Show Subscription Form




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

Lemon Chicken with Rice Recipe

Read Reviews (6)
4.22 6
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(6)

AVERAGE RATING
   (9)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (1)
3 Star
 (3)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
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.

Loading Image
Advertise with us
ADVERTISEMENT

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT