Creamy Garlic Lemon Chicken with Rice & Roasted Potatoes

Instructions:
step 1 Cook rice by bringing water or broth, butter, and salt to a boil. Add rice, cover, reduce heat, and simmer for 15 minutes. Fluff with a fork and keep warm.
step 2 Preheat oven to 425°F (220°C). Toss cubed potatoes with olive oil, garlic powder, parsley, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, flipping halfway through.
step 3 Heat olive oil and butter in a large skillet over medium-high heat. Season chicken with salt and pepper.
step 4 Sear chicken for 3-4 minutes per side until golden and cooked through. Remove from skillet and set aside.
step 5 In the same skillet, add garlic and sauté for 30 seconds.
step 6 Pour in chicken broth, lemon juice, lemon zest, and bring to a simmer. Stir in heavy cream and parsley.
step 7 Simmer for 3-5 minutes until the sauce thickens slightly.
step 8 Return chicken to the skillet and coat with the sauce. Cook for another 2 minutes to reheat.
step 9 Serve chicken with sauce over rice, with roasted potatoes and steamed broccoli on the side. Garnish with fresh parsley and lemon wedges.

Storage and Reheating Tips:
Store leftovers in airtight containers in the fridge for up to 4 days. Reheat chicken and sauce in a skillet over medium-low heat. Rice and potatoes can be reheated in the microwave or oven. Add a splash of broth or cream to loosen the sauce when reheating.