Creamy Lemon Herb Chicken with Rice, Roasted Potatoes & Broccoli
This dish combines juicy, herb-marinated chicken simmered in a creamy lemon-garlic sauce, served with fluffy rice, crispy roasted potatoes, and tender roasted broccoli. It’s fresh, cozy, and loaded with Mediterranean flavor — the kind of meal that feels both light and comforting.
Prep time: 20 minutes
Cook time: 40 minutes
Total time: 1 hour
Ingredients
For the Chicken
2 boneless, skinless chicken breasts (or thighs)
1 tbsp olive oil
1 tbsp lemon juice
1 tsp dried oregano
½ tsp dried thyme
½ tsp garlic powder
Salt and black pepper, to taste
For the Creamy Lemon Herb Sauce
1 tbsp olive oil
2 garlic cloves, minced
¾ cup low-sodium chicken broth
½ cup milk or half-and-half
2 tbsp Greek yogurt or cream cheese
1 ½ tbsp lemon juice
½ tsp lemon zest
1 tsp fresh parsley or thyme, chopped
2 tbsp Parmesan cheese, grated
Salt and pepper, to taste
For the Sides
1 cup cooked basmati or jasmine rice
1 ½ cups broccoli florets
1 medium potato, diced
1 tbsp olive oil
Salt, pepper, and herbs, to taste
Instructions
Prepare and Roast the Potatoes & Broccoli:
Preheat oven to 400°F (200°C).
Toss diced potatoes with olive oil, salt, pepper, and a pinch of oregano.
Roast for 25–30 minutes, flipping halfway through, until golden and crispy.
During the last 10 minutes, add broccoli to the same pan, toss with a drizzle of olive oil, and roast until tender and slightly crisp.
Cook the Rice:
Meanwhile, cook rice according to package instructions.
Fluff with a fork and set aside.
Cook the Chicken:
In a bowl, mix olive oil, lemon juice, oregano, thyme, garlic powder, salt, and pepper.
Coat chicken in the mixture and marinate for at least 15 minutes.
Pan-sear the chicken over medium heat for 5–6 minutes per side until golden and cooked through. Remove and set aside.
Make the Creamy Lemon Herb Sauce:
In the same pan, melt butter and saute garlic for 30 seconds.
Add chicken broth and simmer for 2 minutes, scraping any browned bits.
Stir in milk, lemon juice, zest, Greek yogurt (or cream cheese), and Parmesan.
Simmer gently for 3–5 minutes until slightly thickened.
Add parsley or thyme, and season with salt and pepper.
Return chicken to the pan, spoon sauce over, and cook for 2 minutes more.
Assemble the Bowl:
Serve the creamy lemon herb chicken over warm rice.
Add roasted potatoes and broccoli on the side.
Spoon extra sauce over everything for a perfect finish.
Notes & Tips
For extra Mediterranean flavor, add a drizzle of olive oil and a sprinkle of feta before serving.
To lighten it up, use nonfat Greek yogurt instead of cream cheese.
Make it meal-prep friendly: store components separately and reheat with a splash of broth or milk.
You can also use cauliflower rice instead of regular rice for a low-carb option.
Nutritional Information
Calories: ~590 kcal
Protein: 42 g
Fat: 23 g
Carbs: 48 g
Fiber: 6 g
Sodium: moderate