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
HERBED BASMATI RICE
Steps:
- Combine the rice, 1 3/4 cups water, the salt, and butter in a small heavy-bottomed saucepan. Bring to a boil over high heat; reduce the heat to low, stir once, and simmer, covered tightly, for 15 minutes. (I need to pull the pot half off the burner to keep it from boiling over.) Turn off the heat and allow the rice to sit covered for 5 minutes. Add the parsley, dill, scallions, and pepper. Fluff with a fork, and serve warm.
HERBED BROWN RICE AND CHICKEN
Steps:
- Season the chicken with the garlic powder and black pepper.
- Heat the butter in a 12-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until it's well browned on both sides. Remove the chicken from the skillet.
- Stir the stock and thyme in the skillet and heat to a boil. Stir in the rice. Reduce the heat to low. Cover and cook for 5 minutes. Stir in the peas. Return the chicken to the skillet. Cover and cook for 5 minutes or until the chicken is cooked through and the rice is tender. Sprinkle with the cheese.
HERBED CHICKEN-AND-RICE SALAD
Microwaveable rice and a rotisserie chicken make an easy weeknight dish.
Provided by Karen Schroeder-Rankin
Time 45m
Number Of Ingredients 17
Steps:
- Microwave rice according to package directions; transfer to a large bowl, and cool completely, about 20 minutes.
- Meanwhile, place herbs, olive oil, lemon juice, shallot, mustard, honey, salt, and pepper in a food processor or blender; process until smooth, about 30 seconds.
- Add chicken, tomatoes, cucumbers, almonds, feta, celery, chopped celery leaves, and parsley to bowl with cooled rice; drizzle with dressing, and toss to coat. Transfer to a large serving platter or bowl, and garnish with additional herbs.
HERBED CHICKEN AND VEGETABLES ON BROWN RICE
Make and share this Herbed Chicken and Vegetables on Brown Rice recipe from Food.com.
Provided by ratherbeswimmin
Categories One Dish Meal
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a large mixing bowl, add the lemon juice, olive oil, salt, oregano, thyme, and pepper; stir to combine.
- Add the chicken pieces and turn to coat; cover and marinate for 15-30 minutes.
- Add rice to a 13x9 inch baking dish that has been coated lightly with non-stick cooking spray; spread rice out evenly.
- Bring the chicken stock to a boil in a saucepan.
- Pour stock over the rice and stir.
- Sprinkle the onions, zucchini, and celery over the rice.
- Add the chicken pieces and marinade on top of the vegetables.
- Cover and bake in a 350° oven for 1 hour.
- Uncover and bake about 15 minutes more or until the chicken is not pink in the middle and the vegetables and rice are tender.
Nutrition Facts : Calories 708.4, Fat 37.5, SaturatedFat 10.1, Cholesterol 158.8, Sodium 637.8, Carbohydrate 44.5, Fiber 3, Sugar 4.2, Protein 46.3
HERBED CHICKEN & WILD RICE CASSEROLE
I will be honest. I have not tried this recipe yet. It is planned for the near future, though. I received this recipe in one of those newletters you receive via the email, but I can't remember which one.
Provided by Jellyqueen
Categories One Dish Meal
Time 6h15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Saute the chicken pieces and mushrooms in oil and butter until chicken is very lightly browned.
- Place bacon on bottom of 3 1/2 quart or larger crockpot.
- Place package of rice over bacon, reserving the package of seasoning that is enclosed in the box.
- Place chicken tenders over rice.
- Pour soup over chicken, then add water.
- Top with seasonings and sprinkle with herb mixture.
- Cover and cook on LOW for 5 to 6 hours, or until rice is tender.
- NOTE: Some of the boxed rice mixes may already be combined with the seasonings.
- That is not problem.
CREAMY HERBED CHICKEN AND MUSHROOMS WITH RICE
Doing a clean out and came across some old recipe cards so keeping and posting recipes that interest me or think others maybe interest in, then they go to the op shop in their box. Times are estimated.
Provided by ImPat
Categories Low Cholesterol
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Place 1 1/2 cups (625ml) stock in a saucepan over high heat and bring to the boil, stir in the rice, cover reduce heat to low and cook for 12 to 15 minutes or until rice is tender and stock has been absorbed.
- Meanwhile heat oil in a large frying pan and add chicken and cook, in batches and cook for 5 minutes or until golden, remove and set aside.
- Add mushrooms, onion, thyme and 1/2 cup (125ml) stock and cook for 5 minutes, stirring until vegetable soften, remove and set to one side.
- In a bowl or jug, combine cornflour with remaining stock until evenly mixed and pour into the frying pan and stir the mushrooms and beans back in and bring to the boil, stirring constrantly and then reduce heat and cook for 5 minutes, stirring occassionally until beans are tender and then return chicken to the frying pan and stir in the sour cream and cook until heated through.
- Serve over the rice.
Nutrition Facts : Calories 552.7, Fat 14.2, SaturatedFat 4.3, Cholesterol 97.6, Sodium 531.8, Carbohydrate 64.3, Fiber 3.1, Sugar 8.2, Protein 39.9
HERB & RICOTTA CHICKEN WITH MUSHROOM RICE
Stuff chicken breasts with a creamy garlic and Parmesan filling for a special, yet super-healthy, dinner that provides folate, iron and two of your 5-a-day
Provided by Sara Buenfeld
Categories Dinner, Lunch, Main course, Supper
Time 45m
Number Of Ingredients 12
Steps:
- Heat 1 tsp oil in a large pan, then add the leeks and stir-fry until softened and charred around the edges. Tip in the mushrooms and cook until softened.
- Stir in the rice and thyme sprigs with the bouillon powder, then pour in 700ml boiling water. Cover and leave to simmer for 30 mins.
