Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4
Ingredients
For the Chicken
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tbsp olive oil
- 1 tsp paprika
- 1 tsp Italian seasoning
- ½ tsp salt
- ½ tsp black pepper
For the Creamy Lemon Garlic Sauce
- 2 tbsp butter
- 4 garlic cloves, minced
- 1 cup chicken broth
- ¾ cup heavy cream
- ½ cup grated Parmesan cheese
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- Salt and pepper, to taste
For the Bowl
- 3 cups cooked white or brown rice
- 2 cups steamed broccoli
- 1 cup sliced carrots (steamed or roasted)
- Fresh parsley, chopped
- Lemon wedges for serving
Instructions
- Cook the chicken:
Season the chicken with paprika, Italian seasoning, salt, and pepper. Heat olive oil in a large skillet over medium-high heat. Cook the chicken for 6–8 minutes until golden and fully cooked. Remove from the skillet and set aside. - Make the sauce:
In the same skillet, melt the butter. Add the minced garlic and sauté for about 1 minute until fragrant. Pour in the chicken broth and simmer for 2 minutes. - Add the cream:
Stir in the heavy cream and Parmesan cheese. Cook for 3–4 minutes until the sauce begins to thicken. - Finish the sauce:
Add the lemon juice and lemon zest. Season with salt and pepper to taste. - Combine:
Return the cooked chicken to the skillet and toss until coated in the creamy lemon garlic sauce. Simmer for another 2–3 minutes. Fresh lemon juice, garlic, cream, and Parmesan are a classic combination for a rich yet bright sauce. - Assemble the bowls:
Divide the cooked rice among four bowls. Top with steamed broccoli, carrots, and the creamy lemon garlic chicken. - Garnish & Serve:
Sprinkle with chopped parsley and serve with lemon wedges on the side.
Tips
- Add spinach or asparagus for extra vegetables.
- Substitute chicken thighs for even juicier meat.
- For a lighter version, use half-and-half instead of heavy cream.
- Meal prep: Store in airtight containers in the refrigerator for up to 4 days.
