LEMON PEPPER CHICKEN AND RICE
Chicken breasts baked on a mixture of chicken broth, rice, paprika and lemon pepper. A quick, easy and delicious chicken recipe that my father taught me.
Provided by Kristine Joslyn
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h
Yield 4
Number Of Ingredients 5
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.
Nutrition Facts : Calories 618.7 calories, Carbohydrate 69.5 g, Cholesterol 126.6 mg, Fat 12.6 g, Fiber 1.7 g, Protein 51.7 g, SaturatedFat 3.5 g, Sodium 340.9 mg, Sugar 0.4 g
ONE-POT LEMON PEPPER CHICKEN & RICE RECIPE BY TASTY
Here's what you need: lemon pepper, paprika, garlic, olive oil, chicken thighs with skin, butter, yellow onion, arborio rice, white wine, chicken broth, milk, pepper, parmesan cheese, fresh parsley
Provided by Claire Nolan
Categories Dinner
Yield 4 servings
Number Of Ingredients 14
Steps:
- Combine lemon pepper, paprika, and 2 cloves of minced garlic in a small bowl.
- In a large oven-proof pot, heat olive oil on medium heat. Season both sides of the chicken and place in the pot skin side down. Cook for three minutes, turn the heat up to medium high and cook for an additional two minutes (or until browned). Turn the chicken over and cook for another 3-4 minutes. Remove chicken from the pot and set aside. (Don't worry! It will finish cooking when you put it in the oven.)
- With a paper towel, carefully wipe out excess fat, leaving the seasoning.
- Preheat your oven to 350˚F (175˚C).
- On medium high, melt two Tbsp. of butter in the pot and add the diced onions and the rest of the minced garlic. Cook until onions are translucent (1-2 minutes).
- Add the rice and stir until it becomes translucent (1-2 minutes).
- Pour in the white wine and let it cook until most of the wine has evaporated (about two minutes).
- Add the chicken broth, one cup of milk, and a dash of pepper and stir. Bring it to a simmer.
- Place the chicken back into the pot. Cover with a lid or foil and bake for 30 minutes (remove lid after 20 minutes).
- Remove the chicken from the pot and broil on high for 2-3 minutes or until the skin has nicely browned.
- Add the other two Tbsp. butter, parmesan, ½ cup (118 ml) of milk and parsley to the rice. Stir until well combined. Return the chicken on top of the rice.
- Enjoy!
Nutrition Facts : Calories 1478 calories, Carbohydrate 104 grams, Fat 88 grams, Fiber 3 grams, Protein 58 grams, Sugar 16 grams
BAKED LEMON-PEPPER CHICKEN THIGHS AND RICE
Lemon-pepper-seasoned chicken thighs bake together with a lemony rice for this one-pot dinner.
Provided by fabeveryday
Time 1h5m
Yield 5
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Heat olive oil in a Dutch oven over medium-high heat. Season chicken thighs with lemon-pepper seasoning, 1 teaspoon salt, and 1/2 teaspoon garlic powder, rubbing the seasoning into both sides of the chicken. Cook chicken in the hot oil until browned, about 4 minutes per side. Transfer chicken to a plate and set aside.
- Melt butter in the the same pot and stir into the drippings. Add onion and cook, stirring occasionally, for 2 minutes. Turn off burner.
- Pour in chicken stock and water, scraping the bottom of the Dutch oven with a wooden or plastic spoon to loosen any browned bits. Stir in rice, lemon juice, remaining 1/2 teaspoon salt, remaining 1/4 teaspoon garlic powder, and pepper. Place the chicken on top of the rice and cover with the lid.
- Bake in the preheated oven for 30 minutes. Uncover and remove the chicken to a plate using tongs. Stir rice from bottom to top then place the chicken back on top of the rice. Cook, uncovered, until all the liquid is absorbed and the rice is soft, about 15 minutes.
Nutrition Facts : Calories 1036.6 calories, Carbohydrate 47.6 g, Cholesterol 296.5 mg, Fat 55.2 g, Fiber 1.2 g, Protein 81.1 g, SaturatedFat 16.7 g, Sodium 1290.6 mg, Sugar 1.4 g
LEMON-PEPPER RICE
My quick rice dish gets a zippy twist from lemon-pepper seasoning. It complements chicken and many other types of Mexican dishes quite nicely.-Patty Burk, Nanaimo, British Columbia
Provided by Taste of Home
Categories Side Dishes
Time 10m
Yield 4 servings.
Number Of Ingredients 3
Steps:
- In a saucepan, bring water and lemon-pepper to a boil. Stir in rice. Remove from the heat; cover and let rice stand for 5 minutes. Fluff with a fork.
Nutrition Facts : Calories 181 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 118mg sodium, Carbohydrate 40g carbohydrate (0 sugars, Fiber 1g fiber), Protein 4g protein.
LEMON PEPPER FISH WITH BUTTER LEMON RICE
Found this on creolecontessa.com
Provided by Tia Johnson
Categories Fish
Time 30m
Number Of Ingredients 17
Steps:
- 1. Rinse fish and pat dry. Mix seasoning blend and set aside. Coat fish and olive oil and lemon juice. Season both sides of fish with spice blend. Marinate fish in the refrigerator covered for 1 hour or overnight. Preheat oven to 425 degrees. Remove fish from refrigerator and bring to room temperature. Top fish with butter wedges and sliced lemon. Bake fish at 425 degrees for 25 minutes. Broil for 2 minutes to brown the top of the fish.
- 2. FOR THE RICE Add broth, butter, lemon juice, parsley and spices to water, bring to boil. Stir in rice, cover, reduce heat to low and cook 17 minutes. Turn off fire. Allow rice to steam about 5 more minutes
LEMON PEPPER CHICKEN BREASTS ON A BED OF RICE
A simple great tasting recipe that makes enough to feed the family. It has a wonderful robust flavor, but not too overpowering. This dish also makes good leftovers. Try it out and see for yourself!
Provided by El Bistro
Categories One Dish Meal
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350.
- Sprinkle lemon pepper on both sides of breasts. Sprinkle the lemon pepper to your own taste.
- Using a non-greased 9"x13" glass baking dish place the chicken, and melted margarine (or butter) inside. Cover.
- Bake for 30 Minutes.
- Remove from oven. Remove chicken and set aside. Add one cup of long grain white rice, one can of chicken broth (or equal amount of bouillion). Stir together and cover tightly with foil.
- Put pan back in the oven.
- Bake 30 Minutes.
- Remove from oven, and place chicken back inside.
- Cook for another 15 minutes.
- This update to the recipe (11/19/13) brings it back to its roots and eliminates the problems people were having with under cooked rice/overcooked chicken.
Nutrition Facts : Calories 523.2, Fat 26.7, SaturatedFat 5.6, Cholesterol 75.5, Sodium 731.8, Carbohydrate 37.6, Fiber 0.6, Sugar 0.4, Protein 30.8
GARLIC-BLACK PEPPER LOBSTER WITH LEMON GRASS FRIED RICE
Steps:
- In a large, hot saute pan coated well with oil, saute the lobster. Add the garlic, scallions, and black pepper. Deglaze with wine and add chicken stock and fish sauce. Add butter and check for seasoning.
- Lemon grass fried rice: In a saucepan on high heat coated with oil, sweat the onions, garlic, ginger and lemon grass. Season. Add the rice and saute the rice for 3 to 5 minutes until hot. Add lemon juice and check for seasoning.
- PLATING On a large dinner plate, mold a mound of rice in the middle and top with lobster. Garnish with sliced scallions.
- WINE: Fruity Alsatian Riesling, not bone dry like Trimbach, Hugel. We used Gunderloch, Riesling
LEMON PEPPER SHRIMP WITH SNOW PEAS AND WILD RICE
Make and share this Lemon Pepper Shrimp With Snow Peas and Wild Rice recipe from Food.com.
Provided by A.B. Hall
Categories Rice
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Melt butter and oil in a large skillet or saute pan. Saute garlic, ginger, onion and celery until tender (5-10 minutes).
