Go Back

Creamy Lemon Chicken with Rice, Roasted Potatoes & Broccoli

A comforting and fresh Mediterranean-inspired dish featuring creamy lemon chicken served with roasted potatoes and vibrant broccoli.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mediterranean
Calories: 600
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 4 pieces boneless skinless chicken breasts Fresh chicken breasts with minimal fat are recommended.
  • 1 tbsp olive oil For searing.
  • 1 tsp salt To taste.
  • 1/2 tsp black pepper To taste.
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 2 tbsp butter For the sauce.
  • 3 cloves garlic, minced
  • 1 cup heavy cream High-quality cream recommended.
  • 1/2 cup chicken broth Can substitute with vegetable broth.
  • 1/2 cup Parmesan cheese, grated Aged Parmesan for deeper flavor is recommended.
  • 2 tbsp lemon juice Fresh is best.
  • 1 tsp lemon zest
  • 1 tbsp chopped parsley For garnish.
For the Rice
  • 1 cup white rice Rinsed before cooking.
  • 2 cups water
  • 1/2 tsp salt To taste.
For the Vegetables
  • 1 lb baby potatoes, cubed
  • 2 tbsp olive oil For roasting.
  • 1 tsp garlic powder
  • 1 tsp Italian seasoning
  • 3 cups broccoli florets Steamed until tender.
  • 1 tbsp butter For tossing the broccoli.
  • 1 pinch salt For seasoning the broccoli.

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. Toss the baby potatoes with 2 tablespoons of olive oil, garlic powder, Italian seasoning, salt, and pepper in a large bowl and spread them on a baking sheet.
  3. Rinse the rice and combine it with 2 cups of water and 1/2 teaspoon salt in a saucepan, bring to a boil and then simmer covered for 15-20 minutes.
  4. Steam the broccoli florets in a steamer basket for about 5 minutes until bright green and tender-crisp.
Cooking
  1. Roast the potatoes for 30-35 minutes until golden brown and crispy.
  2. Season the chicken breasts and sear them in a skillet with olive oil for 5-6 minutes on each side until golden brown.
  3. In the same skillet, sauté minced garlic and then add chicken broth, cream, Parmesan cheese, lemon juice, and lemon zest. Simmer until smooth.
  4. Slice the seared chicken and spoon the creamy lemon sauce over it. Serve with rice, roasted potatoes, and broccoli.

Notes

Store leftovers in the fridge for up to 3 days. For long-term storage, freeze for up to 3 months. For best flavor, marinate the chicken in lemon juice beforehand.