Creamy Lemon Chicken And Rice Recipes

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LEMON CHICKEN AND RICE



Lemon Chicken and Rice image

On our busy ranch, we often need meals we can put on the table in a hurry. This all-in-one chicken dish - with its delicate lemon flavor - fits the bill and it's inexpensive to boot. -Kat Thompson, Prineville, Oregon

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 11

2 tablespoons butter
1 pound boneless skinless chicken breasts, cut into strips
1 medium onion, chopped
1 large carrot, thinly sliced
2 garlic cloves, minced
1 tablespoon cornstarch
1 can (14-1/2 ounces) chicken broth
2 tablespoons lemon juice
1/4 teaspoon salt
1 cup frozen peas
1-1/2 cups uncooked instant rice

Steps:

  • In a large cast-iron or other heavy skillet, heat butter over medium-high heat; saute chicken, onion, carrot and garlic until chicken is no longer pink, 5-7 minutes., In a small bowl, mix cornstarch, broth, lemon juice and salt until smooth. Gradually add to skillet; bring to a boil. Cook and stir until thickened, 1-2 minutes., Stir in peas; return to a boil. Stir in rice. Remove from heat; let stand, covered, 5 minutes.

Nutrition Facts : Calories 370 calories, Fat 9g fat (4g saturated fat), Cholesterol 80mg cholesterol, Sodium 746mg sodium, Carbohydrate 41g carbohydrate (4g sugars, Fiber 3g fiber), Protein 29g protein. Diabetic exchanges

CREAMY LEMON CHICKEN



Creamy Lemon Chicken image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 11

1/2 cup all-purpose flour
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
Six 3- to 4-ounce boneless, skinless chicken thighs
3 cloves garlic, minced
1/4 cup white wine
3/4 cup heavy cream
1/2 cup grated Parmesan
1 lemon, zested and juiced, plus lemon slices, for garnish
3 big handfuls spinach (about 3 cups)
Fresh basil, for garnish

Steps:

  • Place the flour in a shallow bowl and season with salt and pepper. Heat a large saute pan over medium-high heat, then add the oil. Dredge the chicken in the flour, shaking off any excess, and place in the hot oil. Cook until golden brown on both sides and cooked through, about 4 minutes per side. Remove the chicken to a plate.
  • Add the garlic to the pan, carefully add the wine and, using a wooden spoon, scrape the bottom of the pan to release any flavor stuck to the bottom. Add the cream, Parmesan, lemon zest and juice and some salt and pepper. Bring to a simmer and cook until the sauce starts to thicken, about 2 minutes. Add the spinach, stir and return the chicken to the pan. Cook for 1 minute more, until the spinach has wilted. Garnish with basil and lemon slices.

ONE-PAN CHICKEN AND RICE WITH PRESERVED LEMON



One-Pan Chicken and Rice with Preserved Lemon image

This skillet chicken and basmati rice dish is anything but plain and humble. A homemade seasoning mix, preserved lemon and spiced and pan-seared chicken breasts give the dish bold flavor that's hard to resist. It's quick enough to make as a delicious weeknight dinner but tasty enough for entertaining or a special-occasion meal.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h

Yield 6 servings

Number Of Ingredients 15

1 1/2 cups basmati rice
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon paprika
1/2 teaspoon ground cinnamon
1/2 teaspoon ground turmeric
Kosher salt
4 boneless skinless chicken breasts (6 to 8 ounces each)
4 tablespoons extra-virgin olive oil
1 large onion, chopped
3 cloves garlic, minced
1 preserved lemon (see Cook's Note)
3/4 cup pitted green olives
1 1/2 cups chicken broth
1/2 cup parsley leaves, chopped

Steps:

