Lemon Chicken Over Rice Food

EASY BAKED LEMON CHICKEN AND RICE

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.

LEMON CHICKEN AND 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.

EASY LEMON CHICKEN WITH RICE

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.

LEMON CHICKEN AND RICE

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.

EASY LEMON CHICKEN AND RICE

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.

LEMON PEPPER CHICKEN BREASTS ON A BED OF RICE

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.

LEMON CHICKEN 'N' RICE

Steps:

• In a small saucepan, saute rice and barley in butter for 4-5 minutes or until lightly browned. Add 1 cup broth, water, mushrooms and onion; bring to a boil. Reduce heat; cover and simmer for 20-22 minutes or until tender. , Meanwhile, flatten chicken to 1/2-in. thickness. In a large skillet, brown chicken in oil on both sides. Add 1/3 cup broth and wine or additional broth. Simmer, uncovered, for 5 minutes on each side or until chicken juices run clear. Remove chicken and keep warm. , In a small bowl, combine cornstarch and milk until smooth; gradually stir into pan juices. Stir in the lemon zest, dill, salt, pepper and remaining broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Let rice mixture stand for 5 minutes; fluff with a fork. Serve chicken with rice. Top with dill sauce.

CROCK POT LEMON CHICKEN WITH RICE

Steps:

• Put first eight ingredients in slow cooker. Stir. Place chicken breasts on top. Season with salt and pepper. Cover and cook on low 5-6 hours.

LEMON CHICKEN AND ASPARAGUS OVER RICE

Steps:

• In a large non-stick skillet, heat oil over medium high heat.
• Season the chicken pieces with the salt and pepper and add to the skillet.
• Cook the chicken until golden brown (about 5 minutes).
• Stir in the garlic and red pepper.
• Add the asparagus and mushrooms and cook for 1 minute.
• Stir in the zest, lemon pepper, salt and pepper.
• Add the liquids, bring to a simmer.
• Cover and cook for 3 minutes.
• Serve immediately over hot rice.

SALSA CHICKEN OVER LEMON-PEPPER RICE

Steps:

• In a large skillet, saute chicken in oil for 3 minutes.
• Add the green pepper; cook for 3 minutes or until peppers are crisp-tender.
• Stir in salsa; bring to a boil.
• Reduce heat; simmer, uncovered, for 3 minutes or until chicken juices run clear.
• During this time, in a saucepan bring water and lemon-pepper to a boil.
• Stir in rice.
• Remove from heat; cover and let rice stand for 5 minutes.
• Fluff with a fork, and serve.

LEMON CHICKEN OVER RICE

Steps:

• Dredge chicken in flour seasoned with salt and pepper. Slowly sauté the chicken in butter over low heat and remove to a separate bowl. To butter in pan, add leftover seasoned flour to make a roux, but don't let it brown. Add chicken broth and lemon juice to taste. Whisk out any lumps.
• Serve chicken and gravy over rice.