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Creamy Lemon Chicken and Rice Recipe

Tender baked chicken served over rice with a bright, creamy lemon sauce.
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Servings: 4 servings

Ingredients

  • 4 boneless skinless chicken breasts
  • 2 tablespoons olive oil
  • 4 tablespoons butter
  • 2 cloves garlic minced
  • 2 lemons juiced
  • 1 cup heavy cream
  • salt to taste
  • black pepper to taste
  • cooked rice for serving

Instructions

  • Preheat the oven to 350°F (175°C). Clean and pat dry the chicken breasts.
  • Arrange 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 no longer pink in the center and the juices run clear. Remove from oven and let rest for 5 minutes.
  • While the chicken bakes, cook rice according to package instructions and keep warm.
  • In a medium skillet, melt 4 tablespoons butter over medium heat until it begins to brown slightly.
  • Add the minced garlic and sauté for about 1 minute until fragrant; do not let it burn.
  • Add the juice of half a lemon to the skillet and simmer for 1 minute.
  • Pour in half of the heavy cream, season with salt and pepper, and stir to combine. Simmer for a couple of minutes.
  • Add the remaining lemon juice and the rest of the cream, stir, and simmer for about 5 minutes, stirring occasionally, until the sauce slightly thickens.
  • Slice or plate the rested chicken over portions of cooked rice and spoon the creamy lemon sauce over each serving.

Equipment

  • 9x13 inch Baking Dish
  • medium skillet
  • Measuring cups and spoons
  • Knife and cutting board
  • spatula or tongs

Notes

  • Use fresh lemon juice for the best flavor.
  • Do not overcook the garlic to avoid bitterness.
  • Adjust salt and pepper to taste.
  • Cook rice while the chicken bakes to save time.