Buttery lemon garlic chicken and creamy parmesan rice baked all in one dish. No stovetop prep, just one pan and lots of flavor.
INGREDIENTS
For the Rice
- 1 cup long grain white rice jasmine or basmati preferred
- 2 cups chicken broth
- 1 cup heavy cream
- 1 cup freshly grated parmesan cheese
- 1 tablespoon minced garlic
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
For the Chicken
- 6 boneless skinless chicken thighs about 2 pounds
- 1 1/2 teaspoons paprika
- 1 1/2 teaspoons garlic powder
- 1 teaspoon salt
- 1 teaspoon onion powder
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon black pepper
- 1 medium lemon zested and juiced
- 6 tablespoons salted butter
Optional Garnish
- 1 medium lemon sliced
- 1 tablespoon chopped fresh parsley
DIRECTIONS
- Preheat oven to 350°F (175°C). Lightly grease a 9 x 13-inch baking dish.
- In the prepared baking dish, combine 1 cup long grain white rice, 2 cups chicken broth, 1 cup heavy cream, 1 cup freshly grated parmesan cheese, 1 tablespoon minced garlic, 1/2 teaspoon salt, and 1/2 teaspoon black pepper Stir gently to combine and spread the rice mixture evenly over the bottom of the dish.
- Place 6 boneless skinless chicken thighs on a large cutting board and pat dry. In a small bowl, stir together 1 1/2 teaspoons paprika, 1 1/2 teaspoons garlic powder, 1 teaspoon salt, 1 teaspoon onion powder, 1/2 teaspoon crushed red pepper flakes, and 1/2 teaspoon black pepper Sprinkle evenly over the chicken to coat. Nestle chicken thighs on top of the rice mixture.
- Zest 1 medium lemon and sprinkle over the top of the chicken and rice. Drizzle the juice over the chicken. Slice 6 tablespoons salted butter into 6 equal pieces. Place one on top of each chicken thigh. Garnish with lemon slices, if desired.
- Cover tightly with aluminum foil and bake for 35 minutes.
- Remove foil and bake uncovered for another 15 to 20 minutes, or until rice is tender and the chicken reaches 174°F. Garnish with 1 tablespoon chopped fresh parsley, if desired.
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