Lemon Pepper Chicken Breasts on a Bed of Rice

Followed cooking instructions and rice and chicken were perfectly done. It was still a bit bland for me though. Added salt, lemon zest, and parsley to help up the flavor. Then it was much better.

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.

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.

Very very good! : )<br/><br/>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.<br/>this made it exceptional because when I combined the chicken and rice together, the rice had a wonderful lemony, peppery zing.<br/><br/>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.