Creamy lemon chicken with asparagus rice
Experience a delightful burst of flavors with our Creamy Lemon Chicken and Asparagus Rice recipe. Savor tender chicken breasts cooked in a rich, creamy lemon sauce, paired perfectly with aromatic leeks, mushrooms, and fresh thyme. Complemented by a fragrant asparagus rice and topped with crunchy pistachios, this dish is sure to become a favorite. Ready in just 30 minutes, it's an elegant yet effortless meal that promises to impress.
- 01 Apr 2024
- Cook time 20 min
- Prep time 20 min
- 4 Servings
- 13 Ingredients
Creamy lemon chicken with asparagus rice is a delightful and nourishing dish that combines tender chicken breasts with a creamy, zesty sauce and a side of flavorful asparagus-infused rice. This recipe is perfect for a family dinner, offering a balanced meal with protein, vegetables, and grains.
Ingredients:
Instructions:
1.1. In a medium-sized pot, bring 2 cups of water to a boil.
1.2. Add 1 cup of white rice and reduce the heat to low. Cover and let it simmer for 15-18 minutes, or until the water is absorbed and the rice is tender.
1.3. In the last 5 minutes of cooking the rice, add the asparagus pieces on top of the rice, cover, and let them steam until tender.
1.4. Once done, fluff the rice with a fork and mix in the steamed asparagus. Set aside and keep warm.
2.1. While the rice is cooking, heat 2 tsp of olive oil in a large skillet over medium-high heat.
2.2. Season the chicken breasts with salt and pepper to taste.
2.3. Add the chicken breasts to the skillet and cook for 6-7 minutes on each side, or until they are golden brown and cooked through. Transfer the chicken to a plate and keep warm.
3.1. In the same skillet, melt 1 tbsp of butter over medium heat.
3.2. Add the chopped leek and sliced mushrooms, and cook for about 5 minutes until they are softened.
3.3. Add the minced garlic and fresh thyme, and cook for another 1-2 minutes until fragrant.
3.4. Stir in 2 tbsp of lemon zest and pour in 1 cup of heavy whipping cream.
3.5. Bring the mixture to a gentle simmer and let it cook for about 5-7 minutes, stirring occasionally, until the sauce has thickened slightly.
3.6. Stir in the chopped chives and season the sauce with salt and pepper to taste.
4.1. Return the cooked chicken breasts to the skillet, spooning some of the creamy lemon sauce over the top.
4.2. Allow the chicken to heat through in the sauce for 2-3 minutes.
5.1. Serve the creamy lemon chicken over the asparagus rice.
5.2. Sprinkle the chopped pistachio nuts over the top for a delightful crunch.
Tips:
- Ensure the chicken breasts are evenly sized for uniform cooking.
- Use fresh thyme and chives for a more vibrant flavor.
- When cooking the leeks, make sure to wash them thoroughly to remove any grit or dirt.
- Zest the lemons before juicing them to avoid difficulty in zesting.
- Cook the rice until just tender and then add the asparagus to avoid overcooking the asparagus.
- Toast the pistachio nuts lightly for added crunch and flavor.
- If you prefer a thinner sauce, you can add a little chicken broth to achieve the desired consistency.
This creamy lemon chicken with asparagus rice is a wonderful combination of flavors and textures. The zesty lemon and creamy sauce perfectly complement the tender chicken breasts, while the asparagus rice adds a fresh and nutty element to the meal. Enjoy this delightful dish with family and friends, and relish the harmonious blend of tastes!
| Nutrition Facts | |
|---|---|
| Serving Size | 510 grams |
| Energy | |
| Calories 780kcal | 31% |
| Protein | |
| Protein 50g | 34% |
| Carbohydrates | |
| Carbohydrates 66g | 18% |
| Fiber 6g | 15% |
| Sugar 7g | 7% |
| Fat | |
| Fat 36g | 44% |
| Saturated 18g | 57% |
| Cholesterol 200mg | - |
| Vitamins | |
| Vitamin A 370ug | 41% |
| Choline 190mg | 35% |
| Vitamin B1 0.78mg | 65% |
| Vitamin B2 0.86mg | 67% |
| Vitamin B3 22mg | 139% |
| Vitamin B6 1.89mg | 111% |
| Vitamin B9 260ug | 64% |
| Vitamin B12 0.47ug | 20% |
| Vitamin C 16mg | 18% |
| Vitamin E 3.21mg | 21% |
| Vitamin K 80ug | 64% |
| Minerals | |
| Calcium, Ca 140mg | 11% |
| Copper, Cu 0.81mg | 0% |
| Iron, Fe 7mg | 61% |
| Magnesium, Mg 110mg | 27% |
| Phosphorus, P 640mg | 51% |
| Potassium, K 1320mg | 39% |
| Selenium, Se 66ug | 117% |
| Sodium, Na 110mg | 7% |
| Zinc, Zn 3.08mg | 28% |
| Water | |
| Water 340g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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