A comforting and flavorful creamy lemon chicken rice casserole that’s easy to prepare and perfect for a family dinner. Tender chicken, fluffy rice, and a zesty lemon cream sauce baked to perfection.
2 tablespoons olive oil
1 pound boneless skinless chicken breasts, cut into 1-inch pieces
1 medium onion, finely chopped
3 cloves garlic, minced
1 cup long grain white rice, uncooked
1 1/2 cups low sodium chicken broth
1 cup whole milk
1/2 cup sour cream
1/2 cup grated Parmesan cheese
1 lemon, zested and juiced
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup shredded mozzarella cheese
2 tablespoons chopped fresh parsley
Preheat the oven to 375°F (190°C). Lightly grease a 9×13 inch casserole dish.
Heat the olive oil in a large skillet over medium-high heat. Add the chicken pieces and cook until lightly browned but not fully cooked through, about 4-5 minutes. Remove chicken from skillet and set aside.
In the same skillet, add the chopped onion and cook until softened, about 3 minutes. Add the minced garlic and cook for 1 minute until fragrant.
Add the uncooked rice to the skillet and stir to coat with the oil and onion mixture. Cook for 1-2 minutes.
In a medium bowl, whisk together the chicken broth, whole milk, sour cream, Parmesan cheese, lemon zest, lemon juice, dried thyme, salt, and black pepper until smooth.
Return the browned chicken pieces to the skillet and pour the broth mixture over the rice and chicken. Stir gently to combine.
Transfer the entire mixture into the prepared casserole dish and spread evenly.
Sprinkle the shredded mozzarella cheese evenly over the top.
Cover the casserole dish tightly with aluminum foil and bake for 35 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly and the rice is tender.
Remove from oven and let the casserole rest for 5 minutes before serving.
Garnish with chopped fresh parsley and serve warm.