Quick Easy Lemon Chicken Rice Recipes

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EASY BAKED LEMON CHICKEN AND RICE



Easy baked lemon chicken and rice image

One pan baked lemon chicken and rice is a delicious, easy dinner recipe made in less than an hour from start to finish, with simple ingredients.

Provided by Alida Ryder

Categories     Dinner

Time 1h

Number Of Ingredients 11

8 chicken thighs
1 tsp paprika
2 tsp thyme leaves
½ tsp garlic powder
salt and pepper (to taste )
1 onion (finely chopped)
3 garlic cloves (crushed)
1 tsp lemon zest
juice of 1 lemon
2 cups rice
4 cups stock / water

Steps:

  • Preheat the oven to 200°C/390°F.
  • Season chicken thighs with paprika, thyme, salt and pepper on both sides.
  • Cook the thighs in an oven-proof pan set over medium-high heat, skin-side down until the skin is crisp and golden.
  • Flip over and cook for another 5 minutes. Remove from the pan and set aside.
  • Saute the onion and garlic in the same pan until fragrant then add the rice, lemon zest, lemon juice and stock/water.
  • Bring to a simmer then place the chicken back on top. Cover with a lid then place in the oven.
  • Bake the chicken and rice for 20-25 minutes until the chicken is cooked through and the rice is fluffy and tender.
  • Scatter over chopped parsley and serve with lemon wedges.

Nutrition Facts : Calories 417 kcal, Carbohydrate 52 g, Protein 34 g, Fat 7 g, SaturatedFat 2 g, Cholesterol 143 mg, Sodium 139 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

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

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



Easy Lemon Chicken image

This recipe is a family favorite. I have two very picky eaters in my house, and they simply cannot get enough of this dish!

Provided by Melanie2590

Categories     Chicken Breast

Time 25m

Yield 5 serving(s)

Number Of Ingredients 7

4 -5 boneless skinless chicken breasts
2 tablespoons butter
2 tablespoons extra virgin olive oil
3 tablespoons flour
2 cups chicken broth
2 lemons, juice of
salt and pepper (to taste)

Steps:

  • Dredge chicken in flour.
  • In medium skillet, melt butter and oil until it sizzles.
  • Saute chicken until cooked through.
  • Remove chicken and set aside.
  • Add lemon juice to chicken stock and whisk into skillet.
  • Whisk in flour and cook until mixture boils.
  • Reduce heat to a simmer and return chicken to skillet to heat through.
  • Cook until sauce is desired consistency.
  • Add salt and pepper to taste.
  • Serve.

Nutrition Facts : Calories 229.4, Fat 11.8, SaturatedFat 4.1, Cholesterol 67, Sodium 399.8, Carbohydrate 5.6, Fiber 0.2, Sugar 0.8, Protein 24.3

EASY BAKED LEMON CHICKEN



Easy Baked Lemon Chicken image

This is a wonderful and very easy chicken dish. Everything is in one pan so it makes for easy cleanup. Goes great with mashed potatoes or rice.

Provided by SANDI149

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 55m

Yield 3

Number Of Ingredients 9

3 large skinless, boneless chicken breast halves
¼ cup water
½ cup olive oil
2 lemons, juiced
½ cup bread crumbs
1 tablespoon garlic powder
1 tablespoon dried parsley
1 teaspoon paprika
salt and ground black pepper to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Arrange chicken breasts in a large baking dish. Pour water, olive oil, and lemon juice over chicken; sprinkle with bread crumbs, garlic powder, parsley, and paprika. Season with salt and pepper. Cover baking dish with aluminum foil and cut a few slits in foil to vent.
  • Bake chicken breasts in preheated oven until no longer pink in the center and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (75 degrees C).

Nutrition Facts : Calories 660.3 calories, Carbohydrate 18.2 g, Cholesterol 129.2 mg, Fat 42.5 g, Fiber 1.6 g, Protein 50.3 g, SaturatedFat 6.7 g, Sodium 248.9 mg, Sugar 2.6 g

SLOW COOKER LEMON-GARLIC CHICKEN AND RICE



Slow Cooker Lemon-Garlic Chicken and Rice image

This slow cooker chicken and rice dish is a perfect set-it-and-forget-it meal for the cooler months.

Provided by Lauren Magenta

Categories     100+ Everyday Cooking Recipes     Slow Cooker     Main Dishes     Chicken

Time 4h25m

Yield 6

Number Of Ingredients 11

1 (32 fluid ounce) container chicken broth
1 cup lemon juice
2 tablespoons minced garlic
1 tablespoon garlic powder
1 tablespoon cayenne pepper
8 (5 ounce) bone-in chicken thighs
salt and ground black pepper to taste
2 tablespoons olive oil
2 ½ cups uncooked white rice
2 cups sliced carrots
1 pinch chopped fresh parsley, or to taste

Steps:

  • Turn a slow cooker to High. Combine chicken broth, lemon juice, garlic, garlic powder, and cayenne in the bottom of the cooker until mixture heats through, about 5 minutes.
  • In the meantime, heat oil in a skillet over medium-high heat. Season both sides of chicken thighs with salt and pepper and place in the hot skillet. Cook, turning occasionally, until crisp on both sides, 5 to 7 minutes total. Remove chicken from the pan and set aside.
  • Turn slow cooker to Low and add rice, carrots, and chicken. Cover and cook until chicken is no longer pink at the bone and the juices run clear, about 4 hours. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 626.4 calories, Carbohydrate 72 g, Cholesterol 120.4 mg, Fat 19 g, Fiber 2.8 g, Protein 39.1 g, SaturatedFat 4.5 g, Sodium 859 mg, Sugar 4.4 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.

EASY LEMON CHICKEN AND RICE



Easy Lemon Chicken and Rice image

I can throw this together quickly after work and still serve a satisfying dinner.

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 2 servings.

Number Of Ingredients 10

1-1/2 teaspoons cornstarch
1/4 teaspoon garlic powder
1/4 teaspoon grated lemon zest
3/4 cup chicken broth
4 to 4-1/2 teaspoons lemon juice
1/2 cup julienned sweet red pepper
1/2 cup thinly sliced zucchini
1 tablespoon butter
3/4 cup uncooked instant rice
3/4 cup cubed cooked chicken breast

Steps:

  • In a bowl, combine cornstarch, garlic powder and lemon zest. Stir in broth and lemon juice until smooth; set aside. In a 3-cup microwave-safe dish, cook pepper and zucchini in butter until crisp-tender. Stir in broth mixture and rice. Cover; microwave on high for 4 minutes. Stir in chicken. Cover and let stand for 5 minutes; fluff rice. Cook 30-45 seconds, until heated through.

Nutrition Facts :

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.

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