Introduction
This Creamy Lemon Garlic Chicken is the perfect balance of rich, zesty, and savory flavors. It features tender, golden-seared chicken breasts simmered in a silky lemon garlic cream sauce made with butter, cream, and fresh lemon juice. Served over warm rice, it soaks up every drop of the luscious sauce—comfort food at its finest, yet elegant enough for guests.
🛒 Ingredients
For the Chicken:
- 4 boneless, skinless chicken breasts (or thighs)
- Salt and pepper, to taste
- 1 tsp garlic powder
- 1 tsp paprika (optional, for color)
- 2 tbsp olive oil
- 1 tbsp butter
For the Lemon Garlic Cream Sauce:
- 4 cloves garlic, minced
- 1 cup chicken broth (low sodium)
- 1 cup heavy cream (or half and half)
- 1–2 tbsp lemon juice (freshly squeezed)
- Zest of 1 lemon
- 1 tsp Dijon mustard (optional, for depth)
- 1/3 cup grated Parmesan cheese
- Salt & pepper, to taste
- Fresh parsley or basil, chopped (for garnish)
For the Rice:
- 1 cup long-grain white rice (e.g., jasmine or basmati)
- 2 cups water or chicken broth
- Pinch of salt
👨🍳 Instructions
Step 1: Cook the Rice
- In a medium saucepan, bring 2 cups of water (or chicken broth) and a pinch of salt to a boil.
- Add the rice, stir, and reduce heat to low.
- Cover and simmer for about 15 minutes or until water is absorbed and rice is fluffy.
- Turn off heat and let it sit covered for 5 minutes. Fluff with a fork before serving.
Step 2: Prepare and Sear the Chicken
- Pat chicken breasts dry and season both sides with salt, pepper, garlic powder, and paprika.
- Heat olive oil and butter in a large skillet over medium-high heat.
- Add chicken and sear for 4–5 minutes on each side, or until golden and cooked through (internal temp: 165°F / 74°C).
- Remove chicken from skillet and set aside. Tent with foil to keep warm.
Step 3: Make the Lemon Garlic Cream Sauce
- In the same skillet, reduce heat to medium. Add a touch more oil if needed.
- Sauté minced garlic for 30 seconds until fragrant (don’t burn).
- Pour in chicken broth to deglaze the pan, scraping up browned bits with a wooden spoon.
- Stir in the cream, lemon juice, lemon zest, and Dijon mustard.
- Simmer for 3–4 minutes until slightly thickened.
- Add Parmesan cheese, stirring until melted and smooth.
- Taste and adjust salt, pepper, or more lemon juice as needed.
Step 4: Combine and Serve
- Return the chicken to the skillet, spooning sauce over the top.
- Simmer for another 2–3 minutes to heat through and marry the flavors.
- Plate the chicken over a bed of fluffy rice.
- Spoon extra sauce over the top and garnish with fresh parsley or basil.
🍽️ Serving Suggestions
- Serve with steamed green beans, asparagus, or a crisp garden salad.
- Add a slice of crusty bread to soak up the creamy sauce.
🔁 Tips & Variations
- Low-carb option: Serve over cauliflower rice or zucchini noodles.
- Add vegetables: Toss in spinach or mushrooms into the sauce for extra nutrients.
- Dairy-free? Use coconut cream instead of heavy cream and skip the cheese.