Best Lemon Chicken With Rice And Scallions Recipes

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

EASY LEMON CHICKEN WITH RICE

Easy Lemon Chicken With Rice image

This chicken is so easy to make! I typically serve it with a long grain Basmati rice, and then a salad or other green vegetable. I don't know if "Lemon Chicken" is the best description, but it does call for lemon juice! I wanted to find a good chicken recipe, and I ended up tweaking until it was just perfect!

Provided by beckman03

Categories One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1 lb boneless skinless chicken breast (split and halved)
1 tablespoon butter
2 tablespoons extra virgin olive oil
parsley
garlic powder
lemon pepper (optional)
pepper
salt
1/4-1/2 cup lemon juice (depends on how "lemony" you want it)
5 -6 chicken bouillon cubes
3 1/2-4 cups water
2 tablespoons cornstarch, dissolved in
1/2 cup cold water

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.

LEMON RICE WITH SCALLIONS

Lemon Rice With Scallions image

Delicious side dish with fish from a local church cookbook. I used 1 good shake of dried parsley since my kids don't like the flecks. Tastes great!

Provided by Oolala

Categories Long Grain Rice

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

2 1/2 cups chicken broth, canned
1/2 teaspoon salt
1 garlic clove, slightly crushed
1 cup long grain rice, not instant
1 lemon, zest of, finely grated
2 tablespoons fresh parsley, chopped (or dill)
2 tablespoons unsalted butter
ground pepper
1 bunch scallion, cut into 1 " pieces
paprika

Steps:

Heat broth, salt, and garlic in a heavy saucepan to boiling.
Stir in rice, cover, and simmer until liquid is gone; about 20 minutes.
Remove from heat and mix in the zest of one whole lemon and let stand for 5 minutes.
Gently stir in butter and parsley (or dill).
Season with pepper to taste and place in a serving bowl.
Sprinkle scallions over top of rice and sprinkle with paprika if desired.

Nutrition Facts : Calories 259.9, Fat 7, SaturatedFat 4, Cholesterol 15.3, Sodium 779.2, Carbohydrate 41.2, Fiber 1.9, Sugar 1.6, Protein 7.3

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.