creamy lemon dill chicken and rice casserole
Creamy Lemon-Dill Chicken & Rice Casserole
This creamy lemon-dill chicken and rice casserole is pure comfort in a bowl, bursting with the bright, fresh flavors of lemon and dill. Tender chicken and brown rice make it a satisfying, cozy dish everyone will love. Using microwaveable rice is a game-changer for convenience. It cuts down on prep time, ensuring the dish comes together quickly. Of course, if you have it, leftover cooked brown rice will work just as well.
Ingredients:
- 1 tablespoon neutral oil, such as canola or avocado oil
- 1 pound boneless, skinless chicken thighs, cut into bite-size pieces
- 1 small yellow onion, chopped (about 1 cup)
- ¾ teaspoon salt
- ½ teaspoon ground pepper
- 2½ tablespoons all-purpose flour
- ¼ teaspoon garlic powder
- 1 cup lower-sodium chicken broth
- 1 (8.8-ounce) package microwaveable brown rice (about 2 cups)
- 2 tablespoons grated lemon zest (from 2 large lemons)
- 2 tablespoons lemon juice
- ½ cup chopped fresh dill, divided, plus more for garnish
- 1 cup frozen peas, thawed
- ¼ cup half-and-half, warmed
Directions:
- Preheat oven to 400°F. Heat 1 tablespoon oil in a large oven-safe skillet over medium-high heat. Add chicken pieces, chopped onion, ¾ teaspoon salt and ½ teaspoon pepper; cook, stirring often, until the chicken is beginning to brown and the onion is softened, about 5 minutes. Sprinkle with 2½ tablespoons flour and ¼ teaspoon garlic powder; cook, stirring constantly, for 1 minute. Stir in 1 cup broth; bring to a boil over medium-high heat, stirring often and scraping the bottom of the pan to remove any browned bits. Stir in 1 package rice, 2 tablespoons lemon juice and ¼ cup dill until combined.
- Bake, covered, until the casserole is bubbling around the edges and the chicken is cooked through (165°F), 15 to 20 minutes. Stir in 1 cup peas, ¼ cup half-and-half and the remaining ¼ cup dill until well combined. Sprinkle with 2 tablespoons lemon zest. Garnish with additional dill, if desired.
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