Description
A comforting one-pan meal featuring tender chicken in a zesty lemon herb cream sauce, served with fluffy rice and crispy roasted potatoes.
Ingredients
Scale
For the Crust:
- 4 boneless, skinless chicken breasts
- 1 lb baby potatoes, halved
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 cup heavy cream
- 2 lemons (juice and zest)
- 3 cloves garlic, minced
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh thyme leaves
- 2 tbsp olive oil
- Salt and black pepper to taste
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Toss halved potatoes with 1 tbsp olive oil, salt, and pepper, then spread on a baking sheet. Roast for 25-30 minutes until golden and tender.
- Season chicken breasts with salt and pepper. In a large skillet, heat 1 tbsp olive oil over medium-high heat. Sear chicken for 5-6 minutes per side until browned and cooked through. Remove and set aside.
- In the same skillet, add garlic and cook for 1 minute until fragrant. Stir in rice, chicken broth, lemon juice, and zest. Bring to a boil, then reduce heat, cover, and simmer for 15-18 minutes until rice is cooked.
- Return chicken to the skillet. Pour in heavy cream and add thyme. Simmer for 5 minutes until sauce thickens. Stir in parsley and adjust seasoning. Serve chicken and rice with roasted potatoes on the side.
Notes
You can customize the seasonings to taste.