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

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


  • 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
  • 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

Nutritional Facts

1 each: 969 calories, 28g fat (6g saturated fat), 269mg cholesterol, 1850mg sodium, 109g carbohydrate (58g sugars, 2g fiber), 67g protein.


  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

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dojoiseli User ID: 5553805 158708
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!!!"

royalviking User ID: 5863165 177507
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."

robertalea User ID: 2806672 87788
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!"

BrendainPa User ID: 861741 87787
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."

cristenc User ID: 2490821 209852
Reviewed Nov. 12, 2008

"This was very tasty! And the rice was good to go with it. Adding it to our family monthly favorites list."

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