- Add the shrimp and snow peas, STIRRING FREQUENTLY to avoid over cooking and ensure even cooking. Cook until shrimp are pink (10-15 minutes).
- Add lemon and pepper to taste, stir and enjoy. This dish is great served warm over a bed (or with a side) of rice or bread.
BROCCOLI "RICE" WITH GARLIC, LEMON AND CHILE PEPPER
Steps:
- Cut broccoli stalks into 1/2-inch chunks and put into a food processor. Pulse until stalks resemble rice.
- Melt butter in a medium skillet over medium-low heat. Add garlic and stir for about 1 minute. Increase heat to medium and add broccoli rice. Cook, stirring often, until tender, 5 to 7 minutes. Turn off heat, stir in lemon zest and red pepper if using and season with salt and pepper. Serve topped with Parmesan.
WOK FLASHED SALT AND PEPPER SHRIMP WITH LEMON BASMATI RICE
Steps:
- In a saucepan, saute white parts of the scallions and zest in oil. Add rice and ginger and saute for 3 minutes. Add zest, juice, salt, pepper, and chicken stock, cover and bring to boil. Turn down and simmer for 15 to 20 minutes. Pull off of heat and let stand for another 25 minutes with cover still on.
- Soak shrimp in salty cold water for 20 minutes and rinse thoroughly.
- In a large bowl, mix peppercorns, salt, and cornstarch. Dredge shrimp in mixture.
- In a very hot wok, add oil and fry the shrimp quickly. Add the green parts of the scallions. Cook until shrimp are pink, 3 to 5 minutes.
LEMON-PEPPER GREEN BEANS AND RICE
I usually eat vegetarian meals for lunch, and in an attempt to try something new I made this up last night. Even more delicious than I had expected! Measurements will be mostly estimated, as I just threw together the amount that looked right for me.
Provided by stealmystapler
Categories Rice
Time 25m
Yield 1-2 serving(s)
Number Of Ingredients 11
Steps:
- Make the rice according to the directions on the package, and add the bouillon cube to the water the rice is cooking inches.
- Saute onion and garlic in olive oil until garlic is slightly browned.
- Add the red pepper and cook for a minute or two.
- Add the green beans and tomatoes.
- Add as much lemon pepper and Mrs. Dash as suits you, as well as the lemon juice. By only adding a little bit of lemon juice you enhance the lemony flavor without overpowering everything else.
- Put the vegetable mixture over the cooked rice, sprinkle a little cheese on top if you like, and enjoy!
Nutrition Facts : Calories 420.8, Fat 1.5, SaturatedFat 0.5, Cholesterol 0.6, Sodium 1029.1, Carbohydrate 91, Fiber 4.8, Sugar 7.1, Protein 9.8
LEMON RICE WITH SCALLIONS, RED BELL PEPPER, CILANTRO, AND PINE NUTS
Yield 4-6 servings
Number Of Ingredients 10
Steps:
- Heat 1 T oil in a large heavy pot with a tight-fitting lid. Add the scallions and saute 2-3 minutes, or until they are starting to soften. Then add the rice and saute 2-3 minutes more. Add the stock. Bring rice to a boil, then reduce to a low simmer, cover pan, and cook 16 minutes. While rice cooks, zest the lemon, then squeeze lemon juice. (I would measure to be sure you have at least 2 1/2 T lemon juice. Finely dice 1/2 cup red bell pepper, and chop the cilantro. After 16 minutes, check rice to be sure the stock is mostly absorbed, then turn off heat and let the rice sit covered for 5 minutes. Then uncover rice, fluff with a fork and let it cool for 20 minutes. When rice has cooled to your preference, combine the lemon zest, lemon juice, chopped red bell pepper, chopped cilantro, and second tablespoon of olive oil in a small bowl, then stir into the rice. Taste to see if you want a bit more lemon juice, and season to taste with salt and fresh ground black pepper. Toast pine nuts in a dry pan for about 1 minute. Toss pine nuts into the rice and stir again. Serve immediately.
