Ingredients
- 4 boneless, skinless chicken breasts
- 2 lemons (zested and juiced)
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 tablespoon butter
- 1 cup long-grain white rice
- 2 cups water or chicken broth for rice
- Fresh parsley, chopped (for garnish)
For a lighter alternative, you can substitute the heavy cream with half-and-half or a dairy-free option like coconut cream. If you’re watching your sodium intake, opt for low-sodium chicken broth.
Instructions
- Begin by marinating the chicken breasts. In a bowl, combine the lemon juice, olive oil, garlic, oregano, thyme, salt, and pepper. Add the chicken, ensuring each piece is well coated, and let it marinate for at least 30 minutes. This step always takes me back to my childhood, watching my mom masterfully blend spices.
- While the chicken marinates, cook the rice. In a medium saucepan, bring 2 cups of water or chicken broth to a boil. Add the rice, reduce the heat to low, cover, and let it simmer for about 18-20 minutes, or until the liquid is absorbed and the rice is tender.
- Heat a large skillet over medium-high heat and add the butter. Once melted, add the marinated chicken breasts. Cook for about 6-7 minutes on each side, or until the chicken is golden brown and cooked through. Remove the chicken from the skillet and set aside.
- In the same skillet, pour in the chicken broth, scraping up any brown bits from the bottom of the pan. This is where the magic happens—the flavors deepen as the sauce comes together.
- Reduce the heat to medium-low and stir in the heavy cream. Let it simmer for about 5 minutes, allowing the sauce to thicken.
- Return the chicken to the skillet, spooning the sauce over each piece. Let it cook for another 2-3 minutes, ensuring the chicken is heated through and fully coated in the creamy sauce.
- To serve, place a generous scoop of rice on each plate, top with a chicken breast, and drizzle with the creamy sauce. Garnish with fresh parsley and a sprinkle of lemon zest.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International