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Lemon Pepper Chicken and Rice

Lemon Pepper Chicken and Rice

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Kristine Joslyn

Chicken breasts baked on a mixture of chicken broth, rice, paprika and lemon pepper. A quick, easy and delicious chicken recipe that my father taught me.

Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 619 kcal
  • 31%
  • Fat:
  • 12.6 g
  • 19%
  • Carbs:
  • 69.5g
  • 22%
  • Protein:
  • 51.7 g
  • 103%
  • Cholesterol:
  • 127 mg
  • 42%
  • Sodium:
  • 341 mg
  • 14%

Based on a 2,000 calorie diet


  1. Preheat oven to 375 degrees F (190 degrees C).
  2. 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.
  3. 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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Kristine Joslyn

this is my recipe, and it was altered from the ORIGINAL recipe I sent in. As stated here, yes, its ... Sorry about it but i wan not told about changes made to this recipe


I read the other reviews and decided to used 2 cups of uncooked INSTANT rice instead of raw white rice, reducing the chicken broth to 1 (16oz) can and adding 1 can of cream of celery soup (undiluted). I baked it for 45 minutes covered and let it stand 10 minutes, still covered, before serving. The rice was creamy and the chicken tender. Very tasty and extremely quick and easy to make.


This was the worst recipe I have ever attempted. The cooking time was unbelievalbe. It took two hours for the rice to cook at the temperature designated. I would never try this again nor recommend it to a friend. Whoever submitted this definitely needs cooking lessons.