One Pot Lemon Artichoke Chicken And Rice Recipes

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ONE POT LEMON ARTICHOKE CHICKEN AND RICE



One Pot Lemon Artichoke Chicken and Rice image

Get back into routines with this easy One Pot Lemon Artichoke Chicken and Rice dinner. 30 minutes, one pot, and you're done!

Provided by Beth - Budget Bytes

Categories     Dinner     Main Course

Time 30m

Number Of Ingredients 12

1 fresh lemon ($0.43)
1 lb. Kirkwood Fresh Chicken Breasts (boneless, skinless) ($2.49)
2 Tbsp Carlini Extra Virgin Olive Oil ($0.23)
4 cloves garlic ($0.16)
1 tsp Stonemill Dried Oregano ($0.10)
1/4 tsp Stonemill Crushed Red Pepper ($0.02)
¼ tsp salt ($0.02)
1 12oz. jar Tuscan Garden Quartered Artichoke Hearts ($2.59)
1 cup Earthly Grains Long Grain White Rice ($0.25)
1.5 cups Chef's Cupboard Chicken Broth ($0.45)
1 oz. Emporium Selection Feta Cheese Crumbles ($0.55)
2 Tbsp chopped parsley ($0.10)

Steps:

  • Zest and juice the lemon. You'll need about 2 Tbsp lemon juice and ½ tsp lemon zest (plus some for garnish).
  • Drain and roughly chop the artichoke hearts. Mince the garlic. Cut the chicken breast into ½-inch pieces.
  • Add the olive oil to a deep skillet or Dutch oven and heat over medium. Once hot, add the chicken pieces and sauté over medium for about 2 minutes (it will not be fully cooked at this point).
  • Add the minced garlic, oregano, red pepper, and salt to the skillet with the chicken. Continue to sauté for about one minute more.
  • Finally, add the artichoke hearts, uncooked rice, chicken broth, 2 Tbsp lemon juice, and ½ tsp lemon zest to the skillet. Stir briefly to combine, place a lid on top, then turn the heat up to medium-high.
  • Allow the broth to come up to a full boil, then turn the heat down to low or just above low to reduce the broth to a simmer. Let the chicken and rice simmer for 15 minutes without lifting the lid or stirring. After 15 minutes, remove the skillet from the heat and let it rest, undisturbed, for five minutes more.
  • Finally, lift the lid, fluff the rice with a fork, and gently redistribute the chicken and artichoke hearts throughout the rice. Top the skillet with crumbled feta, another pinch of lemon zest, and chopped parsley (if desired). Serve hot and enjoy!

Nutrition Facts : ServingSize 1 serving, Calories 409.48 kcal, Carbohydrate 43.65 g, Protein 31.73 g, Fat 11.65 g, Sodium 880 mg, Fiber 4.25 g

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

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 CHICKEN AND RICE WITH ARTICHOKES



Lemon Chicken and Rice With Artichokes image

I love artichokes and lemon together. I prefer long cooking rice over instant, but using it here speeds things up. This recipe is from Cooking Light.

Provided by Vino Girl

Categories     One Dish Meal

Time 31m

Yield 4 serving(s)

Number Of Ingredients 11

1 lb boneless skinless chicken breast, cut into 1/2 inch strips
2 1/4 cups onions, chopped
1 cup red bell pepper, chopped
2 cups instant rice, uncooked
1/4 cup lemon juice
1/4 teaspoon salt
1/4 teaspoon black pepper
1 (14 ounce) can reduced-sodium chicken broth
1 (14 ounce) can artichoke hearts, drained (cut into quarters if they don't come that way)
2 tablespoons parmesan cheese or 2 tablespoons romano cheese
cooking spray

Steps:

  • Coat a Dutch oven or large pan with cooking spray and heat over medium-high heat.
  • Add chicken, onion, and bell pepper and saute 5 minutes.
  • Stir in rice, lemon juice, salt, pepper, and broth; bring to a boil.
  • Cover and reduce heat; simmer for 15 minutes or until rice is tender.
  • Stir in artichokes and cook for another minute until thoroughly heated.
  • Sprinkle with cheese.

ONE-POT CRISPY CHICKEN AND RICE



One-Pot Crispy Chicken and Rice image

This meal is so comforting and family friendly. My kids eat every morsel on their plates. This is also a super economical way to feed a family or a large crowd. Great served with green beans, broccoli, or a salad.

Provided by NicoleMcmom

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Yield 6

Number Of Ingredients 11

1 tablespoon olive oil
6 (4 ounce) bone-in, skin-on chicken thighs
1 ½ teaspoons kosher salt, divided
¾ teaspoon ground black pepper
1 tablespoon unsalted butter
⅔ cup finely chopped yellow onion
2 cloves garlic, minced
1 ½ cups uncooked long-grain rice
3 cups chicken stock, divided, or more to taste
1 tablespoon finely chopped flat-leaf parsley
1 medium lemon, cut into wedges

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Heat oil in large Dutch oven over medium-high heat. Sprinkle chicken thighs evenly with 1 teaspoon salt and 1/2 teaspoon pepper.
  • Place chicken skin-side down in the Dutch oven; cook undisturbed until golden crisp and easily released from the bottom, about 5 minutes. Flip chicken and cook for 3 minutes more. Transfer to a plate and set aside. Chicken will not be cooked through at this point.
  • Add butter to the drippings and melt. Add onion and cook, stirring often, until translucent, about 3 minutes. Add garlic; cook for 1 minute. Add rice; cook, stirring to coat grains in drippings and lightly toast, about 1 minute. Stir in 3 cups stock and remaining salt and pepper. Bring to a boil. Use a wooden spoon to scrape any browned bits from the bottom of the Dutch oven. Place the chicken thighs over the rice.
  • Bake in the preheated oven until all liquid has been absorbed and chicken is cooked through, 45 to 55 minutes. Add remaining stock if liquid is absorbed before rice and chicken are cooked through. Sprinkle with parsley and squeeze lemon juice over the top.

Nutrition Facts : Calories 412.7 calories, Carbohydrate 41.6 g, Cholesterol 76.5 mg, Fat 16.7 g, Fiber 1.8 g, Protein 23.3 g, SaturatedFat 5 g, Sodium 891.4 mg, Sugar 1.1 g

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