Description

This Lemon Chicken Rice Bake is a comforting and flavorful one-pan meal featuring juicy marinated chicken thighs baked with aromatic lemon-infused rice. The chicken is first marinated in a zesty mixture of olive oil, white wine, lemon juice, garlic, and herbs, then seared to crispy perfection before baking with rice, broth, and fresh lemon slices. This wholesome dish combines tender chicken, fragrant rice, and bright citrus flavors for an easy family dinner.

Ingredients

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For Marinade

2 tablespoons olive oil
1/4 cup white wine (Sauvignon blanc recommended)
1/4 cup lemon juice (freshly squeezed)
1/2 teaspoon salt (or to taste)
1/2 teaspoon black pepper (or to taste)
1 teaspoon oregano
3 cloves garlic (minced)
8 chicken thighs (with bone and skin)

For Rice

1 tablespoon olive oil
1 onion (chopped)
3 cloves garlic (minced)
1 cup long grain rice (uncooked)
2 cups low sodium chicken broth
1/2 teaspoon salt (or to taste)
1/2 teaspoon black pepper (or to taste)
Zest from 1 lemon
Lemon slices (for garnish)
1 tablespoon fresh parsley (chopped)

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Instructions

Marinate Chicken: In a ziploc bag, combine white wine, olive oil, lemon juice, salt, black pepper, oregano, minced garlic, and chicken thighs. Seal and shake to coat the chicken evenly. Marinate in the refrigerator for at least 20 minutes or up to overnight for deeper flavor.
Preheat Oven: Preheat your oven to 350℉ (177℃) to prepare for baking the dish later.
Sear Chicken: Heat 1 tablespoon of olive oil in an oven-safe large skillet over medium heat. Add the chicken thighs and cook on both sides until the skin is golden brown and crispy, about 4-5 minutes per side. The chicken does not need to be cooked through at this stage. Remove chicken and set aside. Reserve the marinade.
Sauté Aromatics: In the same skillet, add the chopped onion and cook for 3 to 5 minutes until softened and translucent. Add the minced garlic and sauté for another 30 seconds until fragrant.
Cook Rice: Stir in the uncooked long grain rice and toast for about 2 minutes. Pour in the chicken broth and reserved marinade. Season with additional salt and pepper if needed. Add lemon zest and stir to combine. Bring the mixture to a boil.
Arrange Chicken and Bake: Place the seared chicken thighs on top of the rice. Arrange lemon slices around the chicken. Cover the skillet with a lid or aluminum foil.
Bake Covered: Bake the covered skillet in the preheated oven for 20 minutes allowing rice to absorb the liquid and finish cooking.
Bake Uncovered: Remove the lid and continue baking uncovered for another 10 minutes to allow the chicken skin to crisp up further and any remaining liquid to evaporate.
Garnish and Serve: Sprinkle chopped fresh parsley over the dish before serving warm for a fresh herbal finish.

Notes

Chicken Selection: Chicken thighs are preferred for juiciness but chicken breasts can be used. Adjust cooking time if using breasts to ensure they cook through.
Wine Choice: Substitute Sauvignon Blanc with other dry white wines like Pinot Grigio or Chardonnay if unavailable.
Rice Type: Long grain rice yields fluffy texture; if using short-grain or brown rice, increase broth quantity and bake time accordingly.
Fresh Lemon Juice: Use freshly squeezed lemon juice for balanced acidity; bottled juice can be too acidic and affect flavor.
Equipment: Use an oven-safe skillet or braiser like a 3.75-quart Le Creuset for even cooking and easy transfer from stove to oven.
Marinating Time: While minimum 20 minutes is sufficient, marinating overnight enhances flavor infusion.

Nutrition

Serving Size: 1 serving
Calories: 450 kcal
Sugar: 2 g
Sodium: 600 mg
Fat: 20 g
Saturated Fat: 5 g
Unsaturated Fat: 13 g
Trans Fat: 0 g
Carbohydrates: 35 g
Fiber: 2 g
Protein: 35 g
Cholesterol: 105 mg