Total Time
Prep 15 mins
Cook 30 mins

This dish was an experiment, which resulted in a flavorful success. The chicken breasts turned out very moist and perfectly seasoned, and the rice was just right with a light lemon flavor.

Ingredients Nutrition


  1. Preheat oven to 375°F.
  2. In a baking pan, stir butter and rice until rice is thoroughly coated. Then stir in chicken broth, white wine and lemon juice.
  3. In a small bowl, combine garlic powder, basil, oregano, salt and pepper. With this mixture, evenly season both sides of chicken breasts.
  4. Place chicken breasts atop rice mixture.
  5. Tightly cover baking pan with aluminum foil.
  6. Bake for 30 minutes or until the rice has absorbed all of the liquid, and chicken juices run clear when breasts are pierced.


Most Helpful

Not bad, pretty easy too. I forgot to pound the chicken but it was fine anyway. Skipped the wine, doubled the lemon, and added a 1/2 cup or so of Greek yogurt along with another couple of cups of various frozen veggies. (It was use up random stuff day.) I used equal parts brown, red, and white rice. Weirdly enough, it was the white rice that took longer to cook...probably because I soaked the brown and red rices for an hour or so first, but not the white rice, thinking it wouldn't need it. Next time I think I"ll just skip the soaking part and just let it bake a while longer. If the breasts aren't pounded they take longer anyway so it all works out. I also kind of buried the chicken breasts inside the rice while baking.

ErikaLovesGlutenFree March 19, 2009

Pretty tasty! The chicken was perfectly seasoned, as mentioned. Unfortunately, I couldn't taste the lemon, but my mum could. The cooking time was also perfect. Not a minute too under- or over-cooked. I subbed brown for white rice, and ommited the wine. Very nice for dinner, though. Didn't blow me away, but quite yummy all the same! Thanks for sharing.

katii July 27, 2008

Great tasting chicken, & just the right amount for the two of us! I did switch a think or two around, but nothing paramount, I felt ~ I used brown rice instead of the white, & 1/4 teaspoon of lemon pepper in place of the usual S&P! Served it all with a side of green peas, although another time I might just mix the peas in with the rice & then bake it all! Very nice recipe! [Made & reviewed as a kidnapped recipe in the Aus/NZ Recipe Swap #16]

Sydney Mike May 26, 2008

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