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One Pan Lemon Chicken and Rice Recipe (with Video)

Chicken, Fish-free, Dairy
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Discover our One Pan Lemon Chicken and Rice Recipe, a International recipe perfect as a main course recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size

Prep 2h5min | Cook 30min


Chicken and Rice
- 2 Chicken breasts, large, boneless, skinless, cut into small tenders, pounded
- 1.5 c long-grain white rice
- 2.5 c Chicken Broth
- 4 tbsp Olive oil, 3T for marinade and 1T for frying the chicken
- 2 tbsp White vinegar
- 2 tbsp Lemon juice
- 1 tbsp Butter
- 0.25 c Flour
- 1 tbsp lemon pepper
- 0.5 tsp Garlic powder
- 1 tsp Paprika
- Salt, to taste
- Pepper, to taste
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Preparing the Chicken and Marinade
1. In a bowl, mix the sliced and pounded chicken breasts in the lemon pepper, garlic powder, lemon juice, vinegar, and oil.
2. Cover for a few hours or even overnight.
3. Before cooking, season both sides of the chicken with salt, paprika, and flour.
Preparing the Skillet and Cooking the Chicken
1. In a large skillet or pan, heat the olive oil and butter over medium-high heat.
2. Add the chicken breasts and cook for about 4-5 minutes on each side until golden brown.
3. Remove the chicken from the skillet and set aside.
Preparing and Cooking the Rice
1. Stir in the rice and cook for another 1-2 minutes, allowing the rice to toast slightly.
2. Add the chicken broth and bring the rice to a simmer.
3. Place the browned chicken breasts on top of the rice mixture.
4. Cover the skillet with a lid and reduce the heat to low.
5. Let it simmer for about 15 minutes, or until the rice is cooked and the chicken is fully cooked through.
Finishing and Serving
1. Once the rice is cooked and the chicken is tender, remove the skillet from heat.
2. Let it rest for a few minutes before serving.

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