Herbed Lemon Chicken and Rice Recipe -

Bring warmth and vibrant flavor to your dinner table with this revamped baked chicken and rice skillet casserole.

By combining zesty citrus, aromatic herbs, and rich bone broth, this dish transforms classic comfort food into a refreshing, deeply satisfying dinner.

Everything bakes together in a single dish, allowing the rice to absorb all the flavorful juices as the chicken tenderizes to perfection.

Prep & Cook Time

Prep Time: 15 minutes
Bake Time: 1 hour 20 minutes
Total Time: 1 hour 35 minutes
Yield: 4 to 6 servings

Ingredients

For the Rice Base:

Cooking spray (for greasing)
2 cups parboiled (converted) white rice
2 ¾ cups low-sodium chicken bone broth
1 packet (1 oz) roast chicken & vegetable seasoning mix (use ½ to 1 full packet depending on salt preference)
1 small yellow onion, finely chopped
4 cloves garlic, minced
2 tbsp freshly squeezed lemon juice
1 small jar (approx. 4 oz) pimentos, drained
2 tbsp extra-virgin olive oil

For the Chicken & Herb Topping:

2 lbs boneless, skinless chicken thighs
4 tbsp unsalted butter, cubed
1 tsp dried thyme
1 tsp Italian herb blend (or Cantanzaro herbs)
½ tsp smoked or sweet paprika
To taste: Freshly cracked black pepper
For garnish: Fresh chopped parsley and extra lemon wedges

Detailed Cooking Instructions

Step 1: Prep the Oven & Baking Dish

Preheat your oven to 350°F (180°C). Lightly coat a 9×13-inch glass or ceramic baking dish with cooking spray to prevent sticking.

Step 2: Build the Seasoned Rice Bed

Add the parboiled rice, bone broth, chicken seasoning mix, diced onion, minced garlic, lemon juice, drained pimentos, and olive oil directly into the prepared dish.

Whisk or stir thoroughly to ensure the seasoning dissolves evenly throughout the liquid and the rice is spread in a flat, uniform layer.

Step 3: Layer and Bake (Covered)

Arrange the chicken thighs in a single layer over the liquid and rice mixture. Distribute the butter cubes evenly across the top of the chicken pieces.

Cover the dish tightly with aluminum foil to trap the steam. Bake in the preheated oven for 60 minutes, or until the rice is tender and the chicken is fully cooked through.

Step 4: Season & Uncover Bake

Carefully remove the aluminum foil. Evenly sprinkle the chicken with dried thyme, Italian herbs, paprika, black pepper, and a bit of fresh parsley.

Return the uncovered dish to the oven for an additional 20 minutes to allow the liquid to finish absorbing and the top to brown slightly.

Step 5: Finish & Serve

Remove from the oven and let it rest for 5 minutes. Finish with a fresh squeeze of lemon juice over the top and a sprinkle of chopped parsley before serving hot.

Pro Cooking Tips

Rice Choice Matters

Stick to parboiled (converted) rice for this recipe. Standard long-grain white rice tends to get mushy over a long bake time, whereas parboiled grains hold their shape and structure beautifully while absorbing liquid.

Sodium Control

If you are sensitive to salt, start by adding only half of the seasoning packet to the rice liquid. Bone broths can also vary in saltiness, so opting for a low-sodium version gives you maximum control.

Flavor Boost

For an even richer result, rub the chicken thighs with a simple garlic-herb compound butter before placing them on top of the rice bed instead of using plain butter cubes.

Nutrition Facts (Per Serving)

Nutrient	Amount Per Serving	% Daily Value*
Calories	709 kcal	—
Total Fat	38 g	48%
Saturated Fat	14 g	71%
Cholesterol	314 mg	105%
Sodium	947 mg	41%
Total Carbohydrate	29 g	10%
Dietary Fiber	3 g	11%
Total Sugars	2 g	—
Protein	67 g	134%
Calcium	89 mg	7%
Iron	5 mg	28%
Potassium	815 mg	17%