Can I use brown rice instead of white rice?

Brown rice requires significantly more cooking time and liquid than white rice. If you'd like to use brown rice, increase the chicken broth to 3½ cups and extend the initial baking time to 50-55 minutes before adding the lemon slices. The texture will be chewier but still delicious.

What can I substitute for lemon pepper seasoning?

If you don't have lemon pepper on hand, combine 1 teaspoon black pepper, 1 teaspoon lemon zest, and ½ teaspoon salt for a quick homemade alternative. You can also use Italian seasoning with some extra pepper and lemon zest for a different but complementary flavor profile.

Can I use chicken thighs instead of chicken breast?

Absolutely! Boneless, skinless chicken thighs work wonderfully in this recipe and often result in even juicier meat. Cut them into similar-sized pieces as you would the chicken breast and follow the same cooking instructions.

My casserole seems too liquidy after baking. What went wrong?

Different rice varieties and even different brands can absorb liquid differently. If your casserole seems too wet after the full cooking time, remove the lemon slices, return the dish to the oven uncovered, and bake for an additional 5-10 minutes to allow excess moisture to evaporate.

Easy Lemon Chicken Casserole Recipe

Name: Easy Lemon Chicken Casserole Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 1 pound cubed boneless skinless chicken breast; 2 1/2 cups chicken broth; 1 cup white rice; 3 tablespoons lemon juice; 3 tablespoons melted butter; 1 tablespoon lemon zest; 1 tablespoon minced garlic; 1 teaspoon onion powder; 1 teaspoon dried basil; 1/2 teaspoon pepper; 1/2 teaspoon thyme; Thin slices from 1 lemon, for topping; 1 teaspoon salt; 2 teaspoons lemon pepper

Description

This easy Lemon Chicken Casserole features tender cubed chicken breast, fragrant lemon juice and zest, fluffy rice, and savory herbs, all baked together in one dish for a zesty, comforting meal. With simple prep and wholesome ingredients, it’s a bright and flavorful dinner option perfect for busy weeknights.

Ingredients

Units Scale

For the Casserole

- 1 pound cubed boneless skinless chicken breast
- 2 1/2 cups chicken broth
- 1 cup white rice
- 3 tablespoons lemon juice
- 3 tablespoons melted butter
- 1 tablespoon lemon zest
- 1 tablespoon minced garlic
- 1 teaspoon onion powder
- 1 teaspoon dried basil
- 1/2 teaspoon pepper
- 1/2 teaspoon thyme
- Thin slices from 1 lemon, for topping

For Seasoning Chicken

1 teaspoon salt
2 teaspoons lemon pepper

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Instructions

Preheat and Prepare Baking Dish: Preheat your oven to 375 degrees Fahrenheit. Spray a 9×13-inch baking dish with non-stick cooking spray to prevent sticking and make clean-up easy.
Combine Ingredients: In the prepared baking dish, add the chicken broth, white rice, lemon juice, melted butter, lemon zest, minced garlic, onion powder, part of the salt, dried basil, pepper, and thyme. Mix all ingredients thoroughly until evenly combined.
Season and Add Chicken: Season the cubed chicken breast with 1 teaspoon salt and 2 teaspoons lemon pepper. Distribute the seasoned chicken evenly over the mixture in the baking dish.
Bake the Casserole: Place the baking dish in the preheated oven and bake for 30 minutes. This allows the rice to begin absorbing the flavorful liquid and the chicken to start cooking through.
Add Lemon Slices and Final Bake: After 30 minutes, carefully place the thin lemon slices over the top of the casserole. Return the dish to the oven and bake for an additional 5 minutes, or until the rice is tender and the chicken is fully cooked.
Rest and Serve: Remove the casserole from the oven and let it rest for about 5 minutes. This helps the flavors meld and makes it easier to serve. Enjoy warm!

Notes

Use pre-cooked or leftover chicken to reduce cooking time; adjust baking time as needed to avoid overcooking.
Swap white rice for brown rice, but increase baking time and liquid slightly to ensure rice is fully cooked.
For a dairy-free version, substitute olive oil for the melted butter.
Garnish with chopped fresh parsley for extra color and flavor.
Leftovers store well in an airtight container in the refrigerator for up to 3 days.

Nutrition

Serving Size: 1/6 of casserole
Calories: 228
Sugar: 1g
Sodium: 1171mg
Fat: 4g
Saturated Fat: 2g
Unsaturated Fat: 1.5g
Trans Fat: 0.1g
Carbohydrates: 27g
Fiber: 1g
Protein: 19g
Cholesterol: 55mg