Lemon Chicken Rice Bake
At my house, the Lemon Chicken Rice Bake isn’t just another dish; it’s a treasured tradition that never fails to bring us together around the dinner table. The rich aromas of oregano and garlic, combined with the zesty punch of lemon, envelop the home, signaling a comforting meal ahead. After a chaotic day, there’s nothing more reassuring than diving into this one-pan wonder, where tender chicken melds seamlessly with flavorful rice. It’s not only a testament to simplicity and flavor but also a hearty reminder of why home-cooked meals reign supreme.
Olive oil: Adds richness and helps in sautéing; can swap with butter or any vegetable oil. White wine (Sauvignon blanc): Infuses the chicken with depth and acidity; substitute with chicken broth or apple cider vinegar for a non-alcoholic option. Lemon juice: Offers a fresh citrus tang; bottled lemon juice will work, but fresh gives a brighter flavor. Salt & black pepper: Essential seasonings to enhance flavors; adjust based on preference. Oregano: Adds a Mediterranean herby note; dried basil or thyme can be alternatives. Garlic: Gives a pungent kick; garlic powder can be used in a pinch. Chicken thighs: The star of the dish, juicy and flavorful; chicken breasts or drumsticks are also suitable. Onion: Adds sweetness and depth to the rice; shallots can be a milder replacement. Rice (long grain): Serves as the filling base; you can try jasmine or basmati as variants. Chicken broth: Cooks the rice and adds flavor; vegetable broth or water with a bouillon cube can work too. Lemon zest & slices: Enhances the citrus undertone; if out of lemons, consider a splash of additional lemon juice. Fresh parsley: Brings a fresh garnish and color; cilantro or chives could offer a different touch.
You won’t believe how simple yet rewarding this dish is! Trust me, after a long day, this is my go-to. Alright, first things first. Grab a ziploc bag and throw in your wine, olive oil, lemon juice, all those lovely seasonings, and of course, the chicken thighs. Give it a good shake and let those flavors mingle for a bit. Overnight is great, but if you’re pressed for time, 20 minutes will do. Time to get cooking! Preheat your oven to 350℉ (177℃). Meanwhile, in a large oven-safe skillet, warm up some olive oil. Then get those chicken thighs sizzling until their skin turns a tempting golden brown. Oh, and keep that marinade; we’ll use it later. Using the same skillet (less washing, yay!), toss in the onions. Wait till they’re soft and translucent, then add in the garlic. That aroma? Divine! Mix in the rice and give it a quick stir so it soaks up all those flavors. Pour in the chicken broth, your saved marinade, and a bit of lemon zest. Once it starts bubbling, you’re on the right track. Place your chicken back on top of the rice, tuck in some lemon slices, and get everything cozy under a lid. Into the oven it goes! Start with a 20-minute cover, then lose the lid for another 10 minutes. Trust me, the wait is worth it! Almost there! Once it’s all baked and smelling heavenly, sprinkle some fresh parsley on top. There you go, a comforting meal ready to devour.
Storage
Storing this Lemon Chicken Rice Bake is a breeze. Simply place any leftovers in an airtight container and refrigerate for up to 3-4 days. If you’re looking to keep it for a longer duration, you can also freeze it. Just ensure it’s cooled completely before transferring to a freezer-safe container. When ready to enjoy, thaw it in the refrigerator overnight and reheat until warmed through. This dish is just as delightful the next day, making it perfect for meal prepping or those unexpected busy nights!
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