Grilled Chicken with Creamy Herb Sauce

Why Make This Recipe

Grilled Chicken with Creamy Herb Sauce, Rice, and Veggies is a delicious meal that brings together tender chicken, savory sauce, and colorful vegetables. It is a great choice for family dinners or meal prepping for the week. This recipe is not only tasty but also offers a balanced plate with protein, carbs, and greens. Plus, it’s simple enough for beginner cooks to master!

How to Make Grilled Chicken with Creamy Herb Sauce, Rice & Veggies

Ingredients

• 4 pieces boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1/2 teaspoon dried thyme
• 1 tablespoon butter
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1 teaspoon Dijon mustard
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh chives, chopped
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon black pepper, or to taste
• 1 1/2 cups long-grain white rice, rinsed
• 3 cups water or chicken broth
• 1/2 teaspoon salt
• 1 tablespoon butter or olive oil
• 2 cups broccoli florets
• 1 cup carrot slices
• 1 cup green beans, trimmed
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Directions

1. Pat the chicken breasts dry with paper towels and place them in a shallow dish.
2. Drizzle with olive oil, then season both sides with salt, black pepper, garlic powder, paprika, and dried thyme. Rub the seasoning in to coat evenly.
3. Preheat a grill or grill pan over medium-high heat. Lightly oil the grates to prevent sticking.
4. Grill the chicken for 5–7 minutes on each side, or until cooked through and the internal temperature reaches 165°F (74°C). Transfer to a plate, cover loosely with foil, and let rest while you prepare the sauce.
5. In a medium saucepan, combine the rinsed rice, water or chicken broth, salt, and butter or olive oil if using.
6. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 15–18 minutes, or until the liquid is absorbed and the rice is tender.
7. Remove from heat and let stand, covered, for 5 minutes, then fluff with a fork before serving.
8. Bring a large pot of salted water to a boil. Add the broccoli, carrots, and green beans.
9. Blanch the vegetables for 3–4 minutes, until crisp-tender, then drain well.
10. Transfer to a bowl, drizzle with olive oil, and season with salt and black pepper. Toss to coat and keep warm.
11. In a small saucepan over medium heat, melt the butter. Add the minced garlic and cook for 30–60 seconds, until fragrant but not browned.
12. Pour in the heavy cream and chicken broth, then whisk in the Dijon mustard. Bring to a gentle simmer.
13. Simmer for 3–5 minutes, stirring often, until slightly thickened enough to coat the back of a spoon.
14. Stir in the chopped parsley and chives, then season with salt and black pepper to taste. Remove from heat.
15. Slice the grilled chicken breasts, if desired, and place on plates alongside a scoop of rice and a portion of mixed veggies.
16. Spoon the creamy herb sauce generously over the chicken, and drizzle a little over the rice if you like.
17. Serve warm and enjoy your grilled chicken with creamy herb sauce, rice, and veggies.

How to Serve Grilled Chicken with Creamy Herb Sauce, Rice & Veggies

This dish is best served warm. You can plate the chicken, rice, and veggies separately, or you can create a beautiful arrangement on the plate. Don’t forget to drizzle the creamy herb sauce generously over the chicken and rice. Garnish with extra parsley or chives for added color!

How to Store Grilled Chicken with Creamy Herb Sauce, Rice & Veggies

To store leftovers, place the chicken, rice, and veggies in an airtight container. This meal will keep in the fridge for up to 3 days. If you want to freeze it, separate the components into different containers. It can last for up to 2 months in the freezer. Just remember to reheat thoroughly before serving!

Tips to Make Grilled Chicken with Creamy Herb Sauce, Rice & Veggies

• Make sure your chicken is at room temperature before grilling for even cooking.
• Use a meat thermometer to check if the chicken is fully cooked.
• Feel free to mix up the veggies based on what you have on hand or what’s in season.
• You can substitute heavy cream with half-and-half for a lighter sauce option.

