Why You’ll Love This Recipe
Creamy Lemon Herb Chicken with Rice is the kind of dish that feels elegant yet comforting at the same time. The tender chicken, infused with fresh herbs and lemon, pairs beautifully with the rich, velvety cream sauce that gently coats every grain of rice. I love how this recipe strikes a perfect balance between freshness and indulgence. The lemon keeps the dish light and aromatic, while the cream adds warmth and depth. It is also a practical recipe for busy evenings because everything comes together in one pan, which means fewer dishes and more time to enjoy dinner. I tested this recipe with both chicken breasts and thighs, and each worked well, though thighs stay especially juicy. Whether you are cooking for family or hosting a casual dinner, this dish feels satisfying, reliable, and versatile enough to adapt to different tastes.
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- Total Time: 35 minutes
- Yield: 4 servings
- Diet: Halal
Description
Creamy Lemon Herb Chicken with Rice is a comforting one-pan meal featuring tender chicken breasts simmered in a rich lemony cream sauce with herbs, served over fluffy rice.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried Italian herbs
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons chopped fresh parsley
- 1 cup uncooked long-grain rice
- 2 cups water
Instructions
- Season the chicken breasts with salt, pepper, and Italian herbs.
- Heat olive oil in a large skillet over medium heat.
- Sear chicken on both sides for 4–5 minutes until golden, then remove and set aside.
- In the same skillet, add garlic and sauté for 30 seconds until fragrant.
- Pour in chicken broth and scrape up browned bits.
- Stir in heavy cream, lemon juice, and lemon zest; bring to a gentle simmer.
- Return chicken to the skillet and cook for 8–10 minutes until fully cooked and sauce thickens.
- Meanwhile, cook rice with water according to package instructions.
- Garnish chicken with parsley and serve over rice.
Notes
- Use fresh lemon juice for best flavor.
- You can substitute half-and-half for a lighter sauce.
- Add spinach to the sauce for extra nutrition.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Chicken
Chicken breasts or thighs serve as the protein base. They absorb the lemon and herb flavors while remaining tender when cooked gently in the sauce.
Olive Oil
Olive oil is used to sear the chicken and build the first layer of flavor. It also helps prevent sticking and adds subtle richness.
Butter
Butter enhances the sauce with a silky mouthfeel and rounds out the acidity of the lemon.
Garlic
Garlic adds aromatic depth and a savory backbone that supports the herbs and cream.
Onion
Onion provides sweetness and complexity as it softens and melds into the sauce.
Long-Grain Rice
Rice cooks directly in the sauce, soaking up all the flavors while becoming creamy and tender.
Chicken Broth
Chicken broth adds savory depth and ensures the rice cooks evenly without becoming bland.
Heavy Cream
Heavy cream creates the luxurious, creamy texture that defines this dish.
Lemon Juice and Zest
Lemon juice brightens the entire recipe, while the zest adds fragrant citrus oils for extra freshness.
Fresh Herbs
A mix of parsley, thyme, and oregano gives the dish its herbaceous character.
Salt and Black Pepper
Seasoning is essential to balance the richness and highlight the lemon and herbs.
Directions
Start by seasoning the chicken generously with salt and black pepper. Heat olive oil and butter in a large, deep skillet over medium heat. Sear the chicken on both sides until lightly golden, then remove and set aside. In the same pan, add onion and cook until softened, scraping up any browned bits. Stir in garlic and cook briefly until fragrant.
Add the rice and toast it gently for a minute to enhance its flavor. Pour in chicken broth and bring to a gentle simmer. Stir in the cream, lemon juice, and zest, then return the chicken to the pan. Cover and cook on low heat until the rice is tender and the chicken is fully cooked. Finish by stirring in fresh herbs and adjusting seasoning before serving.
Equipment needed
Must-Have Tools to Get Rolling
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
Full-Size Blender – is a powerful kitchen appliance for making smoothies, soups, and sauces in large batches.
3-in-1 Air Fryer – This versatile 3-in-1 air fryer offers Air Fry for healthier meals with less oil, Bake for bakery-quality desserts and treats, and Reheat to bring leftovers back to life with crispy, flavorful results.
Servings and timing
This recipe serves 4 people. Preparation takes about 15 minutes, and cooking time is approximately 30 minutes, making it suitable for a relaxed weeknight dinner.
Storage/reheating
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stovetop with a splash of broth or cream to loosen the sauce and maintain its texture.
Variations and Customizations
This dish adapts well to different preferences. For a lighter version, substitute half-and-half for heavy cream. Adding spinach or peas near the end of cooking introduces extra color and nutrients. You can also swap rice for orzo or another small pasta, adjusting liquid as needed. I have tried adding a touch of Dijon mustard, which added subtle tang and depth. For a dairy-free version, coconut cream works surprisingly well and pairs nicely with lemon. Each variation preserves the comforting essence of the dish while offering something new.
Nutrition and Dietary Info
| Nutrient | Per Serving |
|---|---|
| Calories | 610 |
| Protein (g) | 38 |
| Carbs (g) | 45 |
| Fat (g) | 32 |
| Saturated Fat (g) | 14 |
| Fiber (g) | 3 |
| Sugar (g) | 4 |
| Sodium (mg) | 780 |
Expert Tips & Customizations
Use low heat once the cream is added to prevent curdling. Stir gently to avoid breaking the rice grains. Let the dish rest for a few minutes before serving to allow the sauce to thicken naturally.
FAQs
Can I use chicken thighs instead of breasts?
Yes, thighs remain especially juicy and flavorful in this recipe.
What rice works best?
Long-grain white rice cooks evenly and absorbs the sauce well.
Can I make this ahead of time?
Yes, though the sauce may thicken. Add liquid when reheating.
Is this recipe freezer-friendly?
It can be frozen, but the cream sauce may slightly change texture.
Can I add vegetables?
Yes, zucchini, spinach, or peas work very well.
How do I prevent the rice from sticking?
Stir once or twice during cooking and keep heat low.
Conclusion
Creamy Lemon Herb Chicken with Rice is a dependable, flavorful meal that brings brightness and comfort to the table. Its balance of citrus, herbs, and cream makes it a recipe you will want to return to again and again.
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