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Homemade Creamy Lemon Chicken and Rice Recipe photo

Creamy Lemon Chicken and Rice Recipe

A simple, creamy lemon chicken served over rice with a buttery garlic-lemon sauce.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings

Equipment

  • 9x13 inch Baking Dish
  • Medium Skillet
  • Measuring cup
  • Knife and cutting board
  • Spatula or tongs
  • Oven

Ingredients
  

  • 4 boneless skinless chicken breasts
  • 2 tablespoons olive oil
  • 4 tablespoons butter
  • 2 cloves garlic minced
  • 2 lemons juiced (use juice of both, divided)
  • 1 cup heavy cream use divided
  • salt and pepper to taste
  • cooked rice for serving

Instructions
 

  • Preheat the oven to 350°F (175°C). Rinse the chicken breasts and pat dry.
  • Place the chicken in a 9x13-inch baking dish. Drizzle with 2 tablespoons olive oil and the juice of half a lemon. Season both sides with salt and pepper.
  • Bake the chicken for about 30 minutes, or until cooked through and no longer pink in the center. Remove from the oven and let rest for 5 minutes.
  • While the chicken bakes, cook rice according to package instructions.
  • Heat a medium skillet over medium heat and melt 4 tablespoons butter until it begins to brown slightly.
  • Add the minced garlic to the skillet and sauté for about 1 minute until fragrant.
  • Pour in the juice of the remaining half lemon and simmer for 1 minute, then add half (1/2 cup) of the heavy cream and season with salt and pepper. Stir to combine and simmer a couple of minutes.
  • Add the remaining lemon juice and the remaining 1/2 cup heavy cream to the skillet, stir, and simmer for about 5 minutes, stirring occasionally, until the sauce slightly thickens.
  • Slice or plate each chicken breast over a portion of cooked rice and spoon the creamy lemon-garlic sauce over the chicken and rice before serving.

Notes

  • Use fresh lemon juice for best flavor.
  • Adjust salt and pepper to taste.
  • Cook rice while chicken bakes to save time.