Lemon Cream Grilled Chicken with Rice & Broccoli

introduction

This dish is simple and full of bright lemon flavor. You get grilled chicken with a creamy lemon sauce, fluffy rice, roasted potatoes, and tender broccoli. The meal cooks fast and feeds a family. If you like creamy chicken, you might also enjoy this creamy rotisserie chicken broccoli pasta for another easy dinner idea.

why make this recipe

You make this recipe because it is balanced and easy. It has protein, carbs, and vegetables on one plate. The lemon cream sauce makes the chicken rich without heavy flavors. You can cook most parts at the same time, so dinner comes together quickly. For more simple sides and veggie ideas, check a different roast and mash combo like balsamic roasted mushrooms with herby kale mashed potatoes.

how to make Ultimate Lemon Cream Grilled Chicken with Rice, Potatoes & Broccoli

1. Marinate the chicken in garlic, lemon juice, zest, olive oil, salt, and pepper for at least 20 minutes.
2. Rinse the basmati rice. Boil 2 cups of water with a pinch of salt. Add rice, lower heat, cover, and simmer 15 minutes. Fluff with a fork.
3. Toss diced potatoes with oil, salt, and pepper. Roast at 425°F (220°C) for 20–25 minutes until golden.
4. Steam broccoli for 4–5 minutes until bright green and tender-crisp.
5. Heat a grill pan or skillet over medium-high. Grill chicken 5–6 minutes per side until cooked through (165°F / 74°C).
6. Melt butter in a saucepan. Add garlic and sauté 1 minute. Stir in heavy cream, lemon juice, zest, and Parmesan. Simmer 3–5 minutes until slightly thickened. Season with salt and pepper.
7. Place chicken over rice, spoon lemon cream sauce on top, and add potatoes and broccoli on the side. Garnish with parsley and lemon slices.

You can also see another creamy chicken idea for a quick weeknight meal here: creamy rotisserie chicken pasta.

Ingredients :

• 4 boneless, skinless chicken breasts
• 3 cloves garlic, minced
• Juice of 1 lemon + 1 tsp zest
• 2 tbsp olive oil
• Salt & pepper to taste
• 2 tbsp butter
• 2 cloves garlic, minced
• 1 cup heavy cream
• Juice of 1 lemon + 1 tsp zest
• 1/4 cup grated Parmesan cheese
• 1 tbsp chopped fresh parsley
• 1 cup basmati rice
• 2 medium potatoes, diced
• 1 cup broccoli florets
• Extra parsley & lemon slices for garnish

Directions :

1. Marinate the Chicken: Combine garlic, lemon juice, zest, olive oil, salt, and pepper. Coat chicken and marinate for at least 20 minutes.
2. Cook the Rice: Rinse basmati rice. Boil 2 cups water with salt, add rice, reduce heat, cover, and simmer for 15 mins. Fluff with fork.
3. Roast the Potatoes: Preheat oven to 425°F (220°C). Toss diced potatoes with oil, salt, and pepper. Roast for 20–25 mins until golden.
4. Steam the Broccoli: Steam broccoli florets for 4–5 mins until bright green and tender-crisp.
5. Grill the Chicken: Preheat grill pan or skillet over medium-high heat. Grill chicken 5–6 mins per side until golden and cooked through (internal temp 165°F / 74°C).
6. Make the Lemon Cream Sauce: In a saucepan, melt butter. Add garlic and sauté 1 min. Stir in cream, lemon juice, zest, and Parmesan. Simmer 3–5 mins until slightly thickened. Season with salt and pepper.
7. Assemble the Plate: Place grilled chicken over rice. Spoon lemon cream sauce on top. Add roasted potatoes and broccoli on the side. Garnish with fresh parsley and lemon slices.

how to serve Ultimate Lemon Cream Grilled Chicken with Rice, Potatoes & Broccoli

Serve warm on a large plate. Place a scoop of rice, put the grilled chicken on rice, and pour sauce over the chicken. Add roasted potatoes and broccoli to the sides. Garnish with parsley and lemon slices. Serve with a simple green salad if you like.

