Creamy Lemon Chicken and Herb Rice | The Ultimate Dinner Recipe

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Season the chicken with salt, black pepper, and garlic powder.

Brown the chicken (skin side down first) in a large, heavy skillet over medium-high heat.

Bake the chicken in the oven for 45 minutes or until it is cooked at 375 degrees F.

Using the same skillet, remove the excess oil if necessary and sauté the onion for 3–4 minutes.

Sauté garlic for a minute and add chicken stock.

Once the broth starts simmering, add 1 teaspoon of salt and 1 teaspoon of black pepper.

Add Dijon mustard and Worcestershire sauce.

Add heavy cream and lemon juice.

Add the cooked chicken to the sauce and cook for 4-5 minutes.

Melt butter in a large heavy skillet over medium-high heat for the rice.

Sauté onion for 5-6 minutes or until it turns slightly brown.

Add rice and stir for a minute.

Add chicken broth.

Once it is simmering, add coconut milk (optional).

Season with salt and pepper.

Add Italian seasoning.

Lower the heat and cover for 15 minutes or until the rice is cooked.

Fluff the rice with a fork.

Garnish with parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens