Creamy Lemon Pepper Chicken with Rice and Green Beans
Golden chicken cutlets are coated in a creamy garlic, lemon, black pepper and Parmesan sauce, with fluffy rice and tender green beans alongside.
10 min
Prep
30 min
Cook
4
Serves
920
Calories
Macros · per serving
49g protein
82g carbs
44g fat
Ingredients
For 4 servings
- 600 g chicken breast
- 1 tsp salt
- 2 tsp black pepper
- 1 tsp sweet paprika
- 35 g plain flour
- 15 ml olive oil
- 28 g unsalted butter
- 960 ml water
- 3 clove garlic
- 125 ml chicken stock
- 300 ml heavy cream
- 1 tsp Dijon mustard
- 1 lemon
- 50 g Parmesan cheese
- 300 g long-grain white rice
- 500 g green bean
Instructions
- 1
Trim the green beans, mince the garlic, grate the Parmesan, and finely zest and juice the lemon, keeping zest and juice separate. Slice the boneless, skinless chicken breasts horizontally into four cutlets, flattening any thick areas to about 1.5 cm. Season with 0.5 tsp salt, 1 tsp black pepper and all the paprika. Sprinkle the flour over both sides and press into a thin coating.
- 2
Put the uncooked rice, 600 ml water and remaining 0.5 tsp salt in a 2-litre saucepan. Bring to a boil over medium-high heat, taking about 5 minutes. Cover, reduce to low and cook for 15 minutes. Remove from the heat and leave covered for 10 minutes. Cook the chicken and beans during this time.
- 3
Heat the olive oil and 14 g butter in a 30 cm frying pan over medium-high heat. Sear the cutlets in two batches for 2–3 minutes per side, until golden, reducing the heat if the butter starts to darken. Transfer to a holding plate; the chicken will finish cooking in the sauce.
- 4
While the chicken sears, bring 300 ml water to a boil in a 3-litre saucepan fitted with a steamer basket, keeping the water below the basket. Add the green beans, cover and steam over medium heat for 6–8 minutes until tender-crisp. Remove from the heat and keep covered.
- 5
After removing the second batch of chicken, reduce the frying pan heat to medium. Add the remaining 60 ml water and scrape up the browned residue for 30 seconds. Add the remaining 14 g butter and the garlic; stir for 30 seconds. Pour in the chicken stock and simmer for 2 minutes.
- 6
Reduce the heat to medium-low. Stir in the cream, mustard, lemon zest and remaining 1 tsp black pepper. Heat at a gentle simmer for 2 minutes, without boiling vigorously, then gradually stir in the Parmesan until melted.
- 7
Return the chicken and its collected juices to the sauce. Simmer gently for 3–5 minutes, turning once, until every cutlet reaches 74°C/165°F in its thickest part; continue cooking if needed. Remove from the heat and stir the lemon juice into the sauce.
- 8
Fluff the rested rice and divide it between four plates with the green beans. Add one chicken cutlet to each plate and spoon over all the sauce.
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