Lemon Chicken and Rice


Last night, my boyfriend and I decided to cook a meal together.  We needed something quick, easy, and inexpensive, so we headed over to Recipe4Living to do some searching.  When we found this Lemon Chicken and Rice recipe, we knew we had found our dinner!

This recipe looked pretty simple and the ingredients were pretty basic and easy to find.  Here’s what we needed:

(see the full recipe here!)

* 1 lb. boneless, skinless chicken breasts, cut into strips
* 1 medium onion, chopped
* 1 large carrot, thinly sliced
* 2 garlic cloves, minced
* 2 Tbs. butter or margarine
* 2 Tbs. cornstarch
* 1 (14 1/2 oz.) can chicken broth
* 2 Tbs. lemon juice
* 1/2 tsp. salt, optional
* 1 1/2 C. uncooked instant rice
* 1 C. frozen peas


I chose to use brown rice instead of white rice, and I also used some frozen mixed veggies (peas, corn, and carrots) instead of just peas.

After preparing the ingredients, we were ready to cook!  The first instructions were, “In a skillet, cook the first 4 ingredients in butter for 5 to 7 minutes or until chicken is no longer pink.”


I think it took us a bit longer than 5 to 7 minutes, as we used about 1 1/3 lbs. of chicken instead of just 1 lb.  I also didn’t add the veggies until the chicken was about halfway through cooking, just so I could make sure it was cooking through all the way.


The next step:  “In a bowl combine cornstarch, broth, lemon juice and salt if desired until smooth.”  I used flour instead of cornstarch.


After that we needed to add the mixture to the skillet and bring it to a boil.  We then stirred it for about 2 minutes.


After that, the final instructions were to “Add rice and peas. Remove from the heat; cover and let stand for 5 minutes.”  I didn’t take a photo of that, but it wasn’t particularly exciting.  My skillet almost overflowed, though!

I let the skillet sit for more than 5 minutes, though, as I was dubious that the rice could cook in that little time.  I think I let it sit for about 12 minutes or so.  When it was done, it was a bit liquidy (maybe because I used flour instead of cornstarch?), but looked very tasty.  I served it with a spinach salad with feta, dried cranberries, and balsamic dressing.


 (see the full recipe here!)

The verdict? I enjoyed this meal.  As it was a one-skillet meal, it was easy to clean up afterward and it was super-simple to make.  It wasn’t quite as flavorful as I had hoped- I’d probably add more lemon next time and maybe a little bit of pepper or other spices.  But overall, this was a great, healthy, quick and affordable meal.  I think the total cost of this meal was about $7.00 and it made 3 main course servings. What a bargain!

If you’d like to try some other chicken and rice recipes, check out these three!
Chicken Rice Taco Toss
Chicken Rice Gumbo
Chicken, Rice, and Green Chili Casserole

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  • http://polwig.com polwig

    That looks good… You are brave to let your boyfriend cook with you… I don’t allow my husband anywhere near the kitchen… This looks like my toddlers quick meals: chicken check, whatever veggies I have fresh or frozen, check then broth and spices… sometimes cheese… they love it and its fast… great pick

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