lemon pepper chicken and rice
Lemon Pepper Chicken and Rice
Zesty lemon and bold pepper season tender chicken over a bed of rice. Bright, savory, and easy to prepare for weeknight meals.
Ingredients:
- 3 (14.5 ounce) cans chicken broth 1 3/4 cups uncooked white rice
- 1 tablespoon paprika
- 2 teaspoons lemon pepper
- 4 bone-in chicken breast halves, with skin
Directions:
- Preheat oven to 375 degrees F (190 degrees C).
- Pour chicken broth into a 2 quart casserole dish. Fill a can with rice (approximately 1 3/4 cups), and stir into broth. Season with paprika and lemon pepper to taste. Place chicken breasts on top of rice mixture, and sprinkle with more paprika and lemon pepper to taste.
- Cover, and bake in preheated oven for 50 to 60 minutes, or until rice is cooked through and chicken is no longer pink inside. Serve immediately.
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