Creamy Lemon Chicken and Rice


  • 4 boneless skinless chicken breasts
  • 2 tablespoons olive oil
  • 4 tablespoons butter
  • 2 garlic cloves minced
  • 2 lemons
  • 1 cup heavy cream
  • Salt and pepper to taste
  • Cooked Rice


  1. Preheat the oven to 350 degrees. Clean chicken, arrange in a 9 by 13 baking dish, drizzle with olive oil and the juice of half of one lemon. Season with salt and pepper. Bake for 30 minutes or until the chicken is no longer pink.
  2. While the chicken is baking, cook the rice of your choice.
  3. Heat a medium skillet and melt butter until it starts to brown. Add the garlic and saute for one minute. Add the juice of half of a lemon and simmer for one minute. Add half of the cream and season with salt and pepper. Stir to combine. Simmer the sauce for a couple of minutes and then add the remaining lemon juice. Stir and add the remaining cream. Simmer for 5 minutes, stirring occasionally. Remove chicken from oven and allow to rest 5 minutes.
  4. Divide rice among four plates, place chicken on top of rice and pour sauce over each serving.