Ultimate Creamy Garlic Chicken Plate 🍋🥔 | with Rice, Roasted Potatoes & Broccoli

 

Prep Time: 20 minutes

Cook Time: 30 minutes

Servings: 2

Calories per serving: ~620 kcal

📝 Ingredients:

2 boneless skinless chicken breasts 🐔

1 tbsp olive oil 🫒

Salt & pepper to taste 🧂

2 garlic cloves, minced 🧄

1/2 cup chicken broth 🍗

1/2 cup heavy cream 🥛

1 tsp Dijon mustard

Juice of 1/2 lemon 🍋

1/4 tsp chili flakes 🌶️ (optional)

1 tbsp fresh parsley, chopped 🌿

For the sides:

1/2 cup white rice 🍚

1 cup water

1 tsp butter 🧈

2 medium potatoes, chopped into wedges 🥔

1 tbsp olive oil 🫒

Salt, pepper, paprika

1/2 cup steamed broccoli 🥦

Lemon wedges for serving 🍋

👩‍🍳 Instructions:

Roast the Potatoes: Preheat oven to 200°C (390°F). Toss

chopped potatoes with olive oil, salt, pepper, and a pinch

of paprika. Roast for 25–30 minutes until golden and

crisp.

Cook the Rice: In a saucepan, combine rice, water, and

butter. Bring to a boil, then reduce heat, cover, and

simmer for 15 minutes until fluffy.

Cook the Chicken: Season chicken breasts with salt and

pepper. Heat olive oil in a skillet over medium heat. Cook

chicken 5–6 minutes per side until golden and cooked

through. Remove and let rest.

Make the Sauce: In the same skillet, sauté garlic for 30

seconds. Add chicken broth and simmer for 2 minutes.

Stir in cream, Dijon, lemon juice, and chili flakes. Simmer

for 3–4 minutes until slightly thickened.

Slice and Serve: Slice the chicken, return to the sauce to

coat. Serve with roasted potatoes, rice, and steamed

broccoli. Spoon sauce generously over everything and

sprinkle with parsley.

🔁 Notes & Variations:

Swap heavy cream for coconut cream for a dairy-free

version.

Add parmesan to the sauce for a cheesy twist 🧀.

Replace rice with quinoa or couscous for variety.