Lemon Garlic Butter Baked Chicken and Rice

Ingredients

• 1 cup Jasmine or Basmati Rice (long‑grain rice; can use either variety)
• 1 cup Parmesan Cheese (freshly grated for best melt)
• 2 cups Chicken Broth (low‑sodium preferred)
• 1 cup Heavy Cream (35% milkfat for richness)
• 1.5 teaspoons Salt (kosher or table salt)
• 1 teaspoon Black Pepper (freshly ground)
• 2 teaspoons Garlic (minced; about 2 cloves)
• 1.5 teaspoons Paprika (smoked or sweet)
• 1.5 teaspoons Garlic Powder
• 1 teaspoon Onion Powder
• 0.5 teaspoon Crushed Red Pepper Flakes
• 6 pieces Boneless Skinless Chicken Thighs (about 1.5‑2 lb total)
• 1 whole Lemon (zested and juiced)
• 6 tablespoons Unsalted Butter (cut into 1‑tbsp pieces, one per chicken thigh)
• 2 tablespoons Fresh Parsley (chopped, for garnish (optional))

Instructions

1. Preheat Oven and Prepare Pan

   Preheat the oven to 350°F. Lightly grease a 9x13‑inch baking dish with a thin layer of butter or cooking spray.

   Time: PT5M

   Temperature: 350°F

2. Build the Creamy Rice Base

   Spread 1 cup of jasmine or basmati rice evenly in the bottom of the dish. Sprinkle 1 cup of freshly grated Parmesan over the rice. Pour in 2 cups chicken broth and 1 cup heavy cream. Add ½ tsp salt, ½ tsp black pepper, and 2 tsp minced garlic. Gently stir to combine, being careful not to break up the rice grains.

   Time: PT5M

3. Season the Chicken Thighs

   In a small bowl combine 1½ tsp paprika, 1½ tsp garlic powder, 1 tsp salt, 1 tsp onion powder, ½ tsp black pepper, and ½ tsp crushed red pepper flakes. Sprinkle the mixture evenly over both sides of the six chicken thighs, patting gently to adhere.

   Time: PT5M

4. Assemble Chicken and Add Lemon‑Butter Finish

   Place the seasoned chicken thighs on top of the rice layer. Zest the lemon directly over the chicken, then cut the lemon in half and squeeze the juice over everything. Slice the butter into six 1‑tablespoon pieces and set one piece on each thigh.

   Time: PT5M

5. First Bake (Covered)

   Cover the dish tightly with aluminum foil and bake for 35 minutes.

   Time: PT35M

   Temperature: 350°F

6. Second Bake (Uncovered)

   Remove the foil and continue baking for an additional 15 minutes, or until the chicken skin is lightly browned and the rice is creamy.

   Time: PT15M

   Temperature: 350°F

7. Finish and Serve

   Check that the chicken reaches at least 165°F (175°F for juicier dark meat). Let rest 5 minutes, then garnish with chopped parsley and lemon slices if desired.

   Time: PT5M

Nutrition Facts

Calories

550

Protein

30 g

Carbohydrates

45 g

Fat

25 g

Fiber

1 g

Ingredient Substitutions

• Instead of Jasmine or Basmati Rice: long grain white rice, brown rice
• Instead of Parmesan Cheese: Pecorino Romano, Grana Padano
• Instead of Chicken Broth: homemade chicken broth, vegetable broth
• Instead of Heavy Cream: half‑and‑half, coconut cream (non‑dairy)
• Instead of Salt: sea salt
• Instead of Black Pepper: white pepper
• Instead of Garlic: garlic powder (1 tsp)
• Instead of Paprika: cayenne pepper (use less)
• Instead of Garlic Powder: fresh minced garlic (increase amount)
• Instead of Onion Powder: finely minced onion (½ tsp)
• Instead of Crushed Red Pepper Flakes: fresh chopped chili
• Instead of Boneless Skinless Chicken Thighs: boneless skinless chicken breasts (adjust cooking time)
• Instead of Lemon: lime (different flavor)
• Instead of Unsalted Butter: olive oil (less buttery flavor)
• Instead of Fresh Parsley: cilantro

Equipment Needed

• 9x13-inch Baking Dish
• Oven
• Aluminum Foil
• Measuring Cups and Spoons
• Mixing Spoon or Spatula
• Microplane Zester
• Knife and Cutting Board
• Meat Thermometer
• Serving Spoon (optional)

Critical Steps — Do Not Skip

• Preheating oven and greasing the pan
• Seasoning the chicken thoroughly
• Zesting and juicing the lemon over the dish
• Covering tightly with foil for the first bake
• Ensuring chicken reaches proper internal temperature

Chef Tips from the Video

• Use freshly grated Parmesan for the best melt and flavor.
• Zest the lemon directly over the chicken for maximum aroma.
• Place a tablespoon of butter on each thigh to keep the meat extra moist.
• Let the dish rest briefly after baking; this improves texture.

Troubleshooting

Storage

Refrigerator: Cool to room temperature, then store in an airtight container for up to 3 days.

Freezer: Freezing is not recommended due to rice texture, but you may freeze for up to 1 month if tightly wrapped.

Room temperature: Do not leave at room temperature longer than 2 hours.

Make-Ahead Tips

• Season the chicken and keep refrigerated up to 24 hours before baking.
• Assemble the rice base and cover; store uncovered in the fridge and bake when ready.

Frequently Asked Questions