Creamy Lemon Chicken and Rice
Ingredients
The chicken
-
4
pieces
boneless skinless chicken breasts
-
2
tablespoons
olive oil
-
2
lemons
juiced
-
Salt and pepper
to taste
The sauce
-
4
tablespoons
butter
-
2
cloves
garlic, minced
-
1
cup
heavy cream
The rice
-
Cooked
as needed
rice of your choice
Instructions
- Preheat the oven to 350°F.
- Clean the chicken and arrange it in a baking dish, drizzling with olive oil and lemon juice from half a lemon. Season with salt and pepper.
- Bake the chicken for 30 minutes or until no longer pink.
- While the chicken is baking, cook the rice.
- In a skillet, melt the butter until browned, then add garlic and sauté for one minute.
- Add juice from half a lemon and simmer for one minute.
- Stir in half of the cream and season with salt and pepper, simmering for a few minutes.
- Add the remaining lemon juice and cream, simmer for an additional 5 minutes, stirring occasionally.
- Remove the chicken from the oven and let it rest for 5 minutes.
- Divide the rice among plates, place the chicken on top, and pour the sauce over each serving.
Nutrition Facts (estimated)
Servings
4
Calories
500
Total fat
30g
Total carbohydrates
40g
Total protein
30g
Sodium
300mg
Cholesterol
100mg
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