Meat & Poultry Chicken Chicken Main Dish Chicken Casserole Lemon-Garlic Chicken Casserole 4.4 (12) 10 Reviews This chicken and rice casserole packs in the protein plus offers plenty of fiber from brown rice and broccoli for a well-rounded meal in one pot. Chicken thighs are meaty and tender, but feel free to swap them out for chicken breast if you prefer. By Julia Levy Julia Levy Julia Levy has been working in recipe publishing for almost a decade, but testing recipes for as long as she's been able to wield a spoon. EatingWell's Editorial Guidelines Updated on September 28, 2025 Reviewed by Dietitian Emily Lachtrupp, M.S., RD Reviewed by Dietitian Emily Lachtrupp, M.S., RD See More Emily Lachtrupp is a registered dietitian experienced in nutritional counseling, recipe analysis and meal plans. She's worked with clients who struggle with diabetes, weight loss, digestive issues and more. In her spare time, you can find her enjoying all that Vermont has to offer with her family and her dog, Winston. EatingWell's Editorial Guidelines Save Rate PRINT Share Jump to recipe Close Credit: Photographer: Morgan Hunt Glaze, Prop Stylist: Shell Royster, Food Stylist Jennifer Wendorf Active Time: 20 mins Total Time: 1 hr 15 mins Servings: 4 servings Nutrition Profile: Sesame-Free Diabetes-Friendly Nut-Free Soy-Free High-Protein Egg-Free Gluten-Free Jump to Nutrition Facts This chicken casserole cooks in one skillet, making cleanup simple and convenient.Broccoli and brown rice contribute fiber for digestive health and satisfaction.Lemon zest, thyme and garlic add vibrant flavors to the dish. Photographer: Morgan Hunt Glaze, Prop Stylist: Shell Royster, Food Stylist Jennifer Wendorf Cook Mode (Keep screen awake) Ingredients 1/2x 1x 2x Oops! Something went wrong. Our team is working on it. This recipe was developed and tested at its original yield and has not been tested at other yields. Note that only the ingredient list is scaled, so you may need to make adjustments to ingredient amounts, cooking times and equipment sizes in the recipe steps. Scaling could also impact the nutrition analysis. Original recipe (1X) yields 4 servings 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 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 12 ounces fresh broccoli florets, cut into 3/4-inch pieces (about 5 cups) 2 1/2 tablespoons grated Parmesan cheese Directions Place chicken, lemon zest, lemon juice, garlic and thyme in a large zip-top plastic bag or bowl. Let stand at room temperature for 15 minutes. Photographer: Morgan Hunt Glaze, Prop Stylist: Shell Royster, Food Stylist Jennifer Wendorf Preheat oven to 350°F. Remove chicken from marinade; reserve marinade. Heat 1 tablespoon oil in a large high-sided oven-safe skillet over medium-high heat. Add the chicken; cook until browned on both sides, about 2 minutes per side. Transfer to a plate. Photographer: Morgan Hunt Glaze, Prop Stylist: Shell Royster, Food Stylist Jennifer Wendorf Add the remaining 1 tablespoon oil to the drippings in the pan; reduce heat to medium. Add shallot; cook, stirring occasionally, until translucent, about 2 minutes. Add rice; cook, stirring constantly, until lightly toasted, about 1 minute. Add broth and milk, stirring to combine. Stir in Parmesan rind (if using), salt and pepper; bring to a simmer over medium-high heat. Stir in the chicken and the reserved marinade. Cover, transfer to the oven and bake until the liquid is mostly absorbed, about 45 minutes. Photographer: Morgan Hunt Glaze, Prop Stylist: Shell Royster, Food Stylist Jennifer Wendorf Remove the skillet from the oven. Sprinkle evenly with broccoli florets. Bake, covered, until the rice and broccoli are tender, about 10 minutes. Top with Parmesan. Garnish with lemon zest and thyme leaves, if desired. Photographer: Morgan Hunt Glaze, Prop Stylist: Shell Royster, Food Stylist Jennifer Wendorf EatingWell.com, November 2023 Save Rate Print Nutrition Facts (per serving) 517 Calories 20g Fat 50g Carbs 37g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Serving Size about 2 1/2 cups Calories 517 % Daily Value * Total Carbohydrate 50g 18% Dietary Fiber 5g 17% Total Sugars 6g Added Sugars 0g 0% Protein 37g 75% Total Fat 20g 25% Saturated Fat 5g 27% Cholesterol 148mg 49% Vitamin A 100µg Vitamin C 82mg 91% Vitamin D 1µg Vitamin E 2mg 15% Folate 79µg Vitamin K 92µg Sodium 731mg 32% Calcium 172mg 13% Iron 3mg 17% Magnesium 128mg 31% Potassium 884mg 19% Zinc 4mg 36% Vitamin B12 1µg Omega 3 0g Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.