  • Rinse and drain the rice 3 to 5 times to get rid of excess starch. Set aside.
  • Combine the cumin, coriander, paprika, cinnamon, turmeric and 1 teaspoon salt in a small bowl. Pat the chicken breasts dry with paper towels and sprinkle them on both sides with half of the spice mixture.
  • Heat 2 tablespoons of the oil in a large (12-inch) pan or cast-iron skillet over medium heat. When hot (but not smoking), add the chicken and sear until it forms a golden brown crust, 3 to 5 minutes per side. Remove the chicken and set aside.
  • Pour the remaining 2 tablespoons oil into the same pan and place over medium heat. Add the onion and cook, stirring, until golden, about 5 minutes. Add the garlic and cook for 1 minute. Add the rice and the remaining spice mix and stir to combine.
  • Remove the flesh of the preserved lemon (discard the seeds and save the flesh for another use). Finely chop the lemon rind (peel). Add the rind to the rice followed by the olives. Stir to evenly distribute the olives. Pour the broth and 1 1/2 cups water into the pan and increase the heat to medium high. Bring to a simmer, place the chicken breasts back in the pan and cover the pan. Reduce the heat to medium and cook until the rice is tender and the chicken is cooked through, about 30 minutes (see Cook's Note).
  • You can serve the chicken as is, or shred it and add it back to the rice. Serve sprinkled with parsley.

EASY LEMON CHICKEN WITH RICE



Easy Lemon Chicken With Rice image

This chicken is so easy to make! I typically serve it with a long grain Basmati rice, and then a salad or other green vegetable. I don't know if "Lemon Chicken" is the best description, but it does call for lemon juice! I wanted to find a good chicken recipe, and I ended up tweaking until it was just perfect!

Provided by beckman03

Categories     One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 13

1 lb boneless skinless chicken breast (split and halved)
1 tablespoon butter
2 tablespoons extra virgin olive oil
parsley
garlic powder
lemon pepper (optional)
pepper
salt
1/4-1/2 cup lemon juice (depends on how "lemony" you want it)
5 -6 chicken bouillon cubes
3 1/2-4 cups water
2 tablespoons cornstarch, dissolved in
1/2 cup cold water

Steps:

  • Season chicken breasts generously with garlic powder, parsley, pepper, and if desired (for a more lemon taste) lemon pepper. Sprinkle a light amount of salt of the chicken.
  • Heat up a skillet on high heat, and add butter and olive oil. Once hot (a sprinkle of water will "sizzle" in the oil), add seasoned chicken breasts.
  • Sear chicken on both sides until lightly browned, then remove the chicken from the skillet to a plate (keep burner on high the entire time).
  • Add lemon juice to the hot skillet and swirl it around to loosen all the chicken juices and flavor from the pan, but DO NOT DISCARD.
  • Add water quickly after lemon juice has picked up the spices. Add bouillon cubes and bring to a boil.
  • Stir in corn starch that has been dissolved in 1/2 Celsius cold water.
  • Wait for a reboil, and then add the chicken breasts back into the gravy mixture.
  • Wait for another reboil and then cover the skillet, and turn the heat to low.
  • Let chicken simmer for 15-20 minutes (I usually start rice in the rice maker at this point because our rice only takes about 15-20 minutes to cook, but you'll have to adjust based on your needs and equipment).
  • Serve chicken over rice.

CREAMY LEMON RICE



Creamy Lemon Rice image

This is a delicious rice dish that is easy to make and goes wonderfully with fish or chicken. The cream can be eliminated, and the rice is still delicious.

Provided by MarieRynr

Categories     Lemon

Time 35m

Yield 8-10 serving(s)

Number Of Ingredients 8

1/2 cup unsalted butter
2 cups long grain white rice
2 lemons, zest of, grated
3 cups chicken broth, boiling
1 teaspoon salt
2 tablespoons fresh lemon juice
1 cup heavy cream
fresh ground pepper

Steps:

  • Melt butter in a saucepan on low heat.
  • Stir in rice and lemon zest.
  • Cook over medium heat, stirring, until rice is opague, about 5 minutes.
  • Add broth and salt; cover and simmer 20 minutes or until liquid is absorbed.
  • Stir in lemon juice.
  • Slowly stir cream into rice.
  • Continue to stir and cook on low heat until cream is absorbed.
  • Season to taste.

