Grilled Chicken with Creamy

Grilled Chicken with Cream Garlic Herb Sauce, Rice & Veggie Medley

A complete, comforting, restaurant-style meal made at home

This Grilled Chicken with Creamy Garlic Herb Sauce is the perfect balance of flavor, nutrition, and simplicity. Juicy pan-grilled chicken breasts are topped with a rich yet smooth garlic herb cream sauce, served alongside fluffy rice and a colorful medley of vegetables.
It’s ideal for family dinners, meal prep, or healthy comfort food, and it uses simple ingredients you likely already have in your kitchen.

Ingredients (Detailed)

For the Grilled Chicken

• 2 large chicken breasts, sliced in half horizontally
• 1 tablespoon olive oil
• Salt, to taste
• Black pepper, to taste
• ½ teaspoon garlic powder
• ½ teaspoon sweet paprika
• Fresh parsley, finely chopped (for garnish)

For the Creamy Garlic Herb Sauce

• 1 tablespoon butter
• 2 garlic cloves, minced
• 150 ml chicken broth
• 100 ml heavy cream
• 1 teaspoon Dijon mustard
• 1 tablespoon fresh parsley, finely chopped
• Salt and black pepper, to taste

For the Rice

• 200 g basmati or jasmine rice
• 400 ml water
• Pinch of salt

For the Vegetable Medley

• 200 g baby potatoes
• 2 carrots, peeled and chopped
• 150 g green beans, trimmed
• Optional: 1 tablespoon butter or olive oil

Step-by-Step Instructions

1 Cook the Rice

Rinse the rice under cold water until the water runs clear.
Bring the water to a boil with a pinch of salt, add the rice, and cook for 12–15 minutes until tender.
Drain if needed, fluff with a fork, and keep warm.

Tip: Basmati rice works especially well because it stays light and fluffy.

2 Prepare the Vegetables

In a large pot of salted boiling water:

• Cook the baby potatoes and carrots for 10–12 minutes, until fork-tender
• Add the green beans during the last 3–4 minutes

Drain well and toss with a little butter or olive oil. Season lightly with salt.

3 Grill the Chicken

Season the chicken breasts on both sides with salt, pepper, garlic powder, and paprika.
Heat olive oil in a large skillet over medium heat.

Cook the chicken for 4–5 minutes per side, until golden brown and fully cooked through.
Remove from the pan and let rest for 2 minutes, then slice.

4 Make the Creamy Garlic Herb Sauce

Using the same pan:

• Melt the butter over medium heat
• Add the minced garlic and sauté for 30 seconds (do not brown)
• Pour in the chicken broth and simmer for 1 minute
• Stir in the heavy cream, Dijon mustard, and parsley

Let the sauce simmer gently until slightly thickened.
Season with salt and black pepper to taste.

5Assemble the Dish

On each plate:

• Add a portion of rice
• Arrange the vegetables on the side
• Top with sliced grilled chicken
• Spoon the creamy garlic herb sauce generously over the chicken
• Garnish with fresh parsley

Tips, Variations & Substitutions

• Replace heavy cream with Greek yogurt or crème fraîche (add off heat)
• Add mushrooms or spinach to the sauce for extra depth
• Swap rice for quinoa or brown rice
• Chicken can also be cooked on a grill or in an air fryer

Meal Prep Friendly

This dish stores well for up to 3 days in the refrigerator, making it perfect for weekly meal prep. Keep the sauce separate for best texture.

Nutrition Information (Approx. per Serving)

• Calories: ~550 kcal
• Protein: High
• Carbohydrates: Moderate
• Fat: Moderate

Recipe Summary

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Servings: 4