- While the rice is cooking, mix the ricotta with the basil, garlic and parmesan. Cut a slash in the top of each chicken breast, then slightly open out and spoon on the ricotta mix. Heat the remaining 1½ tsp oil in a small frying pan, then add the chicken, ricotta-side up. Cover with a lid and cook over a low heat for 10 mins. Once cooked, turn off the heat and leave while you wait for the rice to finish cooking.
- Pour any juices from the chicken into the rice, then cook for 5 mins more to get rid of any excess moisture. Stir the parsley through the rice, remove the thyme sprigs and spoon onto two plates, top with the chicken, and scatter over the basil and more parsley leaves.
Nutrition Facts : Calories 514 calories, Fat 12 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 4 grams sugar, Fiber 7 grams fiber, Protein 47 grams protein, Sodium 0.5 milligram of sodium
HERBED TOMATOES, CHICKEN & RICE
This simple chicken and rice skillet is easy to make, delicious and-with chopped tomatoes and cilantro-awfully nice to look at too.
Provided by My Food and Family
Categories Home
Time 45m
Yield Makes 4 servings.
Number Of Ingredients 9
Steps:
- Heat dressing in large skillet on medium heat. Add chicken and garlic; cover. Cook 5 min. on each side or until chicken is browned on both sides. Remove chicken from skillet; set aside.
- Add canned tomatoes and water to skillet; stir in rice. Bring to boil; simmer, uncovered, on low heat 10 min. Return chicken to skillet. Top with cheese; cover.
- Cook 5 min. or until chicken is done (165ºF); top with remaining ingredients.
Nutrition Facts : Calories 430, Fat 10 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 80 mg, Sodium 650 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 38 g
INSTANT POT® GARLIC-HERB CHICKEN THIGHS AND RICE
This one-pot chicken and rice recipe is a family super hit. Flavorful and fluffy, buttery rice with juicy chicken thighs makes this a perfect Instant Pot® dinner dish. While serving, sprinkle some parsley and Parmesan cheese over.
Provided by Subha
Time 1h5m
Yield 5
Number Of Ingredients 15
Steps:
- Rinse rice until it runs clear; drain excess water and let sit.
- Season chicken with lemon juice, 1 teaspoon chili powder, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil to heat. Sear seasoned chicken thighs in the hot oil until golden and crisp, 2 to 3 minutes per side. Remove and set aside.
- Add butter to the pot, followed by onion; saute until onion is soft and translucent, about 5 minutes. Add garlic and cook and stir for 30 seconds. Add remaining chili powder, paprika, oregano, thyme, and parsley; season with salt and pepper to taste. Mix well. Add drained rice. Gently stir to toast, 2 to 3 minutes. Pour in chicken stock.
- Arrange seared chicken thighs and any accumulated juices on top in a single layer. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, 8 to 10 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid. Let rest for another 10 minutes. Fluff rice with a fork and serve.
Nutrition Facts : Calories 484.7 calories, Carbohydrate 50 g, Cholesterol 99.9 mg, Fat 18.8 g, Fiber 2.3 g, Protein 29.3 g, SaturatedFat 6.5 g, Sodium 866.6 mg, Sugar 2 g
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ONE POT LEMON HERB CHICKEN AND RICE - CREME DE LA …
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4.9/5 (322)Total Time 30 minsCategory Main CourseCalories 313 per serving
- Melt butter over medium heat in a large skillet or pan (one that has a lid). Season chicken with salt and pepper to taste, and Italian seasoning. Brown chicken in the butter for 1-2 minutes on each side. (Chicken shouldn't be cooked through at this point) Transfer chicken to a plate.
- Add rice, chicken broth, lemon juice, and remaining Italian seasoning to the pan (no need to clean it first). Place chicken on top, then cover and simmer over medium-low heat for 20-25 minutes until liquid is dissolved.
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4.1/5 (627)Total Time 4 hrs 20 minsEstimated Reading Time 6 minsCalories 587 per serving
- 1. In the bowl of your slow cooker, combine the wild rice, 3 cups chicken broth, lemon juice, parsley, carrots, and mushrooms. Season with salt and pepper and mix everything up to combine.2. Rub the chicken with 1 tablespoon olive oil, thyme, sage, and a pinch each of salt and pepper. 3. Heat the remaining 1 tablespoon olive oil in a large skillet over medium high heat. When the oil shimmers, add the chicken and sear until golden brown on both sides, about 5 minutes per side. Toss in the shallots and cook another 1-2 minutes. Remove the chicken and shallots from the skillet and place directly into the slow cooker, skin side up, along with any juices left in the skillet. Add the rosemary.4. Cover the slow cooker and cook on low for 5-6 hours or on high for 3-4 hours. If the rice is hard, add and addition 1/2 cup broth and cook another 30 minutes on high.5. To serve, fluff the rice with a fork and serve the chicken, rice, and veggies together.
- 1. In the bowl of your instant pot, combine the wild rice, 3 cups chicken broth, lemon juice, parsley, carrots, and mushrooms. Season with salt and pepper and mix everything up to combine.2. Rub the chicken with 1 tablespoon olive oil, thyme, sage, and a pinch each of salt and pepper.3. Heat the remaining 1 tablespoon olive oil in a large skillet over medium high heat. When the oil shimmers, add the chicken and sear until golden brown on both sides, about 5 minutes per side. Toss in the shallots and cook another 1-2 minutes. Remove the chicken and shallots from the skillet and place directly into the instant pot, skin side up, along with any juices left in the skillet. Add the rosemary. 4. Cover, select the manual setting, and cook on high pressure for 25 minutes. Once done cooking, use the quick release function and release the steam.5. To serve, fluff the rice with a fork and serve the chicken, rice, and veggies together.
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