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Creamy lemon chicken dish with herbed rice, crispy potatoes, and steamed broccoli

Creamy Lemon Chicken with Herbed Rice, Crispy Potatoes & Steamed Broccoli

A delicious and balanced meal featuring juicy chicken in a zesty lemon sauce, complemented by herbed rice, crispy potatoes, and steamed broccoli.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 680
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 4 pieces boneless, skinless chicken breasts
  • 1 cup heavy cream
  • 2 pieces lemons (juiced and zested)
  • 2 tablespoons olive oil
  • 2 cloves garlic (minced)
  • 1 teaspoon dried thyme
  • to taste Salt and pepper
For the Sides
  • 2 cups cooked rice
  • 1 tablespoon fresh parsley (chopped)
  • 4 medium potatoes (diced)
  • 2 cups broccoli florets
  • 1 tablespoon butter

Method
 

Preparation
  1. Heat olive oil in a pan over medium heat. Cook the chicken breasts until they are golden brown and cooked through. Remove the chicken from the pan and set aside.
  2. In the same pan, add minced garlic and cook for 1 minute. Stir in the heavy cream, lemon juice, lemon zest, thyme, salt, and pepper. Bring the mixture to a simmer and return the chicken to the pan, coating it in the sauce.
  3. Mix the cooked rice with fresh parsley and season it with salt.
  4. Boil the diced potatoes until they are tender. Drain them and toss with butter, salt, and pepper.
  5. Steam the broccoli until it turns bright green and tender.
Serving
  1. Serve the creamy lemon chicken on a plate with a generous spoonful of the sauce over it. Place the herbed rice on the side, along with crispy potatoes and steamed broccoli. Garnish the dish with extra parsley.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stove. Avoid freezing as the creamy sauce may separate.