July 7, 2026
URL: https://www.birdseye.com/recipes/dinner/lemon-chicken-rice-skillet-10769
- Prep time 20 minutes
- Total time 20 minutes
- Servings 4
Ingredients
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LEMON-MUSTARD SAUCE:
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2 tablespoons lemon juice
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1 tablespoon Dijon mustard
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2 teaspoons red wine vinegar
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1 teaspoon honey
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1 clove garlic, chopped
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1/2 teaspoon salt
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1/4 teaspoon ground black pepper
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1 tablespoon extra virgin olive oil
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CHICKEN AND RICE:
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1/2 teaspoon salt
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1/4 teaspoon ground black pepper
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4 boneless skinless thin-sliced chicken breast fillets (about 1 lb.)
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1 tablespoon extra virgin olive oil
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3/4 cup reduced-sodium chicken broth
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1 bag (10 oz each) Birds Eye® Steamfresh Whole Grain Rice with Broccoli and Carrots
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1 tablespoon chopped fresh Italian (flat-leaf) parsley
Nutrition Information
316 calories, 25g carbs
Directions
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Step one
Whisk together lemon juice, mustard, vinegar, honey, garlic, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1 tablespoon oil. Set aside.
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Step two
Season chicken on both sides with salt and pepper. Heat oil in a large skillet over medium-high heat. Place chicken cutlets in pan and sear 3 to 4 minutes on both sides until golden brown. Transfer chicken to a plate.
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Step three
Add chicken broth and rice to skillet. Cover and cook over medium-high heat for 3 minutes, stirring occasionally.
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Step four
Return chicken to skillet on top of rice. Cover and continue cooking for 4 minutes or until chicken is no longer pink in centers (165°F).
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Step five
Drizzle your chicken and rice skillet with sauce and garnish with parsley as desired.