Solo Baked Chicken Breast and Lemon Rice
"This solo meal can be doubled, and if you have an instant read thermometer with an oven probe, the dish can be ignored until you are summoned to the kitchen. Serve with a green salad or maybe my Pickel Dilly Green Beans. Cooking is a Creative Sport."
photo by Bill Hilbrich
- Ready In:
- 50mins
- Ingredients:
- 6
- Serves:
-
1
ingredients
- 1 boneless skinless chicken breast (5 to 6 ounce)
- 1 lemon
- 2 tablespoons butter, melted
- 1 teaspoon basil
- 1⁄3 cup rice, un-cooked
- 2⁄3 cup white wine or 2/3 cup vermouth
directions
- Preheat oven 375 degree (f) Put 1 tablespoon butter into an oven proof dish stir in the rice until all the grains are coated.
- Add the wine. Cut the lemon in half and squeeze the juice from half the lemon into a dish with the remaining melted butter and the basil.
- Other herbs such as dill, or oregano could be used instead.
- Coat the chicken breast with the butter/lemon/herb sauce on both sides and place on top of the rice and wine. Slice the remaining half of the lemon into thin rounds and place on top of the chicken.
- Cover with a tight fitting cover or foil and bake for 35 minutes or until all the liquid is absorbed and the chicken has an internal temperature of 175(f) or 79(c).
- Salt and pepper to taste.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Sorry, but this just didn't work when increased. What kind of rice do you use? The chicken is all pallid and bland as a result of being poached. The chicken was done in 45 minutes, then I turned the heat up to 425 for another 45 minutes to finish the rice, and in spite of using half the lemon stated in the recipe, the rice was still very strongly flavored, the kids loved it, husband wouldn't eat it. -
This was really easy and really good! I used a dry white wine and Jasmine rice which came out perfect with just a slight crust/texture, and the chicken was moist. Adding this recipe to my favorites!
-
Loved it! My partner loved it too but would like to sear the chicken a bit first. Also I was thinking that the saugy rice issue might have to do with adding the meat marinade to the rice which would be too much moisture for the rice to cook properly. Cheers! -
Agreed with the previous comment, the rice was a bit strong, but LOL only after you add a bit of salt! Boyfriend likes it alot! Definite keeper!
-
I just made this for my husband and myself. I doubled the recipe and used white basmati rice and sauvignon blanc wine along with organic dried basil in my rendition. It's very flavorful and was a big hit with both my hubby and myself. It's so easy to prepare, but it tastes like I spent hours cooking. This dish is excellent!
see 9 more reviews
Tweaks
-
Thank you for this easy and tasty recipe! I used chicken stock instead of the wine and a pre-made rub for the chicken, and it tasted delicious.
RECIPE SUBMITTED BY
Bill Hilbrich
Saint Cloud, Minnesota
Some of you know me as Brother William. No, I am not really a Monk, but I have grown to enjoy my simple and solo lifestyle. My love for humanity is based on fellowship rather than sensuality.
I PROMISE that I will never share a recipe unless I have tasted the food. Most of the recipes are mine, but I have included a few classics, and some recipes that were written by very creative people, that are just so good that I had to share. From time to time I have found recipes with my name on them in print magazines, but they are always altered in some way by the publisher. So there is no reason why you should not add your own personal touch. If you leave this page with just one thought, I hope that it would be that Cooking is a Creative Sport.
I grew up in Glenview Illinois, just north of Chicago. My Mother loved those little exotic cookbooks, that were sold as a weekly series in grocery stores in the 1950's. I was taught to eat whatever was put on my plate so I ate food from a different culture every week. If I had to pick a favorite, it would be Mediterranean. After leaving my Mother's table, I have lived and enjoyed eating in Colorado, Missouri, Montana and Nebraska, before settling in Saint Cloud, Minnesota in 1975.
After a 30 year marriage with mixed reviews, I am now pleasantly single again, and plan to stay that way. Up until recently, I had occupied my evenings just talking with people and sometimes sharing recipes, while soliciting donations for Non-Profit Organizations. Yes .. that's right, for over 20 years, I was a Telemarketer. The perfect job for a Taurus.
I enjoy reading cook books the same way most people read novels,and I am still improving my skills in the art of Solo Cooking. However; my true passion will always be sharing my favorite recipes with all of you.
