Lemon Pepper Chicken & Rice

Lemon Pepper Chicken & Rice

Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yield: 4 servings

4, 6 oz. chicken breasts, with or without skin
3/4 teaspoon salt
1/2 teaspoon pepper
1 tablespoon olive oil
2 cups chicken broth
3/4 cup uncooked long-grain white rice
1-1/4 cups Lemon Pepper Asiago Dip & Spread
2 carrots, chopped to 1/2-inch dice
1-1/2 cups peas (thawed if frozen)
4 scallions, cut to 1/2-inch pieces


Sprinkle both sides of the chicken with salt and pepper.

Warm oil in a large skillet over medium-high heat. Add chicken, skin side down, cook until brown, 3 to 4 minutes; transfer to a plate, set aside.

Add broth to skillet and scrape up any browned bits on bottom of skillet. Stir in rice, bring to boil. Simmer, cover and cook for 15 minutes.

Stir dip, carrots, peas and scallions into skillet. Nestle chicken, browned side up, into mixture. Cover, continue cooking until liquid is absorbed, rice is tender and chicken is cooked through, about 15 minutes.

Serve chicken with rice alongside.

Chef’s Notes: To save time, substitute peas, carrots and scallions with your favorite frozen vegetable blend, thawed. You’ll need about 3 cups.

You can also make this with chicken thighs. Brown just like the chicken breasts, but add back to skillet after stirring in rice.

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