Lemon Dijon Chicken and Rice
The ultimate comfort food, Lemon Dijon Chicken and Rice combines tangy lemon and savory Dijon mustard to create an unforgettable dish. Tender chicken thighs sit atop fluffy rice, soaking up all the delicious flavors, making it the perfect easy weeknight dinner. Try it tonight!
Equipment
- Cast iron pan or baking dish
Ingredients
- 2 tbsp Minced garlic
- 2 tbsp Vegetable oil
- 2 tbsp Dijon mustard
- 2 lemons Lemon zest zested on skin
- 1 lemon Lemon juice
- 4 pieces Chicken thighs not frozen
- 1.5 cups White rice
- 3 cups Water or chicken broth
- Salt
- Black pepper
- Paprika
- Lemon slices for garnish
Instructions
- In an ovenproof skillet or baking dish, add minced garlic, Dijon mustard, vegetable oil, lemon zest, and lemon juice. Whisk well.
- Add chicken thighs and coat both sides well.
- Remove chicken from the pan and transfer to a plate. Cover and refrigerate raw chicken for at least 30 minutes to marinate.
- Preheat the oven to 350 degrees. In the same ovenproof skillet or baking dish, add white rice and water or chicken broth. Whisk well to evenly combine.
- Add marinaded chicken back to skillet or baking dish and season generously with salt, black pepper, and paprika.
- Bake the casserole dish for 40 minutes or until the chicken is done and the rice no longer has any liquid. This timing can vary based on the rice type used and thickness/type of chicken. Chicken should reach 165 degrees by thermometer at its thickest point to be considered done.
- Place a few slices of lemon onto a skillet and heat on high heat until charred and use slices as a garnish.
Notes
- Tip 1: Skip the rice and serve chicken on a bed of mashed potatoes, quinoa, or egg noodles for a different twist.
- Tip 2: Spice things up by adding Frank’s hot sauce to the table.
- Tip 3: Other garnish ideas for this casserole dish include green onions and fresh parsley.
- Tip 4: Instead of water, substitute with chicken broth for a richer flavor.