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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.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
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.