Description
Juicy pan-seared chicken breasts served with a rich, velvety lemon cream sauce and fluffy herb-infused rice for a comforting yet elegant meal.
Ingredients
Scale
For the Crust:
- 4 boneless, skinless chicken breasts
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 cup heavy cream
- 2 lemons (zested and juiced)
- 3 cloves garlic, minced
- 1 small onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh thyme leaves
- 2 tablespoons olive oil
- 2 tablespoons butter
- Salt and black pepper to taste
Instructions
1. Prepare the Crust:
- Season chicken breasts with salt and pepper. Heat olive oil in a large skillet over medium-high heat and sear chicken for 6-7 minutes per side until golden and cooked through. Remove and set aside.
- In the same skillet, melt butter and sauté onion and garlic until softened. Add rice and toast for 2 minutes, then pour in chicken broth. Bring to a boil, reduce heat, cover, and simmer for 18-20 minutes until rice is tender.
- Stir in heavy cream, lemon zest, and lemon juice to the skillet. Simmer for 3-4 minutes until sauce thickens. Return chicken to skillet, coat with sauce, and garnish with parsley and thyme before serving.
Notes
You can customize the seasonings to taste.