Heavenly Lemon Cream Chicken with Garlic Potatoes, Rice & Broccoli
Golden, juicy chicken breast is coated in a silky lemon-garlic cream sauce and served alongside parsley rice, crispy roasted garlic potatoes, and tender broccoli. This comforting dinner brings restaurant-style flavor right to your table.
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 4
Calories: Approximately 720 kcal per serving
Ingredients
Garlic Potatoes
- 700 g baby potatoes, halved
- 1½ tablespoons olive oil
- 2 garlic cloves, minced
- 1 teaspoon dried thyme or Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
Parsley Rice
- 250 g basmati or long-grain rice
- 500 ml water or chicken stock
- 1 tablespoon butter
- 2 tablespoons fresh parsley, chopped
- ½ teaspoon salt
Broccoli
- 400 g broccoli florets
- 1 teaspoon olive oil
- Pinch of salt
Chicken
- 4 boneless, skinless chicken breasts, 150–170 g each
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- ¾ teaspoon salt
- ½ teaspoon black pepper
Lemon Cream Sauce
- 1 tablespoon butter
- 3 garlic cloves, minced
- 150 ml chicken stock
- 180 ml heavy cream
- Zest of 1 lemon
- 2 tablespoons fresh lemon juice
- 1 tablespoon fresh parsley, chopped
- Salt and black pepper, to taste
Instructions
1. Roast the Potatoes
Preheat the oven to 400°F (200°C), or 180°C fan.
Place the halved baby potatoes in a large bowl. Add the olive oil, minced garlic, thyme or Italian seasoning, salt, and black pepper. Toss until evenly coated.
Spread the potatoes in a single layer on a baking sheet. Roast for 30–35 minutes, turning them halfway through, until golden and crisp around the edges and tender in the center.
2. Cook the Rice
Rinse the rice under cold water until the water runs mostly clear.
Add the rice, water or chicken stock, and salt to a saucepan. Bring to a boil, then reduce the heat, cover, and simmer for 12–15 minutes, or according to the package directions.
Remove from the heat and let it rest, covered, for 5 minutes. Fluff with a fork, then stir in the butter and fresh parsley.
3. Prepare the Broccoli
Steam the broccoli florets for 4–5 minutes, until tender but still bright green and slightly crisp.
Toss with olive oil and a small pinch of salt.
4. Season and Cook the Chicken
Pat the chicken breasts dry with paper towels. If they are very thick, gently pound the thicker portions so they cook evenly.
Season both sides with garlic powder, Italian seasoning, salt, and black pepper.
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chicken and cook for approximately 4–6 minutes per side, depending on thickness.
Cook until the center reaches 165°F (74°C). Transfer the chicken to a plate or cutting board and let it rest for 5 minutes.