Creamy Lemon Herb Chicken with Garlic Rice and Crispy Potatoes
This dish brings together tender herb-marinated chicken cooked in a luscious lemon-garlic cream sauce, served with fluffy garlic rice and golden, crispy potatoes. The flavors are bright, creamy, and perfectly balanced — comforting yet refreshingly Mediterranean.
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings:2-3
Ingredients
For the Chicken
2 chicken breasts or 3 thighs (boneless, skinless)
1 ½ tbsp olive oil
1 tbsp lemon juice
2 garlic cloves, minced
1 tsp Dijon mustard
½ tsp dried oregano
½ tsp thyme or Italian seasoning
Salt & black pepper, to taste
For the Creamy Lemon Herb Sauce
1 tbsp olive oil or butter
2 garlic cloves, minced
½ cup chicken broth
½ cup light cream or half-and-half
1 tbsp lemon juice (fresh)
1 tsp lemon zest
1 tsp chopped parsley or dill
1 tbsp grated Parmesan (optional for richness)
Salt & pepper to taste
For the Garlic Rice
1 tbsp olive oil
1 cup cooked basmati or jasmine rice
2 garlic cloves, minced
Salt to taste
1 tbsp fresh parsley
For the Crispy Potatoes
2 medium potatoes, cut into cubes or wedges
1 tbsp olive oil
½ tsp paprika
½ tsp dried rosemary or oregano
Salt & pepper to taste
Instructions
1. Prepare and Cook the Potatoes
Preheat oven to 425°F (220°C).
Toss potatoes with olive oil, paprika, rosemary, salt, and pepper.
Spread on a baking sheet and roast for 25–30 minutes, flipping halfway, until crispy and golden.
2. Marinate and Cook the Chicken
In a bowl, mix olive oil, lemon juice, garlic, Dijon, herbs, salt, and pepper.
Coat chicken and marinate for at least 15 minutes (longer for more flavor).
Heat a pan over medium-high heat, add a drizzle of olive oil, and sear chicken 4–5 minutes per side until golden and cooked through. Remove and set aside.
3. Make the Creamy Lemon Herb Sauce
In the same pan, reduce heat to medium.
Add garlic and saute 30 seconds until fragrant.
Pour in chicken broth, scraping up brown bits.
Add cream, lemon juice, zest, and Parmesan (if using).
Simmer for 2–3 minutes until slightly thickened, then stir in fresh herbs.
Return chicken to the pan and coat with sauce. Cook for another 2 minutes to absorb flavors.
4. Make the Garlic Rice
Heat oil or butter in a pan.
Add garlic and saute 30 seconds.
Add cooked rice, season with salt, and stir until fragrant and fluffy.
Garnish with parsley.
5. Assemble the Plate
Spoon garlic rice onto a plate.
Top with creamy lemon herb chicken and drizzle with extra sauce.
Add a side of crispy potatoes.
Garnish with parsley or lemon slices for freshness.
Notes & Tips
For extra depth, add a splash of white wine to the sauce after sauteing garlic.
Use Greek yogurt instead of cream for a lighter, tangier version.
You can air-fry the potatoes at 400°F (200°C) for 15–18 minutes for extra crispiness.
Add steamed broccoli or asparagus for a balanced Mediterranean meal.
Frequently Asked Questions
Q: Can I use chicken thighs instead of breasts?
Yes! Thighs stay juicier and are perfect for creamy sauces.
Q: Can this dish be meal-prepped?
Yes — store chicken, sauce, rice, and potatoes separately for up to 3 days. Reheat gently.
Q: How do I make it dairy-free?
Replace cream with coconut milk and skip Parmesan. The sauce will still be creamy and rich.
Nutritional Information
Calories: 620 kcal
Protein: 38 g
Carbohydrates: 48 g
Fat: 28 g
Fiber: 3 g