Instructions:
step 1 Preheat oven to 425°F (220°C). Toss diced potatoes with olive oil, salt, pepper, and paprika. Spread on a baking sheet and roast for 25-30 minutes or until golden and crisp.
step 2 Rinse rice until water runs clear. Combine rice and water in a pot, bring to a boil, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit for 10 minutes. Fluff with a fork.
step 3 Steam broccoli in a steamer basket over boiling water for 4-5 minutes until tender-crisp. Season lightly with salt.
step 4 Season chicken strips with salt, pepper, and garlic powder.
step 5 Heat olive oil in a skillet over medium-high heat. Sear chicken for 4-5 minutes on each side until golden and cooked through. Remove from skillet and set aside.
step 6 In the same skillet, reduce heat to medium. Add butter and minced garlic, cooking until fragrant, about 1 minute.
step 7 Stir in chicken broth and heavy cream. Bring to a simmer, then add Parmesan cheese and red pepper flakes. Cook until the sauce thickens slightly.
step 8 Return the chicken to the skillet and coat in the creamy garlic sauce. Simmer for 2-3 minutes, then stir in chopped parsley.
step 9 Serve creamy garlic chicken with rice, roasted potatoes, and steamed broccoli. Garnish with extra parsley and lemon wedges.
Storage and Reheating Tips:
Store chicken and sides in separate airtight containers in the refrigerator for up to 4 days. Reheat chicken gently in a skillet over low heat, adding a splash of cream or broth if needed. Reheat rice, potatoes, and broccoli in the microwave until warmed through.
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