There are some nights when the thought of cooking dinner feels less like a joy and more like a Herculean task, right? We’ve all been there – staring blankly into the fridge, wondering what magic we can conjure up with the random ingredients staring back at us. Those are the nights I’m eternally grateful for my Creamy Lemon Garlic Chicken with Rice. This dish isn’t just a meal; it’s a warm hug on a plate, especially after a long day.

I remember the first time I made it. Little Timmy, who was going through his “everything is yucky” phase, actually asked for seconds! Even my husband, Mark, a man of few words when it comes to food, declared it a “keeper.” It’s been a family staple ever since.

What I love most about this Creamy Lemon Garlic Chicken with Rice is how simple it is. Seriously, we’re talking minimal effort for maximum flavor. It’s one of those recipes that practically cooks itself. Plus, it’s incredibly versatile. You can easily adapt it to whatever you have on hand – swap the veggies, use different herbs, or even add a little kick with some red pepper flakes. The beauty of this recipe is that it’s truly forgiving.

I know how overwhelming weeknight dinners can be, so I created this recipe with busy families in mind. No fancy techniques, no hard-to-find ingredients, just good, honest food that everyone will enjoy. The bright lemon, savory garlic, and creamy sauce create a symphony of flavors that’s simply irresistible. And the rice? It soaks up all that delicious sauce, making every bite pure heaven.

This Creamy Lemon Garlic Chicken with Rice is more than just a recipe; it’s a lifesaver on those hectic evenings when you need something quick, easy, and satisfying. It’s the kind of meal that brings everyone to the table, fills bellies, and creates memories. It’s a family favorite in my home, and I have no doubt it will become one in yours too. So, grab your apron, and let’s get cooking! I promise, this one will become a regular in your rotation.

Ingredients

Here’s what you’ll need to whip up this delicious Creamy Lemon Garlic Chicken with Rice. Don’t worry, I’ve included some handy substitutions and tips to make it work for you.

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1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces: I prefer chicken breasts for their lean protein, but chicken thighs work just as well and add a richer flavor. If you’re using frozen chicken, make sure to thaw it completely before cooking.
1 tablespoon olive oil: This is for sautéing the chicken and vegetables. You can also use avocado oil or coconut oil if you prefer.

4 cloves garlic, minced: Fresh garlic is a must for that authentic flavor! If you’re in a pinch, you can use garlic powder, but it won’t have the same punch.
1/2 cup chicken broth: This adds moisture and flavor to the sauce. You can use low-sodium chicken broth to control the salt content.
1/2 cup heavy cream: This is what makes the sauce so creamy and luscious. If you’re looking for a lighter option, you can use half-and-half or even milk, but the sauce won’t be as thick.

1/4 cup lemon juice, freshly squeezed: Fresh lemon juice is key for that bright, zesty flavor. Bottled lemon juice just doesn’t compare.
2 tablespoons butter: Butter adds richness and flavor to the sauce. You can use salted or unsalted butter, depending on your preference.
1/4 cup grated Parmesan cheese: Parmesan cheese adds a salty, savory flavor to the sauce. You can also use Romano cheese or Asiago cheese.

1 teaspoon dried oregano: Oregano adds a warm, earthy flavor to the dish. You can also use Italian seasoning or thyme.
Salt and pepper to taste: Seasoning is key to bringing out the flavors of the dish. Don’t be afraid to add a little extra if needed.
2 cups cooked rice: I usually use long-grain white rice, but you can use any type of rice you like. Brown rice, basmati rice, or jasmine rice would all work well. Refer to the Mayo Clinic – Healthy Rice Choices for more information on rice types.

For budget-friendly tips, buy chicken in bulk when it’s on sale and freeze it in portioned bags. I also like to grow my own herbs in the summer, which saves money and adds a fresh touch to my cooking. This Creamy Lemon Garlic Chicken with Rice is a dish that can be as fancy or as simple as you like!

Step-by-Step Instructions

Alright, let’s get down to the nitty-gritty. Here’s how to make this incredibly delicious Creamy Lemon Garlic Chicken with Rice, step by step. Don’t worry, I’ll be right here with you, sharing my tips and tricks along the way.

