Best Lemon Herb Chicken Rice Bake 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

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