Baked Lemon Chicken and Rice

This Baked Lemon Chicken and Rice is an easy one-pan dinner with juicy chicken thighs and fluffy, buttery rice flavored with fresh lemon, garlic, and Dijon mustard. It takes about 10 minutes to assemble, then bakes completely covered—no searing or stovetop cooking required.

For a creamier version with mushrooms and Parmesan, try my Oven Baked Chicken and Rice.

🔍 At a Glance

⏱️ Ready in: 1 hour 5 minutes
👥 Serves: 4
📌 Main Ingredients: Chicken thighs, basmati rice, lemons, Dijon mustard, garlic
🔥 Cook Method: Covered oven bake
😋 Flavor Profile: Lemony, garlicky, tangy, buttery, savory
📝 Great For: Weeknight dinners, one-pan meals, minimal cleanup

Why This Recipe Works

The chicken drippings season the rice: As the thighs bake, their drippings mix into the broth and give the rice more savory flavor.
It is a true one-pan dinner: Everything bakes in the same dish using simple ingredients, so both prep and cleanup are easy.
The tangy ingredients balance the butter: Fresh lemon and Dijon add brightness that pairs well with the richness of the butter.

Ingredients & Why They Matter

Labeled ingredients for baked lemon chicken and rice, including chicken thighs, basmati rice, broth, lemons, garlic, Dijon, butter, olive oil, and seasonings.

Basmati rice: I tested this with unrinsed basmati rice, and it was tender and evenly cooked after 50 minutes. Regular long-grain white rice should also work. Avoid instant, brown, and short-grain rice because they require different amounts of liquid or different cooking times.
Boneless skinless chicken thighs: Thighs stay juicy during the longer covered bake and release savory juices into the rice.
Fresh lemons: Use the zest and juice of 2 lemons. There is no need to measure the juice separately.
Dijon mustard: Three tablespoons give the broth tang and savory depth.
Garlic: Ten to twelve cloves give the rice a strong garlic flavor that holds up to the lemon and Dijon.
Warm chicken broth: Prepare the broth or bouillon according to the package directions, then microwave it in a microwave-safe liquid measuring cup until warm. If the product calls for 1 teaspoon per 1 1/2 cups water, use 1 1/3 teaspoons for 2 cups.
Olive oil and butter: Olive oil coats the rice mixture, while 3 tablespoons butter add richness throughout the covered bake.
Morton kosher salt and Italian seasoning: Divide both between the rice mixture and chicken so every part of the dish is seasoned. Two teaspoons Morton kosher salt equals about 4 teaspoons Diamond Crystal kosher salt or 1 teaspoon fine sea salt or table salt.
Lemon slices: These are optional and mainly used for presentation.

Find the complete ingredient list and exact measurements in the recipe card below.

Baked Lemon Chicken and Rice Step by Step

Lemon chicken and rice assembled with folded chicken thighs, butter, lemon slices, and seasoning before baking.

Baked lemon chicken and rice with cooked chicken thighs, tender rice, lemon slices, and herbs.

Assemble the chicken and rice. Preheat the oven to 375°F (190°C), lightly grease the baking dish, and microwave the broth until warm. Add the unrinsed rice, garlic, olive oil, Dijon, lemon zest and juice, broth, and the portions of Italian seasoning and salt designated for the rice in the recipe card. Add black pepper, then whisk with a fork until the Dijon is completely incorporated and spread the rice evenly. Keep the chicken thighs folded with their ends tucked underneath and nestle them into the rice. Season with the remaining Italian seasoning and salt, then distribute the butter and optional lemon slices over the dish.
Bake, rest, and serve. Cover tightly with foil or an oven-safe lid and bake for 50 minutes, or until the rice is tender and the chicken is cooked through. Remove the dish from the oven, uncover, and rest for 5 minutes. Transfer the chicken to a cutting board and fluff the rice. Serve the thighs whole over the rice, or slice the chicken and fold it into the rice for more evenly distributed portions.

💡 Bri’s Best Tip

Whisk until the Dijon is completely incorporated. I like doing this before adding the chicken because it distributes the mustard evenly through the liquid and prevents concentrated pockets of Dijon in the cooked rice.

Pro Tips

Warm the broth first: Microwave it in a microwave-safe liquid measuring cup until warm. Cold broth delays the start of cooking and can make the rice take longer to become tender.
Make sure the rice is covered with broth: Before covering the dish, push any grains clinging to the sides back into the liquid so they cook evenly.
Store and reheat leftovers carefully: Refrigerate leftovers promptly in an airtight container and use them within 3 to 4 days. Add a small splash of broth or water before reheating to help keep the rice from drying out.
Rest before fluffing: Leave the dish uncovered for 5 minutes after baking so the rice can absorb any remaining liquid before you fluff it.

