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You guys love lemon chicken anything—and honestly, I’m the same. So I had to give you this lemon chicken casserole. With my signature made from scratch lemon herb sauce, you’ll want this on repeat!
This Dish is an Instant Favorite
- Easy Weeknight Win: I love being able to toss everything in one pan and throw it in the oven! All the flavors meld together, and the clean-up is so simple!
- Flavor Explosion! The lemony sauce is DY-NO-MITE in your mouth! It’s refreshing and creamy, and I can’t wait for you to try it!
Lemon Chicken Casserole Ingredients
- Lemon Pepper Seasoning: You can use store-bought, but I highly recommend using my homemade lemon pepper blend for the best taste!
- Rice Options: Instead of long-grain white rice, you can use brown rice. Increase the liquid by ¼ cup and bake it for 40-45 minutes.
How to Make Lemon Chicken Casserole
Making this casserole is seriously so easy! It bakes up all in one dish, so the flavors all meld together! Here’s how to make it from scratch in 3 easy steps!
- Add the Ingredients: Preheat the oven to 375ºF and spray a 9×13-inch baking dish with non-stick cooking spray. Add the chicken broth, white rice, lemon juice, melted butter, lemon zest, minced garlic, onion powder, salt, dried basil, pepper, and thyme to the prepared baking dish and stir.
- Add the Chicken: Season the cubed chicken breast with salt and lemon pepper seasoning and place it in the baking dish with the other ingredients.
- Cook: Bake for 30 minutes, then place the lemon slices over the top of the dish, and bake for another 5 minutes until the rice is tender and the chicken is cooked through. Remove from the oven and let the dish rest for 5 minutes before serving.
Slow Cooker Instructions
Prepare the lemon chicken casserole and rice mixture according to steps 1-2. Place everything in a slow cooker, and cook on LOW for 3-4 hours until the rice is tender and the chicken is cooked.
How to Store Leftovers
This lemon chicken casserole tastes just as good the next day. They are perfect for lunch, or let’s be real, round two of dinner.
- In the Refrigerator: Store the leftovers in the fridge in an airtight container for up to 3 days.
- In the Freezer: Store completely cooled leftovers in an airtight container in the freezer for up to 2 months. Thaw in the fridge overnight before reheating.
- To Reheat: Cover the casserole with foil to keep it from drying out, and bake at 350ºF for about 20 minutes or until heated through. You can also microwave in 30-second intervals until warmed through.
More Chicken Casserole Recipes
Casseroles are total weeknight heroes around here—easy to make, packed with flavor, and even my kids are on board. That’s a dinner win in my book! Want more family faves? Check out my full list of casseroles!
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Preheat the oven to 375 degrees Fahrenheit and spray a 9×13-inch baking dish with non-stick cooking spray.
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Add the 2 ½ cups chicken broth, 1 cup white rice, 3 tablespoons lemon juice, 3 tablespoons melted butter, 1 tablespoon lemon zest, 1 tablespoon minced garlic, 1 teaspoon onion powder, 1 teaspoon salt, 1 teaspoon dried basil, ½ teaspoon pepper, and ½ teaspoon thyme to the prepared baking dish and mix.
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Season the 1 pound cubed boneless skinless chicken breast with 1 teaspoon salt and 2 teaspoons lemon pepper, and place it in the baking dish with the other ingredients.
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Bake for 30 minutes, then place the thin slices from 1 lemon over the top of the dish, and bake for another 5 minutes until the rice is tender and the chicken is cooked through.
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Remove from the oven and let the dish rest for 5 minutes before serving.
Calories: 228kcalCarbohydrates: 27gProtein: 19gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 55mgSodium: 1171mgPotassium: 364mgFiber: 1gSugar: 1gVitamin A: 97IUVitamin C: 6mgCalcium: 30mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
