Ingredients for Easy Lemon Chicken With Rice
- Boneless Skinless Chicken Breast
- 1 tablespoon butter
- Extra Virgin Olive Oil
- 1 teaspoon dried parsley
- 1 teaspoon garlic powder
- 1/2 teaspoon lemon pepper (optional)
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1/4 cup fresh lemon juice
- Chicken Bouillon Cubes
- 1/2 cup chicken broth or water
- Cornstarch
- 2 tablespoons cold water
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How to Make Easy Lemon Chicken With Rice
- Season 4 boneless, skinless chicken breasts (about 1.5 lbs total) generously with 1 tsp garlic powder, 1 tsp dried parsley, 1/2 tsp black pepper, and 1/2 tsp lemon pepper (optional).
- Sprinkle lightly with 1/2 tsp salt.
- Heat 1 tbsp butter and 1 tbsp olive oil in a large skillet over high heat.
- Add chicken breasts and sear for 3-4 minutes per side, until lightly browned. Remove chicken from skillet and set aside.
- Add 1/4 cup fresh lemon juice to the hot skillet and scrape up any browned bits from the bottom.
- Pour in 1/2 cup chicken broth or water.
- Add 2 chicken bouillon cubes and bring to a boil.
- In a small bowl, whisk together 1 tbsp cornstarch and 2 tbsp cold water until smooth.
- Stir the cornstarch mixture into the boiling broth.
- Bring to a boil again, then reduce heat to low.
- Return chicken breasts to the skillet.
- Cover and simmer for 15-20 minutes, or until chicken is cooked through.
- Serve chicken over cooked basmati rice (about 1 cup uncooked rice). Garnish with fresh parsley, if desired.
Nutrition Information (Approximate per serving)
Sodium
42 g
Sugar
4g
Fat
16g
Carbs
1g