Anyone who has read my recipes will quickly realize that I love lemon.  I love to cook with lemon, I love candy that is lemon, desserts that are lemon....I think you get the meaning.   I love lemon.  While my son is the complete opposite.  He is a plain jane when it comes to eating.  No sauces, no spices, just simply plain. However, what he doesn't know what bother him.  He loves this chicken.  It is moist and flavorful and my favorite, lemony.  For him I think he believes that it is the garlic he is tasting.  Should I snicker now or later. I prefer the simplicity of this meal but you can add other spices to it or garish it with raw vegetables before cooking.  Another method you might try is using fresh orange juice.  The one thing that I don't do because my son did notice it the first time I made this, I grated lemon peel on it.  Not that it needs it but it is still really good.  You can also add fresh basil or dried basil when you melt the butter.
Endless possibilities.  Hope you enjoy this one.
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Serves 2-4


2-4 Chicken Breasts
2 Lemons, Juiced
2 TBSP minced garlic
3 TBSP Butter 
Salt and Pepper to taste

2 cups cooked rice  

Preheat oven to 375 degrees F (190 C or 5 Gas Mark)

  • Juice the two lemons and add to a microwavable safe container, add butter and minced garlic.
  • Heat until butter is melted
  • Arrange Chicken breasts in your dish, single layer
  • Pour melted butter/lemon/garlic over chicken
  • I usually place the squeezed lemons into the s
  • Place into oven uncovered for 45 minutes

Optional:  Add 2 cups raw vegetables of your choice arranged around the chicken

In the meantime cook your rice
  • Instead of water you can use a 50/50 mix of water and chicken broth
  • Ratio of water to rice is 2:1  (4 cups water to 2 cups rice), bring to a boil and then simmer cover until all the water is gone
  • I use a rice cooker.  Ratio is still the same but you do not have to worry about cooking time

Remove chicken from oven when golden brown.  Check for doneness with a meat thermometer.  Chicken should be cooked to 165 degrees F (~75 (73.888) C)
Let rest 5 minutes

Your can make a "gravy" out of the drippings.  Just mix 1 TBSP cornstarch with 2 TBSP of the drippings. Then slowly mix this with the rest of the drippings over a low heat until it starts to thicken, top over the chicken when serving.

Plate over the rice

I hope you enjoyed this recipe.  If you did, leave a comment below.  I also have a YouTube channel where I feature many of my recipes.  If you would like to check it out, click on this link:  Bristlee One

Thank you for stopping by and remember, enjoy life.
It's the one you have,
Nutritional information obtained using CalorieCount.com. Information is for chicken only based on 1 serving of 1 cup cooked chicken breast.
Do you have those recipes that you have never measured a thing but just know how to make?  You can grab a handful of this, a pinch or so of that and you know that it will come out great each time.  This is one of those recipes.  I've never measured a thing before, normally it comes about because of leftovers. This really is the easiest way to use up leftover ground beef and mashed potatoes.  I call these "shepherds pie" since that is the closest thing that it represents.  I don't add gravy to mine but you can if you like.  During the meat cooking process you could add some beef broth, tomato paste, some cornstarch and voila, gravy. You can cheat by adding one of those gravy packets but be careful if you are gluten free as most of those have flour in them.  
Now these are not big they are ramekin size but you could also just make this in a pie tin if you so choose. You would also use a full pound of hamburger meat that would still serve just 6 if you make it in the pie tin.  I serve these with a nice full salad and fruit since there are vegetables already in the pie.  
You could also make this as a vegetarian dish by omitting the meat and upping the vegi's.  Include the peas and corn but also add broccoli, cauliflower and mushrooms or any other vegetable you choose. 
Serves 6


1/2 to 1 lb Ground Beef Meat
1 TBSP minced Garlic
3 Green Onions, diced
1 cup Corn, cooked
1 cup Peas, cooked
1/2 Bell Pepper, diced
1 TBSP chopped Fresh Basil
3/4 cup Shredded Cheddar Cheese
1/2 cup Shredded Parmesan Cheese

Optional* Gravy:  3/4 cup beef broth, 2 TBSP cornstarch, 2 TBSP tomato paste, 1 tsp butter (add all to meat after browning)

2 cups prepared Mashed Potatoes
Salt and Pepper to taste

Prepare the Ramekins or large muffin (or pie tin) pan by greasing generously with olive oil or vegetable oil.

Preheat Oven to 375 degree F (190 C , 5 Gas mark)

Cook ground beef with garlic until browned.  Season with Salt and pepper
If making gravy, add 3/4 cup beef broth , 2 TBSP tomato paste, (using some of the beef broth make a thin paste with 2 TBSP cornstarch) cornstarch, 1 tsp butter. Let simmer until the broth has thickened.  
You can either add the peas and corn to the mixture (to heat them if frozen), or heat them in the microwave and layer them.  I do it either way but it is faster to add to the meat when assembling.

Prepare Mashed potatoes (go ahead, use the instant if you like)

To the prepared dish, add some mashed potatoes and make a Pie crust shape.  Don't make the bottom too thin.
Sprinkle in some parmesan cheese.  Spoon in meat mixture (if layering I add cheese, meat, vegi's, cheddar cheese), spoon in green onions, bell pepper, and basil then add cheddar cheese to the top.
Spoon more mashed potatoes on top and form a top crust.  
Add more Pamesan and Cheddar cheese to the top and salt and pepper.
Bake for 45 minutes or until golden brown on top.
Let set for 5 minutes

You can also make gravy and pour some on top if you did not add it to the meat.

Nutritional information obtained using CalorieCount.com. Based on recipe with 1/2 lb ground beef and no gravy.