Cook the Rice: Get your rice going first, since it takes the longest. Follow the package directions for your chosen rice. I usually use a rice cooker for convenience.

Sauté the Chicken: Heat the olive oil in a large skillet over medium-high heat. Add the chicken pieces and cook until browned on all sides and cooked through, about 5-7 minutes. Make sure not to overcrowd the pan; cook in batches if necessary.
Add the Garlic: Reduce the heat to medium and add the minced garlic to the skillet. Cook for about 30 seconds, until fragrant. Be careful not to burn the garlic, as it will turn bitter. Check out the National Institutes of Health – Garlic and Health for more info on the benefits of garlic.
Create the Sauce: Pour in the chicken broth and lemon juice, scraping up any browned bits from the bottom of the skillet. These browned bits are packed with flavor, so don’t skip this step! Bring the mixture to a simmer.

Add Cream and Butter: Stir in the heavy cream and butter. Let the sauce simmer for a few minutes, until it starts to thicken slightly.
Stir in Parmesan and Oregano: Add the Parmesan cheese and oregano to the skillet. Stir until the cheese is melted and the sauce is smooth.
Season to Taste: Season the sauce with salt and pepper to taste. Remember to start with a small amount and add more as needed.

Combine and Serve: Add the cooked rice to the skillet and stir to combine, coating the rice evenly with the sauce. You can also serve the Creamy Lemon Garlic Chicken with Rice over the rice instead of mixing it in.

My family loves it when I add a sprinkle of fresh parsley on top for a pop of color. One time, I accidentally added too much lemon juice, and the sauce was a bit too tart. I fixed it by adding a teaspoon of honey to balance out the flavors. This recipe is really forgiving, so don’t be afraid to experiment! And for safe cooking temperatures, see the USDA Chicken Cooking Guide.

Serving Ideas

So, you’ve made this amazing Creamy Lemon Garlic Chicken with Rice. Now, how do you serve it? Here are some of my favorite ways to enjoy this dish.

At our house, we usually serve it family-style, right out of the skillet. It’s casual, easy, and everyone can dig in. Sometimes, I’ll plate it individually, especially if we have guests over. A sprinkle of fresh parsley or a lemon wedge adds a nice touch.

As for side dishes, a simple green salad is always a winner. The crisp lettuce and tangy dressing provide a nice contrast to the rich, creamy chicken. Roasted vegetables, like broccoli or asparagus, are also a great option. They add some extra nutrients and fiber to the meal. You could also serve it alongside some crusty bread for soaking up all that delicious sauce.

I often make this Creamy Lemon Garlic Chicken with Rice for weeknight dinners, but it’s also perfect for potlucks or casual get-togethers. It’s always a crowd-pleaser, and it’s easy to transport. Leftovers are fantastic for lunch the next day. You can reheat them in the microwave or enjoy them cold in a salad.

Portion sizes really depend on your appetite. My husband usually goes for a heaping plateful, while my kids prefer smaller portions. One batch of this recipe usually serves about 4-6 people comfortably.

Sometimes, I’ll add a dollop of sour cream or Greek yogurt on top for extra creaminess. It’s especially good if you’ve added a little heat to the dish with some red pepper flakes. And if you’re feeling fancy, a sprinkle of toasted pine nuts adds a nice crunch. No matter how you serve it, this Creamy Lemon Garlic Chicken with Rice is sure to be a hit! You might also like my Creamy Smothered Chicken and Rice Recipe.

FAQs

Got questions about this Creamy Lemon Garlic Chicken with Rice recipe? I’ve got answers! Here are some of the most common questions I get asked about this dish.

Can I use frozen chicken? Absolutely! Just make sure to thaw it completely before cooking. I usually thaw it overnight in the refrigerator.
Can I make this dish vegetarian? You can easily adapt this recipe to be vegetarian by swapping the chicken for tofu or mushrooms. I recommend using firm or extra-firm tofu, pressed to remove excess water.
Can I use a different type of rice? Of course! Brown rice, basmati rice, or jasmine rice would all work well. Just adjust the cooking time accordingly. Check out my Fiery Chicken Ramen with Creamy Garlic Sauce.

