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Grilled Lemon Chicken with Creamy Sauce, Rice, Roasted Potatoes & Broccoli

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A complete and comforting meal featuring juicy grilled lemon chicken, a velvety creamy sauce, fluffy rice, crispy roasted potatoes, and tender broccoli — perfect for family dinners or entertaining guests.

  • Author: Sophia
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Grilling, Roasting, Stovetop
  • Cuisine: American
  • Diet: Halal

Ingredients

  • 4 boneless, skinless chicken breasts (about 170 g each)
  • 60 ml fresh lemon juice
  • 1 tablespoon lemon zest
  • 3 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon paprika
  • 1 teaspoon dried oregano
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1 small onion, finely chopped (about 80 g)
  • 2 cloves garlic, minced
  • 240 ml cooking cream
  • 120 ml chicken broth
  • 1 tablespoon fresh lemon juice
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 200 g long-grain white rice
  • 480 ml water
  • 1 tablespoon butter
  • ½ teaspoon salt
  • 600 g potatoes, cut into bite-sized cubes
  • 3 tablespoons olive oil
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon dried rosemary or thyme
  • 400 g broccoli florets
  • 1 tablespoon olive oil
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper

Instructions

  1. In a bowl, mix lemon juice, lemon zest, olive oil, garlic, salt, black pepper, paprika, and oregano. Add the chicken and coat well. Marinate for at least 30 minutes.
  2. Preheat oven to 200°C. Toss potatoes with olive oil, salt, pepper, and herbs. Roast for 35–40 minutes, turning once halfway through.
  3. Rinse rice, then combine with water, butter, and salt in a saucepan. Bring to a boil, reduce heat, cover, and simmer for 15 minutes. Let rest 5 minutes, then fluff with a fork.
  4. Preheat a grill pan or grill to medium-high. Grill chicken 6–7 minutes per side until cooked through and charred. Let rest 5 minutes, then slice.
  5. In a saucepan, melt butter with olive oil. Sauté onion for 3–4 minutes, then add garlic and cook 30 seconds. Stir in cream and chicken broth. Simmer 5–7 minutes until slightly thickened. Add lemon juice, salt, and pepper to taste.
  6. Toss broccoli with olive oil, salt, and pepper. Roast in the oven for 12–15 minutes until tender and slightly crisp.
  7. To serve, divide rice between plates, top with grilled chicken slices, drizzle with creamy sauce, and add roasted potatoes and broccoli on the side.

Notes

  • Marinate chicken ahead of time for deeper flavor.
  • Use a thermometer to ensure chicken reaches 75°C internally.
  • Add chopped fresh herbs like parsley or thyme to the sauce for extra flavor.
  • Substitute broccoli with your favorite seasonal vegetables if desired.

Nutrition

Find it online: https://savorymomskitchen.com/grilled-lemon-chicken-with-creamy-sauce-rice-roasted-potatoes-broccoli/