Real Recipes From Real Home Cooks ®

lemon pepper chicken and rice

(2 ratings)
Blue Ribbon Recipe by
Melynda Camp
Lowell, AR

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.

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 @kitchencrew
(2 ratings)
yield 6 -10
prep time 15 Min
cook time 50 Min
method Stove Top

Ingredients For lemon pepper chicken and rice

  • 6
    boneless skinless chicken breast halves
  • 2 pkg
    Uncle Ben's long grain and wild rice original recipe
  • 2 1/2 c
    lemon juice, divided
  • 2 stick
  • 2 Tbsp
    lemon pepper seasoning
  • 2 Tbsp
    Cavender's Greek seasoning
  • 1 Tbsp
    garlic salt
  • 2 Tbsp
    black pepper
  • 4 1/4 c
    water, divided
  • 1 Tbsp
    corn starch

How To Make lemon pepper chicken and rice

  • Rice cooking in a saucepan.
    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.
  • Chicken breasts in a baking dish.
    Place 6 chicken breasts in a 9x13-inch baking pan. Sprinkle lemon pepper, black pepper, garlic salt, and Greek seasoning over chicken breasts.
  • Seasoning and butter added to the baking dish.
    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.
  • Lemon juice poured over the chicken.
    Pour the remaining two cups of lemon juice over chicken breasts.
  • Baking chicken in the oven.
    Cover with aluminum foil. Place in the oven.
  • Cooked lemon chicken.
    Bake for 45 minutes or until done, turning breasts over once halfway through cooking.
  • Reserving some of the sauce.
    Reserve 1 cup of the lemon and butter broth to make a sauce.
  • Butter added to the cooked rice.
    Place remaining 2 Tbsp of butter over cooked rice.
  • Chicken cut into slices.
    Slice chicken breasts into strips.
  • Corn starch and water mixture added to the broth to thicken.
    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.