Easy Lemon Garlic Chicken Breast and Rice Bake

Name: Easy Lemon Garlic Chicken Breast and Rice Bake
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 4 chicken breasts; 2 tablespoons olive oil; Zest of 1 lemon; 1 tablespoon lemon juice; 3 garlic cloves, finely grated or minced; 1 teaspoon sweet paprika; 1 teaspoon dried oregano; 1 teaspoon salt; ½ teaspoon cracked black pepper; 1½ cups long grain rice, rinsed well; 1 brown onion, finely diced; 3 garlic cloves, finely chopped; 2 tablespoons olive oil; 2¾ cups hot chicken stock; ½ cup hot water; Juice of 1 lemon; 1 teaspoon dried oregano; 1 teaspoon salt, or to taste; ½ teaspoon cracked black pepper; 1 tablespoon butter; 1 lemon, thinly sliced; Fresh parsley, finely chopped, to finish

Tender chicken breast baked over soft lemon garlic rice in one pan, with stock, butter, herbs and lemon slices all working together as everything cooks. A bright, comforting dinner that goes straight from the oven to the table.

Chicken breast baked over lemon garlic rice in one pan with lemon slices and herbs.

Golden, lemony and deeply satisfying, this is the kind of dinner that earns its place on the weekly rotation. The chicken sits over the rice as everything bakes together, the stock and lemon juice slowly absorbed into the grains until they are soft, glossy and full of flavour. Chicken breast can be unforgiving when overcooked, but here the covered steam and a thermometer check keep it tender every time. One pan, familiar ingredients, and a warm dish that needs nothing more than fresh parsley and a good appetite.

Prep: 15 min · Cook: 55 min · Serves: 4 · Cuisine: Mediterranean · Category: Chicken

Ingredients

Chicken

4 chicken breasts
2 tablespoons olive oil
Zest of 1 lemon
1 tablespoon lemon juice
3 garlic cloves, finely grated or minced
1 teaspoon sweet paprika
1 teaspoon dried oregano
1 teaspoon salt
½ teaspoon cracked black pepper

Rice

1½ cups long grain rice, rinsed well
1 brown onion, finely diced
3 garlic cloves, finely chopped
2 tablespoons olive oil
2¾ cups hot chicken stock
½ cup hot water
Juice of 1 lemon
1 teaspoon dried oregano
1 teaspoon salt, or to taste
½ teaspoon cracked black pepper
1 tablespoon butter
1 lemon, thinly sliced
Fresh parsley, finely chopped, to finish

Method

Preheat the oven to 200°C.
Place the chicken breasts in a bowl. Add the olive oil, lemon zest, lemon juice, garlic, paprika, oregano, salt and pepper. Rub the seasoning over the chicken and set aside while you prepare the rice.
Rinse the rice until the water runs mostly clear, then drain well.
Place a large oven-safe skillet, enamel cast iron pan or baking dish on the stovetop over medium heat. Add the olive oil, diced onion and garlic. Cook for 4 to 5 minutes, stirring often, until the onion has softened and the garlic is fragrant.
Add the rinsed rice and stir it through the onion and garlic for 1 minute.
Pour in the hot chicken stock, hot water and lemon juice. Add the oregano, salt, pepper and butter. Stir well so the rice is evenly spread through the liquid.
Nestle the chicken breasts on top of the rice. Try to keep most of the chicken sitting above the liquid rather than fully submerged. Add the lemon slices over and around the chicken.
Cover the pan tightly with a lid or foil. Bake for 40 minutes.
Check the rice and chicken. The rice should be softening and the chicken should be well on its way, but it may not be fully cooked yet. Cover again and bake for another 10 minutes.
Check the thickest part of the chicken breast with a thermometer. Once it reaches 75°C, remove the chicken breasts to a plate and cover loosely with foil.
If the rice is still a little firm, keep the pan covered and return it to the oven for another 5 to 10 minutes, without the chicken, until the rice is tender.
If the rice is tender and the chicken is cooked, return the chicken to the pan and bake uncovered for 5 minutes to settle the top of the dish.
Rest for 5 to 10 minutes before serving. Scatter with fresh parsley and spoon the soft lemon garlic rice around the chicken.

Serving Suggestion

Serve with a simple Greek Style Salad with Feta, Olives & Garlic, steamed Garlic Green Beans with Olive Oil & Lemon, or broccolini alongside. Extra lemon at the table is lovely for anyone who wants a brighter finish.

Notes

Use the internal temperature as your guide rather than the clock. The thickest part of the chicken breast should reach 75°C — size and thickness vary, so the time will too.

The rice needs covered steam to cook properly. Do not lift the lid too early — the liquid needs time to absorb into the grains.

This rice finishes soft, glossy and lemony rather than dry and fluffy. It is a pan-style baked rice, with the chicken juices and lemon garlic flavour worked through every grain.

If your chicken breasts are very large, cut them in half horizontally before cooking. They will cook more evenly and the recipe is easier to serve.

The Grace Table Tip

Bring this straight to the table in the baking dish — it looks generous and abundant exactly as it is. Scatter the parsley just before serving and put a halved lemon on the side for anyone who wants an extra squeeze of brightness.