Lemon-Herb Chicken Plate with Garlic Cream Sauce, Rice & Veggies
Description:
This Lemon-Herb Chicken Plate is a bright, comforting, and restaurant-style meal made right at home. Juicy pan-seared chicken is infused with fresh lemon, garlic, and herbs, then finished with a rich, silky garlic cream sauce. Served with fluffy rice and colorful sautéed vegetables, this balanced plate delivers freshness, creaminess, and warmth in every bite—perfect for both weeknight dinners and special family meals.
Time Breakdown
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 3–4 plates
Ingredients
For the Lemon-Herb Chicken:
3–4 boneless chicken breasts or thighs
2 tbsp olive oil
1 tsp salt
½ tsp black pepper
1 tsp paprika
1 tsp dried oregano
1 tsp dried thyme (or mixed Italian herbs)
Zest of 1 lemon
2 tbsp lemon juice
3 garlic cloves, minced
For the Garlic Cream Sauce:
1 tbsp olive oil
5 garlic cloves, finely minced
1 cup cooking cream or heavy cream
½ cup chicken stock
½ tsp salt (adjust to taste)
½ tsp black pepper
½ tsp chili flakes (optional)
1 tbsp lemon juice
1 tbsp fresh parsley or coriander (chopped)
For the Rice:
1½ cups basmati rice
3 cups water
½ tsp salt
For the Veggies (Customize as you like):
1 cup broccoli florets
1 carrot, sliced
½ cup bell peppers
½ cup zucchini or green beans
1 tbsp olive oil
Salt & pepper to taste
Step-by-Step Cooking Instructions
Marinate the Chicken (5 minutes)
In a bowl, mix olive oil, salt, pepper, paprika, oregano, thyme, lemon zest, lemon juice, and minced garlic. Coat the chicken well and rest for 10 minutes if time allows (even quick marination works).
Cook the Rice (15 minutes)
Wash rice until water runs clear.
In a pot, bring water, oil, and salt to a boil.
Add rice, cover, and cook on low heat for 12–15 minutes.
Flu of and keep warm.
Sauté the Veggies (6–8 minutes)
Heat olive oil in a pan. Add vegetables, season with salt and pepper, and sauté until tender-crisp. Set aside.
Pan-Sear the Chicken (8–10 minutes)
Heat olive oil in a skillet on medium-high heat.
Cook chicken 4–5 minutes per side until golden and fully cooked. Remove and rest.
Make the Garlic Cream Sauce (6–7 minutes)
In the same pan:
Olive oil
Sauté garlic until fragrant
Pour in chicken stock and cream
Season with salt, pepper, chili flakes
Simmer until thick and silky
Add lemon juice and herbs
Return chicken to the pan and coat with sauce.
How to Serve
Plate fluffy rice, add lemon-herb chicken, spoon over garlic cream sauce, and finish with sautéed veggies on the side. Garnish with fresh parsley and extra lemon wedges.
Pro Tips
Slice chicken after resting for extra juiciness.
Add mushrooms or spinach to the sauce for extra flavor.
Swap cream with evaporated milk for a lighter version.
Add grated parmesan for a richer finish.
Estimated Nutrition (Per Serving)
Calories: ~540 kcal
Protein: ~42g
Carbs: ~48g
Fat: ~22g
Question & Answer Section
Q1: Can I bake the chicken instead of pan-frying?
Yes! Bake at 200°C (400°F) for 18–22 minutes, then add to the prepared sauce.
Q2: Can I use milk instead of cream?
Yes, but the sauce will be thinner. Add 1 tsp cornstarch mixed with water to thicken.
Q3: What vegetables go best with this dish?
Broccoli, carrots, zucchini, green beans, mushrooms, and bell peppers all work perfectly.
Q4: Is this recipe good for meal prep?
Absolutely! Store in airtight containers for up to 3 days in the fridge.
Q5: Can I make this spicy?
Yes! Add extra chili flakes, hot sauce, or a pinch of cayenne.