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Creamy Lemon Chicken and Rice Bake

Chicken baked on a bed of rice with a creamy lemon sauce
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 6
Course: Main Course
Ingredients Method Notes

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

Method
 

  1. Preheat oven to 180C
  2. In a medium saucepan heat stock, butter, cream, juice, garlic, cheese, thyme and spinach, simmer 20 minutes. or Thermomix 20Min/80C/Sp2 reverse
  3. Grease large casserole or lasagne dish.
  4. Cover the base with raw rice
  5. To a shallow container add paprika, salt and pepper, mix to combine
  6. Press the chicken into the dry spice mix and place on top of the rice
  7. Add parsley to the cooked sauce and pour over the chicken and rice
  8. Bake uncovered for 40-45 minutes or until the chicken is cooked through
  9. 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.