Creamy Lemon Herb Chicken Casserole

Creamy Lemon Herb Chicken Casserole is a bright, comforting one-pan meal combining tender chicken, fluffy rice, and a rich lemon-infused herb sauce. It’s a flavorful and simple dinner option the whole family will love.

Why You’ll Love This Recipe

This casserole is the perfect combination of creamy and tangy, with fresh herbs adding depth to every bite. It’s easy to prepare with minimal cleanup, reheats beautifully, and is endlessly customizable. Whether you’re feeding a crowd or meal prepping for the week, this dish brings homemade comfort to the table with ease.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken breasts or thighs
• Long-grain white rice
• Chicken broth
• Heavy cream or half-and-half
• Fresh lemon juice and zest
• Garlic (minced or powder)
• Onion powder
• Butter
• Fresh or dried herbs: basil, thyme, parsley
• Salt and pepper
• Optional: cream of chicken soup, broccoli florets, lemon slices

directions

this recipe

1. Preheat oven to 375°F and grease a 9×13-inch casserole dish.
2. In the dish, combine uncooked rice, chicken broth, lemon juice, garlic, onion powder, herbs, and butter. Stir to combine.
3. Season chicken with salt and pepper and lay it over the rice mixture.
4. Pour cream evenly over the top.
5. Cover tightly with foil and bake for 30–35 minutes.
6. Uncover and add optional lemon slices or stir in broccoli if desired. Bake an additional 10–15 minutes until the chicken is fully cooked and the rice is tender.
7. Let stand 5 minutes before serving. Garnish with fresh herbs.

Servings and timing

• Servings: 6
• Prep time: 15 minutes
• Bake time: 40–50 minutes
• Total time: 55–65 minutes

Variations

• Add steamed broccoli or peas for color and nutrition
• Use chicken thighs for a juicier alternative
• Swap heavy cream with half-and-half for a lighter version
• Mix in grated Parmesan for a cheesy twist
• Use cream of chicken soup for added richness and texture

storage/reheating

• Refrigerate leftovers in an airtight container for up to 3 days
• Freeze cooled portions for up to 2 months
• Reheat in the oven at 350°F for 15–20 minutes, or microwave in short intervals with a splash of broth to keep moist

FAQs

Can I use brown rice instead of white?

Yes, but increase the broth and extend the baking time by 15–20 minutes.

Is it okay to use pre-cooked chicken?

Yes, just reduce the baking time and add the chicken halfway through to avoid drying it out.

Can I make this dish ahead of time?

Absolutely. Assemble the casserole, cover, and refrigerate up to 24 hours before baking.

What herbs go best with lemon chicken?

Basil, thyme, parsley, and oregano complement the lemon flavor beautifully.

Is this dish gluten-free?

Yes, if you use gluten-free broth and skip cream of chicken soup (or use a gluten-free version).

How do I keep the rice from turning mushy?

Stick to long-grain white rice and don’t overbake the casserole.

Can I use dairy-free alternatives?

Yes, unsweetened coconut cream or dairy-free cream alternatives work well.

Do I need to sear the chicken first?

Not necessary—the chicken cooks fully in the oven and stays tender in the sauce.

What vegetables can I add?

Broccoli, spinach, zucchini, or asparagus all work great in this dish.

What side dishes pair well with this?

Try a green salad, crusty bread, or roasted vegetables for a complete meal.

Conclusion

Creamy Lemon Herb Chicken Casserole is a flavorful, satisfying dish that brings brightness and comfort to the table. Its creamy texture, zesty lemon notes, and aromatic herbs make it a versatile crowd-pleaser, perfect for busy weeknights or relaxed weekends. Enjoy the ease and deliciousness of this one-pan wonder!

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