how to store Ultimate Lemon Cream Grilled Chicken with Rice, Potatoes & Broccoli

Cool the food to room temperature first. Store the chicken and sauce together in an airtight container for up to 3 days in the fridge. Keep rice, potatoes, and broccoli in separate containers for best texture. Freeze only the cooked chicken and sauce in a freezer-safe container up to 2 months. Thaw in the fridge overnight and reheat gently.

tips to make Ultimate Lemon Cream Grilled Chicken with Rice, Potatoes & Broccoli

• Marinate the chicken at least 20 minutes. It gives better flavor.
• Warm the cream sauce slowly. Do not boil hard or it may separate.
• Cut potatoes the same size so they roast evenly.
• Use a meat thermometer to check chicken for 165°F (74°C).
• Reheat sauce over low heat and add a splash of cream or water if it is too thick. For another easy creamy chicken idea, see this pasta recipe.

variation (if any)

• Swap basmati rice for brown rice or quinoa.
• Use sweet potatoes instead of white potatoes for a sweeter side.
• Add lemon zest and capers to the sauce for a brighter taste.
• Use chicken thighs if you prefer darker meat; adjust grill time.

FAQs

Q: Can I use frozen broccoli?
A: Yes. Thaw and drain well, then steam or sauté until tender.

Q: Can I make the sauce dairy-free?
A: Use coconut cream or a dairy-free cream and a dairy-free Parmesan alternative. The taste will change but it still works.

Q: Can I bake the chicken instead of grilling?
A: Yes. Bake at 400°F (200°C) for 20–25 minutes or until 165°F (74°C) inside.

Q: How do I make this less rich?
A: Use half-and-half instead of heavy cream and reduce the Parmesan slightly.

Conclusion

If you want another lemony creamy chicken idea or more tips, check this Lemon Garlic Chicken Recipe (Easy and Creamy) | The Kitchn.

Ultimate Lemon Cream Grilled Chicken with Rice, Potatoes & Broccoli

A balanced and flavorful meal featuring grilled chicken, creamy lemon sauce, fluffy rice, roasted potatoes, and tender broccoli.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 650

Ingredients Method Notes

Ingredients

  

For the Chicken

• 4 pieces boneless, skinless chicken breasts
• 3 cloves garlic, minced
• 1 Juice lemon + 1 tsp lemon zest
• 2 tablespoons olive oil For marinating
• to taste Salt & pepper

For the Lemon Cream Sauce

• 2 tablespoons butter
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1 Juice lemon + 1 tsp lemon zest
• 1/4 cup grated Parmesan cheese

For the Sides

• 1 cup basmati rice Rinsed
• 2 medium potatoes, diced
• 1 cup broccoli florets
• 1 tablespoon chopped fresh parsley
• Extra parsley & lemon slices for garnish

Method

 

Marinate the Chicken

1. Combine garlic, lemon juice, zest, olive oil, salt, and pepper. Coat chicken and marinate for at least 20 minutes.

Cook the Rice

1. Boil 2 cups of water with a pinch of salt. Add rinsed basmati rice, lower heat, cover, and simmer for 15 minutes. Fluff with a fork.

Roast the Potatoes

1. Preheat oven to 425°F (220°C). Toss diced potatoes with oil, salt, and pepper. Roast for 20-25 minutes until golden.

Steam the Broccoli

1. Steam broccoli florets for 4-5 minutes until bright green and tender-crisp.

Grill the Chicken

1. Preheat grill pan or skillet over medium-high heat. Grill chicken for 5-6 minutes per side until cooked through (internal temperature should reach 165°F / 74°C).

Make the Lemon Cream Sauce

1. In a saucepan, melt butter. Add minced garlic and sauté for 1 minute.
2. Stir in heavy cream, lemon juice, zest, and Parmesan. Simmer for 3-5 minutes until slightly thickened. Season with salt and pepper.

Assemble the Plate

1. Place grilled chicken over rice. Spoon lemon cream sauce on top. Add roasted potatoes and broccoli on the side. Garnish with fresh parsley and lemon slices.

Notes

Marinate chicken for at least 20 minutes for better flavor. Warm cream sauce slowly to avoid separation. Cut potatoes evenly for consistent roasting. Check chicken with a meat thermometer to ensure it reaches 165°F (74°C). If reheating, do so over low heat and add a splash of cream or water if sauce thickens too much.