Best 9 Solo Baked Chicken Breast And Lemon Rice Recipes

EASY BAKED LEMON CHICKEN AND RICE

Steps:

• Preheat the oven to 200°C/390°F.
• Season chicken thighs with paprika, thyme, salt and pepper on both sides.
• Cook the thighs in an oven-proof pan set over medium-high heat, skin-side down until the skin is crisp and golden.
• Flip over and cook for another 5 minutes. Remove from the pan and set aside.
• Saute the onion and garlic in the same pan until fragrant then add the rice, lemon zest, lemon juice and stock/water.
• Bring to a simmer then place the chicken back on top. Cover with a lid then place in the oven.
• Bake the chicken and rice for 20-25 minutes until the chicken is cooked through and the rice is fluffy and tender.
• Scatter over chopped parsley and serve with lemon wedges.

LEMON-THYME CHICKEN BREASTS

Steps:

• Combine lemon juice, chicken broth, 2 tablespoons olive oil, Dijon mustard, lemon zest, garlic, chicken bouillon, and thyme in a small bowl. Mix together thoroughly.
• Combine flour and salt on a small dish. Coat chicken with flour on both sides.
• Heat butter and remaining olive oil in a large nonstick skillet over high heat. Cook chicken until lightly browned, about 3 minutes per side. Reduce heat to low and pour broth mixture and lemon slices over chicken. Cover and simmer until no longer pink in the centers, about 20 minutes. Remove from heat and serve with lemon slices on top, spooning the broth over the chicken.

SOLO BAKED CHICKEN BREAST AND LEMON RICE

Steps:

• 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.

ONE-PAN CHICKEN AND RICE WITH PRESERVED LEMON

Steps:

• Rinse and drain the rice 3 to 5 times to get rid of excess starch. Set aside.
• Combine the cumin, coriander, paprika, cinnamon, turmeric and 1 teaspoon salt in a small bowl. Pat the chicken breasts dry with paper towels and sprinkle them on both sides with half of the spice mixture.
• Heat 2 tablespoons of the oil in a large (12-inch) pan or cast-iron skillet over medium heat. When hot (but not smoking), add the chicken and sear until it forms a golden brown crust, 3 to 5 minutes per side. Remove the chicken and set aside.
• Pour the remaining 2 tablespoons oil into the same pan and place over medium heat. Add the onion and cook, stirring, until golden, about 5 minutes. Add the garlic and cook for 1 minute. Add the rice and the remaining spice mix and stir to combine.
• Remove the flesh of the preserved lemon (discard the seeds and save the flesh for another use). Finely chop the lemon rind (peel). Add the rind to the rice followed by the olives. Stir to evenly distribute the olives. Pour the broth and 1 1/2 cups water into the pan and increase the heat to medium high. Bring to a simmer, place the chicken breasts back in the pan and cover the pan. Reduce the heat to medium and cook until the rice is tender and the chicken is cooked through, about 30 minutes (see Cook's Note).
• You can serve the chicken as is, or shred it and add it back to the rice. Serve sprinkled with parsley.

THE BEST BAKED CHICKEN BREASTS

Steps:

• Preheat the oven to 350 degrees F.
• Place the parsley in the center of a 9-by-13-inch baking dish and top with the lemon slices. Pour the wine around the parsley. Brush the tops of the chicken with the olive oil and season with the paprika, 1 teaspoon salt and a few grinds of black pepper. Arrange the chicken breasts on top of the lemon slices. Cut an 8-by-10-inch piece of parchment and place it on top of the chicken.
• Bake until the chicken registers 165 degrees F on a digital thermometer, 40 to 45 minutes. Let sit for 5 minutes before serving. The chicken can be refrigerated in an airtight container for up to 5 days.

SOLO BAKED CHICKEN BREAST

Steps:

• Place a Cast Iron Frying Pan into an oven and preheat at 350 degrees for 10 minutes.
• During this time, IF the chicken breast is frozen, it can thawed in a microwave at power 3 for 7 minutes.
• Place the thawed chicken breast into a shallow dish and add the juice of 1 lemon, coating both sides.
• Let sit for at least 5 minutes.
• Cover both sides with pepper, and then coat the chicken breast with the butter, using a brush.
• Place the chicken into the Cast Iron Pan and bake for 35 minutes.
• To get an even browning, turn the chicken over half way through the baking time.
• Note:If a baking potato is punctured, microwaved on high for 3 minutes, and then coated with olive oil, it will be done in the same 35 minutes in the oven.

LEMONY CHICKEN & RICE

Steps:

• In a large shallow dish, combine the first 7 ingredients. Add chicken; turn to coat and cover. Refrigerate 4 hours or overnight., Preheat oven to 325°. Spread 1 cup rice into each of 2 greased 13x9-in. baking dishes. Top each with 1 tablespoon lemon zest, 8 chicken thighs and half the marinade. Top with sliced lemons., Bake, covered, 40 minutes. Bake, uncovered, until a thermometer inserted in chicken reads 170°-175°, 15-20 minutes longer. Sprinkle with remaining lemon zest.

BAKED LEMON CHICKEN BREASTS

Steps:

• Mix butter, lemon juice, paprika, oregano, garlic salt, salt, and pepper together in a bowl or resealable bag. Add chicken breasts and marinate in the refrigerator for 3 to 4 hours.
• Preheat the oven to 325 degrees F (165 degrees C). Transfer chicken to a baking dish, skin-side up. Pour marinade around the chicken.
• Bake, uncovered, in the preheated oven until no longer pink in the centers and juices run clear, about 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

LEMON CHICKEN AND RICE

Steps:

• In a large cast-iron or other heavy skillet, heat butter over medium-high heat; saute chicken, onion, carrot and garlic until chicken is no longer pink, 5-7 minutes., In a small bowl, mix cornstarch, broth, lemon juice and salt until smooth. Gradually add to skillet; bring to a boil. Cook and stir until thickened, 1-2 minutes., Stir in peas; return to a boil. Stir in rice. Remove from heat; let stand, covered, 5 minutes.