Best 3 One Pot Lemon Pepper Chicken Rice Recipe By Tasty Recipes
This article will provide you with a step-by-step guide to cooking the delicious "One Pot Lemon Pepper Chicken Rice Recipe" made popular by Tasty. This easy and flavorful dish is prepared in just one pot making it a convenient and quick meal option for busy individuals or families. With a combination of juicy chicken, fragrant rice, tangy lemon, and aromatic pepper, this recipe promises to tantalize your taste buds. Get ready to embark on a culinary journey as we uncover the secrets behind this delightful one-pot dish.
Check out the recipes below so you can choose the best recipe for yourself!
ONE-PAN LEMON PEPPER CHICKEN RECIPE BY TASTY
Here's what you need: aspargus, olive oil, salt, pepper, garlic, chicken breast, salt, pepper, dried oregano, lemon, parchment paper
Provided by Tiffany Lo
Categories Dinner
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F (200°C).
- Place asparagus into mixing bowl and thoroughly coat with olive oil, salt, pepper, and garlic.
- Tear off a sheet of parchment paper, large enough to fold into a packet.
- Place asparagus and chicken breast on top of parchment paper. Season with salt, pepper, oregano, and lemon juice. Garnish with 2-3 lemon slices.
- Fold the edges of the parchment paper widthwise 2-3 times then twist the ends until fully closed.
- Bake for 20-25 minutes or until internal temperature reaches 165°F (74°C).
- Enjoy!
Nutrition Facts : Calories 144 calories, Carbohydrate 5 grams, Fat 8 grams, Fiber 2 grams, Protein 13 grams, Sugar 1 gram
ONE-POT LEMON PEPPER CHICKEN & RICE RECIPE BY TASTY
Here's what you need: lemon pepper, paprika, garlic, olive oil, chicken thighs with skin, butter, yellow onion, arborio rice, white wine, chicken broth, milk, pepper, parmesan cheese, fresh parsley
Provided by Claire Nolan
Categories Dinner
Yield 4 servings
Number Of Ingredients 14
Steps:
- Combine lemon pepper, paprika, and 2 cloves of minced garlic in a small bowl.
- In a large oven-proof pot, heat olive oil on medium heat. Season both sides of the chicken and place in the pot skin side down. Cook for three minutes, turn the heat up to medium high and cook for an additional two minutes (or until browned). Turn the chicken over and cook for another 3-4 minutes. Remove chicken from the pot and set aside. (Don't worry! It will finish cooking when you put it in the oven.)
- With a paper towel, carefully wipe out excess fat, leaving the seasoning.
- Preheat your oven to 350˚F (175˚C).
- On medium high, melt two Tbsp. of butter in the pot and add the diced onions and the rest of the minced garlic. Cook until onions are translucent (1-2 minutes).
- Add the rice and stir until it becomes translucent (1-2 minutes).
- Pour in the white wine and let it cook until most of the wine has evaporated (about two minutes).
- Add the chicken broth, one cup of milk, and a dash of pepper and stir. Bring it to a simmer.
- Place the chicken back into the pot. Cover with a lid or foil and bake for 30 minutes (remove lid after 20 minutes).
- Remove the chicken from the pot and broil on high for 2-3 minutes or until the skin has nicely browned.
- Add the other two Tbsp. butter, parmesan, ½ cup (118 ml) of milk and parsley to the rice. Stir until well combined. Return the chicken on top of the rice.
- Enjoy!
Nutrition Facts : Calories 1478 calories, Carbohydrate 104 grams, Fat 88 grams, Fiber 3 grams, Protein 58 grams, Sugar 16 grams
ONE-POT LEMON-PEPPER CHICKEN PASTA
What's better than lemon-pepper chicken pasta? A recipe for One-Pot Lemon-Pepper Chicken Pasta of course! Full of spaghetti, fresh baby spinach and lemon-pepper seasoned chicken, this recipe has bright flavors that are welcome any time of the year. Make it with Progresso™ Chicken Broth and garnish with Parmesan cheese for a full and hearty dinner with little cleanup.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 6
Number Of Ingredients 12
Steps:
- In 5- to 6-quart Dutch oven, heat olive oil over medium-high heat. Season chicken with lemon pepper, salt and black pepper. Cook chicken in oil 5 to 7 minutes, stirring occasionally, until chicken is no longer pink. Remove chicken to plate; cover and keep warm.
- Add garlic to Dutch oven; cook 30 to 60 seconds, stirring constantly, until fragrant and lightly browned. Add chicken broth and spaghetti; heat to boiling. Reduce heat to medium; simmer uncovered 13 to 15 minutes, stirring occasionally, until most of liquid is absorbed and pasta is al dente.
- Stir in 1/4 cup of the Parmesan, the butter, lemon juice, lemon peel and cooked chicken. Remove from heat. Gradually add spinach; stir just until starting to wilt. Let stand 5 minutes before serving. Serve warm with remaining 1/4 cup shredded Parmesan cheese.
Nutrition Facts : Calories 370, Carbohydrate 37 g, Cholesterol 65 mg, Fat 1/2, Fiber 3 g, Protein 28 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 1040 mg, Sugar 2 g, TransFat 0 g
Tips for Making the Best Lemon Pepper Chicken and Rice
- Use a variety of bell peppers. While the recipe calls for green bell pepper, you can also use red, yellow, or orange bell peppers for a more colorful dish.
- Adjust the amount of lemon pepper seasoning to your taste. If you like a more pronounced lemon flavor, add more seasoning. If you prefer a milder flavor, use less seasoning.
- Don't overcook the chicken. Overcooked chicken will be dry and tough. Cook the chicken until it is just cooked through, about 8 minutes per side.
- Let the rice rest before serving. This will help the rice absorb all of the delicious flavors from the chicken and vegetables.
Conclusion
This one-pot lemon pepper chicken and rice is an easy and delicious weeknight meal. It's packed with flavor and can be on the table in just 30 minutes. So next time you're looking for a quick and easy dinner, give this recipe a try.
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