This dish combines juicy, herb-marinated chicken simmered in a creamy lemon-garlic sauce, served with fluffy rice, crispy roasted potatoes, and tender roasted broccoli. It’s fresh, cozy, and loaded with Mediterranean flavor — the kind of meal that feels both light and comforting.
Prep time: 20 minutes
Cook time: 40 minutes
Total time: 1 hour
Ingredients
For the Chicken
2 boneless, skinless chicken breasts (or thighs)
1 tbsp olive oil
1 tbsp lemon juice
1 tsp dried oregano
½ tsp dried thyme
½ tsp garlic powderFor the Creamy Lemon Herb Sauce
1 tbsp olive oil
2 garlic cloves, minced
¾ cup low-sodium chicken broth½ cup milk or half-and-half
2 tbsp Greek yogurt or cream cheese
1 ½ tbsp lemon juice
½ tsp lemon zest
1 tsp fresh parsley or thyme, chopped2 tbsp Parmesan cheese, grated
Salt and pepper, to taste
For the Sides
1 cup cooked basmati or jasmine rice
1 ½ cups broccoli florets
1 medium potato, diced
1 tbsp olive oil
Salt, pepper, and herbs, to taste
Instructions
Prepare and Roast the Potatoes & Broccoli:
Preheat oven to 400°F (200°C).
Toss diced potatoes with olive oil, salt, pepper, and a pinch of oregano.
Roast for 25–30 minutes, flipping halfway through, until golden and crispy.
During the last 10 minutes, add broccoli to the same pan, toss with a drizzle of olive oil, and roast until tender and slightly crisp.
Cook the Rice:
Meanwhile, cook rice according to package instructions.
Fluff with a fork and set aside.
Cook the Chicken:
In a bowl, mix olive oil, lemon juice, oregano, thyme, garlic powder, salt, and pepper.
Coat chicken in the mixture and marinate for at least 15 minutes.
Pan-sear the chicken over medium heat for 5–6 minutes per side until golden and cooked through. Remove and set aside.
Make the Creamy Lemon Herb Sauce:
In the same pan, melt butter and saute garlic for 30 seconds.
Add chicken broth and simmer for 2 minutes, scraping any browned bits.
Stir in milk, lemon juice, zest, Greek yogurt (or cream cheese), and Parmesan.
