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Lemon Chicken with Rice

Total Time

Prep: 25 min. Bake: 40 min.

Makes

4 servings

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
Lemon Chicken with Rice Recipe photo by Taste of Home

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 instant rice
  • 1 medium tomato, seeded and chopped
  • 3 tablespoons minced fresh parsley

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 13x9-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 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.

Nutrition Facts

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

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