Lemon Chicken And Rice Casserole

Recipe View 5 mins 1. Assemble all your ingredients for a smooth cooking process.

Recipe View 5 mins 2. Preheat your oven to 375 degrees F (190 degrees C). Season the chicken thighs generously on both sides with salt and pepper.

Recipe View 20 mins 3. In a large, oven-safe skillet, heat the olive oil over medium-high heat. Place the chicken thighs in the skillet, skin-side down, and sear until golden brown and crispy, approximately 8 minutes per side. Remove the chicken thighs and set aside on a plate, leaving the flavorful drippings in the skillet.

Recipe View 10 mins 4. Add the minced garlic to the skillet with the chicken drippings. Cook, stirring constantly, until fragrant, about 10-20 seconds. Add the rinsed rice, cream of chicken soup, lemon juice, lemon zest, tarragon, and crushed red pepper to the skillet; whisk to combine. Gradually pour in the chicken broth, whisking continuously until everything is well combined and smooth. Arrange the seared chicken thighs, skin-side up, over the rice mixture. Place the lemon slices artfully over the chicken thighs.

Recipe View 35 mins 5. Cover the skillet tightly with aluminum foil or a lid, and transfer it to the preheated oven. Bake until the rice is fully cooked and a thermometer inserted into the thickest part of the chicken registers 165 degrees F (73 degrees C), about 30 minutes.

Recipe View 5 mins 6. Remove the casserole from the oven. Stir the rice mixture gently. Sprinkle with fresh parsley. Divide the chicken, lemon slices, and rice evenly among 4 plates. Garnish with extra tarragon and a pinch of crushed red pepper for a final flourish.