Instructions
Step 1 Preheat the oven to 425°F (220°C). Toss the potato chunks with olive oil, rosemary, and salt, then spread them on a baking sheet and roast for 25–30 minutes until golden and crispy. /n
Step 2 While the potatoes roast, bring water or chicken broth to a boil in a saucepan, add the rice, reduce heat to low, cover, and simmer for 15–18 minutes until tender. Fluff with a fork and set aside. /n
Step 3 Season the chicken breasts on both sides with salt, black pepper, garlic powder, and paprika. /n
Step 4 Heat olive oil in a large skillet over medium heat and sear the chicken for 5–6 minutes per side until golden brown and cooked through. Remove from the skillet and set aside. /n
Step 5 In the same skillet, add minced garlic and sauté for about 30 seconds until fragrant. /n
Step 6 Pour in the chicken broth and heavy cream, stirring to combine, then add Parmesan cheese, lemon juice, and lemon zest. Simmer for 3–5 minutes until the sauce thickens. /n
Step 7 Return the chicken to the skillet and spoon the sauce over the top. Simmer for an additional 3–4 minutes to allow flavors to meld. /n
Step 8 Steam or sauté the broccoli florets for 4–5 minutes until bright green and tender-crisp. /n
Step 9 Plate the rice, roasted potatoes, and broccoli, then top with creamy lemon garlic chicken and extra sauce. Garnish with fresh parsley and serve with lemon wedges.
Storage and Reheating Tips
Store leftovers in airtight containers in the refrigerator for up to 4 days. Reheat gently in a skillet over low heat or in the microwave, adding a splash of broth or cream to maintain the sauce’s consistency. Roasted potatoes can be reheated in the oven at 375°F (190°C) for best crispness. This dish can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.
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