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.
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
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.
ONE-PAN CHICKEN AND RICE WITH PRESERVED LEMON
This skillet chicken and basmati rice dish is anything but plain and humble. A homemade seasoning mix, preserved lemon and spiced and pan-seared chicken breasts give the dish bold flavor that's hard to resist. It's quick enough to make as a delicious weeknight dinner but tasty enough for entertaining or a special-occasion meal.
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 6 servings
Number Of Ingredients 15
Steps:
- Rinse and drain the rice 3 to 5 times to get rid of excess starch. Set aside.
- Combine the cumin, coriander, paprika, cinnamon, turmeric and 1 teaspoon salt in a small bowl. Pat the chicken breasts dry with paper towels and sprinkle them on both sides with half of the spice mixture.
- Heat 2 tablespoons of the oil in a large (12-inch) pan or cast-iron skillet over medium heat. When hot (but not smoking), add the chicken and sear until it forms a golden brown crust, 3 to 5 minutes per side. Remove the chicken and set aside.
- Pour the remaining 2 tablespoons oil into the same pan and place over medium heat. Add the onion and cook, stirring, until golden, about 5 minutes. Add the garlic and cook for 1 minute. Add the rice and the remaining spice mix and stir to combine.
- Remove the flesh of the preserved lemon (discard the seeds and save the flesh for another use). Finely chop the lemon rind (peel). Add the rind to the rice followed by the olives. Stir to evenly distribute the olives. Pour the broth and 1 1/2 cups water into the pan and increase the heat to medium high. Bring to a simmer, place the chicken breasts back in the pan and cover the pan. Reduce the heat to medium and cook until the rice is tender and the chicken is cooked through, about 30 minutes (see Cook's Note).
- You can serve the chicken as is, or shred it and add it back to the rice. Serve sprinkled with parsley.
GREEK LEMON CHICKEN SOUP AKA AVGOLEMONO
Provided by Jeff Mauro, host of Sandwich King
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- In a large stockpot, bring the chicken stock to a boil. Add the chicken breasts and then lower to a simmer. Simmer until the chicken is just cooked through and the internal temperature registers 160 degrees F, 15 to 20 minutes; remove to a bowl. Once cooled, shred the chicken and reserve.
- Add the orzo or rice to the pot with the chicken stock and cook until al dente, 5 to 8 minutes.
- In a large bowl, whisk the egg whites to soft peaks. In a medium bowl, whisk together the egg yolks and most of the lemon juice, reserving some to add later as needed. Fold the egg yolk mixture into the egg whites. Once combined, ladle in some hot stock to temper the egg mixture, whisking constantly and adding the hot liquid slowly. Very slowly, add the warm whipped egg/lemon mixture into the pot, whisking constantly to prevent any curds or clumps from forming. Continue to cook over medium-low to medium heat, whisking, until the soup thickens, about 10 minutes more.
- Add the shredded chicken and any reserved juices to the soup. Add the lemon zest and season with salt and plenty of freshly cracked black pepper. Taste and add additional lemon juice if needed. Garnish with chopped parsley.
LEMON CHICKEN
Provided by Rachael Ray : Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Coat the chunked chicken lightly in flour, seasoned with a little salt. Heat a large skillet or a wok-shaped nonstick pan over high heat. Stir fry chicken until golden, 3 or 4 minutes. Remove chicken from the pan and return pan to heat. Reduce heat to medium.
- Add a splash of vinegar to the pan and let it evaporate. Add stock or broth to the pan and scrape up any drippings with a whisk. Thin curd by stirring in a little hot water. Add curd to broth and whisk to combine. Add chicken back to the pan and simmer for 1 to 2 minutes to thicken sauce and finish cooking chicken pieces through. Remove the pan from heat, add the scallions or chives and zest, and toss chicken pieces well to combine zest and scallions or chives evenly throughout the sauce.
Nutrition Facts : Calories 400 calorie, Fat 9 grams, SaturatedFat 1 grams, Cholesterol 99 milligrams, Sodium 349 milligrams, Carbohydrate 35 grams, Fiber 0.5 grams, Protein 40 grams, Sugar 16 grams
GREEK LEMON CHICKEN SOUP
This soup is a great way to serve whole grains to kids. Farro is high in fiber and protein.
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. Heat the olive oil in a large pot over medium-high heat. Add the carrots, onion, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the vegetables soften, about 5 minutes. Add the farro and cook, stirring, until toasted, 1 minute. Add the chicken broth and 3 cups water; cover and bring to a boil. Add the lemon zest, reduce the heat to medium low and simmer, uncovered, until the farro is almost tender, about 15 minutes. Stir in the chicken.