EASY CREAMY LEMON CHICKEN



Easy Creamy Lemon Chicken image

This dish is a snap to prepare but always hits the spot at my house. The creamy sauce with a hint of lemon keeps the chicken moist and delicious. Serve over pasta or rice.

Provided by Jess Staldine

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 35m

Yield 6

Number Of Ingredients 6

½ cup salted butter
6 skinless, boneless chicken breasts
3 tablespoons lemon juice
2 teaspoons lemon zest
1 cup half-and-half
½ cup grated Parmesan cheese, divided, or to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Melt butter in a large skillet over medium-high heat. Cook chicken until lightly browned on both sides, 5 to 7 minutes. Place in a baking dish.
  • Stir lemon juice and zest into the leftover butter in the pan, and cook over medium-low heat, stirring, for 3 to 4 minutes. Stir in half-and-half slowly. Stir in 1/4 cup Parmesan cheese until sauce is smooth. Pour sauce over chicken.
  • Bake in the preheated oven until chicken is no longer pink in the center and juices run clear, 20 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Sprinkle remaining 1/4 cup Parmesan cheese on top.

Nutrition Facts : Calories 344.3 calories, Carbohydrate 2.7 g, Cholesterol 126.1 mg, Fat 24.6 g, Fiber 0.1 g, Protein 27.5 g, SaturatedFat 14.5 g, Sodium 283.8 mg, Sugar 0.3 g

LEMON CHICKEN AND RICE



Lemon Chicken and Rice image

Make and share this Lemon Chicken and Rice recipe from Food.com.

Provided by Nicole Brummett

Categories     One Dish Meal

Time 40m

Yield 6 serving(s)

Number Of Ingredients 11

1 lb boneless skinless chicken breast, cut up
1 medium onion, chopped
1 large carrot, thinly sliced
2 cloves garlic, minced
2 tablespoons butter
1 tablespoon cornstarch
1 (14 1/2 ounce) can chicken broth
2 tablespoons lemon juice
1/2 teaspoon salt (optional)
1 1/2 cups uncooked instant rice
1 cup frozen peas

Steps:

  • In a skillet, cook chicken, onion, carrot, and garlic in butter for 5 to 7 minutes or until chicken is no longer pink.
  • In a bowl, combine cornstarch, broth, lemon juice, and salt (if desired) until smooth.
  • Add to skillet; bring to a boil.
  • Cook and stir for 2 minutes or until thickened.
  • Stir in rice and peas.
  • Remove from heat; cover and let stand for 5 minutes.

Nutrition Facts : Calories 259.4, Fat 6.6, SaturatedFat 3, Cholesterol 58.6, Sodium 383, Carbohydrate 27.6, Fiber 2.1, Sugar 2.8, Protein 21

CREAMY LEMON CHICKEN RECIPE BY TASTY



Creamy Lemon Chicken Recipe by Tasty image

Here's what you need: boneless, skinless chicken breasts, salt, pepper, flour, butter, olive oil, chicken stock, heavy cream, salt, pepper, lemon, lemon, fresh parsley

Provided by Alix Traeger

Categories     Dinner

Time 30m

Yield 4 servings

Number Of Ingredients 13

2 boneless, skinless chicken breasts
salt, to taste
pepper, to taste
1 cup flour
1 ½ tablespoons butter
1 tablespoon olive oil
1 ¼ cups chicken stock
1 cup heavy cream
1 teaspoon salt
1 teaspoon pepper
1 lemon, juiced
1 lemon, sliced
fresh parsley, for garnish

Steps:

