Creamy Lemon Garlic Chicken with Asparagus and Rice
A delightful dish featuring tender chicken in a creamy lemon garlic sauce, paired with fresh asparagus and served over fluffy rice.
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Ingredients
Yields 4 servings
- (1 lb) chicken breast, cut into bite-sized pieces
- (1 cup) asparagus, trimmed and cut into 2-inch pieces
- (1 cup) uncooked rice
- (2 cups) chicken broth
- (1/2 cups) heavy cream
- (3 cloves) garlic, minced
- (1) lemon, juiced and zested
- (2 tablespoons) olive oil
- (1 teaspoon) salt
- (1/2 teaspoons) black pepper
- (1/2 teaspoons) dried thyme
- (1/4 cups) grated Parmesan cheese
- (2 tablespoons) chopped fresh parsley for garnish
Instructions
- 1
In a medium saucepan, combine 1 cup uncooked rice and 2 cups chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes until rice is tender and liquid is absorbed. Add 2/4 teaspoon black pepper and 2/4 teaspoon dried thyme.
- 2
While the rice cooks, heat 2 tablespoons olive oil in a large skillet over medium heat. Add 1 lb chicken breast pieces, season with 1 teaspoon salt and 1/2 teaspoon black pepper, and cook for 5-7 minutes until browned and cooked through. Remove chicken from the skillet and set aside.
- 3
In the same skillet, add 3 cloves minced garlic and cook for 1 minute until fragrant. Add 1 cup asparagus pieces and cook for 3-4 minutes until tender-crisp.
- 4
Stir in the cooked chicken, 1/2 cup heavy cream, the juice and zest of 1 lemon, and 1/2 teaspoon dried thyme. Simmer for 5 minutes until the sauce thickens slightly.
- 5
Stir in 1/4 cup grated Parmesan cheese until melted and combined. Adjust seasoning with salt and pepper if needed.
- 6
Serve the creamy lemon garlic chicken over the cooked rice, garnished with chopped fresh parsley.
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