ClosePhoto:Photographer: Morgan Hunt Glaze, Prop Stylist: Shell Royster, Food Stylist Jennifer WendorfActive Time:20 minsTotal Time:1 hr 15 minsServings:4 servingsPhotographer: Morgan Hunt Glaze, Prop Stylist: Shell Royster, Food Stylist Jennifer WendorfCook Mode(Keep screen awake)Ingredients1poundboneless, skinless chicken thighs, cut into 1 1/2-inch pieces1 1/2teaspoonsgratedlemon zest, plus more for garnish3tablespoonslemon juice1 1/2tablespoonsfinely choppedgarlic1tablespoonfresh thymeleaves, plus more for garnish2tablespoonsextra-virgin olive oil, divided1/2cupchoppedshallot1cuplong-grainbrown rice, rinsed1 1/2cupsunsalted chicken broth3/4cupwhole milk1(1/2-oz.)Parmesan cheeserind (optional)3/4teaspoonsalt1/2teaspoongroundpepper12ouncesfresh broccoli florets, cut into 3/4-inch pieces (about 5 cups)2 1/2tablespoonsgrated Parmesan cheeseDirectionsPlace 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 WendorfPreheat 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 WendorfAdd 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 WendorfRemove 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 WendorfNutrition InformationServing Size: about 2 1/2 cupsCalories 462, Fat 16g, Saturated Fat 4g, Cholesterol 114mg, Carbohydrates 48g, Total Sugars 6g, Added Sugars 0g, Protein 33g, Fiber 5g, Sodium 697mg, Potassium 833mgEatingWell.com, November 2023Rate ItPrint

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Photo:Photographer: Morgan Hunt Glaze, Prop Stylist: Shell Royster, Food Stylist Jennifer Wendorf

a recipe photo of the Weeknight Lemon-Garlic Chicken Casserole

Photographer: Morgan Hunt Glaze, Prop Stylist: Shell Royster, Food Stylist Jennifer Wendorf

Active Time:20 minsTotal Time:1 hr 15 minsServings:4 servingsPhotographer: Morgan Hunt Glaze, Prop Stylist: Shell Royster, Food Stylist Jennifer WendorfCook Mode(Keep screen awake)Ingredients1poundboneless, skinless chicken thighs, cut into 1 1/2-inch pieces1 1/2teaspoonsgratedlemon zest, plus more for garnish3tablespoonslemon juice1 1/2tablespoonsfinely choppedgarlic1tablespoonfresh thymeleaves, plus more for garnish2tablespoonsextra-virgin olive oil, divided1/2cupchoppedshallot1cuplong-grainbrown rice, rinsed1 1/2cupsunsalted chicken broth3/4cupwhole milk1(1/2-oz.)Parmesan cheeserind (optional)3/4teaspoonsalt1/2teaspoongroundpepper12ouncesfresh broccoli florets, cut into 3/4-inch pieces (about 5 cups)2 1/2tablespoonsgrated Parmesan cheeseDirectionsPlace 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 WendorfPreheat 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 WendorfAdd 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 WendorfRemove 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 WendorfNutrition InformationServing Size: about 2 1/2 cupsCalories 462, Fat 16g, Saturated Fat 4g, Cholesterol 114mg, Carbohydrates 48g, Total Sugars 6g, Added Sugars 0g, Protein 33g, Fiber 5g, Sodium 697mg, Potassium 833mgEatingWell.com, November 2023Rate ItPrint

Active Time:20 minsTotal Time:1 hr 15 minsServings:4 servings

Active Time:20 mins

Active Time:

20 mins

Total Time:1 hr 15 mins

Total Time:

1 hr 15 mins

Servings:4 servings

Servings:

4 servings

a photo of the ingredients to make the Weeknight Lemon-Garlic Chicken Casserole

Cook Mode(Keep screen awake)Ingredients1poundboneless, skinless chicken thighs, cut into 1 1/2-inch pieces1 1/2teaspoonsgratedlemon zest, plus more for garnish3tablespoonslemon juice1 1/2tablespoonsfinely choppedgarlic1tablespoonfresh thymeleaves, plus more for garnish2tablespoonsextra-virgin olive oil, divided1/2cupchoppedshallot1cuplong-grainbrown rice, rinsed1 1/2cupsunsalted chicken broth3/4cupwhole milk1(1/2-oz.)Parmesan cheeserind (optional)3/4teaspoonsalt1/2teaspoongroundpepper12ouncesfresh broccoli florets, cut into 3/4-inch pieces (about 5 cups)2 1/2tablespoonsgrated Parmesan cheese

Cook Mode(Keep screen awake)

Ingredients

1poundboneless, skinless chicken thighs, cut into 1 1/2-inch pieces

1 1/2teaspoonsgratedlemon zest, plus more for garnish

3tablespoonslemon juice

1 1/2tablespoonsfinely choppedgarlic

1tablespoonfresh thymeleaves, plus more for garnish

2tablespoonsextra-virgin olive oil, divided

1/2cupchoppedshallot

1cuplong-grainbrown rice, rinsed

1 1/2cupsunsalted chicken broth

3/4cupwhole milk

1(1/2-oz.)Parmesan cheeserind (optional)

3/4teaspoonsalt

1/2teaspoongroundpepper

12ouncesfresh broccoli florets, cut into 3/4-inch pieces (about 5 cups)

2 1/2tablespoonsgrated Parmesan cheese

DirectionsPlace 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 WendorfPreheat 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 WendorfAdd 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 WendorfRemove 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 WendorfNutrition InformationServing Size: about 2 1/2 cupsCalories 462, Fat 16g, Saturated Fat 4g, Cholesterol 114mg, Carbohydrates 48g, Total Sugars 6g, Added Sugars 0g, Protein 33g, Fiber 5g, Sodium 697mg, Potassium 833mgEatingWell.com, November 2023

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 WendorfPreheat 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 WendorfAdd 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 WendorfRemove 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 WendorfNutrition InformationServing Size: about 2 1/2 cupsCalories 462, Fat 16g, Saturated Fat 4g, Cholesterol 114mg, Carbohydrates 48g, Total Sugars 6g, Added Sugars 0g, Protein 33g, Fiber 5g, Sodium 697mg, Potassium 833mg

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.

a step in making the Weeknight Lemon-Garlic Chicken Casserole

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.

a step in making the Weeknight Lemon-Garlic Chicken Casserole

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.

a step in making the Weeknight Lemon-Garlic Chicken Casserole

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.

a step in making the Weeknight Lemon-Garlic Chicken Casserole

Nutrition InformationServing Size: about 2 1/2 cupsCalories 462, Fat 16g, Saturated Fat 4g, Cholesterol 114mg, Carbohydrates 48g, Total Sugars 6g, Added Sugars 0g, Protein 33g, Fiber 5g, Sodium 697mg, Potassium 833mg

Nutrition Information

Serving Size: about 2 1/2 cupsCalories 462, Fat 16g, Saturated Fat 4g, Cholesterol 114mg, Carbohydrates 48g, Total Sugars 6g, Added Sugars 0g, Protein 33g, Fiber 5g, Sodium 697mg, Potassium 833mg

Serving Size: about 2 1/2 cups

Calories 462, Fat 16g, Saturated Fat 4g, Cholesterol 114mg, Carbohydrates 48g, Total Sugars 6g, Added Sugars 0g, Protein 33g, Fiber 5g, Sodium 697mg, Potassium 833mg

EatingWell.com, November 2023

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