Glazed Chicken with Baby Potatoes, Broccoli and Rice in a Light Garlic Sauce
Tender glazed chicken breasts are paired with golden baby potatoes, crisp broccoli, and fluffy rice — all tied together with a light garlic sauce that’s savory, slightly sweet, and herby. It’s wholesome comfort food made elegant — perfect for lunch or dinner.
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Serves: 3–4
Ingredients
For the Chicken:
2 large chicken breasts (or 4 small fillets)
Salt and black pepper, to taste
1 tsp garlic powder
½ tsp paprika
1 tbsp olive oil
1 tbsp honey
1 tbsp soy sauce or balsamic vinegar
For the Baby Potatoes:
300 g baby (new) potatoes, halved
1 tbsp olive oil
½ tsp garlic powder
½ tsp dried rosemary or thyme
Salt and pepper, to taste
For the Broccoli:
1½ cups broccoli florets
1 tsp olive oil
Pinch of salt
For the Rice:
1 cup white rice
2 cups water or low-sodium chicken broth
Pinch of salt
For the Light Garlic Sauce:
1 tbsp olive oil
3 cloves garlic, minced
½ cup low-sodium chicken broth
½ cup milk
1 tsp cornstarch mixed with 1 tbsp water
1 tbsp lemon juice
1 tbsp fresh parsley or basil, chopped
Salt and pepper, to taste
Instructions
1. Cook the Rice
Rinse rice and add to a pot with water (or broth) and a pinch of salt.
Bring to a boil, reduce heat, cover, and simmer 12–15 minutes until fluffy. Keep warm.
2. Roast the Baby Potatoes
Preheat oven to 200°C (400°F).
Toss potatoes with olive oil, garlic powder, rosemary, salt, and pepper.
Roast for 20–25 minutes, stirring halfway through, until golden and tender.
3. Cook the Broccoli
Steam or saute broccoli for 3–4 minutes until bright green and tender-crisp.
Season lightly with salt and olive oil. Set aside.
4. Sear and Glaze the Chicken
Season chicken with salt, pepper, garlic powder, and paprika.
Heat olive oil in a skillet over medium-high heat.
Sear chicken for 4–5 minutes per side until golden brown and cooked through.
Lower heat, add butter, honey, and soy sauce/balsamic.
Spoon the glaze over the chicken for 1–2 minutes, until glossy and slightly sticky.
Remove from pan and rest for 2–3 minutes before slicing.
5. Make the Light Garlic Sauce
In the same pan (with glaze remnants), add olive oil and minced garlic.
Saute for 30 seconds, then pour in chicken broth and milk.
Stir in cornstarch mixture (if using) and simmer for 2–3 minutes until slightly thickened.
Add lemon juice, herbs, salt, and pepper to taste.
6. Assemble
Arrange rice on each plate.
Add roasted potatoes and broccoli on the side.
Place sliced glazed chicken on top.
Drizzle the light garlic sauce generously over the chicken and vegetables.
Garnish with chopped parsley or a squeeze of lemon juice for brightness.
Notes & Tips
You can swap baby potatoes for sweet potatoes or cauliflower for variety.
For a creamier sauce, replace milk with half-and-half or coconut milk.
Add a touch of Dijon mustard to the sauce for a tangy twist.
This dish works beautifully for meal prep — the components reheat well separately.
Frequently Asked Questions
Q: Can I use chicken thighs instead of breasts?
A: Yes! Boneless thighs work great and stay juicy — just adjust cooking time (6–7 minutes per side).
Q: How do I make it dairy-free?
A: Use olive oil and coconut milk instead of butter and milk.
Q: Can I make the sauce thicker?
A: Add a little extra cornstarch slurry (½ tsp more) and simmer longer.
Nutritional Information
Calories: 520 kcal
Protein: 40 g
Fat: 20 g
Carbs: 45 g
Fiber: 4 g
Sugars: 6 g