Creamy Lemon Chicken Bowl (Print Version)
Golden chicken in creamy lemon sauce over rice, potatoes, and broccoli. Satisfying and full of fresh flavor.
# Ingredients:
→ Main Proteins
01 -
2 boneless skinless chicken breasts, halved lengthwise
→ Fats and Oils
02 -
2 tablespoons olive oil
03 -
2 tablespoons unsalted butter
→ Aromatics
04 -
4 garlic cloves, minced
→ Liquids
05 -
1 cup chicken broth
06 -
1/2 cup heavy cream
07 -
Juice of 1 lemon
→ Cheese & Seasonings
08 -
1 teaspoon lemon zest
09 -
1/4 cup grated Parmesan cheese
10 -
Salt to taste
11 -
Black pepper to taste
→ Base & Garnish
12 -
2 cups cooked white rice
13 -
Fresh parsley, chopped, for garnish
# Steps:
01 -
Season both sides of halved chicken breasts with salt and black pepper.
02 -
Heat olive oil in a large skillet over medium heat. Add chicken and cook for 4 to 5 minutes per side until golden brown and cooked through. Remove from skillet and set aside.
03 -
In the same skillet, melt the butter. Add minced garlic and sauté for 30 seconds until aromatic.
04 -
Pour in chicken broth and bring to a gentle simmer. Stir in lemon juice, lemon zest, and heavy cream. Simmer for 3 to 4 minutes.
05 -
Add grated Parmesan cheese and mix until the sauce thickens slightly.
06 -
Return the seared chicken to the skillet and coat with creamy sauce. Simmer for an additional 2 to 3 minutes.
07 -
Serve the chicken and sauce over cooked white rice, garnished with chopped parsley.
# Notes:
01 -
Allowing the chicken to rest briefly after searing ensures it remains juicy and tender.