Creamy Garlic Herb Chicken with Zucchini, Peppers & Rice
This dish combines juicy, golden-seared chicken with a rich garlic-herb cream sauce, sauteed zucchini and bell peppers, and perfectly cooked rice. It’s creamy yet fresh — the perfect blend of comfort and Mediterranean lightness.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Serves: 3–4
Ingredients
For the Chicken
3 boneless chicken breasts
1½ tbsp olive oil
1 tsp lemon juice
½ tsp paprika
½ tsp dried oregano
½ tsp garlic powder
Salt and black pepper, to taste
For the Vegetables
1 medium zucchini (courgette), sliced into half-moons
1 red bell pepper, sliced
1 tbsp olive oil
Salt and black pepper, to taste
For the Creamy Garlic Herb Sauce
1 tbsp olive oil or butter
3 cloves garlic, minced
¾ cup milk or half-and-half (or use ½ cup milk + ¼ cup Greek yogurt for Mediterranean style)
¼ cup grated Parmesan cheese
½ tsp dried basil or Italian seasoning
1 tsp fresh parsley or thyme, chopped
Salt and pepper, to taste
Optional: pinch of chili flakes for mild heat
For the Rice
1 cup basmati or jasmine rice
2 cups water
Pinch of salt
Instructions
1. Cook the Rice
Rinse rice until water runs clear.
In a saucepan, add rice, water, and salt.
Bring to a boil, then reduce heat to low, cover, and cook for 12–15 minutes until fluffy.
Set aside and keep warm.
2. Cook the Chicken
Pat chicken dry and season with paprika, oregano, garlic powder, salt, and pepper.
Heat olive oil in a large skillet over medium-high heat.
Sear chicken for 5–6 minutes per side until golden and cooked through.
Transfer to a plate and cover to keep warm.
3. Saute the Veggies
In the same pan, add a bit more olive oil if needed.
Add zucchini and bell peppers.
Saute for 4–5 minutes until tender but slightly crisp.
Remove and set aside with the chicken.
4. Make the Creamy Garlic Herb Sauce
In the same skillet, add 1 tbsp olive oil or butter and minced garlic.
Cook for 30 seconds until fragrant (don’t let it brown).
Pour in milk (or milk + Greek yogurt) and Parmesan cheese.
Stir until smooth and slightly thickened (about 3 minutes).
Add herbs (basil, parsley, thyme) and season with salt and pepper to taste.
If too thick, add a splash of water or milk.
5. Combine Everything
Return chicken and veggies to the skillet.
Toss gently to coat with the creamy garlic herb sauce.
Simmer for 2–3 minutes so flavors meld together.
6. Serve
Spoon over a bed of fluffy rice.
Garnish with fresh herbs, lemon zest, and extra Parmesan if desired.
Notes & Tips
For extra flavor, marinate the chicken in olive oil, garlic, and lemon for 30 minutes before cooking.
Use light cream or evaporated milk if you prefer a richer sauce.
Add spinach or cherry tomatoes for more color and nutrients.
The sauce thickens as it cools — thin it with a splash of warm milk when reheating.
Nutritional Information
Calories: 580
Protein: 40 g
Carbs: 48 g
Fat: 20 g
Fiber: 5 g