Instructions
Step 1: Cook the basmati rice according to package instructions using water or chicken broth for added flavor. Set aside and keep warm.
Step 2: Preheat oven to 400°F (200°C). Toss potato wedges with olive oil, garlic powder, paprika, salt, and pepper. Spread on a baking sheet and roast for 30-35 minutes until golden and crispy.
Step 3: Season chicken cutlets with salt, pepper, paprika, and Italian seasoning.
Step 4: In a large skillet over medium heat, heat olive oil and butter. Sear chicken cutlets for 4-5 minutes per side until golden and cooked through. Remove and set aside.
Step 5: In the same skillet, add minced garlic and cook for 1 minute until fragrant. Pour in chicken broth and lemon juice, scraping the bottom of the pan. Simmer for 2 minutes.
Step 6: Stir in heavy cream and lemon zest. Simmer until slightly thickened, about 3-4 minutes. Adjust seasoning with salt and pepper.
Step 7: Return chicken to the skillet, spoon sauce over the top, and let simmer for another 2-3 minutes. Sprinkle with chopped parsley.
Step 8: Steam broccoli florets until tender yet crisp, about 4-5 minutes.
Step 9: Plate the chicken with creamy lemon sauce alongside rice, roasted potato wedges, and broccoli. Garnish with lemon slices and additional parsley.
Storage and Reheating Tips
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat chicken and sauce gently on the stovetop over low heat or in the microwave in 30-second intervals, stirring in between. Rice and vegetables can be reheated in the microwave with a splash of water to prevent drying out. For best texture, re-crisp the potatoes in a toaster oven or air fryer.
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