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Dump and Bake Lemon Chicken

This dump and bake lemon chicken is an easy one-dish meal with tender chicken, white rice, and asparagus all baked together in a bright lemon garlic sauce. Finished with Parmesan cheese, it’s a simple weeknight dinner that keeps prep quick and cleanup easy.
Print Recipe
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 minute
Servings: 4 servings
Course: Dinner, Entree
Cuisine: American
Calories: 388
Ingredients Method Nutrition

Ingredients
  

Ingredients
  • 1 cup uncooked white rice
  • 2 cups chicken broth
  • 3 cloves garlic or 1 tsp garlic powder
  • 1 lemon, zested and juiced
  • 1 to 1.5 lbs chicken breasts or tenders, if using breasts- cut THIN!
  • Salt and ground black pepper
  • onion powder
  • paprika
  • Oregano
  • 1 bunch asparagus, trimmed & cut into 2–3 inch pieces
  • 2 tbsp butter
  • ½ cup heavy cream optional
  • ½ cup grated parmesan cheese

Method
 

  1. Preheat the oven to 375 degrees F (190 degrees C). Grease a 9×13-inch baking dish.
  2. Add rice and broth to the prepared dish. Stir in garlic, lemon juice and zest. Place chicken on top; season chicken with salt, pepper, onion powder, paprika, and oregano. Scatter asparagus over the top, and butter pats down the center of the dish. Pour cream evenly over the top, if using. Cover tightly with foil.
  3. Bake in the preheated oven until chicken is no longer pink at the center and juices run clear,  45 to 50 minutes. Remove foil, sprinkle with Parmesan, and bake uncovered for 10 more minutes. Enjoy!

Nutrition

Calories: 388kcalCarbohydrates: 47gProtein: 32gFat: 10gSaturated Fat: 5gCholesterol: 83mgSodium: 608mgFiber: 5gSugar: 7g

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