Lemon Chicken And Rice Casserole
Eric Hicks
·
60M
More Info
Serves 4
4 (6-oz.) bone-in, skin-on chicken thighs
1 tsp kosher salt
1⁄4 tsp black pepper
2 tbsp olive oil
2 medium-size garlic cloves, finely chopped (about 2 tsp.)
1 1⁄2 cup uncooked long-grain white rice, rinsed
1 (10.5-oz.) can cream of chicken soup
1 tbsp fresh lemon juice
1 tsp grated lemon zest
1 tsp chopped fresh tarragon, plus more for garnish
1⁄4 tsp crushed red pepper, plus more for garnish
2 cup chicken broth
1 medium lemon, sliced into 1/8-in.-thick slices (about 1/3 cup)
1 tsp chopped fresh flat-leaf parsley
Preheat the oven to 375 degrees F (190 degrees C). Season chicken thighs evenly with salt and pepper on both sides.
Heat oil in a large oven-safe skillet over medium-high. Add chicken thighs to skillet, skin sides down, and cook until golden brown on both sides, about 8 minutes. Transfer chicken thighs to a plate; set aside. Do not wipe skillet clean.
Add garlic to drippings in the skillet. Cook, stirring constantly, until fragrant, 10 to 20 seconds. Add rice, cream of chicken soup, lemon juice, lemon zest, tarragon, and crushed red pepper; whisk to combine. Gradually add broth, whisking constantly, until combined and smooth. Arrange chicken thighs, skin sides up, over the rice mixture. For extra lemon flavor place lemon slices over chicken thighs (optional). Cover with aluminum foil or lid, and transfer to the preheated oven.
Bake in the preheated oven until rice is cooked through and a thermometer inserted into thickest portion of chicken registers 165 degrees F (73 degrees C), about 30 minutes.
Remove from the oven. Stir rice mixture, and sprinkle with parsley. Divide chicken, lemon slices, and rice evenly among 4 plates. Garnish with additional tarragon and crushed red pepper. Recipe developed by Catherine Jessee
Gather all ingredients.