LEMON-PEPPER RICE
Do something different this evening with our Lemon-Pepper Rice recipe. Lemon-Pepper Rice only takes 15 minutes to make and is a super tasty side dish.
Provided by My Food and Family
Categories Home
Time 15m
Yield 6 servings, 2/3 cup each
Number Of Ingredients 7
Steps:
- Mix dressing, mustard, lemon zest, lemon juice and pepper until blended.
- Prepare rice as directed on package, stirring dressing mixture into rice before the 5-min. standing time.
- Stir in nuts and 2 Tbsp. parsley; sprinkle with remaining parsley.
Nutrition Facts : Calories 190, Fat 7 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 115 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 5 g
LEMON PEPPER CHICKEN AND RICE
I have four children raninging in age from 1 year to six. This reciepe has been well received by all four children and my husband, as well as my folks and my in laws. It has a nice lemony flavor without being overpowering. This reciepe also happens to be gluten free.
Provided by Melynda Camp @tomgan1515
Categories Chicken
Number Of Ingredients 9
Steps:
- Preheat oven to 350.
- Prepare Rice according to package directions, except substituting 2 cups water and 1/4 cup lemon juice for the 2 and 1/4 cups water listed on each package. I make two boxes of rice when I make this reciepe, so i use 4 cups of water and 1/2 cup of lemon juice.
- Place 6 chicken breasts in 9x13 inch baking pan. Sprinkle lemon pepper, black pepper, garlic salt and greek seasoning over chicken breasts. Cut butter into tablespoon-sized slices and place around the baking dish. Place one pat of butter on each chicken breast. Save 2T butter for the rice. Pour remaining two cups lemon juice over chicken breasts. Cover with aluminum foil. Place in oven. Bake for 45 minutes or until done, turning breasts over once halfway thru cooking.
- Slice chicken breasts into strips. Place on plate on a bed of rice and serve.
- I have reserved a cup of the lemon and butter broth to make a sauce with. This also seems to go over well. Heat the cup (or two) of liquid in a saucepan on the stove. Mix 1 tablespoon cornstarch and 1/4 cup water together until smooth. Pour water mixture into bubbling lemon mixture while stirring with a whisk. Mix until sauce thickens. Will have a gravy-like consistancy. Top chicken and rice with a couple teaspoons of sauce for a "fancy" treat.
ONE-POT LEMON PEPPER CHICKEN & RICE RECIPE BY TASTY
Here's what you need: lemon pepper, paprika, garlic, olive oil, chicken thighs with skin, butter, yellow onion, arborio rice, white wine, chicken broth, milk, pepper, parmesan cheese, fresh parsley
Provided by @MakeItYours
Number Of Ingredients 14
Steps:
- Combine lemon pepper, paprika, and 2 cloves of minced garlic in a small bowl.
- In a large oven-proof pot, heat olive oil on medium heat. Season both sides of the chicken and place in the pot skin side down. Cook for three minutes, turn the heat up to medium high and cook for an additional two minutes (or until browned). Turn the chicken over and cook for another 3-4 minutes. Remove chicken from the pot and set aside. (Don't worry! It will finish cooking when you put it in the oven.)
- With a paper towel, carefully wipe out excess fat, leaving the seasoning.
- Preheat your oven to 350˚F (175˚C).
- On medium high, melt two Tbsp. of butter in the pot and add the diced onions and the rest of the minced garlic. Cook until onions are translucent (1-2 minutes).
- Add the rice and stir until it becomes translucent (1-2 minutes).
- Pour in the white wine and let it cook until most of the wine has evaporated (about two minutes).
- Add the chicken broth, one cup of milk, and a dash of pepper and stir. Bring it to a simmer.
- Place the chicken back into the pot. Cover with a lid or foil and bake for 30 minutes (remove lid after 20 minutes).
- Remove the chicken from the pot and broil on high for 2-3 minutes or until the skin has nicely browned.
- Add the other two Tbsp. butter, parmesan, ½ cup (118 ml) of milk and parsley to the rice. Stir until well combined. Return the chicken on top of the rice.
- Enjoy!
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