Herby Cream Chicken Bites with Fluffy Rice & Steamed Broccoli
Description
Tender, lightly seared chicken bites coated in a silky herb-infused cream sauce served alongside perfectly fluffy white rice and crisp-tender steamed broccoli. This dish is quick enough for a weeknight but flavorful enough for company. The fresh herbs, garlic, and cream blend into a comforting sauce that coats every bite.
Total Time
35–40 minutes total
Prep time: 10 minutes
Cook chicken + sauce: 15 minutes
Cook rice: 15 minutes (can be done simultaneously)
Steam broccoli: 5 minutes
Ingredients (Serves 4)
For the Chicken Bites
1.5 lbs (680 g) boneless skinless chicken breasts or thighs, cut into 1-inch bites
1 tbsp olive oil
4 cloves garlic, minced
½ cup chicken broth
1 cup heavy cream (or half-and-half for lighter)
1 tsp Dijon mustard (optional, for depth)
1 tsp lemon juice
1 tsp salt (adjust to taste)
½ tsp black pepper
1 tsp Italian seasoning or a mix of your own herbs
2 tbsp fresh parsley, chopped
1 tsp fresh thyme or ½ tsp dried
1 tsp fresh basil (optional)
¼ cup grated Parmesan (optional but recommended)
For the Fluffy Rice
1 cup long-grain white rice (e.g., jasmine or basmati)
2 cups water
½ tsp salt
1 tbsp olive oil (optional)
For the Steamed Broccoli
2 heads of broccoli, cut into florets
Pinch of salt
Optional: squeeze of lemon or drizzle of olive oil
Instructions
Step 1: Make the Fluffy Rice (15 minutes)
Rinse the rice under cold water until the water runs clear.
In a pot, combine rice, water, salt, and butter.
Bring to a boil, then reduce heat to low and cover.
Cook for 12 minutes, then turn off the heat and let it steam for 5 minutes.
Fluff with a fork and set aside.
Step 2: Prepare the Chicken Bites
Pat chicken pieces dry and season with salt, pepper, and Italian seasoning.
Heat olive oil + 1 tbsp butter in a skillet over medium-high heat.
Add chicken (avoid overcrowding).
Sear for 5–6 minutes, stirring occasionally, until browned and nearly cooked
Remove chicken to a plate.
Step 3: Make the Herby Cream Sauce
Lower heat to medium. Add the remaining 1 tbsp olive oil
Add the garlic; sauté for 30 seconds until fragrant.
Pour in the chicken broth to deglaze the pan, scraping up brown bits.
Stir in cream, Dijon, lemon juice, and optional Parmesan.
Simmer 3–4 minutes until it thickens slightly.
Add fresh parsley, thyme, and basil. Stir.
Return the chicken to the skillet and simmer 2–3 more minutes until coated and cooked through.
Step 4: Steam the Broccoli
Boil 1–2 inches of water in a pot.
Add broccoli to a steamer basket (or place directly in the shallow water).
Cover and steam 4–5 minutes until bright green and crisp-tender.
Season lightly with salt or lemon.
Serving
Plate fluffy rice, add a scoop of herby cream chicken bites, and place steamed broccoli on the side. Spoon extra sauce over the chicken and rice.
Quick Tips
Don’t overcook the chicken — bites cook fast.
Fresh herbs make the dish brighter, but dried herbs work too.
For extra flavor, brown the chicken deeply before making the sauce.
Add red pepper flakes for gentle heat.
Q&A Section
Q: Can I use chicken thighs instead of breasts?
A: Yes! Thighs stay juicier and are excellent for this recipe.
Q: Can I substitute the cream?
A: Yes. Use half-and-half or evaporated milk, but the sauce will be slightly thinner.
Q: Can I make this dairy-free?
A: Use coconut cream and olive oil instead of butter. Flavor will be a bit sweeter but still delicious.
Q: Can I add vegetables to the sauce?
A: Absolutely—spinach, mushrooms, or peas work very well.
Q: How do I make the sauce thicker?
A: Simmer longer or stir in 1–2 tbsp Parmesan or ½ tsp cornstarch dissolved in water.
Q: How should I store leftovers?
A: Store in an airtight container for 3–4 days. Reheat gently so the sauce doesn’t split.