Description
This Lemon-Garlic Chicken Casserole is a comforting and flavorful dish featuring tender chicken thighs marinated in lemon and garlic, cooked with long-grain brown rice, fresh broccoli, and a creamy chicken broth base. The casserole is baked to perfection with fragrant thyme and finished with grated Parmesan cheese for a delightful, wholesome meal.
Ingredients
Chicken and Marinade
- 1 pound boneless, skinless chicken thighs, cut into 1 1/2-inch pieces
- 1 1/2 teaspoons grated lemon zest, plus more for garnish
- 3 tablespoons lemon juice
- 1 1/2 tablespoons finely chopped garlic
- 1 tablespoon fresh thyme leaves, plus more for garnish
Cooking Base
- 2 tablespoons extra-virgin olive oil, divided
- 1/2 cup chopped shallot
- 1 cup long-grain brown rice, rinsed
- 1 1/2 cups unsalted chicken broth
- 3/4 cup whole milk
- 1 (1/2-oz.) Parmesan cheese rind (optional)
- 3/4 teaspoon salt
- 1/2 teaspoon ground pepper
Vegetables and Cheese
- 12 ounces fresh broccoli florets, cut into 3/4-inch pieces (about 5 cups)
- 2 1/2 tablespoons grated Parmesan cheese
Instructions
- Marinate the Chicken: Place the chicken pieces, lemon zest, lemon juice, garlic, and thyme in a large zip-top plastic bag or bowl. Mix thoroughly and let it stand at room temperature for 15 minutes to allow the flavors to meld.
- Preheat the Oven and Prepare Chicken: Preheat your oven to 350°F (175°C). Remove the chicken from the marinade, reserving the marinade for later use.
- Brown the Chicken: Heat 1 tablespoon of extra-virgin olive oil in a large, high-sided oven-safe skillet over medium-high heat. Add the chicken pieces and cook until browned on both sides, about 2 minutes per side. Once browned, transfer the chicken to a plate and set aside.
- Sauté Shallots and Toast Rice: Add the remaining 1 tablespoon of olive oil to the skillet with the drippings and reduce the heat to medium. Add the chopped shallot and cook, stirring occasionally, until translucent, about 2 minutes. Stir in the rinsed brown rice and cook, stirring constantly, until it is lightly toasted, approximately 1 minute.
- Add Liquids and Seasoning: Pour in the chicken broth and whole milk, stirring well to combine. Add the Parmesan rind (if using), salt, and ground pepper. Bring the mixture to a simmer over medium-high heat.
- Combine Chicken and Marinade: Stir in the browned chicken and the reserved marinade from earlier into the simmering liquid. Cover the skillet with a lid or foil and transfer it to the preheated oven.
- Bake the Casserole: Bake the mixture for about 45 minutes, until the liquid is mostly absorbed and the rice is tender.
- Add Broccoli and Continue Baking: Remove the skillet from the oven, sprinkle the broccoli florets evenly over the top, and cover again. Return the skillet to the oven and bake for an additional 10 minutes, until both the rice and broccoli are tender.
- Finish and Garnish: Remove from the oven and sprinkle the grated Parmesan cheese evenly over the casserole. Garnish with additional lemon zest and thyme leaves if desired. Serve warm.
Notes
- Using bone-in chicken thighs can add more flavor, but the cooking time may need adjustment.
- Substitute broccoli with other vegetables like asparagus or green beans according to preference.
- The Parmesan rind adds a deep umami flavor but can be omitted if unavailable.
- Ensure to rinse the brown rice thoroughly to remove excess starch for best results.
- This casserole can be prepared partially ahead of time by marinating the chicken and chopping ingredients in advance.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
