Lemon Pepper Chicken And Rice Recipes

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BAKED LEMON-PEPPER CHICKEN THIGHS AND RICE



Baked Lemon-Pepper Chicken Thighs and Rice image

Lemon-pepper-seasoned chicken thighs bake together with a lemony rice for this one-pot dinner.

Provided by fabeveryday

Time 1h5m

Yield 5

Number Of Ingredients 12

1 tablespoon olive oil
5 medium bone-in, skin-on chicken thighs
1 teaspoon lemon-pepper seasoning
1 ½ teaspoons salt, divided
½ teaspoon garlic powder, divided
2 tablespoons salted butter
1 medium onion, diced
1 ½ cups chicken stock
1 ¼ cups water
1 ½ cups long-grain white rice
2 tablespoons freshly squeezed lemon juice
¼ teaspoon ground black pepper

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Heat olive oil in a Dutch oven over medium-high heat. Season chicken thighs with lemon-pepper seasoning, 1 teaspoon salt, and 1/2 teaspoon garlic powder, rubbing the seasoning into both sides of the chicken. Cook chicken in the hot oil until browned, about 4 minutes per side. Transfer chicken to a plate and set aside.
  • Melt butter in the the same pot and stir into the drippings. Add onion and cook, stirring occasionally, for 2 minutes. Turn off burner.
  • Pour in chicken stock and water, scraping the bottom of the Dutch oven with a wooden or plastic spoon to loosen any browned bits. Stir in rice, lemon juice, remaining 1/2 teaspoon salt, remaining 1/4 teaspoon garlic powder, and pepper. Place the chicken on top of the rice and cover with the lid.
  • Bake in the preheated oven for 30 minutes. Uncover and remove the chicken to a plate using tongs. Stir rice from bottom to top then place the chicken back on top of the rice. Cook, uncovered, until all the liquid is absorbed and the rice is soft, about 15 minutes.

Nutrition Facts : Calories 1036.6 calories, Carbohydrate 47.6 g, Cholesterol 296.5 mg, Fat 55.2 g, Fiber 1.2 g, Protein 81.1 g, SaturatedFat 16.7 g, Sodium 1290.6 mg, Sugar 1.4 g

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

LEMON PEPPER CHICKEN BREASTS ON A BED OF RICE



Lemon Pepper Chicken Breasts on a Bed of Rice image

A simple great tasting recipe that makes enough to feed the family. It has a wonderful robust flavor, but not too overpowering. This dish also makes good leftovers. Try it out and see for yourself!

Provided by El Bistro

Categories     One Dish Meal

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 5

1 cup long grain white rice
14 ounces chicken broth
5 tablespoons mccormick california style lemon pepper
1/2 cup of melted margarine
4 boneless skinless chicken breasts, thin sliced or tenderloins only

Steps:

  • Preheat oven to 350.
  • Sprinkle lemon pepper on both sides of breasts. Sprinkle the lemon pepper to your own taste.
  • Using a non-greased 9"x13" glass baking dish place the chicken, and melted margarine (or butter) inside. Cover.
  • Bake for 30 Minutes.
  • Remove from oven. Remove chicken and set aside. Add one cup of long grain white rice, one can of chicken broth (or equal amount of bouillion). Stir together and cover tightly with foil.
  • Put pan back in the oven.
  • Bake 30 Minutes.
  • Remove from oven, and place chicken back inside.
  • Cook for another 15 minutes.
  • This update to the recipe (11/19/13) brings it back to its roots and eliminates the problems people were having with under cooked rice/overcooked chicken.

Nutrition Facts : Calories 523.2, Fat 26.7, SaturatedFat 5.6, Cholesterol 75.5, Sodium 731.8, Carbohydrate 37.6, Fiber 0.6, Sugar 0.4, Protein 30.8

QUICK & EASY LEMON CHICKEN & RICE



Quick & Easy Lemon Chicken & Rice image

Broccoli florets, strips of pepper and sliced carrots bring punches of color to this delicious but quick lemon chicken and rice dish.

Provided by My Food and Family

Categories     Home

Time 35m

Yield Makes 4 servings, 1-3/4 cups each.

Number Of Ingredients 9

1/2 cup KRAFT Tuscan House Italian Dressing
1 lb. boneless skinless chicken breasts, cut into strips
1 cup chicken broth
1 cup small broccoli florets
1 red pepper, cut into strips
1 cup thinly sliced carrots
2 cups instant brown rice, uncooked
1 tsp. lemon pepper seasoning
2 Tbsp. KRAFT Grated Parmesan Cheese

Steps:

  • Heat dressing in large skillet on medium-high heat. Add chicken; cook and stir 1 min.
  • Add broth, broccoli, red pepper and carrots. Bring to boil.
  • Stir in rice. Return to boil. Reduce heat to low; cover. Simmer 5 min. Remove from heat. Let stand 5 min. Stir in lemon pepper seasoning; sprinkle with cheese.

Nutrition Facts : Calories 460, Fat 17 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 75 mg, Sodium 670 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 33 g

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.

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

LEMON-PEPPER RICE



Lemon-Pepper Rice image

My quick rice dish gets a zippy twist from lemon-pepper seasoning. It complements chicken and many other types of Mexican dishes quite nicely.-Patty Burk, Nanaimo, British Columbia

Provided by Taste of Home

Categories     Side Dishes

Time 10m

Yield 4 servings.

Number Of Ingredients 3

2 cups water
1 to 2 teaspoons lemon-pepper seasoning
2 cups uncooked instant rice

Steps:

  • In a saucepan, bring water and lemon-pepper to a boil. Stir in rice. Remove from the heat; cover and let rice stand for 5 minutes. Fluff with a fork.

Nutrition Facts : Calories 181 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 118mg sodium, Carbohydrate 40g carbohydrate (0 sugars, Fiber 1g fiber), Protein 4g protein.

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Top Asked Questions

What is the best way to cook chicken and rice?
Directions 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. Stir in peas; return to a boil. Stir in rice.
How to cook chicken breast in the oven with lemon pepper?
Preheat oven to 350. Sprinkle lemon pepper on both sides of breasts. Sprinkle the lemon pepper to your own taste. Using a non-greased 9"x13" glass baking dish place the chicken, and melted margarine (or butter) inside. Cover. Bake for 30 Minutes. Remove from oven. Remove chicken and set aside.
How to cook chicken and rice in an Instant Pot?
Instant Pot Lemon Pepper Chicken and Rice is an easy and delicious chicken dinner recipe. This creamy long grain and wild rice dish is loaded with tender chicken breast chunks. Slice chicken breasts into strips. Set Instant Pot to Saute Less for 5 minutes and add a dab of butter or margarine to the pot.
How long to cook chicken and rice in a crock 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.

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