Rinse rice if desired. Add rice, water/broth, salt, and butter (optional) to a pot.
Bring to a boil, reduce to low, cover, and cook 15 minutes.
Turn off heat and rest 5 minutes, then fluff.
After potatoes have roasted 25 minutes, add broccoli to the same pan (or a second pan).
Toss broccoli with olive oil, salt, and pepper. Roast for 12–15 minutes until crisp-tender.
Grill over medium-high heat 5–7 minutes per side (depending on thickness), or sear in a hot skillet with a little oil.
Cook until the chicken reaches 165°F (74°C).
Transfer to a plate and let rest.
In a saucepan, melt butter and sauté garlic 30 seconds.
Whisk in flour and cook 1 minute. Slowly whisk in broth, then add cream.
Simmer 3–5 minutes until slightly thickened. Stir in lemon juice and Dijon.
Season with salt, pepper, and parsley.
Plate rice, roasted potatoes, and broccoli. Add chicken and spoon creamy lemon sauce over the top.
Finish with extra lemon wedges and parsley if you like.
Serving and Storage:
Serve this dinner hot with extra lemon wedges at the table. The sauce is the star—drizzle it over chicken, rice,
and even the roasted broccoli. For a fresh finishing touch, add a simple cucumber salad or a few sliced tomatoes.
Storage: Store chicken, sauce, and sides in separate containers if possible. Refrigerate up to 3 days.
Reheating: Reheat chicken and sides in the oven or air fryer at 350–375°F (175–190°C) until warm.
Warm sauce gently on the stove or microwave in short bursts, stirring often.
Tips:
- Marinate for flavor: Even 30 minutes makes a difference; lemon zest adds big impact.
- Don’t overcook chicken: Use a thermometer for juicy results.
- Thicken sauce gently: Simmer, don’t boil hard, to keep it smooth.
- Roast at high heat: 425°F gives crispy potatoes and browned broccoli.
- Balance the lemon: Add lemon juice slowly—taste as you go.
Variations:
- One-pan chicken: Skip grilling and bake the chicken on a sheet pan alongside potatoes.
- Spicy lemon chicken: Add chili flakes or cayenne to the marinade.
- Greek-style: Add oregano + thyme and serve with feta and olives on the side.
- Lighter sauce: Use half-and-half and thicken with cornstarch instead of flour.
- Swap sides: Use quinoa instead of rice, or asparagus instead of broccoli.
Tips:
- Make it ahead: Marinate chicken and prep potatoes/broccoli earlier in the day.
- Extra sauce: Double the sauce recipe if your family loves “gravy-style” dinners.
- Restaurant finish: Add a tiny pinch of lemon zest on top right before serving.
- Leftover idea: Slice chicken and turn it into a lemony chicken bowl with rice and veggies.
Conclusion:
This Grilled Lemon Chicken with Creamy Sauce, Rice, Roasted Potatoes & Broccoli brings together
everything you want in a complete meal: bold flavor, comforting textures, and a plate that feels special.
It’s bright and creamy, hearty and fresh, and surprisingly easy to pull off. Once you try it, you’ll come back to it
whenever you want a reliable dinner that tastes like a celebration.
FAQ:
Can I make this without a grill?
Yes. You can sear the chicken in a skillet or bake it at 400°F (200°C) until it reaches 165°F (74°C).
How do I keep the sauce from curdling?
Use medium heat and avoid boiling hard after adding cream. Add lemon juice at the end and simmer gently.
Can I use chicken thighs?
Absolutely. Thighs stay juicy and work beautifully with lemon and creamy sauce.
What if I want a thicker sauce?
Simmer a little longer, or add a bit more flour slurry (or cornstarch slurry) until it reaches your desired thickness.
Can I meal prep this dish?
Yes. Store components separately and reheat gently. The flavors stay delicious for several days.
