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Lemon Thyme Chicken Casserole

Chicken nestled in rice with a homemade, lemon thyme sauce. This Lemon Thyme Chicken Casserole is a unique, delicious twist on chicken and rice casserole.
Prep Time25 mins
Cook Time1 hr 30 mins
Course: Dinner
Cuisine: American
Keyword: Lemon Thyme Chicken Casserole
Servings: 6 servings



  • 2 cups chicken broth NOT reduced sodium
  • 1 3/4 cup milk
  • 3/4 cup all purpose flour
  • 2 teaspoons salt
  • 1/2 teaspoon black pepper
  • 1/4 cup lemon juice from ~2 lemons
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/4 cup honey
  • 1 teaspoon ground thyme


  • 2 large chicken breasts
  • 4 cloves fresh minced garlic
  • 1/4 cup shallot diced (~1 large shallot)
  • 2 tbsp butter
  • 2 tbsp olive oil


  • 1 1/4 cup white rice
  • zest 2 lemons
  • 2 tbsp fresh thyme minced
  • 3/4 cup chicken broth



  • In a medium sized sauce pan over low heat, whisk together all of the soup ingredients. Let simmer, whisking occasionally, until thickened (will be the consistency of a creamed canned soup), about 15 minutes.


  • While soup is simmering, prepare chicken. Cut chicken in half horizontally, so that you have four pieces, ~1/2 inch in thickness. In a small sauce pan over medium-low heat, melt butter. Once melted, add olive oil, garlic, and shallot. Cook over low heat for 2 minutes, then set aside.

Rice and Assembly

  • Preheat oven to 350 degrees. Butter bottom and sides of a 3.5 quart baking dish (9x13 dish will work).
  • Stir together cooked soup, rice, lemon zest, thyme, and chicken broth. Pour into prepared baking dish.
  • Nestle chicken down into rice. Cover exposed areas of chicken with butter/shallow mixture. Cover dish with aluminum foil and bake for 45 minutes.
  • Remove foil. Stir rice well (avoid touching the top of chicken). Bake for another 40-45 minutes, or until chicken is cooked through.