Best 4 Solo Baked Chicken Breast And Lemon Rice Recipes
**Indulge in a Culinary Symphony of Solo Baked Chicken Breast and Lemon Rice**
Embark on a delightful culinary journey with our savory Solo Baked Chicken Breast and Lemon Rice. This tantalizing dish is a harmonious blend of tender chicken, bursting with flavor, and aromatic lemon rice, a perfect accompaniment. Whether you're a seasoned chef or a novice in the kitchen, this recipe is designed for ease and enjoyment. Prepare to delight your taste buds with this delectable meal that promises to leave you craving for more.
The baked chicken breast, marinated in a zesty blend of herbs and spices, emerges from the oven with a golden-brown crust, a crispy skin that shatters upon the first bite, revealing succulent and juicy meat that melts in your mouth. The lemon rice, infused with the vibrant flavors of lemon zest and fresh herbs, provides a refreshing and zesty contrast to the richness of the chicken. Each forkful is a symphony of flavors, a harmonious balance between the savory chicken and the tangy rice.
This recipe caters to various dietary preferences, offering both traditional and gluten-free options for the chicken marinade and the lemon rice. We've also included a vegetarian alternative, featuring a succulent portobello mushroom steak marinated in a flavorful blend of balsamic vinegar and herbs, paired with the aromatic lemon rice. With step-by-step instructions, helpful tips, and stunning visuals, this recipe is designed to guide you effortlessly through the cooking process, ensuring a perfect meal every time.
So, gather your ingredients, preheat your oven, and let's embark on this culinary adventure together. The Solo Baked Chicken Breast and Lemon Rice await your taste buds, promising an unforgettable dining experience.
EASY BAKED LEMON CHICKEN AND RICE
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
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 CHICKEN AND RICE
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
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
LEMONY CHICKEN & RICE
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
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.
EASY LEMON CHICKEN WITH RICE
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
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.
Tips:
- Use a flavorful marinade to enhance the taste of the chicken. A simple marinade made with olive oil, lemon juice, herbs, and spices can do wonders.
- Don't overcrowd the baking dish. Make sure there is enough space around each chicken breast so that it can cook evenly.
- Bake the chicken breasts until they are cooked through. The internal temperature should reach 165°F (74°C) as measured with a meat thermometer.
- Let the chicken breasts rest for a few minutes before serving. This will help the juices redistribute and make the chicken more tender.
- Serve the chicken breasts with your favorite sides, such as lemon rice, roasted vegetables, or a simple salad.
Conclusion:
This simple and delicious recipe for Solo Baked Chicken Breast and Lemon Rice is a great option for a quick and easy weeknight meal. The chicken is juicy and flavorful, and the lemon rice is a perfect complement. With a few simple tips, you can make this dish a success every time.
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