This turned out ok, but not great. Boneless chicken DOES NOT need to cook for this long. It was very dry. I had to put the rice back in the hot (but off) oven to stand for a bit after cooking, because it was slightly underdone in spots and there was too much liquid left. Letting it sit did help things. I used the green pepper and a whole 14.5 oz can of corn (it seemed silly to open the can and use only half). The rice was good, but needed a good amount of salt at the table. That could have been because I used homemade chicken stock so it had less salt than canned. I also figured out that Archer Farms brand lemon pepper really doesn't taste very lemony.
I was delightfully surprised with this recipe. However, I did make a few changes. I used about 1 tablespoon of the Homemade Lemon Pepper Seasoning recipe from Food.com. I also used only 1/4 cup butter. I highly recommend using basmati rice for this recipe - so good! I found the cooking times and methods to work well - the chicken and rice were both cooked perfectly.
Very very good! : )
i did change it up a bit. I used chicken stock instead of bouilion because that's all I had on hand. Also, I did not use lemon pepper, instead, I got 4 boneless/skinless breasts, cut them into long strips, squeezed the juice from 4 large lemons, and added finely ground black pepper and garlic powder to taste. I marinated the chicken for 1 hour.
this made it exceptional because when I combined the chicken and rice together, the rice had a wonderful lemony, peppery zing.
excellent recipe idea. This ones a keeper. Thank you so much
Nice and easy. I did add some chopped onion when I added the rice to the liquid... chicken was very tender and good, the rice wasn't quite done, but still good.
Oh my goodness! This is one of my top 5 recipes ever. The only thing I change is that after I put the rice into the broth, I also add sliced mushrooms. It is to die for!
I messed up and turned off the oven when I turned off the timer. The chicken/rice mixture sat in the oven for 40 minutes with the temperature degrading the whole time. This was still a 5 star dish when I attempted to fix it by turning the oven back on. Will be putting this one in my dinner rotation for sure!
I won't give a star rating because of the liberty I took with the recipe -- having no lemon pepper seasoning (and not liking the flavor of it) I used freshly ground pepper and lemon juice. It didn't work. The chicken was pleasantly flavored, but not of lemon OR pepper. The rice was mild but good; tasted chickeny. We enjoyed dinner but agreed that it didn't taste like lemon pepper chicken at all.
Had this for dinner last night, I used Club house lemon & herbs seasoning. Unfortunately the chicken turned out rather bland. But the rice turned out fantastic. I'll be cooking this again, and I'll be using the proper spice.
I used real butter and did 1 1/2 times the rice, liquid and chicken (all still fit just fine in the 9x13 pan). The rice is TO DIE FOR. Chicken good - but you are right. A little lemon pepper goes a long way. This is a keeper. Easy and good.