A comforting and flavorful casserole featuring tender chicken, fluffy rice, and a creamy lemon sauce baked to perfection. This easy one-dish meal combines bright citrus notes with savory creaminess for a satisfying dinner.
1 cup long-grain white rice, rinsed
2 cups low-sodium chicken broth
1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
1 tablespoon olive oil
1 medium onion, finely chopped
3 cloves garlic, minced
1 cup sour cream
1 cup shredded sharp cheddar cheese
1/2 cup grated Parmesan cheese
1/4 cup fresh lemon juice
1 tablespoon lemon zest
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon paprika
2 tablespoons chopped fresh parsley, for garnish
Preheat the oven to 375°F (190°C).
In a large oven-safe skillet or casserole dish, heat the olive oil over medium heat.
Add the chopped onion and sauté for 3-4 minutes until translucent.
Add the minced garlic and cook for another 30 seconds until fragrant.
Add the chicken pieces to the skillet and cook for 4-5 minutes until they are lightly browned but not fully cooked through.
Stir in the rinsed rice, chicken broth, lemon juice, lemon zest, dried thyme, salt, black pepper, and paprika. Mix well to combine.
Bring the mixture to a simmer, then remove from heat.
In a separate bowl, combine the sour cream, shredded cheddar cheese, and grated Parmesan cheese.
Spread the sour cream and cheese mixture evenly over the top of the rice and chicken mixture in the skillet.
Cover the skillet tightly with aluminum foil or a lid and bake in the preheated oven for 35 minutes.
After 35 minutes, remove the foil and bake uncovered for an additional 10 minutes to allow the top to brown slightly.
Remove from oven and let the casserole rest for 5 minutes before serving.
Garnish with chopped fresh parsley and serve warm.