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