Creamy Lemon Chicken with Mushrooms, Roasted Potatoes & Broccoli
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About Creamy Lemon Chicken with Mushrooms, Roasted Potatoes & Broccoli
Indulge in this comforting and flavorful Creamy Lemon Chicken recipe, featuring tender chicken breast in a rich mushroom sauce brightened with zesty lemon. The dish is surprisingly healthy, boasting immune-boosting mushrooms and nutrient-packed broccoli.Perfectly roasted new potatoes and fluffy rice complete this balanced and satisfying meal, perfect for a weeknight dinner or a special occasion. This French-inspired recipe is as delicious as it is good for you!Prepare to be amazed by the depth of flavor and the ease of preparation. Get ready to enjoy a culinary experience that nourishes your body and soul!
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Recipe Time & More
Prep30 minutes
Cook30 minutes
Total1 hour
Ingredients
For the Creamy Lemon Chicken
- 250 gm Mushrooms cremini or button mushrooms, cut into medium-sized pieces
- 250 gm Chicken Breast cut into 1-inch cubes
- 2 Onions finely chopped
- 4 clove Garlic minced
- 2 sprigs Rosemary finely chopped, fresh
- 1 tbsp Butter
- 1 cup Milk
- 1/3 cup Heavy Cream
- 1/3 cup Parmesan Cheese grated, optional
- 1.5 tsp Salt or to taste
- 1/2 tsp Pepper black, freshly ground
- 1 Lemon juiced
- 2 tbsp Olive Oil
For the Sides
- 1 head Broccoli cut into florets
- 1 lb New Potatoes halved, small
- 1 cup Uncooked Rice long-grain white or brown rice
Instructions
Prepare the Mushrooms
- Heat olive oil in a large pan over medium heat. Add the onions and garlic and cook until softened and lightly browned. Add the mushrooms and cook until tender and any liquid has evaporated.
- Remove mushrooms from the pan and set aside.
Cook the Chicken
- Add butter and rosemary to the pan. Add the cubed chicken and cook for 2-3 minutes per side, until lightly browned. Do not overcook.
Create the Sauce
- Pour in the milk and heavy cream. Stir in the Parmesan cheese (if using), salt, and pepper. Bring to a simmer.
Combine and Finish
- Add the cooked mushrooms to the sauce. Simmer for 2 minutes, or until the sauce has thickened slightly. Stir in the lemon juice.
Prepare the Sides
- Cook rice according to package directions. Steam broccoli florets until tender-crisp. Boil the halved potatoes for 6-7 minutes. Preheat oven to 400°F (200°C). Toss potatoes with olive oil, rosemary, garlic, salt, and pepper. Roast for 15-20 minutes, or until tender and lightly browned.
Serve
- Serve the creamy lemon chicken over rice, alongside steamed broccoli and roasted potatoes.
Recipe Notes
Expert Tips
- For extra flavor, marinate the chicken in lemon juice, garlic, and rosemary for at least 30 minutes before cooking.
- Don't be afraid to experiment with different types of mushrooms. Shiitake or oyster mushrooms would also be delicious.
- If you prefer a thicker sauce, simmer it for a few more minutes, or whisk in a tablespoon of cornstarch mixed with a little water.
- Garnish with fresh parsley or chives before serving for an added touch of freshness.
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Recipe Nutrition
Calories: 98kcalCarbohydrates: 8gProtein: 4gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1.2gMonounsaturated Fat: 2.4gCholesterol: 3mgSodium: 855mgFiber: 1gSugar: 6g
Soma Pradhan
Articles: 41
4 Comments
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What a delicious idea! Thanks for sharing.
I’m in love with this recipe already!
Absolutely mouthwatering! Great share.
What a delightful recipe! Thanks for sharing.