Ultimate Creamy Lemon Chicken with Rice & RoastedPotatoes 🥔✨

Prep Time: 15 minutes

Cooking Time: 30 minutes

Servings: 2

Calories: ~560 kcal per serving

🛒 Ingredients

🍗 2 chicken breasts, cut into chunks

🧂 Salt & black pepper, to taste

🧄 3 garlic cloves, minced

🌿 2 tbsp chopped parsley

🫒 1 tbsp olive oil

🧈 1 tbsp butter

🍋 1 lemon (2 slices + 1 tbsp juice)

🥛 ½ cup (120 ml) heavy cream

For the sides:

🍚 1 cup cooked white rice

🥔 8–10 baby potatoes, halved

👩‍🍳 Instructions

Preheat oven to 200°C (400°F). Toss halved baby

potatoes with olive oil, salt, and pepper; roast for 25–30

minutes until golden and crispy.

Season chicken pieces with salt and pepper.

Heat olive oil and butter in a pan over medium-high heat;

cook chicken for 6–8 minutes, turning until golden and

fully cooked (74°C/165°F internal temp).

Add garlic and sauté for 30 seconds until fragrant.

Pour in cream and lemon juice; simmer for 2–3 minutes

until slightly thickened.

Return chicken to the sauce and spoon it over to coat

well.

Plate rice in the center, arrange chicken with sauce

around it, and add roasted potatoes on the side.

Garnish with parsley and top rice with lemon slices for a

fresh finish.

💡 Notes & Variations

Add a splash of chicken broth to lighten the sauce.

Use half-and-half instead of cream for a lighter version.

A pinch of paprika or Dijon mustard enhances depth of

flavor.