Recipe by Kristine Joslyn
"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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
3 (14.5 ounce) cans
1 3/4 cups
uncooked white rice
bone-in chicken breast halves, with skin
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.
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
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.
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!
The rice ingredient amount was reduced by the Allrecipes Staff on 6/18/2009.
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.
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Lemon Pepper Chicken and Rice
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 619
** Calories from Fat: 114
Magnificent main dishes for your holiday table are here, from roast beef to a Christmas goose.
Dozens and dozens of appetizers perfect for the winter season.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!
See how to make lemony chicken served with a savory mushroom sauce.
See how to make a super-simple, comforting winter casserole.
See how Chef John makes rich, deeply flavorful arroz con pollo.