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Lemon-Spinach Chicken and Rice Casserole
Rachel Kim

Lemon-Spinach Chicken and Rice Casserole

This one stays bright instead of heavy. Thin chicken cutlets cook over lemony rice. Spinach gets folded in at the end so it doesn't turn swampy. Keep the foil tight or the rice will stay crunchy.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 1 1/2 cups uncooked long-grain white rice rinsed
  • 2 1/2 cups low-sodium chicken broth
  • 1 small yellow onion finely chopped
  • 3 garlic cloves minced
  • 2 tsp finely grated lemon zest
  • 1 tsp dried dill
  • 1 1/2 tsp kosher salt divided
  • 1/2 tsp black pepper
  • 1 3/4 lbs chicken breast cutlets
  • 5 oz baby spinach roughly chopped
  • 2 tbsp fresh lemon juice
  • 1/2 cup crumbled feta cheese

Method
 

  1. Heat the oven to 375°F and spread the rice evenly in a 9-by-13-inch baking dish.
  2. Stir in the broth, onion, garlic, lemon zest, dill and 1 teaspoon salt.
  3. Season the chicken cutlets with the remaining salt and black pepper and lay them over the rice.
  4. Cover tightly with foil and bake until the rice is tender and the thickest cutlet reaches 165°F, 38 to 45 minutes.
  5. Transfer the chicken to a plate and fold the spinach and lemon juice into the hot rice until the leaves wilt.
  6. Return the chicken, scatter the feta over the dish and rest for 5 minutes before serving.