  • On a cutting board, cut the chicken breasts in half, widthwise.
  • Lay chicken flat and season both sides with salt and pepper.
  • Gently coat the chicken pieces in the flour, shaking off any excess.
  • Heat a skillet on medium-high heat and add the butter and oil, swirling together to coat the pan.
  • Place the chicken breasts into the pan and cook for 3-5 minutes or until golden brown.
  • Flip the chicken and cook the other side, another 3-5 minutes, or until chicken is cooked through.
  • Remove the chicken from the skillet and set aside.
  • Pour ¼ cup (60 ml) of the chicken stock in the pan and scrape up any bits that may have stuck to the bottom of the pan.
  • Add the rest of the stock and the cream and stir.
  • Season with salt and pepper, and add the lemon juice.
  • Simmer for 5 minutes. Add the chicken back to the pan and top with sliced lemons.
  • Spoon the sauce over the chicken.
  • Remove from heat. Sauce will thicken as it cools.
  • Serve with parsley and extra sauce.
  • Enjoy!

Nutrition Facts : Calories 730 calories, Carbohydrate 49 grams, Fat 49 grams, Fiber 2 grams, Protein 29 grams, Sugar 6 grams

LEMON CHICKEN WITH RICE



Lemon Chicken with Rice image

Start the night right with this mouthwatering dish from our Test Kitchen! Lemon pie filling is the secret ingredient to the moist chicken's full-flavored sauce. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 4 servings.

Number Of Ingredients 16

1/3 cup biscuit/baking mix
1 teaspoon seasoned salt
1/2 teaspoon pepper
4 bone-in chicken breast halves (12 ounces each), skin removed
1/4 cup olive oil
1-1/3 cups lemon pie filling
1/2 cup water
1/3 cup cider vinegar
1/4 cup soy sauce
TOMATO PARSLEY RICE:
2 cups water
1 teaspoon chicken bouillon granules
1/8 teaspoon pepper
2 cups uncooked instant rice
1 medium tomato, seeded and chopped
3 tablespoons minced fresh parsley

Steps:

  • In a large resealable plastic bag, combine the biscuit mix, seasoned salt and pepper. Add chicken, one piece at a time, and shake to coat., In a large skillet, brown chicken in oil on both sides; drain. Transfer to a 13x9-in. baking dish. In a small bowl, combine the pie filling, water, vinegar and soy sauce; pour over chicken. , Bake, uncovered, at 375° for 40-45 minutes or until a thermometer reads 170°., In a large saucepan, bring the water, bouillon and pepper to a boil. Stir in the rice, tomato and parsley. Cover and remove from the heat; let stand for 5 minutes. Fluff with a fork. Serve with chicken.

Nutrition Facts : Calories 969 calories, Fat 28g fat (6g saturated fat), Cholesterol 269mg cholesterol, Sodium 1850mg sodium, Carbohydrate 109g carbohydrate (58g sugars, Fiber 2g fiber), Protein 67g protein.

ONE-POT LEMON PEPPER CHICKEN & RICE RECIPE BY TASTY



One-pot Lemon Pepper Chicken & Rice Recipe by Tasty image

Here's what you need: lemon pepper, paprika, garlic, olive oil, chicken thighs with skin, butter, yellow onion, arborio rice, white wine, chicken broth, milk, pepper, parmesan cheese, fresh parsley

Provided by Claire Nolan

Categories     Dinner

Yield 4 servings

Number Of Ingredients 14

3 tablespoons lemon pepper
1 tablespoon paprika
2 cloves garlic, minced
1 tablespoon olive oil
2 lb chicken thighs with skin
4 tablespoons butter
1 yellow onion, diced
1 ½ cups arborio rice
¼ cup white wine
4 cups chicken broth
1 ½ cups milk
pepper, to taste
1 cup parmesan cheese
¼ cup fresh parsley, optional

Steps:

