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Creamy Lemon Butter Chicken With Rice

Creamy Lemon Butter Chicken With Rice

There is so many things to love about this recipe for creamy lemon butter chicken with rice. For starters, it tastes amazing! Miss nearly 2 enjoyed this so much she stole MY plate and fork so she could keep eating it. It’s a one pan wonder so there is minimal clean up. It’s really easy to make and you can always add/subtract items depending on how many people you are feeding. We used drumsticks because the kids love eating them, but they also make the meal very economical. I also love knowing that I can change the vegetables in the rice and it will completely change the meal.

My family love it and I’m sure yours will too.

If you like chicken, you could also try these chicken schnitzel burgers or an easy way to use drumsticks is to cook them with hasselback potatoes.


Prep: 10 minutes

Cook: 45 minutes

Serves: 4



  • 8 chicken drumsticks
  • 1 tbs oil
  • 3 tbs butter
  • 1 onion, diced
  • 1 clove garlic, crushed
  • 1 ¬†zucchini, diced
  • 1 carrot, diced
  • 2 cups rice
  • 4 cups chicken stock
  • 1 cup thickened cream
  • 1 tbs paprika
  • juice of 1 lemon
  • salt and pepper



  1. Season the chicken with paprika, salt and pepper.
  2. In a very large frying pan, heat the butter and oil to a medium heat and sear the chicken for 2-3 minutes per side. Remove the chicken from the pan and set aside.
  3. Using the oil/butter still in the frying pan, add the onion, garlic, zucchini and carrot and fry for 3-4 minutes until the onion has softened. Add the rice to the pan and cook stirring for 2 minutes.
  4. Add the stock, cream and lemon juice to the pan and stir to combine. Bring to the boil.
  5. Place the chicken on top of the rice. Reduce the heat to a simmer. Cover and let simmer for 30 – 40 minutes, stirring occasionally, until the chicken and rice are both cooked.
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