Lemon Pepper Chicken and Rice

Lemon Pepper Chicken and Rice

23

"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

1 h servings 619 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 619 kcal
  • 31%
  • Fat:
  • 12.6 g
  • 19%
  • Carbs:
  • 69.5g
  • 22%
  • Protein:
  • 51.7 g
  • 103%
  • Cholesterol:
  • 127 mg
  • 42%
  • Sodium:
  • 341 mg
  • 14%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

23
  1. 28 Ratings

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Most helpful positive review

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 (undil...

Most helpful critical review

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 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

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 (undil...

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 reco...

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...

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 cu...

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...

I thought this was easy to make, but the chicken was a little dry, and there was too much paprika. Maybe switch the measurements for the lemon pepper and the paprika? I don't think I would prep...