Common Mistakes

Letting steam escape: A loose cover or opening the dish during baking can leave the rice dry or unevenly cooked. Crimp the foil firmly around the entire edge or use a tight-fitting lid, then leave the dish sealed for the full 50-minute bake.
Flattening the chicken thighs: Unrolling the thighs makes them thinner and more likely to overcook. Keep the ends tucked underneath so the chicken remains thicker during the covered bake.

Close-up of boneless chicken thighs and basmati rice baked with lemon slices, garlic, and Italian seasoning.

What to Serve with Lemon Chicken and Rice

This is a complete meal on its own, but a fresh salad adds crispness and contrast.

For a simple side salad: Toss washed greens with croutons, Parmesan, and your favorite vinaigrette.
For a Mediterranean-style salad: Serve it with my Cucumber Tomato and Feta Salad or Copycat Panera Greek Salad.

For a slow-cooker option with the same bold lemon, garlic, and Dijon profile, try my Slow Cooker Chicken and Potatoes.

Baked lemon chicken thighs and basmati rice topped with lemon slices and herbs in a round white braiser.

Baked Lemon Chicken and Rice

Brianna May

This baked lemon chicken and rice combines boneless thighs and fluffy basmati rice in a garlicky Dijon-lemon broth. Whisk the rice mixture in one pan, add the chicken, cover, and bake.

Prep Time: 10 minutes

Cook Time: 50 minutes

Resting Time: 5 minutes

Total Time: 1 hour 5 minutes

Servings: 4 servings

Equipment

9 x 13 Baking Dish
Pyrex Liquid Measuring Cups

Ingredients

1 1/4 cups basmati rice uncooked and unrinsed
10-12 fresh garlic cloves finely minced
2 tablespoons olive oil
3 tablespoons Dijon mustard
2 lemons zested and juiced
1 1/2 teaspoons Italian seasoning divided
2 teaspoons Morton kosher salt divided
black pepper freshly cracked, to taste
1 1/2 pounds boneless skinless chicken thighs
2 cups chicken broth warmed in the microwave
3 tablespoons unsalted butter cut into small cubes
1 lemon thinly sliced and seeds removed, optional

Instructions

Assemble the chicken and rice: Preheat the oven to 375°F (190°C) and lightly grease a 9 x 13-inch baking dish or shallow 3 1/2-quart oven-safe braiser. Microwave the broth in a microwave-safe liquid measuring cup until warm. Add the rice, garlic, olive oil, Dijon, lemon zest and juice, warm broth, 1 teaspoon Italian seasoning, 1 teaspoon salt, and black pepper. Whisk with a fork until the Dijon is completely incorporated, then spread the rice into an even layer. Push any grains clinging to the sides into the broth. Keep the chicken thighs folded, with the ends tucked underneath, and nestle them into the rice mixture in a single layer. Season with the remaining 1/2 teaspoon Italian seasoning, remaining 1 teaspoon salt, and additional black pepper. Distribute the butter over the dish and add the optional lemon slices.
Bake, rest, and serve: Cover tightly with foil or an oven-safe lid and bake for 50 minutes, or until the rice is tender and the chicken is cooked through. Remove the dish from the oven, uncover, and rest for 5 minutes. Transfer the chicken to a cutting board and fluff the rice. Serve the thighs whole or slice and fold the chicken into the rice.

Notes

Use long-grain rice: The final formula was tested with unrinsed basmati rice. Regular long-grain white rice should also work, but avoid instant, brown, and short-grain varieties.
Prepare bouillon according to its label: If the product calls for 1 teaspoon per 1 1/2 cups water, use 1 1/3 teaspoons for 2 cups.
Convert the salt carefully: Use 2 teaspoons Morton kosher salt, 4 teaspoons Diamond Crystal kosher salt, or 1 teaspoon fine sea salt or table salt, divided evenly between the rice and chicken.
Seal the dish tightly: Trapped steam is necessary for the rice to cook evenly.
Keep the chicken thighs folded: Leave the ends tucked underneath instead of flattening the thighs. The thicker shape helps prevent them from overcooking.
Store and reheat leftovers carefully: Refrigerate leftovers promptly in an airtight container and use them within 3 to 4 days. Add a small splash of broth or water before reheating to help keep the rice from drying out.

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

Recipe FAQs

Can I use chicken breasts instead of thighs?

I recommend boneless skinless thighs for this recipe because they stay juicy during the 50-minute covered bake. Chicken breasts are leaner and were not tested in this formula, so they may overcook before the rice is tender.

Can I use bottled lemon juice?

Fresh lemons work best because the recipe uses both zest and juice. Bottled lemon juice cannot provide the zest and may taste sharper, so it is not a direct replacement in this recipe.

What kind of baking dish should I use?

Use a 9 x 13-inch baking dish or a shallow 3 1/2-quart oven-safe braiser. A similarly shallow dish with comparable capacity should work, but a smaller or deeper vessel can change how quickly the rice cooks and absorbs the liquid.