- Whisk the eggs and lemon juice in a bowl; drizzle 1/2 cup of the hot broth into the eggs, whisking constantly. Gradually stir the hot egg mixture into the pot. Cook over medium-low heat, stirring constantly, until thickened, about 3 minutes. Season with 1/4 teaspoon salt.
- Combine the feta and dill in a small bowl; season with salt and pepper. Fill the pita halves with the feta mixture and lightly brush with olive oil. Transfer to a baking sheet and bake until the cheese melts, 2 to 3 minutes. Top each serving of soup with more dill; season with pepper. Serve with the stuffed pitas.
Nutrition Facts : Calories 530 calorie, Fat 24 grams, SaturatedFat 7 grams, Cholesterol 190 milligrams, Sodium 860 milligrams, Carbohydrate 53 grams, Fiber 5 grams, Protein 27 grams
LEMON CHICKEN SOUP AND SALAD
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat 1 tablespoon olive oil in a large pot over medium-high heat. Add the scallion whites and cook, stirring, until softened, about 2 minutes. Add the chicken broth, 3 cups water, the rice, carrots, turnips and 1/4 teaspoon each salt and pepper. Bring to a boil, then reduce the heat to medium low and simmer until the rice and vegetables are tender, 12 to 15 minutes. Whisk the eggs and 3 tablespoons lemon juice in a medium bowl. Slowly ladle about 1 1/2 cups of the hot broth into the egg mixture, whisking constantly. Add the shredded chicken to the pot, then whisk in the egg-broth mixture. Return the soup to a gentle simmer, then remove from the heat. Stir in the scallion greens and parsley and season with salt and pepper. Put the salad greens in a large bowl and toss with the remaining 3 tablespoons olive oil and 1 tablespoon lemon juice. Season with salt and pepper. Serve with the soup.
- Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/lemon-chicken-soup-and-salad-recipe.html?oc=linkbackPhotograph by Antonis Achilleos
Nutrition Facts : Calories 552, Fat 29 grams, SaturatedFat 7 grams, Cholesterol 246 milligrams, Sodium 871 milligrams, Carbohydrate 35 grams, Fiber 5 grams, Protein 40 grams
LEMON CHICKEN
Provided by Sandi Nelson
Categories Chicken Garlic Mushroom Sauté Wheat/Gluten-Free Lemon White Wine Bon Appétit Michigan
Yield Serves 2
Number Of Ingredients 9
Steps:
- Melt butter with olive oil in heavy medium skillet over high heat. Season chicken with salt and pepper. Add chicken to skillet and sauté until brown, about 2 minutes per side. Using tongs, transfer chicken to plate. Add mushrooms and garlic to skillet. Sauté until mushrooms are tender, about 4 minutes. Return chicken to skillet. Overlap 4 lemon slices on each piece of chicken. Pour white wine and lemon juice around chicken. Reduce heat to low. Cover skillet and simmer until chicken is cooked through, about 5 minutes. Season with salt and pepper.
- Transfer chicken to plates. Spoon sauce around chicken. Garnish with parsley and serve.
EASY LEMON CHICKEN AND RICE
I can throw this together quickly after work and still serve a satisfying dinner.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- In a bowl, combine cornstarch, garlic powder and lemon zest. Stir in broth and lemon juice until smooth; set aside. In a 3-cup microwave-safe dish, cook pepper and zucchini in butter until crisp-tender. Stir in broth mixture and rice. Cover; microwave on high for 4 minutes. Stir in chicken. Cover and let stand for 5 minutes; fluff rice. Cook 30-45 seconds, until heated through.
Nutrition Facts :
LEMON-HERB CHICKEN & RICE BAKE
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
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
LEMON RICE (RICE COOKER)
This recipe comes from The Ultimate Rice Cooker Cookbook. I recently tried this recipe with a Crockpot Chicken and it was wonderful. I hope you will love it too!
Provided by Bev I Am
Categories Long Grain Rice
Time 45m
Yield 3-4 serving(s)
Number Of Ingredients 7
Steps:
- Place rinsed rice in the rice cooker bowl of your rice cooker.
- Add the chicken stock and salt; stir to combine, then place the garlic in the center on top of the rice.
- Close the cover and set for the regular cycle.
- When the machine switches to the Keep Warm cycle, add the lemon zest, butter, and parsley; stir to combine.
- Close the cover and let the rice steam for 10 minutes.
- Fluff the rice with a wooden or plastic rice paddle or wooden spoon.
- This rice will hold on Keep Warm for 1-2 hours.
- Before serving, remove garlic and discard.
- Serve hot.
