Lemon Garlic Butter Baked Chicken and Rice

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated mozzarella

Nutritional yeast adds a cheesy flavor with fewer calories.

chicken thighs

🥗Healthier: skinless chicken breasts

💰Cheaper: bone-in chicken thighs

Skinless breasts are leaner, while bone-in thighs are often cheaper.

Preheat the oven to 350°F.

Lightly grease a 9x13 pan.

Add 1 cup of jasmine or basmati rice to the bottom of the pan and spread it out evenly.

Sprinkle in 1 cup of freshly grated or shredded Parmesan cheese.

Pour in 2 cups of chicken broth and 1 cup of heavy cream.

Season with ½ teaspoon each of salt and black pepper and add a couple teaspoons of freshly minced garlic.

Gently stir to combine, keeping the cheese and rice layered.

For the seasoning blend, mix 1½ teaspoons of paprika, 1½ teaspoons of garlic powder, 1 teaspoon of salt, 1 teaspoon of onion powder, and ½ teaspoon each of black pepper and crushed red pepper flakes.

Season 6 boneless, skinless chicken thighs on both sides with the seasoning blend.

Place the seasoned chicken directly into the pan on top of the rice mixture.

Zest a lemon over the chicken and into the creamy sauce below.

Squeeze the juice of the lemon over the chicken.

Slice butter into one-tablespoon pieces and place one on top of each piece of chicken.

Cover the pan tightly with aluminum foil.

Transfer to the oven and bake for 35 minutes.

Remove the foil and bake for an additional 15 to 20 minutes until the chicken reaches an internal temperature of 165°F to 175°F.

Garnish with chopped parsley and lemon slices before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens