Creamy lemon and garlic chicken

Picture this: a cosy evening at home, the kitchen filled with the bright aromas of lemon and garlic, soft music playing in the background, and a comforting plate of creamy chicken served over fluffy rice waiting on the table. This Creamy Lemon Garlic Chicken with Rice recipe is perfect for weeknight dinners, casual date nights or small family gatherings. Zesty citrus, savoury garlic and rich cream come together to create a dish that’s both fresh and indulgent. Drawing inspiration from Mediterranean flavours and the desire to make elegant cooking simple, this easy-to-make recipe transforms humble chicken and rice into something truly memorable.

Why you’ll love this recipe:
Bright yet comforting: The citrus and garlic provide freshness, while the cream adds warmth.

Weeknight-friendly: It’s a one-pan meal with minimal clean-up.

Balanced nutrition: Protein-packed chicken with broccoli (or green beans) and carbohydrate-rich rice.

Customisable: You can swap the herbs and vegetables or adjust the creaminess to suit your taste.

Meal-prep ready: It holds up well as leftovers — just reheat and enjoy!

Ingredients:

For the chicken and sauce:

You will need:

4 boneless, skinless chicken breasts (or thighs), weighing about 1¼ lbs (600 g)
Salt and pepper, to taste
1 teaspoon of garlic powder (optional).
2 tablespoons of olive oil or butter
4 cloves of garlic, minced
½ to 1 teaspoon of red pepper flakes (optional).
½ cup of low-sodium chicken broth
1 cup of heavy cream
Zest and juice of 1 lemon
1 tablespoon Dijon mustard (optional, for tang)
2 tablespoons of chopped fresh parsley (plus extra for garnish).
2 tbsp grated Parmesan cheese (optional)

For the rice:

1 cup of long-grain white rice (jasmine or basmati).
2 cups of water or low-sodium chicken broth
½ teaspoon salt
1 tablespoon of butter or olive oil

Vegetable add-ins (optional but recommended):

2 cups of broccoli florets or trimmed green beans
1 tablespoon olive oil
Salt and pepper, to taste.

Step-by-step instructions:

1. Prepare the rice:

Rinse the rice under cold water until the water runs clear, in order to remove the excess starch.
In a medium saucepan, combine the rice with water or broth, salt and butter or oil.
Bring to the boil, then reduce the heat to low. Cover and simmer for 15 minutes without lifting the lid.
Remove from the heat and leave to stand, covered, for 10 minutes. Gently fluff up with a fork before serving.

2. Seasoning and searing the chicken:

Pat the chicken dry with kitchen roll.
Season generously with salt, pepper and, if desired, garlic powder.
Heat olive oil (or butter) in a large frying pan over a medium-high heat.
Add the chicken and sear for 5–7 minutes on each side until golden brown and cooked through (internal temperature: 165 °F / 74 °C).
Transfer the chicken to a plate, cover with foil and keep warm.

3. Sautéing the vegetables (if using):

In the same skillet, heat 1 tablespoon of olive oil over a medium heat.
Add the broccoli florets or green beans and season with salt and pepper.
Cook for 5–7 minutes until crisp-tender and vibrant green.
Transfer to a plate and set aside.

4. Making the Creamy Lemon Garlic Sauce:

Reduce the heat in the skillet to medium and add a little more oil if needed.
Add the minced garlic (and red pepper flakes, if using) and cook for 30–45 seconds, or until fragrant.
Pour in the chicken broth, scraping up any browned bits from the bottom, and let it simmer for 1–2 minutes.
Whisk in the heavy cream, lemon zest, lemon juice and Dijon mustard (if desired).
Add the Parmesan cheese and simmer gently for 2–3 minutes until the sauce has slightly thickened.
Season with salt and pepper or more lemon juice as needed.

5. Combining and finishing:

Return the chicken and vegetables to the skillet. Spoon the sauce over them and simmer for 2 minutes to meld the flavours.
Stir in the chopped parsley to add freshness.
Serve a portion of rice topped with chicken, vegetables and plenty of creamy lemon garlic sauce. Garnish with extra parsley and a lemon wedge.

Tips & variations:

Chicken choices: Thighs offer juicier results and require a longer simmering time. Bone-in pieces also work, but adjust the cooking time accordingly.
Vegetable options: Swap the broccoli for asparagus, peas, spinach or tender snap peas.
Lighter cream option: Use half-and-half or milk. The sauce will be lighter, but still tasty. Heat gently to avoid separation.
For extra tang: Add a splash of white wine before the cream or a teaspoon of fresh thyme or oregano.
Spice it up: Increase the amount of red pepper flakes to give the dish a mild kick.
For a low-carb/gluten-free twist, serve over cauliflower rice or gluten-free grains such as quinoa.

Nutritional highlights (per serving, serves 4):

Calories: 600–700 kcal
Protein: 35–40 g
Carbohydrates: 45–55 g (mostly from rice and vegetables)
Fat: 30–35 g (from cream, butter and olive oil).
Fibre: 4–6 g
For a lighter version, reduce the amount of cream or switch to half-and-half. A side salad or fruit would complement the meal nicely.

Storage & Make-Ahead Tips:

Prepare ahead: Season the chicken and chop the vegetables up to 24 hours in advance.
Cooking ahead: The rice can be made ahead of time and reheated with a splash of water.
Storing leftovers: Keep the chicken, sauce, vegetables and rice in separate airtight containers and consume within 3–4 days.
Reheating: Combine the chicken and vegetables with the sauce in a pan over a low heat and add a splash of broth or cream to restore the creaminess. Microwave the rice with a little water to restore moisture.
Freezing: The sauce and chicken freeze well. Thaw overnight and reheat carefully. Fresh vegetables work best when reheated separately.

Why This Dish Works

Flavour harmony:
Zesty lemon and garlic cut through the richness of the cream, while the mustard (if used) and the broth add depth, forming a bright, well-balanced sauce.
Texture contrast:
Tender chicken, crisp-tender vegetables and fluffy rice create a variety of textures in each bite.
One-Skillet Efficiency:
Using just one skillet for the chicken, vegetables and sauce simplifies clean-up while building rich flavour in the fond.
Meal versatility:
This recipe is fresh enough for the family and elegant enough for guests, and it adapts to casual and special dining settings with little effort.
Serving and pairing suggestions:
Sides: Choose salad greens with lemon vinaigrette or a light cucumber and tomato salad.
Breads: Crusty Italian bread or garlic bread is ideal for soaking up the sauce.

Wine pairings:

White: Sauvignon Blanc, unoaked Chardonnay or Pinot Grigio.
Non-alcoholic options: Sparkling water with citrus slices or iced green tea.

Exploring the flavour profile
This dish is a masterclass in balance. The lemon juice adds a subtle tang that offsets the creaminess, while the garlic adds depth and warmth. When these flavours are combined with the umami of the Parmesan and the subtle heat of black pepper or red chilli flakes, the result is a full-flavoured experience that is not overpowering. The rice acts as a neutral canvas, soaking up the sauce to create a harmonious and satisfying bite every time.

Lemon Varieties and How They Affect Flavour
Not all lemons taste the same. Meyer lemons, for instance, are sweeter and less acidic than regular Eureka or Lisbon lemons. If using Meyer lemons, you may want to add slightly more juice or a pinch of vinegar to increase the acidity. For an intense citrus flavour, add some lemon zest to the sauce and use it as a garnish too — it enhances the aroma without making it too tart.

Elevating with Seasonal Herbs
While parsley is a reliable classic, using different herbs adds seasonal flair.
Spring/summer: Basil, dill or mint for freshness.
Autumn/winter: Thyme, rosemary or sage for warmth.
Adding herbs just before serving preserves their vibrant flavour and prevents them from becoming bitter when overcooked.
Turn this into a complete dinner party entrée.
Want to serve this dish to guests? Here’s how to make it more impressive:
Appetiser: Start with a lemony soup, such as chicken avgolemono, or a citrusy hummus with pitta chips.
Main course: Serve creamy lemon and garlic chicken with rice, garnished with grilled lemon slices and a drizzle of herb oil.
Dessert: Finish with a tangy-sweet lemon tart or panna cotta with citrus zest.
This format adds an element of elegance to an otherwise rustic meal, turning it into a multi-course dining experience.

Using leftovers creatively

Don’t let leftovers go to waste! Here are some inventive ways to reuse them:
Chicken wraps: Shred the chicken leftovers and roll them up in flatbreads with lettuce and a yoghurt sauce.
Lemon risotto: Use the rice and sauce to make a quick risotto — add a little more broth.
Lemon and garlic soup: Use up leftover chicken, rice and broth to make a Mediterranean-style soup.
These ideas not only reduce food waste, but also make meal preparation fun and flexible.

Cultural influences and fusion possibilities:

This recipe draws on Mediterranean principles — bright acidity, fresh herbs and olive oil — but lends itself to global variations.
Asian fusion: Add ginger, soy sauce and bok choy for a Southeast Asian twist.
For a Middle Eastern twist, use sumac for extra tang and serve over bulgur or couscous.
Southern-style comfort: Add a touch of cayenne pepper and serve with cornbread instead of rice.
Each of these variations demonstrates the true versatility of this lemon-garlic flavour base.

Reader Challenge & Engagement:

Invite your readers to participate in a ‘Lemon Garlic Challenge’.
Try the recipe with a twist: a new vegetable, a different grain or a dairy-free cream.
Post a photo and tag your blog, or use a special hashtag like #LemonGarlicKitchen.
Comment on your favourite version below the post.
This will build a sense of community around your recipe and encourage social sharing.

Frequently Asked Questions:

Can I bake the chicken instead of searing it?
Yes – roast at 200 °C (400 °F) for about 20–25 minutes until the internal temperature reaches 74 °C (165 °F). Then make the sauce on the hob and stir in the chicken at the end.

My sauce is too thin — how can I thicken it?
Whisk 1 teaspoon of cornflour with 1 tablespoon of cold water, then stir it in and simmer for 1–2 minutes. Alternatively, sprinkle in more Parmesan cheese.

What if I don’t have any heavy cream?
Use half-and-half or full-fat milk instead, but avoid high heat to prevent curdling. Dairy-free creams, such as oat or coconut, also work best with gentle heat.

Is this gluten-free?
Yes, as long as you use gluten-free rice and ensure that the Dijon mustard and broth are labelled as gluten-free.

Can I prepare this recipe in advance?
Absolutely. Store the components separately. Reheat gently with added liquid, then combine everything just before serving to achieve the best texture.

ENJOY

Creamy lemon and garlic chicken