Lemon Chicken Over Rice Recipes

LEMON PEPPER CHICKEN AND RICE

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.

EASY BAKED LEMON CHICKEN AND RICE

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.

CREAMY LEMON CHICKEN AND RICE

Steps:

• Heat a skillet with oil over medium high. Add chicken, 1/2 of lemon juice, and salt and pepper to taste and cook chicken 4 to 6 minutes or until cooked through and lightly browned. Remove and set aside.
• Add the Knorr® Rice Sides™ to the skillet with the water, cream, and remaining lemon juice and cook on high until it comes to a boil then reduce heat to low and cook for 2 minutes. Stir in the frozen broccoli, re-cover and continue to cook for 5 to 7 minutes, or until broccoli and rice are tender.
• Stir in the chicken and let rest for 2 to 5 minutes to thicken. Serve and enjoy!

LEMON CHICKEN AND 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.

ONE-POT LEMON PEPPER CHICKEN & RICE RECIPE BY TASTY

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!

EASY LEMON CHICKEN WITH RICE

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.

CHINESE LEMON CHICKEN

Steps:

• Butterfly the chicken breasts: Slice the chicken breasts in half lengthwise (butterflied) to get two thinner pieces from each breast.
• Prepare the dredge: Combine the eggs with salt and pepper in a shallow bowl. In another bowl combine the ½ cup cornstarch with the flour and mix well.
• Dredge the chicken: Dredge the chicken through the egg first, then through the flour mixture.
• Fry chicken in batches: Heat the olive oil in a large skillet over medium heat. Add the chicken to the skillet, as many as you can fit, and fry for 3 to 4 minutes on each side or until golden and crispy. Transfer the chicken to a paper towel lined plate and repeat with remaining chicken.
• Make the lemon sauce: Drain any leftover oil from the skillet. Add the butter to the skillet and melt. Add the lemon juice, sugar, chicken broth, ¼ tsp salt and 1 tbsp of cornstarch. Whisk everything well together and cook until the sauce has thickened and is smooth.
• Finish the dish and serve: Slice the chicken into thin strips and pour lemon sauce over. Serve with rice.

LEMONY CHICKEN & RICE

Steps:

• In a large shallow dish, combine the first 7 ingredients. Add chicken; turn to coat and cover. Refrigerate 4 hours or overnight., Preheat oven to 325°. Spread 1 cup rice into each of 2 greased 13x9-in. baking dishes. Top each with 1 tablespoon lemon zest, 8 chicken thighs and half the marinade. Top with sliced lemons., Bake, covered, 40 minutes. Bake, uncovered, until a thermometer inserted in chicken reads 170°-175°, 15-20 minutes longer. Sprinkle with remaining lemon zest.

HONEY LEMON CHICKEN

Steps:

• Place the chicken breasts on a tray or board. Mix together the flour, salt, pepper and paprika. Coat both sides of the chicken with the flour mixture.
• Heat the oil and butter in a large frying pan over a medium-high heat, until the butter melts.
• Add the chicken to the pan and cook for 7-8 minutes, turning once, until both sides are golden brown.
• Add the garlic, stir for 30 seconds (don't let the garlic burn), then add the chicken stock, lemon juice, honey and lemon slices.
• Bring to the boil and simmer for 5 minutes, until the sauce is slightly reduced.
• Sprinkle with fresh parsley and serve with rice or pasta.

LEMON CHICKEN OVER RICE

Steps:

• Dredge chicken in flour seasoned with salt and pepper. Slowly sauté the chicken in butter over low heat and remove to a separate bowl. To butter in pan, add leftover seasoned flour to make a roux, but don't let it brown. Add chicken broth and lemon juice to taste. Whisk out any lumps.
• Serve chicken and gravy over rice.