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Creamy Lemon Chicken with Rice, Roasted Potatoes & Broccoli

A delightful and satisfying dish featuring tender chicken in a creamy lemon sauce, complemented by crispy roasted potatoes and fresh broccoli.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 600
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 4 pieces boneless skinless chicken breasts Fresh chicken breasts for best flavor.
  • 1 tbsp olive oil Use quality olive oil.
  • 1 tsp salt
  • 1/2 tsp black pepper Adjust to taste.
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1 cup heavy cream Substitute with coconut cream for dairy-free option.
  • 1/2 cup chicken broth
  • 1/2 cup Parmesan cheese, grated Use real Parmesan cheese for flavor.
  • 2 tbsp lemon juice
  • 1 tsp lemon zest
  • 1 tbsp chopped parsley For garnish.
For the Sides
  • 1 cup white rice Can substitute with quinoa for gluten-free option.
  • 2 cups water
  • 1/2 tsp salt For the rice.
  • 1 lb baby potatoes, cubed Choose vibrant potatoes for best results.
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp Italian seasoning
  • 3 cups broccoli florets Fresh florets for vibrant color.
  • 1 tbsp butter
  • 1 pinch salt For the broccoli.
  • Lemon wedges For serving.

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. Spread them out on a baking sheet.
Cooking the Rice and Broccoli
  1. Rinse the rice, combine it with 2 cups of water and 1/2 teaspoon of salt in a saucepan, and bring it to boil.
  2. Steam broccoli florets in a steamer basket for about 5 minutes until bright green.
Cooking the Chicken
  1. Season the chicken breasts with salt, pepper, garlic powder, and paprika. Heat 1 tablespoon of olive oil in a skillet, and sear the chicken for 5-6 minutes on each side until golden brown.
  2. Melt 2 tablespoons of butter in the same skillet and sauté minced garlic for 30 seconds, then add chicken broth, cream, Parmesan cheese, lemon juice, and lemon zest. Simmer until silky smooth.
Serving
  1. Slice the seared chicken and spoon the creamy lemon sauce over it. Serve with rice, roasted potatoes, and broccoli. Garnish with lemon wedges and chopped parsley.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. For freezing, place in a suitable container and freeze for up to 2 months.