Chicken with Lemon Crema
Tender chicken breasts, seasoned with herbs, and seared then baked, and topped with a lemon crema sauce. Then served alongside rice pilaf with raisins and almonds, and sautéed seasoned broccoli. Hearty, delicious, and comes together in just 30 minutes for the perfect weeknight win.
This chicken with lemon crema is so fantastic because it takes everyday ingredients like rice and chicken, and you get a flavorful, delicious meal, all in just 30 minutes.
What You Need to Make Chicken with Lemon Crema
Here is what you need to make this delicious meal:
- Chicken Breasts
- Seasoning: Herb, Garlic & Red Pepper Blend
- Lemon Crema (recipe below)
- Broccoli
- Jasmine Rice
- Raisins
- Dry-Roasted Almonds
- Scallion
How to Make Chicken With Lemon Crema
Time needed: 30 minutes
Flavorful herb seasoned chicken, baked, and served with broccoli and rice pilaf.
- Prep Ingredients and Preheat Oven
Preheat oven.
Slice scallions and cut broccoli.
Rough chop almonds. - Cook Rice
Heat oil and the scallions in a pot, add rice, and toast. Add water, and bring to a boil. Then turn heat down and let simmer until rice is cooked. Remove from heat. Rest. Then fluff!
- Season and Cook Chicken
Pat chicken dry, season. Heat oil in a skillet, and add chicken to hot pan. Sear chicken for 3 minutes per side, then transfer skillet to oven, and bake to finish cooking the chicken.
- Sautè Broccoli
- Make Rice Pilaf
Fluff rice, add in the raisins, almonds, scallions, and butter!
- Plate your dish
Add chicken, rice pilaf and broccoli to a plate and top with lemon crema.
Make Ahead And Storage
This recipe is best fresh. However, it can be made ahead, just do not top the chicken with the lemon crema until ready to serve. Simply make, and store in an airtight container in the refrigerator for 3-5 days.
Other Great Recipes:
Chicken with Lemon Crema
Ingredients
- 2 6 ounce Chicken Breasts
- 6 Ounces Broccoli
- 1/2 Cup Jasmine Rice
- 1 Cup Water
- 1 1/4 Ounces Raisins
- 1/2 Ounce Dry-roasted almonds
- 1 Whole Scallion
- 2 teaspoons herb, garlic, and red pepper blend seasoning Or sub Mrs Dash
- 2 Tablespoons Butter
- Salt and Pepper to taste
- Cooking Oil
Lemon Crema
- 8 ounces Mexican Crema can sub sour cream
- 1 fresh lemon juiced
- 1 garlic clove minced
- 1/4 tsp salt
- 2 tsps cilantro chopped fine
Instructions
- Preheat oven to 400 degrees F.
- Thinly slice scallion, discarding the root end, and separating the white ends from the green tops, but slicing all of it. Cut broccoli into bite-sized pieces and rough chop almonds. Set aside.
- In a small pot over medium-high heat, warm 1 1/2 Tablespoons of cooking oil, and add the white scallion ends once hot. Season with salt and cook 1-2 minutes, or until the scallions start to get softer.
- Add rice, and cook 1 minute until slightly toasted, stir frequently.
- Add 1 cup of water. Stir and bring to a boil, then reduce heat to medium-low. Cover pot with lid, and simmer 16-18 minutes until rice is tender and water is absorbed. Remove from heat, let sit covered for 3 minutes.
- Meanwhile, pat chicken breasts dry with paper towels, season with salt and pepper, and half the herb blend.
- Heat 1 1/2 Tablespoons cooking oil in a medium oven-safe saute pan over medium-high heat. Add chicken to the hot pan, and sear about 3 minutes per side.
- Transfer pan to preheated oven, and roast 10-12 minutes, until chicken is cooked through (internal temp 165 degrees F)
- While chicken cooks, heat about 2 tablespoons of oil in a large saute pan, over medium heat. Add broccoli to the hot pan. Season with remaining spices, and cook 6-8 minutes, or until broccoli is tender.
- Fluff rice with a fork, add raisins, almonds, and green scallion tops to the pot, stir to combine, and add 1 Tablespoon of butter. Salt and pepper to taste.
- Mix together lemon crema ingredients and set aside.
- Serve by cutting chicken into 6-8 slices, divide rice pilaf and broccoli between the plates. Add chicken, and drizzle with lemon crema.
Notes
Nutrition
Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.
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