Heavenly Lemon Cream Chicken with Garlic Potatoes, Rice & Broccoli
Heavenly Lemon Cream Chicken with Garlic Potatoes, Rice & Broccoli
Golden chicken breast is sliced and covered in a velvety lemon-garlic sauce, then paired with parsley-flecked rice, roasted baby potatoes, and bright green broccoli for a complete restaurant-style dinner.
Prep time: 20 minutes
Cooking time: 35 minutes
Servings: 4
Calories: Approx. 720 kcal per serving
Ingredients
Garlic potatoes:
700 g baby potatoes, halved
1½ tbsp olive oil
2 minced garlic cloves
1 tsp dried thyme or Italian herbs
½ tsp salt
¼ tsp black pepperParsley rice:
500 ml water or chicken stock
1 tbsp butter 2 tbsp fresh parsley ½ tsp salt
Chicken:
4 boneless, skinless chicken breasts, 150–170 g each 1 tbsp olive oil 1 tsp garlic powder 1 tsp Italian herbs ¾ tsp salt ½ tsp black pepperLemon cream sauce:
1 tbsp butter 3 garlic cloves, minced
150 ml chicken stock
180 ml heavy cream
Zest of 1 lemon + 2 tbsp lemon juice 1 tbsp chopped parsley Salt and black pepper
Instructions
Heat the oven to 200°C/180°C fan (400°F). Coat the halved potatoes with oil, garlic, herbs, salt, and pepper, then roast for 30–35 minutes until crisp-edged and tender.
Rinse the rice and cook it with the water or stock and salt for approximately 12–15 minutes, or follow the package timing. Rest for 5 minutes, then fluff with butter and parsley.
Steam the broccoli for 4–5 minutes so it remains firm and brilliantly green. Season lightly with olive oil and salt.
Dry the chicken thoroughly and season with garlic powder, Italian herbs, salt, and pepper. Even out thick breasts before cooking.
Sear in olive oil over medium-high heat for about 4–6 minutes on each side, adjusting for thickness. Once the center reaches 74°C/165°F, transfer the chicken to a board and rest for 5 minutes. This doneness target is consistent with Food Network's tested chicken-breast methods.
Melt butter in the same pan and sauté the garlic for 30 seconds. Add chicken stock and scrape the flavorful browned bits from the skillet.
Reduce for 2 minutes, add cream and lemon zest, and gently simmer for another 2–3 minutes. Take the pan off strong heat and finish with lemon juice, parsley, salt, and pepper.
Slice the chicken into thick pieces and drizzle with the creamy sauce. Serve with the herb rice, roasted potatoes, broccoli, and a fresh lemon slice.
Helpful notes: Resting the chicken before slicing helps retain its juices. For an extra-golden finish like the photo, use a heavy skillet and make sure it is properly heated before adding the chicken.