Grilled Chicken with Creamy Herb Sauce, Sautéed Veggies & Rice
Dish Description
This dish features juicy grilled chicken breasts topped with a rich creamy herb sauce made from garlic, fresh herbs, and a touch of lemon. It’s served alongside buttery sautéed vegetables and a bed of fluffy, seasoned rice, making a balanced and satisfying meal.
Perfect for weeknight dinners, meal prep, or entertaining guests!
Total Time
Task Time
Prep Time 20 minutes
Cooking Time 30 minutes
Total 50 minutes
Ingredients (Serves 4)
For the Grilled Chicken
4 boneless, skinless chicken breasts
2 tbsp olive oil
1 tsp salt
½ tsp black pepper
1 tsp paprika
1 tsp garlic powder
½ tsp dried oregano
Juice of ½ lemon
For the Creamy Herb Sauce
2 tbsp olive oil
3 cloves garlic, minced
1 cup heavy cream (or half-and-half)
½ cup chicken broth
1 tsp Dijon mustard
2 tbsp chopped parsley
1 tbsp chopped chives
1 tbsp chopped dill (optional)
Salt & pepper to taste
½ tsp lemon zest
For the Sautéed Veggies
1 tbsp olive oil
1 cup bell peppers (mixed colors), sliced
1 cup zucchini, sliced
1 cup broccoli florets
Salt & pepper
½ tsp Italian seasoning
For the Rice
1 cup basmati or jasmine rice
2 cups water (or chicken broth for more flavor)
1 tbsp olive oil
½ tsp salt
Instructions
1. Prepare & Grill the Chicken
Pat chicken breasts dry.
Rub with olive oil, salt, pepper, paprika, garlic powder, oregano, and lemon juice.
Heat a grill pan or outdoor grill to medium-high heat.
Grill chicken 6–7 minutes per side, or until internal temperature reaches 165°F (74°C).
Remove and let rest for 5 minutes.
2. Cook the Rice
Rinse rice under cold water until water is clear.
Bring 2 cups water (or broth) to a boil with salt and olive oil
Stir in rice, cover, reduce heat to low.
Cook 15 minutes, then turn off heat and let rest 5 minutes.
Fluff with a fork.
3. Sauté the Vegetables
Heat olive oil and butter in a pan over medium heat.
Add broccoli—cook 2 minutes.
Add zucchini and bell peppers—cook 5–6 minutes until tender-crisp.
Season with salt, pepper, and Italian seasoning.
4. Make the Creamy Herb Sauce
In a saucepan, melt butter over medium heat.
Add garlic, sauté 30 seconds.
Pour in heavy cream and chicken broth.
Add mustard and simmer 3–4 minutes until slightly thickened.
Stir in parsley, chives, dill, lemon zest, salt, and pepper.
Simmer another 2 minutes until creamy.
5. Assemble the Dish
Place a scoop of rice on each plate.
Add sautéed veggies on the side.
Slice grilled chicken and place on top.
Generously spoon creamy herb sauce over chicken.
Serve warm and enjoy!
Tips & Variations
Healthier option: Use Greek yogurt instead of cream.
Spicier version: Add chili flakes to the chicken marinade.
Extra flavor: Grill chicken over charcoal for smoky aroma.
Low-carb: Replace rice with cauliflower rice.
Make it fancy: Add a splash of white wine to the sauce.
Frequently Asked Questions (Q&A)
1. Can I make the sauce ahead of time?
Yes! Make it up to 2 days in advance. Reheat gently on low heat, adding a splash of cream or broth if it thickens.
2. What if I don’t have a grill?
Use a grill pan or simply pan-sear the chicken in a skillet—it will still taste great.
3. Can I use chicken thighs instead?
Absolutely. Thighs stay even juicier. Grill 7–8 minutes per side or until fully cooked.
4. Can I use dried herbs for the sauce?
Yes, but use ⅓ the amount (dried herbs are stronger). Fresh herbs taste better in creamy sauces.
5. How do I know the chicken is done?
Use a thermometer—165°F (74°C) is the safe and perfect internal temperature.
6. Can I make this dairy-free?
Yes! Use:
Coconut cream instead of heavy cream
Olive oil instead
7. What vegetables can I substitute?
Good alternatives:
Asparagus
Snow peas
Carrots
Mushrooms