Can I make this dish ahead of time? Yes, you can! You can prepare the Creamy Lemon Garlic Chicken with Rice up to 24 hours in advance. Store it in an airtight container in the refrigerator and reheat it before serving. The sauce may thicken as it sits, so you may need to add a little extra chicken broth or water when reheating.
How can I make this dish low-sodium? Use low-sodium chicken broth and reduce the amount of salt you add to the sauce. You can also use unsalted butter.
What can I substitute for heavy cream? If you’re looking for a lighter option, you can use half-and-half or milk. However, the sauce won’t be as thick. You can also use a dairy-free alternative, like coconut cream or cashew cream.

Can I add vegetables to this dish? Definitely! Broccoli, asparagus, peas, or carrots would all be great additions. Add them to the skillet along with the garlic and cook until tender.
What if my sauce is too thin? If your sauce isn’t thickening up, you can add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water). Stir the slurry into the sauce and let it simmer for a few minutes, until it thickens.
I don’t have Parmesan cheese. Can I use something else? Romano cheese or Asiago cheese would both be good substitutes.

I once forgot to add the lemon juice, and the dish was still delicious, but it lacked that bright, zesty flavor. Don’t skip the lemon! This Creamy Lemon Garlic Chicken with Rice is a versatile dish that you can customize to your liking.

Conclusion

This Creamy Lemon Garlic Chicken with Rice isn’t just a recipe; it’s a symbol of simple, comforting meals shared with loved ones. It’s about those nights when life gets hectic, and you need something quick, easy, and delicious to bring everyone together. It’s a reminder that good food doesn’t have to be complicated – sometimes, the simplest dishes are the most satisfying.

I hope this recipe becomes a staple in your home, just like it is in mine. I’ve shared it with so many friends and family members over the years, and it’s always a hit. It’s one of those recipes that I can always count on to please even the pickiest eaters.

Before you go, here are a few final tips to help you make this recipe a success:

Don’t overcook the chicken. Overcooked chicken can be dry and tough. Cook it until it’s just cooked through and still juicy.
Use fresh lemon juice. Bottled lemon juice just doesn’t compare to the flavor of fresh lemon juice.

Season to taste. Don’t be afraid to add a little extra salt and pepper if needed.

Feel free to get creative and add your own personal touch to this recipe. Maybe you want to add some different vegetables, use a different type of rice, or add a little heat with some red pepper flakes. The possibilities are endless! My family sometimes likes it with a sprinkle of paprika!

I would love to hear from you! If you try this recipe, please leave a comment below and let me know how it turned out. And if you have any questions, feel free to ask. Happy cooking! And remember, this Creamy Lemon Garlic Chicken with Rice is the perfect way to end a long day with something delicious.

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Creamy Lemon Garlic Chicken with Rice

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This Creamy Lemon Garlic Chicken with Rice is a flavorful and easy weeknight meal. Tender chicken breasts are cooked in a luscious lemon garlic sauce and served over fluffy rice for a comforting and satisfying dish.

Author: Kiera

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Yield: 4 servings
Category: Dinner
Method: Skillet

Cuisine: American

Ingredients

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1.5 lbs boneless, skinless chicken breasts

1 tbsp olive oil
4 cloves garlic, minced
1/2 cup chicken broth

1/4 cup heavy cream
2 tbsp lemon juice
1 tbsp lemon zest

1 tsp dried thyme
1/2 tsp salt
1/4 tsp black pepper

2 cups cooked rice, for serving
Fresh parsley, chopped, for garnish

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Instructions

Season chicken breasts with salt, pepper, and dried thyme.
Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and cook for 5-7 minutes per side, or until golden brown and cooked through. Remove chicken from skillet and set aside.
In the same skillet, add minced garlic and cook for 1 minute, or until fragrant.

Pour in chicken broth and lemon juice. Bring to a simmer and cook for 2-3 minutes, or until slightly reduced.
Stir in heavy cream and lemon zest. Reduce heat to low and simmer for 2-3 minutes, or until the sauce has thickened slightly.
Return chicken breasts to the skillet and coat with the sauce.

Serve immediately over cooked rice. Garnish with fresh parsley.

Notes

For an extra layer of flavor, add a pinch of red pepper flakes to the sauce.