Lemon Chicken Casserole Recipe | Easy & Recipe 2025

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You guys love lemon chicken anything—and honestly, I’m the same. So I had to give you this lemon chicken casserole. With my signature made from scratch lemon herb sauce, you’ll want this on repeat!

This Dish is an Instant Favorite

• Easy Weeknight Win: I love being able to toss everything in one pan and throw it in the oven! All the flavors meld together, and the clean-up is so simple!
• Flavor Explosion! The lemony sauce is DY-NO-MITE in your mouth! It’s refreshing and creamy, and I can’t wait for you to try it!

Lemon Chicken Casserole Ingredients

• Lemon Pepper Seasoning: You can use store-bought, but I highly recommend using my homemade lemon pepper blend for the best taste!
• Rice Options: Instead of long-grain white rice, you can use brown rice. Increase the liquid by ¼ cup and bake it for 40-45 minutes.

How to Make Lemon Chicken Casserole

Making this casserole is seriously so easy! It bakes up all in one dish, so the flavors all meld together! Here’s how to make it from scratch in 3 easy steps!

1. Add the Ingredients: Preheat the oven to 375ºF and spray a 9×13-inch baking dish with non-stick cooking spray. Add the chicken broth, white rice, lemon juice, melted butter, lemon zest, minced garlic, onion powder, salt, dried basil, pepper, and thyme to the prepared baking dish and stir.
2. Add the Chicken: Season the cubed chicken breast with salt and lemon pepper seasoning and place it in the baking dish with the other ingredients.
3. Cook: Bake for 30 minutes, then place the lemon slices over the top of the dish, and bake for another 5 minutes until the rice is tender and the chicken is cooked through. Remove from the oven and let the dish rest for 5 minutes before serving.

Slow Cooker Instructions

Prepare the lemon chicken casserole and rice mixture according to steps 1-2. Place everything in a slow cooker, and cook on LOW for 3-4 hours until the rice is tender and the chicken is cooked.

How to Store Leftovers

This lemon chicken casserole tastes just as good the next day. They are perfect for lunch, or let’s be real, round two of dinner.

• In the Refrigerator: Store the leftovers in the fridge in an airtight container for up to 3 days. 
• In the Freezer: Store completely cooled leftovers in an airtight container in the freezer for up to 2 months. Thaw in the fridge overnight before reheating.
• To Reheat: Cover the casserole with foil to keep it from drying out, and bake at 350ºF for about 20 minutes or until heated through. You can also microwave in 30-second intervals until warmed through.

More Chicken Casserole Recipes

Casseroles are total weeknight heroes around here—easy to make, packed with flavor, and even my kids are on board. That’s a dinner win in my book! Want more family faves? Check out my full list of casseroles!

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• Preheat the oven to 375 degrees Fahrenheit and spray a 9×13-inch baking dish with non-stick cooking spray.
• Add the 2 ½ cups chicken broth, 1 cup white rice, 3 tablespoons lemon juice, 3 tablespoons melted butter, 1 tablespoon lemon zest, 1 tablespoon minced garlic, 1 teaspoon onion powder, 1 teaspoon salt, 1 teaspoon dried basil, ½ teaspoon pepper, and ½ teaspoon thyme to the prepared baking dish and mix.
• Season the 1 pound cubed boneless skinless chicken breast with 1 teaspoon salt and 2 teaspoons lemon pepper, and place it in the baking dish with the other ingredients.
• Bake for 30 minutes, then place the thin slices from 1 lemon over the top of the dish, and bake for another 5 minutes until the rice is tender and the chicken is cooked through.
• Remove from the oven and let the dish rest for 5 minutes before serving.

Calories: 228kcalCarbohydrates: 27gProtein: 19gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 55mgSodium: 1171mgPotassium: 364mgFiber: 1gSugar: 1gVitamin A: 97IUVitamin C: 6mgCalcium: 30mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Here’s your Lemon Garlic Chicken & Rice Bake recipe formatted for easy cooking:

Lemon Garlic Chicken & Rice Bake

Prep Time: 10 mins | Cook Time: 35 mins | Servings: 4

Ingredients

• 1 lb boneless, skinless chicken breast (cubed)
• 1 cup white rice (uncooked)
• 2 ½ cups chicken broth
• 3 tbsp lemon juice
• 3 tbsp melted butter
• 1 tbsp lemon zest
• 1 tbsp minced garlic
• 1 tsp onion powder
• 1 tsp salt (plus 1 tsp for chicken)
• 1 tsp dried basil
• ½ tsp pepper
• ½ tsp thyme
• 2 tsp lemon pepper seasoning
• 1 lemon (thinly sliced, for topping)

Instructions

1. Prep: Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish with non-stick spray.
2. Mix Rice Base: In the dish, combine broth, rice, lemon juice, butter, lemon zest, garlic, onion powder, salt, basil, pepper, and thyme. Stir well.
3. Season Chicken: Toss cubed chicken with 1 tsp salt and 2 tsp lemon pepper. Nestle into the rice mixture.
4. Bake: Cover with foil and bake for 30 minutes. Uncover, arrange lemon slices on top, and bake 5 more minutes (or until rice is tender and chicken reaches 165°F).
5. Rest: Let stand 5 minutes before serving.

Nutrition (per serving)

Calories: 228kcal | Carbs: 27g | Protein: 19g | Fat: 4g | Fiber: 1g | Sugar: 1g

Tips:

• Rice Substitutes: Use brown rice (adjust liquid and bake time) or quinoa.
• Extra Veggies: Add spinach, asparagus, or cherry tomatoes before baking.
• Crispy Top: Broil 2–3 minutes after baking for golden edges.

Enjoy this one-pan meal with bright, zesty flavors! 🍋🍗