Creamy Garlic Chicken with Rice, Roasted Potatoes & Broccoli

Ingredients (Serves 4)

For the Chicken

• 2 large chicken breasts, sliced in half lengthwise
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp paprika
• 1 tsp Italian seasoning
• Salt and black pepper, to taste

For the Creamy Garlic Sauce

• 2 tbsp butter
• 4 garlic cloves, minced
• 1 tbsp all-purpose flour
• 1 cup (240 ml) heavy cream
• ½ cup (50 g) grated Parmesan cheese
• ½ cup (120 ml) chicken broth
• 1 tsp Dijon mustard (optional)
• Salt and black pepper, to taste

For the Roasted Potatoes

• 3 cups baby potatoes, diced
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp paprika
• Salt and black pepper

For the Rice & Broccoli

• 1½ cups long-grain white rice
• 3 cups water or chicken broth
• 2 cups broccoli florets
• Fresh parsley, chopped, for garnish
• Lemon slices, for serving

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Instructions

1. Roast the Potatoes
   • Preheat the oven to 400°F (200°C).
   • Toss the potatoes with olive oil, garlic powder, paprika, salt, and pepper.
   • Roast for 30–35 minutes, turning halfway through, until golden and crispy.
2. Cook the Rice
   • Rinse the rice thoroughly.
   • Cook with water or chicken broth according to the package directions until fluffy.
3. Steam the Broccoli
   • Steam the broccoli for 4–5 minutes until bright green and tender-crisp.
4. Cook the Chicken
   • Season the chicken with garlic powder, paprika, Italian seasoning, salt, and pepper.
   • Heat olive oil in a large skillet over medium-high heat.
   • Cook for 5–6 minutes per side until golden and fully cooked.
   • Remove from the pan and slice.
5. Make the Creamy Garlic Sauce
   • In the same skillet, melt the butter.
   • Sauté the garlic for 30 seconds.
   • Stir in the flour and cook for 1 minute.
   • Gradually whisk in the chicken broth and heavy cream.
   • Add the Parmesan cheese and Dijon mustard.
   • Simmer for 3–5 minutes until the sauce is smooth and creamy.
6. Assemble
   • Arrange the rice, roasted potatoes, and broccoli on serving plates.
   • Place the sliced chicken on top and generously spoon over the creamy garlic sauce.
   • Garnish with chopped parsley and serve with fresh lemon wedges.