Delicious Chicken Breast in Creamy Lemon Sauce & Garlic Herb Rice
Tender, golden-pan-seared chicken breasts served in a silky, bright, creamy lemon sauce, paired with aromatic garlic herb rice. This dish is comforting yet fresh, elegant enough for guests and easy enough for weeknights.
⏱️ Time Required
Prep Time: 10 minutes
Cook Time: 25–30 minutes
Total Time: 35–40 minutes
Ingredients
For the Chicken
4 chicken breasts (thin-sliced, or pound to even thickness)
1 ½ tsp salt
1 tsp black pepper
1 tsp garlic powder
½ tsp paprika (optional for color)
2 tbsp olive oil
Creamy Lemon Sauce
3 cloves garlic, minced
1 cup chicken broth
1 cup heavy cream (or half-and-half for lighter)
1–2 tbsp lemon zest
2–3 tbsp fresh lemon juice
½ cup freshly grated Parmesan
1 tsp Italian seasoning
Salt & pepper to taste
Optional: red pepper flakes, fresh thyme
Garlic Herb Rice
1 cup long-grain rice (basmati or jasmine)
2 tbsp olive oil
2 cloves garlic, minced
2 cups chicken broth or water
1 tsp salt
¼ tsp pepper
2 tbsp chopped parsley
1 tbsp chopped fresh basil or dill (optional)
Instructions
1. Make the Garlic Herb Rice
1. In a medium pot, melt butter over medium heat.
2. Add garlic and sauté 30 seconds until fragrant.
3. Add rice and stir to coat for 1 minute.
4. Add broth, salt, and pepper.
5. Bring to a boil, then reduce to low, cover, and cook 12–15 minutes.
6. Turn off heat and let sit 5 minutes.
7. Fluff with a fork and stir in parsley and herbs.
2. Cook the Chicken
1. Pat chicken dry. Season both sides with salt, pepper, garlic powder, and paprika.
2. Heat olive oil and butter in a large skillet over medium-high heat.
3. Add chicken and cook 4–5 minutes per side until golden and cooked through (internal temp 165°F/74°C).
4. Remove chicken and set aside.
3. Make the Creamy Lemon Sauce
1. In the same pan, reduce heat to medium. Add garlic and sauté 30 seconds.
2. Pour in chicken broth and scrape up browned bits.
3. Stir in cream, lemon zest, lemon juice, Parmesan, and Italian seasoning.
4. Simmer 3–5 minutes until thickened slightly.
5. Taste and adjust salt/lemon as needed.
4. Combine
Return chicken to the skillet and spoon sauce over the top.
Simmer 2 minutes to coat and heat through.
5. Serve
Plate the chicken over the garlic herb rice and drizzle generously with creamy lemon sauce. Garnish with fresh herbs or lemon slices.
❓ frequently Asked Questions FAQs
Can I make this dairy-free?
Use coconut cream + nutritional yeast (optional) in place of cream and Parmesan.
Is this good for meal prep?
Yes! Store chicken and rice separately. Reheat gently with a splash of broth.
Can I make it lighter?
Use half-and-half or evaporated milk, but don’t let it boil or it may curdle.
Tips for Best Results
Sear the chicken well — golden edges add big flavor.
Add zest + juice for the brightest lemon flavor.
Don’t boil the cream; a gentle simmer keeps it silky.
Slice chicken before serving for restaurant-style presentation.
Add a handful of spinach to the sauce for extra greens.
Nutritional Information
Calories: ~600–650
Protein: ~38–40 g
Carbs: ~48–52 g
Fat: ~28–32 g
Saturated Fat: ~12 g
Fiber: ~1–2 g