Lemon Herb Chicken Rice Bake Recipes

LEMON-HERB CHICKEN & RICE BAKE

Lemon-Herb Chicken & Rice Bake image

This dish was an experiment, which resulted in a flavorful success. The chicken breasts turned out very moist and perfectly seasoned, and the rice was just right with a light lemon flavor.

Provided by MarthaStewartWanabe

Categories Chicken Breast

Time 45m

Yield 2 serving(s)

Number Of Ingredients 11

Ingredients

2 boneless skinless chicken breasts, pounded to 1/2-inch thickness
2 tablespoons butter, melted
1 cup white rice, uncooked
1/2 cup chicken broth
1/2 cup dry white wine
1 tablespoon lemon juice
1/2 teaspoon garlic powder
1/2 teaspoon basil
1/2 teaspoon oregano
1/4 teaspoon salt (or to taste)
1/8 teaspoon black pepper, freshly ground (or to taste)

Steps:

Preheat oven to 375°F.
In a baking pan, stir butter and rice until rice is thoroughly coated. Then stir in chicken broth, white wine and lemon juice.
In a small bowl, combine garlic powder, basil, oregano, salt and pepper. With this mixture, evenly season both sides of chicken breasts.
Place chicken breasts atop rice mixture.
Tightly cover baking pan with aluminum foil.
Bake for 30 minutes or until the rice has absorbed all of the liquid, and chicken juices run clear when breasts are pierced.

Nutrition Facts : Calories 637.1, Fat 13.8, SaturatedFat 7.9, Cholesterol 99, Sodium 649.7, Carbohydrate 78.6, Fiber 2.8, Sugar 1.1, Protein 35.1

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

Ingredients

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

LEMONY CHICKEN & RICE

Lemony Chicken & Rice image

I couldn't say who loves this recipe best, because it gets raves every time I serve it! Occasionally I even get a phone call or email from a friend requesting the recipe, and it's certainly a favorite for my grown children and 15 grandchildren. -Maryalice Wood, Langley, British Columbia

Provided by Taste of Home

Categories Dinner

Time 1h10m

Yield 2 casseroles (4 servings each).

Number Of Ingredients 11

Ingredients

2 cups water
1/2 cup reduced-sodium soy sauce
1/4 cup lemon juice
1/4 cup olive oil
2 garlic cloves, minced
2 teaspoons ground ginger
2 teaspoons pepper
16 bone-in chicken thighs, skin removed (about 6 pounds)
2 cups uncooked long grain rice
4 tablespoons grated lemon zest, divided
2 medium lemons, sliced

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.

Nutrition Facts : Calories 624 calories, Fat 26g fat (6g saturated fat), Cholesterol 173mg cholesterol, Sodium 754mg sodium, Carbohydrate 41g carbohydrate (1g sugars, Fiber 1g fiber), Protein 53g protein.

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

Ingredients

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

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