Lemon Pepper Chicken and Rice Recipe - Allrecipes.com
Lemon Pepper Chicken and Rice Recipe
  • READY IN 1 hr

Lemon Pepper Chicken and Rice

Recipe by  

"Chicken breasts baked on a mixture of chicken broth, rice, paprika and lemon pepper. A quick, easy and delicious chicken recipe that my father taught me."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    10 mins
  • COOK

    50 mins

    1 hr


  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Pour chicken broth into a 2 quart casserole dish. Fill a can with rice (approximately 1 3/4 cups), and stir into broth. Season with paprika and lemon pepper to taste. Place chicken breasts on top of rice mixture, and sprinkle with more paprika and lemon pepper to taste.
  3. Cover, and bake in preheated oven for 50 to 60 minutes, or until rice is cooked through and chicken is no longer pink inside. Serve immediately.
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Reviews More Reviews

Most Helpful Positive Review
May 06, 2003

I read the other reviews and decided to used 2 cups of uncooked INSTANT rice instead of raw white rice, reducing the chicken broth to 1 (16oz) can and adding 1 can of cream of celery soup (undiluted). I baked it for 45 minutes covered and let it stand 10 minutes, still covered, before serving. The rice was creamy and the chicken tender. Very tasty and extremely quick and easy to make.

Most Helpful Critical Review
Jan 20, 2012

this is my recipe, and it was altered from the ORIGINAL recipe I sent in. As stated here, yes, its ... Sorry about it but i wan not told about changes made to this recipe

May 08, 2003

This was the worst recipe I have ever attempted. The cooking time was unbelievalbe. It took two hours for the rice to cook at the temperature designated. I would never try this again nor recommend it to a friend. Whoever submitted this definitely needs cooking lessons.

Jul 26, 2010

Okay after reading the reviews i was kind of skeptical but one of the reviews i read talked about instant rice. So i altered the recipe alittle. I used 2 cans of chicken broth and i measured the instant rice with the chicken broth can. I used 1 1/2 Cans instant rice. Then i cooked it at 375 for 45 mins covered and let it sit for 10 mins covered. I loved it and my husband loves it and he is a very picky eater. The rice was perfect and the chicken was moist and great! I would recommend this recipe to everyone, with the changes made. Happy Cooking!

Jun 17, 2009

The rice ingredient amount was reduced by the Allrecipes Staff on 6/18/2009.

Apr 01, 2004

I loved the chiken but there was way to much rice for the recipe. I cut it down to 5 cups and still the rice did not cook all the way. The ratio for rice to water (according to Riceland) is 1 cup rice to 2 cups water. I used the cups becuase I had the big containers of Chiken broth instead of cans. I would try it again but with new measures.

Jan 06, 2009

This recipe must be wrong be cause the rice is to much and is taking to long to cook. TRY a 5 1/2 of cooked rice is what I say ,because uncooked rice didn't work.

May 31, 2007

I read the other reviews and didn't make as much rice. I used about a cup and a half rice with 3 cups of chicken broth. The rice came out very good and there was enough for my family of 3 with a little left over. My husband really liked it, but my mother is unfamiliar with lemon pepper and wasn't thrilled about it. I liked it, but didn't love it. Will I make it again? Probably.


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  • Calories
  • 619 kcal
  • 31%
  • Carbohydrates
  • 69.5 g
  • 22%
  • Cholesterol
  • 127 mg
  • 42%
  • Fat
  • 12.6 g
  • 19%
  • Fiber
  • 1.7 g
  • 7%
  • Protein
  • 51.7 g
  • 103%
  • Sodium
  • 341 mg
  • 14%

* Percent Daily Values are based on a 2,000 calorie diet.

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