Best 6 Lemon Pepper Chicken And Rice Recipes

Indulge in a tantalizing culinary journey with our collection of Lemon Pepper Chicken and Rice recipes, a delightful symphony of flavors that will tantalize your taste buds. Embark on a flavor-packed adventure as you explore three enticing variations of this classic dish. Dive into the zesty and tangy delight of our Lemon Pepper Chicken and Rice Skillet, where succulent chicken breasts are infused with a vibrant blend of lemon, pepper, and aromatic herbs, all harmoniously combined in a skillet for a quick and flavorful meal.

For those who seek a more wholesome and nourishing experience, our Lemon Pepper Chicken and Rice Casserole awaits. This culinary masterpiece features tender chicken nestled amidst fluffy rice, a medley of colorful vegetables, and a creamy sauce infused with the vibrant zest of lemon and the piquant kick of pepper. Prepare to be captivated by each bite of this comforting and satisfying casserole.

Last but not least, our Lemon Pepper Chicken and Rice Soup promises a warm and comforting culinary embrace. This soul-satisfying soup showcases succulent chicken, fluffy rice, and a flavorful broth infused with the perfect balance of lemon and pepper, creating a restorative and invigorating experience.

Let's cook with our recipes!

BAKED LEMON-PEPPER CHICKEN THIGHS AND RICE

Baked Lemon-Pepper Chicken Thighs and Rice image

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

Ingredients

1 tablespoon olive oil
5 medium bone-in, skin-on chicken thighs
1 teaspoon lemon-pepper seasoning
1 ½ teaspoons salt, divided
½ teaspoon garlic powder, divided
2 tablespoons salted butter
1 medium onion, diced
1 ½ cups chicken stock
1 ¼ cups water
1 ½ cups long-grain white rice
2 tablespoons freshly squeezed lemon juice
¼ teaspoon ground black pepper

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 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

LEMON-PEPPER RICE

Lemon-Pepper Rice image

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

Ingredients

2 cups water
1 to 2 teaspoons lemon-pepper seasoning
2 cups uncooked instant rice

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 CHICKEN BREASTS ON A BED OF RICE

Lemon Pepper Chicken Breasts on a Bed of Rice image

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

Ingredients

1 cup long grain white rice
14 ounces chicken broth
5 tablespoons mccormick california style lemon pepper
1/2 cup of melted margarine
4 boneless skinless chicken breasts, thin sliced or tenderloins only

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

ONE-POT LEMON PEPPER CHICKEN & RICE RECIPE BY TASTY

One-pot Lemon Pepper Chicken & Rice Recipe by Tasty image

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

Ingredients

3 tablespoons lemon pepper
1 tablespoon paprika
2 cloves garlic, minced
1 tablespoon olive oil
2 lb chicken thighs with skin
4 tablespoons butter
1 yellow onion, diced
1 ½ cups arborio rice
¼ cup white wine
4 cups chicken broth
1 ½ cups milk
pepper, to taste
1 cup parmesan cheese
¼ cup fresh parsley, optional

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

LEMON PEPPER CHICKEN AND RICE

Lemon Pepper Chicken and Rice image

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

Ingredients

6 - boneless skinless chicken breast halves
2 package(s) uncle ben's long grain and wild rice original recipe
2 1/2 cup(s) lemon juice, divided
2 stick(s) butter
2 tablespoon(s) lemon pepper seasoning
2 tablespoon(s) cavender's greek seasoning
1 tablespoon(s) garlic salt
2 tablespoon(s) black pepper
4 cup(s) water

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.

Tips:

Marinate the chicken: Marinating the chicken in a mixture of lemon juice, olive oil, garlic, and herbs for at least 30 minutes will help to infuse it with flavor and make it more tender.
Use fresh lemons: Fresh lemons will give the dish a brighter, more flavorful taste than bottled lemon juice.
Do not overcrowd the pan: When cooking the chicken, make sure to not overcrowd the pan. This will prevent the chicken from cooking evenly and will make it more likely to steam rather than sear.
Cook the chicken over medium heat: Cooking the chicken over medium heat will help to prevent it from burning and will allow it to cook through evenly.
Use a meat thermometer: To ensure that the chicken is cooked through, use a meat thermometer to check that the internal temperature has reached 165°F (74°C).
Serve immediately: Lemon pepper chicken and rice is best served immediately after it is cooked. This will ensure that the chicken is still hot and juicy and that the rice is fluffy and flavorful.

Conclusion:

Lemon pepper chicken and rice is a quick and easy weeknight meal that is packed with flavor. The combination of bright lemon, pepper, and garlic is sure to please everyone at the table. With a few simple tips, you can make this dish a restaurant-quality meal that your family and friends will love.