  • Combine lemon pepper, paprika, and 2 cloves of minced garlic in a small bowl.
  • In a large oven-proof pot, heat olive oil on medium heat. Season both sides of the chicken and place in the pot skin side down. Cook for three minutes, turn the heat up to medium high and cook for an additional two minutes (or until browned). Turn the chicken over and cook for another 3-4 minutes. Remove chicken from the pot and set aside. (Don't worry! It will finish cooking when you put it in the oven.)
  • With a paper towel, carefully wipe out excess fat, leaving the seasoning.
  • Preheat your oven to 350˚F (175˚C).
  • On medium high, melt two Tbsp. of butter in the pot and add the diced onions and the rest of the minced garlic. Cook until onions are translucent (1-2 minutes).
  • Add the rice and stir until it becomes translucent (1-2 minutes).
  • Pour in the white wine and let it cook until most of the wine has evaporated (about two minutes).
  • Add the chicken broth, one cup of milk, and a dash of pepper and stir. Bring it to a simmer.
  • Place the chicken back into the pot. Cover with a lid or foil and bake for 30 minutes (remove lid after 20 minutes).
  • Remove the chicken from the pot and broil on high for 2-3 minutes or until the skin has nicely browned.
  • Add the other two Tbsp. butter, parmesan, ½ cup (118 ml) of milk and parsley to the rice. Stir until well combined. Return the chicken on top of the rice.
  • Enjoy!

Nutrition Facts : Calories 1478 calories, Carbohydrate 104 grams, Fat 88 grams, Fiber 3 grams, Protein 58 grams, Sugar 16 grams

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From lifeloveandsugar.com


CREAMY CHICKEN LEMON RICE SOUP - SIMPLY SCRATCH
2013-12-04 Once boiling, stir in the rice. Cover the pot with a tight fitting lid and reduce the heat to medium-high. Cook the rice for 20 minutes; stirring only once or twice. Scrape the bottom of the pot as the rice likes to stick. Meanwhile, in a small bowl, beat the eggs with the lemon juice.
From simplyscratch.com


LEMON CHICKEN AND RICE CASSEROLE - GRANDBABY CAKES
2022-02-21 Instructions. Preheat the oven to 375 degrees. Grease an 11 x 8 baking dish (or one of similar size). In a large shallow bowl, combine flour with the parmesan, garlic powder, onion powder, and ½ of the lemon zest. Season generously with …
From grandbaby-cakes.com


CREAMY LEMON GARLIC CHICKEN - CRUNCHY CREAMY SWEET
2019-10-26 Heat up oil in a skillet with one tablespoon of butter. Cook chicken on both sides until nicely browned. Remove onto a plate. Make the creamy sauce in the same pan by adding more oil, garlic and shallot and saute until soft and fragrant. Add lemon zest, lemon juice and chicken stock. Simmer for 2 minutes.
From crunchycreamysweet.com


LEMON CHICKEN RICE CASSEROLE - LEMON TREE DWELLING
2019-02-18 In a medium mixing bowl, combine mushroom soup, onion soup mix, chicken broth, and lemon juice. Pour 1/2 c. mixture over rice. 4. Place chicken breasts over rice. Top with sliced mushrooms and pour remaining soup mixture over the top. 5. Add sliced lemons. 6. Cover with foil; bake at 350° for 1 hour.
From lemontreedwelling.com


CREAMY CHICKEN LEMON RICE SOUP RECIPE - MASHED
2021-07-26 Once boiling, turn down the heat, and simmer for around 20 mins. Stir occasionally. Add the chicken. In a bowl, beat the eggs, and add the juice of two lemons. Stir well. Add the lemon-egg mixture a little bit at a time to the soup, and keep stirring until the …
From mashed.com


BEST CHICKEN WITH CREAMY LEMON SAUCE & RICE RECIPES
2012-05-16 Add chicken; cook 6 to 7 min. on each side or until done (170ºF). Add broccoli; cook 2 to 3 min. until crisp-tender, stirring occasionally. Transfer chicken and broccoli to plate; cover to keep warm.
From foodnetwork.ca


HOMESTYLE LEMON CHICKEN AND RICE RECIPE - RECIPES.NET
2021-08-06 Instructions. Season the chicken breasts with salt and pepper then lightly coat the chicken pieces in flour and shake off the excess. Melt the butter & olive oil in a large skillet over medium heat. Once done, add in the chicken strips, bell pepper, and onion. Saute briefly until chicken is still tender but fully cooked.
From recipes.net


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