lemon pepper chicken and rice

Name: Lemon Pepper Chicken and Rice
Prep time: 15 min
Cook time: 50 min
Yield: 6
Cuisine: American
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 1/4 cup(s) water, divided; 1 tablespoon(s) corn starch

(2 RATINGS)

187 Pinches 12 Photos

Melynda Camp

Lowell, AR

Updated on Dec 20, 2023

I have four children ranging in age from 1 year to six. This recipe has been well received by all four children, my husband, my folks, and my in-laws. It has a nice lemony flavor without being overpowering. This recipe also happens to be a gluten-free recipe.

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Lemon Pepper Chicken and Rice on a plate.

Blue Ribbon Recipe

Lemon lovers, this chicken dinner must be added to your spring menu. The lemon flavor is in every layer. Chicken breasts are cooked in lemon juice, butter, and seasonings. It's extremely juicy. Substituting lemon juice for some of the water brightens the flavor of the rice. Spooning the simple lemon gravy when serving adds the last layer of lemon flavor. If you do not feel like thickening the sauce before serving, the pan juices spooned over the chicken will also be delicious.

— The Test Kitchen

prep time 15 Min

cook time 50 Min

method Stove Top

yield 6-10 serving(s)

Ingredients

6 - boneless skinless chicken breast halves
2 packages Uncle Ben's long grain and wild rice original recipe
2 1/2 cups lemon juice, divided
2 sticks butter
2 tablespoons lemon pepper seasoning
2 tablespoons Cavender's Greek seasoning
1 tablespoon garlic salt
2 tablespoons black pepper
4 1/4 cups water, divided
1 tablespoon corn starch

How To Make lemon pepper chicken and rice

Step 1

Preheat oven to 350 F. Prepare the rice according to package directions, except substitute 2 cups water and 1/4 cup lemon juice for the 2 1/4 cups water listed on each package. I make two boxes of rice when I make this recipe, so I use 4 cups of water and 1/2 cup of lemon juice.

Step 2

Place 6 chicken breasts in a 9x13-inch baking pan. Sprinkle lemon pepper, black pepper, garlic salt, and Greek seasoning over chicken breasts.
Step 3

Cut butter into tablespoon-sized slices and place around the baking dish. Place one pat of butter on each chicken breast. Save 2 Tbsp butter for the cooked rice.
Step 4

Pour the remaining two cups of lemon juice over chicken breasts.
Step 5

Cover with aluminum foil. Place in the oven.
Step 6

Bake for 45 minutes or until done, turning breasts over once halfway through cooking.
Step 7

Reserve 1 cup of the lemon and butter broth to make a sauce.
Step 8

Place remaining 2 Tbsp of butter over cooked rice.
Step 9

Slice chicken breasts into strips.
Step 10

Heat the cup (or two) of liquid in a saucepan on the stove. Mix 1 Tbsp corn starch and 1/4 cup water until smooth. Pour the water mixture into the bubbling lemon mixture while stirring with a whisk. Mix until the sauce thickens. It will have a gravy-like consistency. Top chicken and rice with a couple of teaspoons of sauce for a "fancy" treat.
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