Best Lemon Pepper Chicken And Rice Recipes

LEMON PEPPER CHICKEN AND RICE

Lemon Pepper Chicken and Rice image

Chicken breasts baked on a mixture of chicken broth, rice, paprika and lemon pepper. A quick, easy and delicious chicken recipe that my father taught me.

Provided by Kristine Joslyn

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 1h

Yield 4

Number Of Ingredients 5

Ingredients

3 (14.5 ounce) cans chicken broth
1 ¾ cups uncooked white rice
1 tablespoon paprika
2 teaspoons lemon pepper
4 bone-in chicken breast halves, with skin

Steps:

Preheat oven to 375 degrees F (190 degrees C).
Pour chicken broth into a 2 quart casserole dish. Fill a can with rice (approximately 1 3/4 cups), and stir into broth. Season with paprika and lemon pepper to taste. Place chicken breasts on top of rice mixture, and sprinkle with more paprika and lemon pepper to taste.
Cover, and bake in preheated oven for 50 to 60 minutes, or until rice is cooked through and chicken is no longer pink inside. Serve immediately.

Nutrition Facts : Calories 618.7 calories, Carbohydrate 69.5 g, Cholesterol 126.6 mg, Fat 12.6 g, Fiber 1.7 g, Protein 51.7 g, SaturatedFat 3.5 g, Sodium 340.9 mg, Sugar 0.4 g

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

Ingredients

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

LEMON PEPPER CHICKEN AND RICE

Lemon Pepper Chicken and Rice image

I have four children raninging in age from 1 year to six. This reciepe has been well received by all four children and my husband, as well as my folks and my in laws. It has a nice lemony flavor without being overpowering. This reciepe also happens to be gluten free.

Provided by Melynda Camp @tomgan1515

Categories Chicken

Number Of Ingredients 9

Ingredients

6 - boneless skinless chicken breast halves
2 package(s) uncle ben's long grain and wild rice original recipe
2 1/2 cup(s) lemon juice, divided
2 stick(s) butter
2 tablespoon(s) lemon pepper seasoning
2 tablespoon(s) cavender's greek seasoning
1 tablespoon(s) garlic salt
2 tablespoon(s) black pepper
4 cup(s) water

Steps:

Preheat oven to 350.
Prepare Rice according to package directions, except substituting 2 cups water and 1/4 cup lemon juice for the 2 and 1/4 cups water listed on each package. I make two boxes of rice when I make this reciepe, so i use 4 cups of water and 1/2 cup of lemon juice.
Place 6 chicken breasts in 9x13 inch baking pan. Sprinkle lemon pepper, black pepper, garlic salt and greek seasoning over chicken breasts. Cut butter into tablespoon-sized slices and place around the baking dish. Place one pat of butter on each chicken breast. Save 2T butter for the rice. Pour remaining two cups lemon juice over chicken breasts. Cover with aluminum foil. Place in oven. Bake for 45 minutes or until done, turning breasts over once halfway thru cooking.
Slice chicken breasts into strips. Place on plate on a bed of rice and serve.
I have reserved a cup of the lemon and butter broth to make a sauce with. This also seems to go over well. Heat the cup (or two) of liquid in a saucepan on the stove. Mix 1 tablespoon cornstarch and 1/4 cup water together until smooth. Pour water mixture into bubbling lemon mixture while stirring with a whisk. Mix until sauce thickens. Will have a gravy-like consistancy. Top chicken and rice with a couple teaspoons of sauce for a "fancy" treat.