Chicken Dinners

Lemon Garlic Butter Baked Chicken and Rice

Name: Lemon Garlic Butter Baked Chicken and Rice
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: 6 servings
Ingredients: 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; 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; 1 medium lemon (sliced); 1 tablespoon chopped fresh parsley

6 servings

servings

20 minutes

active time

1 hour 15 minutes

total time

Start Cooking

Ingredients

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

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

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.

Nutrition

Serving Size

Calories

629 kcal

Total Fat

37 g

Saturated Fat

21 g

Unsaturated Fat

13 g

Trans Fat

0.5 g

Cholesterol

233 mg

Sodium

1332 mg

Total Carbohydrate

34 g

Dietary Fiber

2 g

Total Sugars

2 g

Protein

40 g