Lemon Pepper Chicken Breasts on a Bed of Rice
Prep
15 mins
Cook
1 hr
Servings
4
Difficulty
Hard
You know, this is one of my go to weeknight dinners when I need something quick and satisfying. The beauty of this recipe is how simple it is to pull together in just about an hour, and it comes together in one easy process. I love using lemon pepper seasoning because it adds such bright, fresh flavor without any fuss. Plus, chicken breast is such a lean protein that keeps this meal on the lighter side while still being incredibly filling. The rice soaks up all those delicious pan juices, making every bite taste like you spent way more time in the kitchen than you actually did.
Ella x
Ingredients
- 237 mllong grain white rice
- 114 ounces chicken broth
- 5 tablespoonsmccormick california style lemon pepper
- 237 mlof melted margarine
- 14 boneless skinless chicken breasts(thin sliced or tenderloins only)
Detail level
Instructions
- 1
Preheat oven to 350.
- 2
Sprinkle lemon pepper on both sides of breasts. Sprinkle the lemon pepper to your own taste.
- 3
Using a non-greased 9"x13" glass baking dish place the chicken, and melted margarine (or butter) inside. Cover.
- 4
Bake for 30 Minutes.
- 5
Remove from oven. Remove chicken and set aside. Add one cup of long grain white rice, one can of chicken broth (or equal amount of bouillion). Stir together and cover tightly with foil.
- 6
Put pan back in the oven.
- 7
Bake 30 Minutes.
- 8
Remove from oven, and place chicken back inside.
- 9
Cook for another 15 minutes.
- 10
This update to the recipe (11/19/13) brings it back to its roots and eliminates the problems people were having with under cooked rice/overcooked chicken.
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