Creamy Garlic Chicken with Broccoli, Crispy Potatoes & Fluffy Rice
Phep time: 20 minutes
Cook time: 30 minutes
Servings: 2
Calories per serving: ~620 kcal
Ingredients
For the Chicken & Cream Sauce:
2 boneless chicken breasts
1 tbsp olive oil
Salt & pepper, to taste
1 tsp garlic powder
2 cloves garlic, minced
1 tbsp flour
¾ cup chicken stock
¼ cup heavy cream
Juice of ½ lemon
1 tbsp chopped parsley
For the Sides:
1 cup basmati rice
2 cups water
1½ cups broccoli florets
2 medium potatoes, cut into chunks
1 tbsp olive oil
½ tsp paprika
Salt & pepper
Instructions
Cook the rice: Rinse rice thoroughly. Bring 2 cups water and a pinch of salt to a boil. Add rice, reduce heat, cover, and simmer for 12–15 minutes. Let stand 5 minutes, then fluff with a fork.
Roast the potatoes: Preheat oven to 400°F (200°C). Toss potato chunks with 1 tbsp olive oil, paprika, salt, and pepper. Spread on a baking tray and roast for 25–30 minutes, flipping halfway through, until golden and crispy.
Steam the broccoli: Place broccoli in a steamer or over boiling water. Steam for 5–6 minutes until bright green and tender-crisp.
Cook the chicken: Season chicken with garlic powder, salt, and pepper. Heat 1 tbsp olive oil in a skillet over medium-high heat. Sear chicken for 4–5 minutes per side, until golden brown and cooked through. Remove and keep warm.
Make the creamy garlic sauce: In the same skillet, melt butter and sauté minced garlic for 30 seconds. Stir in flour and cook 1 minute. Slowly whisk in chicken stock and bring to a simmer. Add cream and lemon juice, cook 2–3 minutes until thickened slightly. Return chicken to the pan to coat in sauce.
Serve: Plate the rice, roasted potatoes, and broccoli. Slice chicken and lay over the rice, then drizzle with creamy garlic sauce. Garnish with chopped parsley and lemon wedges.
Notes & Variations
Use chicken thighs for a juicier option—adjust cooking time as needed.
Add chili flakes to the sauce for a kick.