Best Lemon Chicken With Herbed Rice Recipes

Lemon Rice image

Provided by Taste of Home

Time 30m

Yield 4 servings.

Number Of Ingredients 8

1 cup water
1 cup chicken broth
2 tablespoons lemon juice
2 teaspoons butter
1 cup uncooked long grain rice
1/4 teaspoon dried basil
1/8 to 1/4 teaspoon grated lemon zest
1/4 teaspoon lemon-pepper seasoning

Steps:

In a medium saucepan, bring water, broth, lemon juice and butter to a boil. Stir in rice, basil and lemon zest. Reduce heat; cover and simmer for 20 minutes. Let stand 5 minutes or until the water is absorbed. Before serving, sprinkle with lemon-pepper.

Nutrition Facts :

Lemon-Herb Chicken & Rice Bake image

Provided by MarthaStewartWanabe

Time 45m

Yield 2 serving(s)

Number Of Ingredients 11

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

Lemon Chicken with Herbed Rice Recipe - (3.9/5) image

Provided by Chezlamere

Number Of Ingredients 19

1 cup flour
3 tbsp smoked paprika
sea salt and pepper
2 chicken breast fillets cut into bite sized pieces
3 tbsp butter melted
green chile slices for garnish
Lemon sauce
1/3 cup soy sauce
3/4 cup lemon juice
1/2 cup italian salad dressing
finely grated zest of 1 lemon
sea salt and pepper
Herbed rice
1 tbsp oil
1 small onion finely diced
2 cups basmati rice rinsed with cold running water then drained
2 scallions, trimmed and thinly sliced
small handful flat leaf parsley finely chopped
salt and pepper

Steps:

preheat the oven to 425 to make the sauce, combine all the ingredients with a pinch of salt and pper in a pitcher and chill in the fridge for 30 minutes mix together the flour, paprika, salt and pepper in a bowl toss the chicken pieces in the seasoned flour, then place in a shallow casserole dish. brush each piece generously with melted butter, then bake for 30 minutes, turn the chicken over and pour the chilled sauce evenly over the top, then reduce the temp to 200 and bake for a further 30 minutes or until the chicken is cooked through but still tender meanwhile to prepare the rice, heat the oil in a saucepan over menium heat, add the onion and saute for 5 minutes, add the rice and stir to coat. cook for 1 minute,, stirring often, then pour in enough boiling water to cover the rice by about 3/4 inch. turn the heat down to very low, cover with a lid and leave to cook for 10-12 minutes do not stir the rice at all, then turn off the heat and leave the pan to stand covered to 10 minutes. once cooked fluff the rice up with a fork. add the scallion and parsley and season with salt and pepper spoon the rice onto serving plates, then top with the chicken and any juices, scatter with chile if using and serve immediatly