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Creamy lemon chicken dish with rice, roasted potatoes, and broccoli.

Creamy Lemon Chicken with Rice, Roasted Potatoes & Broccoli

A delightful dish that combines zesty lemon flavors with tender chicken and comforting sides of roasted potatoes and broccoli, all enveloped in a rich, creamy sauce.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 650
Ingredients Method Notes

Ingredients
  

For the Chicken and Sauce
  • 4 pieces boneless skinless chicken breasts Choose organic, free-range for better flavor.
  • 1 tbsp olive oil For searing the chicken.
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 2 tbsp butter
  • 3 cloves garlic, minced
  • 1 cup heavy cream Can substitute with coconut milk for dairy-free.
  • 1/2 cup chicken broth
  • 1/2 cup Parmesan cheese, grated Preferably freshly grated for better flavor.
  • 2 tbsp lemon juice Use fresh lemons for the best flavor.
  • 1 tsp lemon zest
  • 1 tbsp chopped parsley For garnish.
For the Sides
  • 1 cup white rice Can substitute with quinoa for a gluten-free version.
  • 2 cups water For cooking the rice.
  • 1/2 tsp salt For the rice.
  • 1 lb baby potatoes, cubed
  • 2 tbsp olive oil For roasting potatoes.
  • 1 tsp garlic powder
  • 1 tsp Italian seasoning
  • 1 lb broccoli florets Steamed.
  • 1 tbsp butter For the broccoli.
  • 1 pinch salt
  • 1 wedges lemon For serving.

Method
 

Prepare the Potatoes
  1. Toss the cubed baby potatoes with olive oil, garlic powder, Italian seasoning, salt, and pepper. Spread them on a baking sheet. Roast at 425°F (220°C) for 30–35 minutes until golden brown and crispy.
Cook the Rice
  1. In a pot, bring 2 cups of water to a boil. Add 1 cup of rice and 1/2 tsp salt. Reduce to low heat, cover, and simmer until the rice is fluffy and tender, about 18 minutes.
Sear the Chicken
  1. Season the chicken breasts with salt, pepper, garlic powder, and paprika. In a skillet, heat olive oil over medium-high heat. Sear the chicken for 5–6 minutes on each side until golden and cooked through.
Make the Sauce
  1. In the same skillet, add butter. Once melted, sauté minced garlic until fragrant. Gradually stir in chicken broth, heavy cream, Parmesan cheese, lemon juice, and lemon zest. Simmer until silky smooth and slightly thickened.
Combine and Serve
  1. Slice the chicken breasts and spoon the creamy lemon sauce over the top. Serve it warm with the rice, roasted potatoes, broccoli, and garnish with lemon wedges and parsley.

Notes

Creamy Lemon Chicken can be stored in the fridge for up to 4 days in an airtight container and frozen for 3 months. Use a meat thermometer to avoid overcooking the chicken.