Bring restaurant-quality comfort food to your table with this Ultimate Golden Lemon Cream Chicken. Tender chicken fillets are lightly coated in flour and pan-seared until beautifully golden, then finished in a silky garlic-lemon cream sauce. Served with fluffy white rice and vibrant steamed broccoli, this elegant yet easy dinner is perfect for busy weeknights, family meals, or entertaining guests.
β±οΈ Recipe Details
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Servings: 4
- Calories: Approximately 690 kcal per serving
π Ingredients
For the Golden Chicken:
π 700 g boneless, skinless chicken breasts, sliced horizontally into 4β6 thin fillets
π§ 1 tsp fine salt
β« 1/2 tsp black pepper
πΏ 1 tsp dried Italian herbs
πΎ 3 tbsp all-purpose flour
π« 1Β½ tbsp olive oil
π§ 15 g unsalted butter
For the Creamy Garlic-Lemon Sauce:
π§ 4 garlic cloves, finely minced
π₯£ 240 ml chicken stock
π₯ 180 ml heavy cream
π 2 tbsp fresh lemon juice
π 1 tsp finely grated lemon zest
πΏ 1/2 tsp dried Italian herbs
π§ Salt and black pepper, to taste
For the Fluffy Rice:
π 250 g long-grain white rice
π§ 500 ml water
π§ 1/2 tsp salt
For the Broccoli & Garnish:
π₯¦ 500 g broccoli florets
π« 1 tsp olive oil
π§ Pinch of salt
πΏ 3 tbsp fresh parsley, finely chopped
π 1 lemon, cut into wedges
π©βπ³ Instructions
1. Cook the Rice
Rinse the rice under cold water until the water runs clear.
Combine the rice, water, and salt in a saucepan. Bring to a boil, reduce the heat to low, cover, and simmer for 12β15 minutes.
Remove from the heat and let the rice rest, covered, for 5 minutes before fluffing with a fork.
2. Prepare the Chicken
Pat the chicken fillets dry with paper towels.
Season both sides with salt, black pepper, and Italian herbs.
Lightly coat each fillet with flour, shaking off any excess.
3. Sear the Chicken
Heat the olive oil in a large skillet over medium-high heat.
Cook the chicken in batches for 3β4 minutes on the first side and 2β4 minutes on the second side until golden brown and fully cooked to 165Β°F (74Β°C).
Transfer to a plate and let rest while preparing the sauce.
4. Steam the Broccoli
Steam or boil the broccoli florets for 4 minutes, until bright green and crisp-tender.
Drain well, drizzle with olive oil, season lightly with salt, and keep warm.
5. Make the Garlic-Lemon Cream Sauce
Reduce the skillet to medium heat and melt the butter.
Add the minced garlic and sautΓ© for 30 seconds until fragrant.
Pour in the chicken stock, scraping up the flavorful browned bits from the pan. Simmer for 3β4 minutes.
Stir in the heavy cream, lemon zest, and Italian herbs. Simmer gently for 3β5 minutes, until the sauce becomes smooth and slightly thickened.
Lower the heat and stir in the fresh lemon juice. Season with additional salt and black pepper to taste.
6. Finish the Chicken
Return the chicken fillets to the skillet.
Simmer gently for 1β2 minutes, spooning the creamy lemon sauce over the chicken until well coated and heated through.
7. Serve
Divide the fluffy rice among four plates.
Arrange the steamed broccoli alongside the rice and top with the golden lemon cream chicken.
Spoon the extra garlic-lemon sauce over the chicken, garnish generously with fresh parsley, and serve with lemon wedges on the side.
π‘ Tips & Variations
- Thin, evenly sliced chicken breasts cook faster and stay tender.
- Freshly squeezed lemon juice delivers the brightest flavorβadd it at the end to preserve its freshness.
- If the sauce becomes too thick, stir in a splash of warm chicken stock or reserved rice cooking water.
- For an even richer sauce, add an extra tablespoon of grated Parmesan.
- Pair with roasted asparagus, green beans, or a crisp garden salad for a complete meal.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
π₯ Nutrition (Per Serving)
- Calories: Approximately 690 kcal
- Protein: 47 g
- Carbohydrates: 42 g
- Fat: 34 g
- Fiber: 4 g
- Sugar: 3 g
