Creamy Lemon Garlic Chicken Rice (Printable Version)

Juicy chicken in creamy lemon-garlic sauce served with aromatic rice and herbs for a cozy meal.

# What You'll Need:

→ For the Chicken

01 - 4 boneless, skinless chicken breasts
02 - Salt, to taste
03 - Black pepper, to taste
04 - 30 ml olive oil
05 - 4 garlic cloves, finely minced
06 - 240 ml chicken broth
07 - 120 ml heavy cream
08 - Zest and juice of 1 fresh lemon
09 - 5 ml Dijon mustard (optional)
10 - 15 g unsalted butter
11 - Fresh parsley or thyme, for garnish

→ For the Herbed Rice

12 - 200 g long-grain white rice
13 - 480 ml water or chicken broth
14 - 15 g unsalted butter or 15 ml olive oil
15 - 1.5 g salt
16 - 15 g chopped fresh herbs (parsley, dill, chives, or a combination)

# Steps To Follow:

01 - In a medium saucepan, bring water or chicken broth to a gentle boil. Add rice, butter, and salt; stir once. Cover with lid, reduce heat to low, and cook for 15 minutes or until liquid is absorbed.
02 - Remove saucepan from heat. Fluff the rice with a fork, then fold in chopped fresh herbs for aroma and color.
03 - Season chicken breasts evenly with salt and black pepper. Heat olive oil in a large skillet over medium-high heat. Sear chicken on both sides, 5–6 minutes each, until golden brown. Transfer chicken to a plate and set aside.
04 - Lower heat to medium. In the same skillet, add minced garlic and sauté for 1 minute until fragrant, scraping up any browned bits.
05 - Pour in chicken broth, lemon juice, lemon zest, and Dijon mustard if using. Stir thoroughly to combine and release any fond on the pan.
06 - Stir in heavy cream and bring to a gentle simmer, avoiding a boil to keep the sauce smooth.
07 - Return chicken breasts to the skillet. Cover and simmer over low heat for 8–10 minutes until chicken is cooked through and sauce slightly thickens.
08 - Swirl in cold butter for a silky finish. Garnish with finely chopped fresh parsley or thyme before serving.
09 - Plate herbed rice and arrange chicken breasts on top. Spoon creamy lemon-garlic sauce over the chicken and rice. Accompany with roasted asparagus or sautéed spinach, if desired.

# Notes and Tips:

01 - Pound thick chicken breasts for even cooking and more uniform results.
02 - Utilize freshly squeezed lemon juice for maximum brightness in the sauce.
03 - Simmer the cream sauce gently; do not allow it to boil, which can cause separation.
04 - For meal prep, store chicken with sauce and rice in separate airtight containers.

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