Variation

You can easily swap the chicken for fish or shrimp if you prefer seafood. Adjust the cooking time accordingly, as seafood typically cooks faster. Additionally, try different herbs in the sauce, such as basil or dill, for a fresh twist.

FAQs

Can I use different types of rice?

Yes, you can use brown rice or other varieties. Just be sure to adjust the cooking time and water ratio according to the type of rice you choose.

Is this recipe suitable for meal prep?

Absolutely! This recipe is perfect for meal prep. Just store the components separately, and heat them up when ready to eat.

Can I make the sauce ahead of time?

Yes, you can make the creamy herb sauce ahead of time. Store it in the fridge and gently reheat it when you’re ready to serve.

Enjoy making and sharing this simple and satisfying meal with family and friends!

Grilled Chicken with Creamy Herb Sauce, Rice & Veggies

A delicious meal combining tender grilled chicken, a savory creamy herb sauce, fragrant rice, and colorful vegetables, perfect for family dinners or meal prepping.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 600

Ingredients Method Notes

Ingredients

  

For the Chicken

• 4 pieces boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1/2 teaspoon dried thyme
• 1 tablespoon butter

For the Creamy Herb Sauce

• 2 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1 teaspoon Dijon mustard
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh chives, chopped
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon black pepper, or to taste

For the Rice and Vegetables

• 1 1/2 cups long-grain white rice, rinsed
• 3 cups water or chicken broth
• 1/2 teaspoon salt
• 1 tablespoon butter or olive oil
• 2 cups broccoli florets
• 1 cup carrot slices
• 1 cup green beans, trimmed
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Method

 

Preparation

1. Pat the chicken breasts dry with paper towels and place them in a shallow dish.
2. Drizzle with olive oil, then season both sides with salt, black pepper, garlic powder, paprika, and dried thyme. Rub the seasoning in to coat evenly.

Grilling the Chicken

1. Preheat a grill or grill pan over medium-high heat. Lightly oil the grates to prevent sticking.
2. Grill the chicken for 5–7 minutes on each side, or until cooked through and the internal temperature reaches 165°F (74°C). Transfer to a plate, cover loosely with foil, and let rest while you prepare the sauce.

Cooking the Rice

1. In a medium saucepan, combine the rinsed rice, water or chicken broth, salt, and butter or olive oil if using.
2. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 15–18 minutes, or until the liquid is absorbed and the rice is tender.
3. Remove from heat and let stand, covered, for 5 minutes, then fluff with a fork before serving.

Blanching the Vegetables

1. Bring a large pot of salted water to a boil. Add the broccoli, carrots, and green beans.
2. Blanch the vegetables for 3–4 minutes, until crisp-tender, then drain well.
3. Transfer to a bowl, drizzle with olive oil, and season with salt and black pepper. Toss to coat and keep warm.

Making the Sauce

1. In a small saucepan over medium heat, melt the butter. Add the minced garlic and cook for 30–60 seconds, until fragrant but not browned.
2. Pour in the heavy cream and chicken broth, then whisk in the Dijon mustard. Bring to a gentle simmer.
3. Simmer for 3–5 minutes, stirring often, until slightly thickened enough to coat the back of a spoon.
4. Stir in the chopped parsley and chives, then season with salt and black pepper to taste. Remove from heat.

Serving

1. Slice the grilled chicken breasts, if desired, and place on plates alongside a scoop of rice and a portion of mixed veggies.
2. Spoon the creamy herb sauce generously over the chicken, and drizzle a little over the rice if you like.
3. Serve warm and enjoy your grilled chicken with creamy herb sauce, rice, and veggies.

Notes

Make sure your chicken is at room temperature before grilling for even cooking. Use a meat thermometer to check if the chicken is fully cooked. Feel free to mix up the veggies based on what you have on hand or what’s in season. You can substitute heavy cream with half-and-half for a lighter sauce option. To store leftovers, place the chicken, rice, and veggies in an airtight container. This meal will keep in the fridge for up to 3 days. If you want to freeze it, separate the components into different containers. It can last for up to 2 months in the freezer. Just remember to reheat thoroughly before serving.