Pan Seared Chicken with Tender Leek, Lemon Rice Pilaf, and Whatever Your Garden Grows Salad

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I thought this dish was very bland. I added some extra spices, like garlic & thyme, but it didn't seem to make a difference. The chicken came out sort of poached for me. I thought if I served it over some creamy mashed pototes it might help. It wasn't bad. To me it then tasted like chicken perogies.

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Wow, such a boring, bland taste. It was a waste of good ingredients in my opinion. This recipe went straight into my wastebasket! Wouldn't recommend it at all.

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This recipe is delicious and easy. I just made the chicken with the leeks. I added grape tomatoes which made it a little more colorful but very tasty!

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I've made this meal twice now and it is very good. My husband and I love the delicate taste of leeks and don't find this to be bland. What it is lacking is color. The chicken and the rice on a plate are about the same color (especially when you use brown rice like I did and if you do a salad, that is on the side so it still looks blah.

To make it more colorful the second time, I did like another reviewer and added swiss chard. As soon as I started cooking it, I realized that was a mistake and I wish I had thought of it sooner. Yes, it added color, but swiss chard has a strong flavor that overpowers the leeks. I had been looking forward to tasting the leeks in this meal and although it was still good with the chard, it was not what I had wanted. Next time I will steam some broccoli and add it on the plate for color.

One other change I made was letting the wine reduce and then adding some chicken broth. Then I nestled in the chicken and let it simmer for 20+ minutes (this recipe took way longer than 30 min. Perhaps b/c my chix breast were so thick, but still! and then thickened it with corstarch/water. This was a nice touch and recommend it if you think the wine was overpowering.

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My husband and I made this together, it was so easy to make. I do agree that the chicken was a little bland, I would highly recommend adding a poultry spice or something to jazz it up. The rice is the best I have ever made, I can't wait to make it again, its a meal in itself. This is a perfect recipe for some one who is watching their waist-line. I have already mass e-mailed the recipe to friends and family.

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I have 4 of Rachael's cookbooks and have flipped past this recipe dozens of times, writing it off as too plain. Boy was I wrong! I made this tonight and my husband and I LOVED it. I did add poultry seasoning (chef paul's to the chicken with the salt and pepper before browning, and also used half chicken stock half white wine for the chicken instead of all wine. Good idea from an earlier comment. Leeks are really good. They just soak up all the flavor. For the rice - I didn't have shallots so I used onion, and I didn't have fresh thyme so I used dried. I definitely recommend both the rice and chicken.

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I liked it but my husband did not.

I think next time I try this I'll thicken up the white wine and leeks before I put the chicken back in. Make a little bit of a sauce.

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I wasn't a fan. The first taste was nice, but the meal as a whole was very boring. My fiance was equally unimpressed.

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I've only made the chicken once -- we liked it just fine. But we really like the rice and have used it as a side for a lemon/artichoke/feta stuffed chicken breast. I love the thyme and lemon combo.

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I had my doubts, but made this based on the other reviews. Wow! This is wonderful! My addition: I put some swiss chard in with the leeks to add more vegetables to the mix. Yum-o!