Quick Easy Lemon Chicken Rice Recipes

QUICK & EASY LEMON CHICKEN & RICE

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.

QUICK AND EASY CHICKEN

Steps:

• Saute onion in oil until translucent.
• Add chicken, and brown lightly.
• Combine ketchup, soy sauce, sugar, lemon juice, and pepper; mix well. Pour over chicken, and bring to a boil. Cover, reduce heat, and simmer for 25 to 35 minutes.

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.

LEMON CHICKEN

Steps:

• Coat the chunked chicken lightly in flour, seasoned with a little salt. Heat a large skillet or a wok-shaped nonstick pan over high heat. Stir fry chicken until golden, 3 or 4 minutes. Remove chicken from the pan and return pan to heat. Reduce heat to medium.
• Add a splash of vinegar to the pan and let it evaporate. Add stock or broth to the pan and scrape up any drippings with a whisk. Thin curd by stirring in a little hot water. Add curd to broth and whisk to combine. Add chicken back to the pan and simmer for 1 to 2 minutes to thicken sauce and finish cooking chicken pieces through. Remove the pan from heat, add the scallions or chives and zest, and toss chicken pieces well to combine zest and scallions or chives evenly throughout the sauce.

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.

QUICK AND EASY CHICKEN AND RICE CASSEROLE

Steps:

• Set oven to 350 degrees F.
• Grease a medium-size casserole dish.
• Mix the first 6 ingredients in a bowl.
• Add the uncooked rice to the soup mixture; mix until combined.
• Transfer the soup/rice mixture to the casserole then spread out in the dish.
• Place the chicken on top of the mixture.
• Sprinkle with the dry onion soup.
• Cover with foil and bake for 1 hour 30 minutes or until rice is cooked and the chicken is done.
• Allow to stand for 10 mins before serving.
• Delicious!

25 QUICK CHICKEN RECIPES

Steps:

• Store any leftover chicken in an airtight container and place in the refrigerator for up to 3 days. Most of these recipes are also freezer-friendly and can also be stored in the freezer for up to 3 months.
• To reheat, simply reheat in the air fryer at 300F for 5-10 minutes, or in the oven at 300F for 10 minutes. You can also reheat on the stove over medium heat until fully warmed through. the oven at 350 F for 10 minutes. If heating from frozen, let it thaw first in the refrigerator and then reheat.

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.