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!The 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!
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Lemon Buttered Chicken and Rice
Prep Time: 15 minutes- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
Yield: 3-4 servings 1x
Category: Dinner
Method: Stovetop, Oven
Cuisine: American
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Pin RecipeDescription
This easy recipe for lemon buttered chicken and rice adds a creamy lemon flavor to this classic comfort food supper. Perfect for leftover chicken!
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
Instructions
- 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.
- 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.
- 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!
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Hi there! I’m Kate, and I’m a recipe writer, food photographer and devoted bacon lover. I started Framed Cooks in 2009, and my mission is to create and share family-friendly recipes that make cooking both easy and fun…yes, I said FUN! My kitchen is my happy place, and I want yours to be that place too. And if you make this recipe, I would love you to tag @FramedCooks on Instagram so I can see the deliciousness!
I’m thinking some sunny lemon buttered chicken and rice comfort food would hit the spot right about now. We had record low temps yesterday morning of -36 degrees and then got 6 inches of snow dumped on us to add to the almost 30 inches already on the ground. We know how to do winter here in the Mid-West! :) Keep the cozy comfort food recipes coming, Kate!
Oh my gosh – I have been thinking of you and hoping things are warming up! I put my beef barley soup up on the blog today (it needed a little makeover!) – that’s just the ticket for these CRAZY cold days! Stay safe and warm, my friend!