Introduction:
Some meals feel like they belong on a restaurant plate: golden grilled chicken with a citrusy punch, a silky creamy sauce
that tastes rich but not heavy, fluffy rice to soak up every drop, crispy roasted potatoes for comfort, and roasted broccoli
for that perfect savory bite. This Grilled Lemon Chicken with Creamy Sauce, Rice, Roasted Potatoes & Broccoli
is exactly that kind of dinner—fresh, cozy, and satisfying all at once.
The flavor is built in layers. The chicken is marinated with lemon, garlic, and herbs, then grilled (or pan-seared)
for a lightly smoky, juicy result. The sauce is creamy, bright, and balanced—lemony enough to wake up the taste buds,
but smooth enough to feel comforting. And the sides are designed to work together: rice for softness, potatoes for crunch,
broccoli for freshness. It’s a full plate that tastes like you planned it for hours, even though the steps are simple and
flexible.
This is the kind of meal you can serve for a family dinner, a special weekend, or guests—because it looks impressive,
but it’s totally doable. Let’s make it.
Ingredients:
For the lemon chicken marinade:
- 2 lb (900g) chicken breasts or thighs
- 3 tbsp olive oil
- Zest of 1 lemon
- 1/4 cup fresh lemon juice
- 3 cloves garlic, minced
- 1 tsp dried oregano (or 1 tbsp fresh)
- 1 tsp salt
- 1/2 tsp black pepper
- Optional: 1/2 tsp paprika
For the creamy lemon sauce:
- 2 tbsp butter
- 2 cloves garlic, minced
- 1 cup chicken broth
- 3/4 cup heavy cream (or half-and-half for lighter)
- 1 tbsp lemon juice (more to taste)
- 1 tsp Dijon mustard (optional, adds depth)
- 1 tbsp flour (or 2 tsp cornstarch slurry) for thickening
- Salt and pepper, to taste
- 1–2 tbsp chopped parsley
For the rice:
- 1 cup long-grain rice (white or basmati)
- 2 cups water or chicken broth
- 1/2 tsp salt
- 1 tbsp butter or olive oil (optional)
For roasted potatoes:
- 1 1/2 lb (680g) baby potatoes, halved
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried rosemary or Italian seasoning
For roasted broccoli:
- 1 large head broccoli, cut into florets
- 1 1/2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- Optional: squeeze of lemon or Parmesan
Instructions:
- Marinate the chicken.
Combine olive oil, lemon zest, lemon juice, garlic, oregano, salt, pepper, and paprika.
Coat chicken and marinate at least 30 minutes (up to 8 hours in the fridge). - Start the roasted potatoes.
Preheat oven to 425°F (220°C). Toss potatoes with olive oil, garlic powder, salt, pepper, and herbs.
Spread on a sheet pan and roast for 25 minutes, flipping once halfway. - Cook the rice.
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