Italian · Dinner

Caramelized Onion Creamy Chicken with Lemon Rice

Name: Caramelized Onion Creamy Chicken with Lemon Rice
Cook time: 60 min
Total time: 60 min
Yield: 5 servings
Ingredients: 1,000 g Chicken breast; 40 g Butter; 350 g Onions; 250 g Basmati rice; 5 cloves Garlic; 80 g Sun-dried tomatoes; 180 g Cream cheese; 380 g Milk; 50 g Parmesan cheese; 1 tsp Chili flakes; 3 tsp Smoked paprika; 2 tsp Dried basil; 2 tsp Oregano; 2 tsp Granulated garlic; 2 tsp Black pepper; 2 tsp Salt; 2 tsp Italian herbs; 3 tsp Olive oil; 1 tbsp Parsley; Lemon juice

Juicy seasoned chicken served in a rich, creamy caramelized onion sauce, paired with fragrant lemon butter rice. A high-protein, satisfying meal prep option that delivers comfort food flavor with balanced macros, ideal for lunch or dinner.

5

Servings

60 min

Cook time

699

Calories

64 g

Protein

Plan this recipe

Caramelized Onion Creamy Chicken with Lemon Rice

Ingredients

20 items

Servings

5

1,000 g Chicken breast
40 g Butter
low-fat
350 g Onions
250 g Basmati rice
uncooked
5 cloves Garlic
minced
80 g Sun-dried tomatoes
180 g Cream cheese
380 g Milk
low-fat
50 g Parmesan cheese
1 tsp Chili flakes
3 tsp Smoked paprika
2 tsp Dried basil
2 tsp Oregano
2 tsp Granulated garlic
2 tsp Black pepper
2 tsp Salt
2 tsp Italian herbs
3 tsp Olive oil
1 tbsp Parsley
Lemon juice
juice of half a lemon

Required equipment

Stovetop

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Instructions

12 steps

1
Cook 250 g Basmati rice according to package instructions. Once cooked, set aside and keep warm. Adjust the timer according to the package instructions.
2
Cut 1,000 g Chicken breast into pieces. Season the it with 1 ¼ tsp Salt, 1 ½ tsp Black pepper, 2 tsp Granulated garlic, 2 tsp Oregano, 2 tsp Smoked paprika, and 2 tsp Dried basil.
3
Heat 3 tsp Olive oil and 10 g Butter in a large pan over medium-high heat. Cook Chicken breast in batches until both sides are golden brown and fully cooked. Remove from the pan and set aside.
4
In the same pan, add 20 g Butter and sliced 350 g Onions. Cook over medium heat, stirring frequently, until soft and caramelized. (about 10 minutes)
5
Add ⅓ tsp Salt, ½ tsp Black pepper, 1 tsp Smoked paprika, 1 tsp Chili flakes, 80 g Sun-dried tomatoes and minced 2 cloves Garlic. Cook until fragrant.
6
Reduce the heat to low. Slowly add 380 g Milk and 180 g Cream cheese, stirring gently until the sauce is smooth and creamy.
7
Stir in 50 g Parmesan cheese and chopped 1 tbsp Parsley.
8
Return the cooked Chicken breast to the pan and simmer until evenly coated and heated through.
9
Cook 250 g Basmati rice according to the package instructions.
10
For the rice, melt 10 g Butter in a pan over medium heat. Add minced 3 cloves Garlic and cook briefly until fragrant.
11
Stir in the cooked Basmati rice, ⅓ tsp Salt, 2 tsp Italian herbs and some Lemon juice. Mix well and heat through.
12
Divide the creamy chicken and lemon herb rice evenly into meal prep containers. You can also add vegetables of choice if desired.