Directions
- 1Toss diced potatoes with olive oil, salt, pepper, and paprika.
- 2Roast at 400°F (200°C) for 20–25 minutes until golden.
- 3Season chicken with salt, pepper, paprika, and garlic powder.
- 4Heat olive oil and butter in a skillet over medium heat.
- 5Cook chicken 5–6 minutes per side until golden and cooked through.
- 6Remove and set aside.
- 7In the same pan, sauté garlic for 30 seconds.
- 8Add broth, cream, lemon juice, and Parmesan.
- 9Simmer until slightly thick (3–5 minutes).
- 10Steam broccoli 4–5 minutes until tender but bright green.
- 11Slice chicken.
- 12Serve with rice, roasted potatoes, and broccoli.
- 13Spoon creamy lemon sauce over chicken.
- 14Garnish with parsley and lemon wedges.
Ingredients
- 4 boneless skinless chicken breasts
- Salt
- black pepper
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tbsp olive oil
- 2 tbsp butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- 0.5 cup chicken broth
- 1 Juice of lemon
- 0.5 cup grated Parmesan
- 1 tbsp chopped parsley
- 2 cups cooked white rice
- 2 cups broccoli florets
- 2 cups diced potatoes
- 1 tbsp olive oil (for potatoes)
- Salt
- pepper
- paprika
Equipment
skillet
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