Grilled Chicken with Dijon Cream Sauce, Rice, and Green Beans
Tender, juicy grilled chicken breasts are smothered in a silky Dijon cream sauce, served over fluffy rice, and paired with fresh, crisp-tender green beans. This dish perfectly balances creamy, tangy, and herby flavors — simple enough for a weeknight yet fancy enough for guests.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 2–3
Ingredients
For the Grilled Chicken:
2 boneless, skinless chicken breasts
1 tbsp olive oil
1 tsp lemon juice
½ tsp garlic powder
½ tsp paprika
Salt and pepper, to taste
½ tsp dried thyme or oregano
For the Rice:
1 cup basmati or jasmine rice
2 cups water or chicken broth
½ tsp salt
1 tsp olive oil
For the Green Beans:
250g (about 2 cups) fresh green beans, trimmed
1 tsp olive oil or butter
Salt and pepper, to taste
½ tsp lemon zest
For the Dijon Cream Sauce:
1 tbsp olive oil
1 small garlic clove, minced
½ cup heavy cream
1½ tsp Dijon mustard
2 tbsp grated parmesan cheese
Salt and pepper, to taste
½ tsp dried parsley or fresh herbs
1–2 tsp lemon juice
Instructions
1. Cook the Rice
Rinse rice under cold water until it runs clear.
In a pot, bring water (or broth) to a boil with salt and olive oil.
Add rice, cover, and cook on low heat for 12–15 minutes until fluffy.
Fluff with a fork and keep warm.
2. Prepare the Chicken
In a bowl, mix olive oil, lemon juice, garlic powder, paprika, thyme, salt, and pepper.
Coat the chicken breasts evenly with the marinade.
Preheat a grill pan or outdoor grill over medium-high heat.
Grill chicken for 5–6 minutes per side, until golden brown and cooked through (internal temp: 75°C / 165°F).
Remove from heat, cover lightly with foil, and rest while making the sauce.
3. Make the Dijon Cream Sauce
In a small pan, melt butter over medium heat.
Add minced garlic and saute for 30 seconds, until fragrant.
Stir in Dijon mustard and cream, whisking until smooth.
Add parmesan (if using), herbs, salt, and pepper.
Simmer for 2–3 minutes, until slightly thickened.
Finish with a squeeze of lemon juice to brighten the flavor.
Taste and adjust seasoning — the sauce should be creamy with a subtle tang.
4. Cook the Green Beans
Bring a small pot of water to a boil.
Add green beans and cook for 2–3 minutes, until tender-crisp.
Drain and quickly toss in olive oil or butter, with salt, pepper, and lemon zest.
(Optional) For extra flavor, saute them briefly in a pan for 1–2 minutes.
5. Assemble the Dish
Place a scoop of warm rice on each plate.
Add grilled chicken on top or beside it.
Spoon the Dijon cream sauce generously over the chicken.
Arrange green beans alongside for a complete, balanced meal.
Garnish with fresh parsley or a light sprinkle of parmesan.
Tips
Pound chicken slightly for even grilling and tenderness.
Use Greek yogurt mixed with a touch of mustard for a lighter sauce.
Add a pinch of crushed red pepper flakes if you like a mild kick.
The Dijon sauce also works beautifully with salmon or turkey.
Serving Suggestion
Pair with:
A small side salad (arugula, cherry tomatoes, cucumber)
A wedge of lemon for squeezing over the chicken
Optional: drizzle a bit of extra sauce over the rice for creamy flavor
Frequently Asked Questions
Q1: Can I make this without cream?
Yes — use milk + 1 tsp flour or cornstarch to thicken the sauce.
Q2: Can I make this ahead of time?
Yes, store the sauce and chicken separately; reheat gently before serving.
Q3: What can I use instead of Dijon mustard?
You can use whole grain mustard or mild yellow mustard, but Dijon gives the best tangy flavor.
Nutritional Information
Calories: ~540 kcal
Protein: 45g
Fat: 26g
Carbohydrates: 35g
Fiber: 4g
Sugars: 2g