Main Meals
Creamy Lemon Chicken and Rice Bake
13
May
May
This recipe is one that I have adapted from one on the Thermomix Recipe Community called Lala’s Creamy Lemon Butter Chicken. It is thoroughly delicious and a big hit whenever I make it and I’m always asked for the recipe.
The rice finishes up soaking up the flavours of the yummy sauce and it is a lovely base for the chicken with a risotto like texture and makes a meal by adding a side of steamed greens or a salad.
I especially like this recipe because once the dish is in the oven there is nothing left to do, just wait and enjoy the aroma’s as it bakes.
Creamy Lemon Chicken and Rice Bake
Chicken baked on a bed of rice with a creamy lemon sauce
Ingredients
- 5 tsp Garlic crushed or 5 tsp
- 80 gm Parmesan grated
- 300 ml Chicken Stock
- 100 gm Butter
- 300 ml Cream
- 1 Lemon – Juice
- Pinch Dried Thyme
- 100 gm Baby Spinach
- 1 Cup Arborio Rice (Risotto)
- 1 Kg Skinless Chicken thigh fillets, breast or tenderloins
- Pinch Salt
- Pinch Black Pepper
- 3 Tbsp Paprika
- 1/4 Cup Parsley Chopped
Instructions
- Preheat oven to 180C
- In a medium saucepan heat stock, butter, cream, juice, garlic, cheese, thyme and spinach, simmer 20 minutes. or Thermomix 20Min/80C/Sp2 reverse
- Grease large casserole or lasagne dish.
- Cover the base with raw rice
- To a shallow container add paprika, salt and pepper, mix to combine
- Press the chicken into the dry spice mix and place on top of the rice
- Add parsley to the cooked sauce and pour over the chicken and rice
- Bake uncovered for 40-45 minutes or until the chicken is cooked through
- Serve with a salad or steamed vegetables
Notes
I like to use Arborio rice because it is more forgiving than long grain, and it helps the cooked rice have a risotto like texture.
I usually use chicken tenderloins but thighs or breasts are fine as well.
