🍋🍗 Creamy Lemon Chicken with Rice, Crispy Potatoes & Broccoli 🥦🥔

 🍋🍗 Creamy Lemon Chicken with Rice, Crispy Potatoes & Broccoli 🥦🥔

Prep Time: 20 minutes

Cook Time: 35–40 minutes

Servings: 4

Calories: ~750 kcal per serving

🛒 Ingredients (in order of use)

🍗 2 large chicken breasts, sliced into cutlets

🧂 1½ tsp salt (divided)

🧂 1 tsp black pepper

🧄 3 garlic cloves, minced

🫒 3 tbsp olive oil (divided)

🥔 600 g potatoes, diced

🍚 250 g long-grain white rice

🥦 1 large head broccoli, cut into florets

🧈 1 tbsp butter

🥣 180 ml chicken broth

🥛 180 ml heavy cream

🍋 Juice of 1 lemon

🌿 2 tbsp fresh parsley, chopped

🍋 Lemon slices (for serving)

👩‍🍳 Instructions

Cook the rice: Rinse rice and cook according to package instructions (about 15–18 minutes). Fluff and keep warm.

Roast the potatoes: Toss diced potatoes with 1½ tbsp olive oil, ½ tsp salt, and pepper. Roast at 200°C (400°F) for 30–35 minutes until golden and crispy.

Cook the broccoli: Steam broccoli for 4–5 minutes until bright green and tender-crisp. Lightly season.

Sear the chicken: Season chicken with remaining salt and pepper. Heat 1 tbsp olive oil in a skillet over medium-high heat. Cook 4–5 minutes per side until golden and internal temperature reaches 74°C (165°F). Remove and set aside.

Make the lemon cream sauce: In the same pan, melt butter and sauté garlic for 30 seconds. Add chicken broth and simmer 2–3 minutes. Stir in cream and lemon juice. Simmer 3–5 minutes until slightly thickened.

Finish: Return chicken to the pan and spoon sauce over top. Simmer 2 minutes to coat.

Serve: Plate rice, roasted potatoes, and broccoli. Top chicken with creamy lemon sauce, garnish with parsley and lemon slices.