Super Creamy Lemon Garlic Chicken with Herb Rice
Juicy chicken breasts simmered in a silky lemon-garlic cream sauce, paired with fluffy herb-infused rice. The zesty lemon balances the richness, while fresh herbs keep the dish light and aromatic. A perfect comfort meal with a touch of elegance.
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Ingredients
For the Chicken
4 boneless, skinless chicken breasts (or thighs)
2 tbsp olive oil
1 tsp paprika
Salt and pepper, to taste
For the Creamy Lemon Garlic Sauce
3 tbsp olive oil
5 cloves garlic, minced
2 tbsp all-purpose flour
1 ½ cups chicken broth
1 cup heavy cream (or half cream + half milk for lighter)
½ cup Parmesan cheese, grated
Zest of 1 lemon
Juice of 1 lemon
½ tsp dried thyme
½ tsp dried oregano
Salt and pepper, to taste
Fresh parsley, for garnish
For the Herb Rice
1 ½ cups basmati or jasmine rice
3 cups chicken broth (or water)
2 tbsp fresh parsley, chopped
1 tbsp fresh dill or cilantro, chopped
Salt and pepper, to taste
Instructions
Step 1: Cook the Herb Rice
Rinse rice until water runs clear.
In a pot, bring chicken broth and butter to a boil.
Add rice, reduce heat to low, cover, and cook for 15 minutes (or until liquid is absorbed).
Remove from heat, fluff with a fork, and stir in fresh herbs, salt, and pepper.
Step 2: Sear the Chicken
Season chicken with paprika, salt, and pepper.
Heat olive oil + butter in a large skillet over medium-high heat.
Cook chicken for 5–6 minutes per side, until golden and cooked through (165°F / 74°C). Remove and set aside.
Step 3: Make the Creamy Lemon Garlic Sauce
In the same skillet, melt butter and saute garlic for 1 minute.
Whisk in flour and cook for 1–2 minutes.
Slowly add chicken broth, whisking until smooth.
Stir in cream, Parmesan, lemon zest, lemon juice, thyme, oregano, salt, and pepper.
Simmer for 5 minutes until thick and creamy.
Step 4: Combine and Serve
Return chicken to skillet, spoon sauce over, and simmer 3–4 minutes.
Serve chicken on top of herb rice, with extra sauce drizzled over.
Garnish with parsley and lemon slices.
Notes & Tips
Extra creamy: Add 2 oz cream cheese to the sauce.
Veggie boost: Stir in spinach, peas, or zucchini.
Make it lighter: Use Greek yogurt instead of cream for a tangy twist.
Meal prep friendly: Store chicken and rice separately for up to 3 days.
Frequently Asked Questions
Q: Can I bake this instead of cooking on the stovetop?
Yes—after searing chicken, place in a baking dish, pour sauce over, and bake at 375°F (190°C) for 20 minutes.
Q: Can I use chicken thighs?
Absolutely! They stay juicy and work beautifully in this dish.
Q: Can I make the sauce without flour?
Yes—just simmer longer until thickened, or use cornstarch slurry.
Nutritional Information
Calories: ~610
Protein: 42g
Carbs: 47g
Fat: 26g
Fiber: 2g
Calcium: 220mg