388	—
Total Carbohydrate	47g	17%
Dietary Fiber	5g	20%
Total Sugars	7g	—
Protein	32g	64%
Total Fat	10g	13%
Saturated Fat	5g	23%
Cholesterol	83mg	28%
Sodium	608mg	26%
Vitamin C	78mg	86%
Calcium	147mg	11%
Iron	3mg	15%
Potassium	652mg	14%