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Lemon Chicken with Rice Recipe

Lemon Chicken with Rice Recipe photo by Taste of Home

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Start the night right with this mouthwatering dish from our Test Kitchen! Lemon pie filling is the secret ingredient to the moist chicken’s full-flavored sauce.—Taste of Home Test Kitchen

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Lemon Chicken with Rice Recipe

Prep: 25 min. Bake: 40 min.

Yield: 4 Servings

25 40 65

Ingredients

1/3 cup biscuit/baking mix
1 teaspoon seasoned salt
1/2 teaspoon pepper
4 bone-in chicken breast halves (12 ounces each), skin removed
1/4 cup olive oil
1-1/3 cups lemon pie filling
1/2 cup water
1/3 cup cider vinegar
1/4 cup soy sauce
TOMATO PARSLEY RICE:
2 cups water
1 teaspoon chicken bouillon granules
1/8 teaspoon pepper
2 cups uncooked instant rice
1 medium tomato, seeded and chopped
3 tablespoons minced fresh parsley

Directions

In a large resealable plastic bag, combine the biscuit mix, seasoned salt and pepper. Add chicken, one piece at a time, and shake to coat.
In a large skillet, brown chicken in oil on both sides; drain. Transfer to a 13-in. x 9-in. baking dish. In a small bowl, combine the pie filling, water, vinegar and soy sauce; pour over chicken.
Bake, uncovered, at 375° for 40-45 minutes or until a meat thermometer reads 170°.
In a large saucepan, bring the water, bouillon and pepper to a boil. Stir in the rice, tomato and parsley. Cover and remove from the heat; let stand for 5 minutes. Fluff with a fork. Serve with chicken. Yield: 4 servings.

Nutritional Facts 1 chicken breast half with 1 cup rice equals 969 calories, 28 g fat (6 g saturated fat), 269 mg cholesterol, 1,850 mg sodium, 109 g carbohydrate, 2 g fiber, 67 g protein.

Originally published as Lemon Chicken with Rice in Simple & Delicious May/June 2008, p6

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Reviews for Lemon Chicken with Rice

Lemon Chicken with Rice

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(1-6) of 6 reviews

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Reviewed on Sep. 28, 2011 by dojoiseli

We really enjoyed the chicken. Our store didn't have lemon pie filling, so I substituted lemon curd instead. It was very good!!!

Reviewed on Mar. 08, 2011 by royalviking

I made the rice dish with peas instead of tomatoes due to personal preferences. It was okay, but nothing special.

I do not understand why there is so much soy sauce in this recipe. It destroyed any yellow/lemon colour for the dish. It was an icky brown colour that turned almost black in the oven. It still tasted good, thankfully, but wasn't eye-appealing.

I used chicken breasts so the time was cut down significantly. Next time I will use less soy sauce to try and keep a better colour.

The flavour on the chicken was very good.

Reviewed on Apr. 16, 2010 by robertalea

This was a great meal. I pre-mixed the sauce the night before so the flavors could have a chance to sit together. This cut the prep time & made the meal to die for!