Lemon-Herb Chicken & Rice Bake
"This dish was an experiment, which resulted in a flavorful success. The chicken breasts turned out very moist and perfectly seasoned, and the rice was just right with a light lemon flavor."
photo by katii
- Ready In:
- 45mins
- Ingredients:
- 11
- Serves:
-
2
ingredients
- 2 boneless skinless chicken breasts, pounded to 1/2-inch thickness
- 2 tablespoons butter, melted
- 1 cup white rice, uncooked
- 1⁄2 cup chicken broth
- 1⁄2 cup dry white wine
- 1 tablespoon lemon juice
- 1⁄2 teaspoon garlic powder
- 1⁄2 teaspoon basil
- 1⁄2 teaspoon oregano
- 1⁄4 teaspoon salt (or to taste)
- 1⁄8 teaspoon black pepper, freshly ground (or to taste)
directions
- Preheat oven to 375°F.
- In a baking pan, stir butter and rice until rice is thoroughly coated. Then stir in chicken broth, white wine and lemon juice.
- In a small bowl, combine garlic powder, basil, oregano, salt and pepper. With this mixture, evenly season both sides of chicken breasts.
- Place chicken breasts atop rice mixture.
- Tightly cover baking pan with aluminum foil.
- Bake for 30 minutes or until the rice has absorbed all of the liquid, and chicken juices run clear when breasts are pierced.
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Reviews
-
Not bad, pretty easy too. I forgot to pound the chicken but it was fine anyway. Skipped the wine, doubled the lemon, and added a 1/2 cup or so of Greek yogurt along with another couple of cups of various frozen veggies. (It was use up random stuff day.) I used equal parts brown, red, and white rice. Weirdly enough, it was the white rice that took longer to cook...probably because I soaked the brown and red rices for an hour or so first, but not the white rice, thinking it wouldn't need it. Next time I think I"ll just skip the soaking part and just let it bake a while longer. If the breasts aren't pounded they take longer anyway so it all works out. I also kind of buried the chicken breasts inside the rice while baking. -
Pretty tasty! The chicken was perfectly seasoned, as mentioned. Unfortunately, I couldn't taste the lemon, but my mum could. The cooking time was also perfect. Not a minute too under- or over-cooked. I subbed brown for white rice, and ommited the wine. Very nice for dinner, though. Didn't blow me away, but quite yummy all the same! Thanks for sharing. -
Great tasting chicken, & just the right amount for the two of us! I did switch a think or two around, but nothing paramount, I felt ~ I used brown rice instead of the white, & 1/4 teaspoon of lemon pepper in place of the usual S&P! Served it all with a side of green peas, although another time I might just mix the peas in with the rice & then bake it all! Very nice recipe! [Made & reviewed as a kidnapped recipe in the Aus/NZ Recipe Swap #16]
Tweaks
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Great tasting chicken, & just the right amount for the two of us! I did switch a think or two around, but nothing paramount, I felt ~ I used brown rice instead of the white, & 1/4 teaspoon of lemon pepper in place of the usual S&P! Served it all with a side of green peas, although another time I might just mix the peas in with the rice & then bake it all! Very nice recipe! [Made & reviewed as a kidnapped recipe in the Aus/NZ Recipe Swap #16]
RECIPE SUBMITTED BY
<p>My name is Rebecca, but my family and friends call me Becky. I am 33 years old and live in Rochester, New York, USA. I am a life-long resident of Western New York and can't say as I'd ever want to live anywhere else. I grew up on a small dairy farm in rural Western New York and love country living. Although my husband and I live in a suburb right now, we hope someday to move back to our roots and live a peaceful country life. <br /><br />My husband and I have been married for 10 years. We have a beautiful 5-year-old daughter and a 3-year-old son. I am amazed at how quickly our kids are growing and developing. I read a lot about and hold my own personal skepticism regarding the affects of additives such as preservatives, hormones, artificial colorings, artificial sweeteners, caffeine, allergens, etc. With the increasing number of children and adults with food allergies, I am suspicious that the last century of our nation's food industry improvements have contributed. I'm doing the best I can to protect my family from the risks, but it is difficult to avoid every additive. I have friends and family with food allergies and know how difficult it is to cope with food restrictions. I enjoy the challenge of cooking for those with food allergies but can't imagine making it an every-day affair.</p>
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