Creamy Lemon Herb Chicken with Rice and Roasted Vegetables
Creamy Lemon Herb Chicken with Rice and Roasted Vegetables
Ingredients
For the Chicken
- 1 1/2 pounds chicken breasts, boneless, skinless, halved horizontally
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
For the Creamy Lemon Herb Sauce
- 2 tablespoons butter
- 3 garlic, cloves, minced
- 1/2 cup chicken broth
- 1 cup heavy cream
- 2 tablespoons lemon juice, freshly squeezed
- 2 tablespoons fresh parsley, finely chopped
- 1 tablespoon fresh thyme, finely chopped
- 1 teaspoon fresh rosemary, finely chopped
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For the Roasted Vegetables
- 3 cups broccoli florets
- 1 red bell pepper, cut into 1-inch pieces
- 1/2 red onion, cut into wedges
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Rice
- 1 cup long grain white rice
- 2 cups water
- 1/4 teaspoon salt
Instructions
- 1
Preheat your oven to 400°F. On a large baking sheet, combine the broccoli florets, red bell pepper pieces, and red onion wedges. Drizzle with 2 tablespoons of olive oil, then season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Toss to coat evenly and spread in a single layer.
⏱️ 5 min•🌡️ 400
- 2
Place the baking sheet in the preheated oven and roast for 20-25 minutes, or until the vegetables are tender-crisp and slightly caramelized. Set aside once done.
⏱️ 25 min•🌡️ 400
- 3
While the vegetables are roasting, prepare the rice. In a medium saucepan, combine 1 cup of long grain white rice, 2 cups of water, and 1/4 teaspoon of salt. Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low, cover the saucepan, and simmer for 15-18 minutes, or until all the water is absorbed and the rice is tender. Remove from heat and let stand, covered, for 5 minutes before fluffing with a fork.
⏱️ 20 min•🌡️ 200
- 4
While the rice and vegetables are cooking, prepare the chicken. Pat the chicken breasts dry with paper towels. Halve each chicken breast horizontally to create thinner cutlets. In a small bowl, combine 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, 1/2 teaspoon of garlic powder, and 1/2 teaspoon of onion powder. Season both sides of the chicken cutlets evenly with this spice mixture.
⏱️ 5 min
- 5
Heat 1 tablespoon of olive oil in a large skillet (preferably oven-safe) over medium-high heat. Add the seasoned chicken cutlets to the hot skillet and sear for 3-4 minutes per side, until they are golden brown and cooked through (internal temperature reaches 165°F). Remove the cooked chicken from the skillet and transfer it to a plate, tenting it loosely with foil to keep warm.
⏱️ 8 min•🌡️ 375
- 6
Reduce the heat to medium. Add 2 tablespoons of butter to the same skillet. Once the butter has melted, add the 3 minced garlic cloves and sauté for 1 minute until fragrant.
⏱️ 2 min•🌡️ 300
- 7
Pour in 1/2 cup of chicken broth, scraping up any browned bits from the bottom of the pan with a wooden spoon to deglaze. Bring to a simmer, then stir in 1 cup of heavy cream, 2 tablespoons of freshly squeezed lemon juice, 2 tablespoons of finely chopped fresh parsley, 1 tablespoon of finely chopped fresh thyme, and 1 teaspoon of finely chopped fresh rosemary. Season the sauce with 1/4 teaspoon of salt and 1/8 teaspoon of black pepper. Simmer gently for 3-5 minutes, stirring occasionally, until the sauce slightly thickens.
⏱️ 5 min•🌡️ 250
- 8
Return the cooked chicken cutlets to the skillet, nestling them into the creamy lemon herb sauce. Spoon some of the sauce over the chicken. Serve immediately with the fluffed white rice and the roasted vegetables.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Lemon Herb Chicken with Rice and Roasted Vegetables
Ingredients
For the Chicken
- 1 1/2 pounds chicken breasts, boneless, skinless, halved horizontally
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
For the Creamy Lemon Herb Sauce
- 2 tablespoons butter
- 3 garlic, cloves, minced
- 1/2 cup chicken broth
- 1 cup heavy cream
- 2 tablespoons lemon juice, freshly squeezed
- 2 tablespoons fresh parsley, finely chopped
- 1 tablespoon fresh thyme, finely chopped
- 1 teaspoon fresh rosemary, finely chopped
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For the Roasted Vegetables
- 3 cups broccoli florets
- 1 red bell pepper, cut into 1-inch pieces
- 1/2 red onion, cut into wedges
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Rice
- 1 cup long grain white rice
- 2 cups water
- 1/4 teaspoon salt
Instructions
- 1
Preheat your oven to 400°F. On a large baking sheet, combine the broccoli florets, red bell pepper pieces, and red onion wedges. Drizzle with 2 tablespoons of olive oil, then season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Toss to coat evenly and spread in a single layer.
⏱️ 5 min•🌡️ 400 - 2
Place the baking sheet in the preheated oven and roast for 20-25 minutes, or until the vegetables are tender-crisp and slightly caramelized. Set aside once done.
⏱️ 25 min•🌡️ 400 - 3
While the vegetables are roasting, prepare the rice. In a medium saucepan, combine 1 cup of long grain white rice, 2 cups of water, and 1/4 teaspoon of salt. Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low, cover the saucepan, and simmer for 15-18 minutes, or until all the water is absorbed and the rice is tender. Remove from heat and let stand, covered, for 5 minutes before fluffing with a fork.
⏱️ 20 min•🌡️ 200 - 4
While the rice and vegetables are cooking, prepare the chicken. Pat the chicken breasts dry with paper towels. Halve each chicken breast horizontally to create thinner cutlets. In a small bowl, combine 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, 1/2 teaspoon of garlic powder, and 1/2 teaspoon of onion powder. Season both sides of the chicken cutlets evenly with this spice mixture.
⏱️ 5 min - 5
Heat 1 tablespoon of olive oil in a large skillet (preferably oven-safe) over medium-high heat. Add the seasoned chicken cutlets to the hot skillet and sear for 3-4 minutes per side, until they are golden brown and cooked through (internal temperature reaches 165°F). Remove the cooked chicken from the skillet and transfer it to a plate, tenting it loosely with foil to keep warm.
⏱️ 8 min•🌡️ 375 - 6
Reduce the heat to medium. Add 2 tablespoons of butter to the same skillet. Once the butter has melted, add the 3 minced garlic cloves and sauté for 1 minute until fragrant.
⏱️ 2 min•🌡️ 300 - 7
Pour in 1/2 cup of chicken broth, scraping up any browned bits from the bottom of the pan with a wooden spoon to deglaze. Bring to a simmer, then stir in 1 cup of heavy cream, 2 tablespoons of freshly squeezed lemon juice, 2 tablespoons of finely chopped fresh parsley, 1 tablespoon of finely chopped fresh thyme, and 1 teaspoon of finely chopped fresh rosemary. Season the sauce with 1/4 teaspoon of salt and 1/8 teaspoon of black pepper. Simmer gently for 3-5 minutes, stirring occasionally, until the sauce slightly thickens.
⏱️ 5 min•🌡️ 250 - 8
Return the cooked chicken cutlets to the skillet, nestling them into the creamy lemon herb sauce. Spoon some of the sauce over the chicken. Serve immediately with the fluffed white rice and the roasted vegetables.
⏱️ 3 min