Lemon Chicken with Rice Recipe
Lemon Chicken with Rice Recipe photo by Taste of Home

Lemon Chicken with Rice Recipe

Publisher Photo
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
TOTAL TIME: Prep: 25 min. Bake: 40 min.
MAKES:4 servings
TOTAL TIME: Prep: 25 min. Bake: 40 min.
MAKES: 4 servings

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 Minute® White Rice
  • 1 medium tomato, seeded and chopped
  • 3 tablespoons minced fresh parsley

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.

Directions

  1. 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.
  2. 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.
  3. Bake, uncovered, at 375° for 40-45 minutes or until a meat thermometer reads 170°.
  4. 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.
Originally published as Lemon Chicken with Rice in Simple & Delicious May/June 2008, p6

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.

Reviews for Lemon Chicken with Rice

AVERAGE RATING
   (9)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (1)
3 Star
 (3)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Sep. 28, 2011

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

MY REVIEW
Reviewed Mar. 8, 2011

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.

MY REVIEW
Reviewed Apr. 16, 2010

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!

MY REVIEW
Reviewed Oct. 9, 2009

I made just the chicken part, it was pretty good, although I don't know if I'd spend almost $3 for the lemon filling again.

MY REVIEW
Reviewed Dec. 1, 2008

This was excellent. I have some picky eaters and even they loved it. I will be making this one again and again.

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