Nutrition Facts : Calories 339.5, Fat 9.6, SaturatedFat 5.4, Cholesterol 23.9, Sodium 229.1, Carbohydrate 54.3, Fiber 1.1, Sugar 2.1, Protein 7.7
LEMON CHICKEN RICE SOUP
I got this recipe from a friend, who served it to me one chilly night. It is very much a "comfort food" for me and quite easy to make with leftover chicken. When you are adding the eggs, be careful to add them very slowly and make sure the soup is not too hot, otherwise your eggs will split. I find it helps to take the soup off the burner for a few minutes before adding the eggs. You should end up with a smooth cream-like base to your soup, not broken eggy bits like in egg drop soup.
Provided by Sackville
Categories Chicken
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- In a large saucepan, combine chicken broth, bouillon cube, rice, carrots, celery and onion.
- Bring to a boil.
- Reduce heat, cover and simmer 20 minutes or until rice and vegetables are tender.
- Stir in chicken.
- Remove from heat.
- Then, in a small saucepan, melt butter and stir in flour until smooth.
- Gradually add 2 cups of broth mixture, cook until slightly thickened, stirring constantly.
- In a small bowl, beat the eggs until frothy.
- Gradually beat lemon juice and 2 cups thickened broth into the large pot of soup.
- Very slowly add egg mixture into the soup, stirring constantly. Do not do this if your soup is boiling or very hot or your eggs will split. You may want to take the soup off the burner for a few minutes before you add the eggs.
- Heat gently until soup thickens enough to coat a spoon-- do not boil!
- Add salt and pepper to taste, garnish with lemon.
LEMON CHICKEN AND RICE
Make and share this Lemon Chicken and Rice recipe from Food.com.
Provided by Nicole Brummett
Categories One Dish Meal
Time 40m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a skillet, cook chicken, onion, carrot, and garlic in butter for 5 to 7 minutes or until chicken is no longer pink.
- In a bowl, combine cornstarch, broth, lemon juice, and salt (if desired) until smooth.
- Add to skillet; bring to a boil.
- Cook and stir for 2 minutes or until thickened.
- Stir in rice and peas.
- Remove from heat; cover and let stand for 5 minutes.
Nutrition Facts : Calories 259.4, Fat 6.6, SaturatedFat 3, Cholesterol 58.6, Sodium 383, Carbohydrate 27.6, Fiber 2.1, Sugar 2.8, Protein 21
CHINESE TAKE-AWAY-STYLE LEMON CHICKEN RECIPE BY TASTY
Here's what you need: chicken breast, lemon zest, garlic, soy sauce, salt, pepper, flour, eggs, panko breadcrumbs, oil, chicken stock, lemon zest, lemon, sugar, water, corn flour
Provided by Evelyn Liu
Categories Dinner
Yield 1 serving
Number Of Ingredients 16
Steps:
- Combine all marinade ingredients with the chicken breast and leave for 20 minutes.
- Coat the chicken breast first in flour, then eggs, and finally panko breadcrumbs.
- In a medium-sized saucepan heat the oil to 325˚F (170°C),
- Deep fry the breaded chicken for about 3-4 minutes until the coating is golden brown.
- In a small frying pan, combine the chicken stock, lemon juice, and sugar. Bring the mixture to a boil.
- Mix the corn flour with the water, then add the mixture to the frying pan to thicken the sauce.
- Add the chicken to the frying pan and coat with the lemon sauce.
- Serve on top of rice. (We garnished ours with green onions and sesame seeds.)
- Nutrition Calories: 4856 Fat: 436 grams Carbs: 188 grams Fiber: 9 grams Sugars: 47 grams Protein: 66 grams
- Enjoy!
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LEMON CHICKEN & RICE RECIPE - EATINGWELL
From eatingwell.com
3.5/5 (3)Total Time 1 hr 35 minsCategory Baked Chicken Thigh RecipesPublished 2019-02-07
- Preheat oven to 375 degrees F. Coat two 8-inch-square baking dishes or foil pans with cooking spray (see Tip).
- Heat 1 Tbsp. oil in a large nonstick skillet over medium-high heat. Add 4 chicken thighs, and cook, turning once, until both sides are lightly browned, about 4 minutes. Transfer the chicken to a plate and set aside. Repeat with the remaining chicken thighs. Pour off all but about 1 Tbsp. fat from the pan.
- Add the remaining 1 Tbsp. oil and onions to the pan and sprinkle with 1/4 tsp. salt. Cook, stirring, until soft and golden, 12 to 15 minutes. Stir in garlic, turmeric, paprika, and saffron, if using; cook, stirring, for 2 minutes. Transfer the onions to a plate and set aside.
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