Easy Creamy Lemon Parmesan Chicken & Rice Bake

Alright, let’s talk about that magic moment when you get a craving for something cozy, creamy, and utterly satisfying but your energy meter is firmly on ‘E’. Who has the time for a million dishes and a sink full of pots? This Creamy Lemon Parmesan Chicken & Rice Bake is the answer to your weeknight SOS. It’s a complete, comforting meal that goes from your pantry to your table with minimal fuss and maximum flavor. It’s the kind of one-pan wonder that makes you feel like you really have it all together, even on the craziest of nights.

Why You’ll Love This

First of all, it’s a one-dish dream. Your protein, your starch, and your creamy sauce all cook together, meaning you get to skip cleaning a mountain of cookware. It’s also incredibly forgiving. Got some leftover rotisserie chicken? Toss it in! Need to use up that broccoli hanging out in the fridge? Perfect addition. The lemon and parmesan create this bright, savory, cheesy sauce that soaks into the rice and makes the chicken so, so tender. It’s comfort food that somehow still feels a little bit fancy, like you did something special for yourself without actually having to work too hard for it.

Equipements Needed

• A 9×13 inch baking dish
• Measuring cups and spoons
• A medium mixing bowl
• A whisk
• Aluminum foil

Ingredients

• 1 1/2 cups long-grain white rice: The foundation that soaks up all that glorious sauce.
• 1 1/2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes: For quick, even cooking and tender bites.
• 1 tablespoon olive oil: To help brown the chicken and add a little richness.
• 4 cups chicken broth: This forms the base of our cooking liquid, infusing the rice and chicken with flavor.
• 1 cup heavy cream: For that irresistible, creamy texture.
• 1/2 cup freshly grated parmesan cheese, plus more for serving: Freshly grated melts so much better than the pre-shredded stuff!
• 1/4 cup fresh lemon juice (about 2 lemons): For a bright, tangy kick that cuts through the richness.
• 1 tablespoon lemon zest: This amps up the lemon flavor without adding more liquid.
• 4 cloves garlic, minced: Because what’s a savory dish without garlic?
• 1 teaspoon Italian seasoning: A simple blend of herbs that does all the work for you.
• 1/2 teaspoon onion powder: Adds a little depth and savory sweetness.
• Salt and freshly ground black pepper: To season everything perfectly.

Step By Step

1. Preheat your oven to 375°F (190°C). Grease your 9×13 inch baking dish with a little butter or non-stick spray.
2. In your prepared baking dish, combine the uncooked rice, cubed chicken, and olive oil. Toss it all together until the rice and chicken are lightly coated.
3. In your medium mixing bowl, whisk together the chicken broth, heavy cream, grated parmesan, lemon juice, lemon zest, minced garlic, Italian seasoning, onion powder, 1 teaspoon of salt, and 1/2 teaspoon of pepper. Whisk it until it’s well combined and the parmesan has started to melt into the liquid.
4. Pour the creamy liquid mixture evenly over the rice and chicken in the baking dish. Give everything a gentle stir to make sure the rice is submerged.
5. Cover the dish tightly with aluminum foil. This is key—it traps the steam to cook the rice and chicken perfectly.
6. Bake for 35 minutes. Carefully remove the foil and give everything a good stir. At this point, most of the liquid should be absorbed.
7. Return the dish to the oven, uncovered, and bake for another 15-20 minutes, or until the rice is tender, the chicken is cooked through, and the top is just starting to get golden.
8. Remove from the oven and let it sit for 5-10 minutes. It will thicken up beautifully as it rests. Give it a final stir, taste for seasoning (add more salt, pepper, or lemon juice if you like!), and serve with an extra sprinkle of parmesan cheese.

Tips For Success

• Don’t skip the foil! Covering the dish for the first half of baking is non-negotiable for fluffy, fully-cooked rice.
• Use freshly grated parmesan from a block. The pre-shredded stuff often contains anti-caking agents that can make your sauce grainy instead of smooth.
• Let it rest. I know it’s tempting to dig right in, but letting the bake sit for a few minutes after it comes out of the oven allows the sauce to thicken and the flavors to settle.
• Cut your chicken into evenly sized pieces. This ensures everything cooks at the same rate so you don’t end up with some dry and some underdone bites.
• Honestly, if you’re in a real hurry, you can use 3-4 cups of pre-cooked shredded chicken (like from a rotisserie chicken). Just stir it in after the rice is fully cooked and heated through.

Variations & Substitutions

• Want some greens? Stir in a couple handfuls of fresh spinach or chopped kale when you take the foil off for the final bake.
• Not a chicken person? This works great with cubed smoked turkey sausage or even pre-cooked shrimp added in at the end.
• For a veggie boost: Add a cup of frozen peas, chopped broccoli florets, or asparagus pieces along with the rice and chicken at the beginning.
• Dairy-free? You can try substituting the heavy cream with full-fat canned coconut milk and use a nutritional yeast or vegan parmesan alternative.
• Out of lemon? A tablespoon of white wine vinegar or even a little white wine can provide a similar tangy note.

Storage & Reheating

This dish stores like a dream, making it a fantastic option for meal prep. Let it cool completely, then store it in an airtight container in the refrigerator for up to 4 days. To reheat, the microwave works just fine—splash a little broth or water over a portion to keep it from drying out and heat in 30-second intervals, stirring in between. You can also reheat it in a covered oven-safe dish at 350°F until warmed through. I don’t recommend freezing, as the creamy sauce can separate and the rice can get mushy when thawed.

Serving Ideas & Pairings

This bake is a complete meal all on its own. So good. But if you want to round it out, a simple side salad with a light vinaigrette is a perfect match to cut through the richness. Some roasted asparagus or garlic green beans also make a lovely, easy side. For a real Southern comfort vibe, a side of buttery biscuits or a slice of crusty garlic bread is never a bad idea for sopping up any extra sauce.

Frequently Asked Questions

• Can I use brown rice instead of white? You can, but you’ll need to adjust the liquid and cooking time significantly. Brown rice requires more liquid and a longer cooking time, so follow the package directions as a guide and be prepared to add more broth if needed.
• What are some other easy meals I can make with chicken? This is one of my favorite healthy chicken recipes, but other simple chicken recipes include easy baked chicken thighs, a quick chicken stir-fry, or using a rotisserie chicken for quick and easy dinner recipes like soups and salads.
• Is this one of those healthy dinner recipes? It’s a balanced meal with protein, carbs, and fat. Using heavy cream and cheese does make it rich, but you can control the portions. For a lighter version, you could try using half-and-half, though the sauce won’t be quite as thick.
• My rice is still hard, what happened? This usually means it needed more liquid or more time. Next time, make sure your dish is covered tightly with foil for the first half of cooking to trap steam. If it happens, just add a splash of warm broth, re-cover, and return it to the oven for another 10 minutes.