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Creamy Lemon Chicken, Broccoli and Rice Casserole

A comforting, creamy casserole with tender chicken, broccoli, and rice in a bright lemon-Parmesan sauce.
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Servings: 6 servings

Ingredients

  • 1 Tbsp olive oil
  • 3 cloves garlic minced
  • 1 3/4 cup low-sodium chicken broth
  • 1/2 cup heavy cream
  • 1 lemon juice of 1 lemon
  • 1 tsp fresh thyme or rosemary
  • 1/2 tsp red pepper flakes or more to taste
  • salt and pepper to taste
  • 1 cup Parmesan cheese grated, divided
  • 3/4 cup long grain white rice uncooked (not instant)
  • 2 cups broccoli florets
  • 1 lb boneless skinless chicken breasts cut into 1½-inch pieces
  • 1/3 cup breadcrumbs

Instructions

  • Preheat the oven to 375°F (190°C).
  • Heat the olive oil in a large skillet over medium heat, then sauté the minced garlic for about 1 minute until fragrant.
  • Add the chicken broth, heavy cream, lemon juice, fresh thyme or rosemary, red pepper flakes, and salt and pepper to the skillet and bring the mixture to a simmer.
  • Stir in 1/2 cup of the grated Parmesan until combined, then remove the sauce from the heat.
  • In a large 9×13 casserole dish sprayed with cooking spray, combine the uncooked rice, broccoli florets, and the cut chicken pieces; season the chicken with additional salt and pepper if desired.
  • Pour the hot lemon-Parmesan sauce evenly over the rice, broccoli, and chicken, stirring lightly to coat everything.
  • Sprinkle the remaining 1/2 cup Parmesan and the breadcrumbs evenly over the top of the casserole.
  • Tightly cover the dish with foil and bake for 35 minutes, then remove the foil and bake an additional 10 minutes uncovered until the chicken is cooked through and the rice has absorbed the liquid.
  • Remove from the oven and let the casserole rest for 5 minutes before serving.

Equipment

  • Large Skillet
  • Measuring Cups and Spoons
  • 9×13? casserole dish
  • Aluminum Foil
  • Spatula or Wooden Spoon

Notes

  • Use low-sodium broth to control salt levels.
  • Cut chicken into uniform pieces for even cooking.
  • Do not use instant rice; use long-grain white rice as listed.
  • Adjust red pepper flakes to your heat preference.