Lemon Buttered Chicken and Rice

This easy recipe for lemon buttered chicken and rice adds a creamy lemon flavor to this classic comfort food supper. Perfect for leftover chicken!

Is there anything more classically comfort food-like than a plate of warm and wonderful chicken with rice?   Well, maybe if you added a creamy, dreamy lemon sauce to your tender chicken and fluffy rice.  That would take it to new heights of comfort food-dom, which is always one of my goals in life.  Ready to kick your chicken and rice up a notch?  Let’s make it!

I am all about the comfort food lately because THIS exciting event is coming up quicker than I ever imagined, and and absolutely amazing and blessed as this even is, it does have my head spinning.

Lists upon lists upon wonderful lists, and only 50 more days before my baby girl walks down the aisle into the arms of her true love.  Happy tears, pass the tissues and the chicken and rice.

This easy recipe for lemon buttered chicken and rice adds a creamy lemon flavor to this classic comfort food supper. Perfect for leftover chicken!Click to TweetThe recipe below includes directions for roasting up the chicken that is going to get shredded into this delectable lemon sauce, but if you already have leftover chicken in your fridge, you are already one step into this easy three step recipe.

And with, I am back to my lists – someone please cue up “Going To The Chapel” for me!

Lemon Buttered Chicken and Rice

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• Author: Kate Morgan Jackson
• Yield: 3-4 1x

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Description

This easy recipe for lemon buttered chicken and rice adds a creamy lemon flavor to this classic comfort food supper. Perfect for leftover chicken!

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Ingredients

• 2 chicken breasts on the bone
• Olive oil
• Salt and pepper
• 4 tablespoons butter
• 2 tablespoons minced parsley
• 1 tablespoon lemon juice
• Grated zest of one lemon
• Fresh ground pepper
• 1/4 cup chicken broth
• 1/2 cup heavy cream
• 2 cups of rice, cooked according to package directions

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Instructions

1. Preheat oven to 375.  Rub chicken with olive oil and season with salt and pepper, and roast for about 45-50 minutes or until done. Remove from oven and let cool. Remove meat from the bone, tearing into bite-sized pieces.
2. Melt butter in large skillet. Add lemon juice, lemon zest, chicken broth and pepper and simmer for about 5 minutes. Add cream and cook, without boiling, until sauce is hot. Add chicken and cook until warmed through.
3. Place a generous spoonful of rice in the center of each plate, spoon chicken and sauce on top and garnish with parsley. Serve at once.

Notes

If you have leftover chicken, you can skip the first step – just tear it into bite-sized pieces and proceed to step 2!

Want to round out your meal? This recipe pairs well with...

Lillian’s Cheese Dip

Coconut Rice Pilaf

Coconut Oatmeal Cookies