This Mini Lemon Chicken and Rice Casserole recipe is scaled down for one person, one meal. This casserole combines tender chicken and fluffy rice with the vibrant kick of lemon and a subtle warmth from paprika. Perfect for anyone looking for a deliciously easy meal, this casserole is a single-serving dinner delight.

Lemon chicken casserole topped with lemon slices in a small white casserole dish.

Ingredient Notes

Lemon chicken ingredients: uncooked chicken breast rice, lemon, onion and tube of Mutti tomato paste on parchment paper.

Chicken: Boneless, skinless chicken breast or chicken thighs can be used. I sometimes like to include a mix for the best flavor.
Rice: Instant rice cooked in the microwave makes this really fast with just couple of minutes needed. Alternately if you can cook regular long-grain rice on the stovetop ,or microwave frozen rice. Another option for the rice is to cook it on the side an omit from the casserole. If you do this, make your tomato sauce thicker by mixing in less chicken broth. The cooking time will remain the same.

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Lemon Chicken and Rice Casserole

Flavorful chicken seasoned with paprika and lemon over a bed of rice, perfect for one person.

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Course: Dinner for One

Cuisine: American

Prep Time: 8

Cook Time: 58

Total Time: 1 6

Servings: person

Calories: 199kcal

Author:Sydney Dawes

Equipment

▢
1 Small Casserole Dish

Ingredients

1 6-0unce boneless chicken breast
½ cup uncooked instant rice
⅙ teaspoon celery seed
1 tablespoon tomato paste
¼ cup chicken broth
2 slices lemon
2 slices onion
¼ teaspoon paprika

Instructions

Preheat oven to 350 degrees F. Cook the rice according to the package instructions and dice the chicken, and slice the lemons and onion.
Layer the rice on the bottom on a small baking dish. Arrange the diced chicken over the rice.
In a small bowl, mix the chicken broth and tomato paste until well combined.
Pour the sauce over the chicken. Sprinkle the paprika and celery seed over the chicken. Top with the lemon slices and onion.
Cover the casserole with aluminum foil and bake in the preheated oven for 55 minutes. Check halfway through baking and if seems too dry then add in a little more chicken broth.
When done, uncover the casserole dish and broil for 2-3 minutes, just until browned and bubbly.

Notes

Chicken thighs can be substituted.
Store leftover casserole in an airtight container for 1-2 days in the refrigerator.

Nutrition

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If you want more easy mini casseroles for one person check out my mini lasagna casserole and classic tuna casserole for one.

Step by Step Recipe Instructions

Collage of steps to make a lemon chicken casserole with rice.

Preheat oven to 350 degrees F. Cook the rice and dice the chicken, and slice the lemons and onion.
Layer the rice on the bottom of a small baking dish. Arrange the diced chicken over the rice.
In a small bowl, mix the chicken broth and tomato paste until well combined.
Pour the sauce over the chicken. Sprinkle the paprika and celery seed over the chicken. Top with the lemon slices and onion.
Cover the casserole with aluminum foil and bake in the preheated oven for 55 minutes. Check halfway through baking and if seems too dry then add in a little more chicken broth.
When done, uncover the casserole dish and broil for 2-3 minutes, just until browned and bubbly.

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