Grilled Chicken with Creamy Garlic Herb Sauce, Rice & Veggie Medley
This elegant yet easy dish features tender grilled chicken paired with a creamy garlic and fresh herb sauce, served alongside steamed or sauteed seasonal vegetables and fluffy rice pilaf. It’s comfort food with a Mediterranean flair — light, herby, and incredibly satisfying.
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Serves: 4
Ingredients
For the Chicken:
500g boneless chicken breasts or thighs
2 tbsp olive oil
1 tbsp lemon juice
2 garlic cloves, minced
1 tsp dried oregano
½ tsp paprika
Salt and black pepper, to taste
For the Creamy Garlic Herb Sauce:
1 tbsp olive oil
3 garlic cloves, minced
1 cup milk or half-and-half
½ cup chicken broth
2 tbsp cream cheese or heavy cream
1 tbsp all-purpose flour
2 tbsp fresh parsley, finely chopped
1 tbsp fresh dill, basil, or thyme
Salt and pepper, to taste
For the Rice:
1 cup basmati or jasmine rice
1 tbsp olive oil
1 ¾ cups chicken broth or water
½ tsp salt
1 tbsp fresh herbs (parsley or mint), chopped
For the Veggie Medley:
1 tbsp olive oil
1 small zucchini, sliced
1 small bell pepper, chopped
1 small carrot, thinly sliced
½ cup broccoli florets
Salt and pepper, to taste
Optional: squeeze of lemon juice
Instructions
1. Marinate and Grill the Chicken
In a bowl, mix olive oil, lemon juice, garlic, oregano, paprika, salt, and pepper.
Add chicken and coat evenly. Let marinate for 20–30 minutes.
Heat a grill pan or outdoor grill on medium-high heat.
Grill chicken for 5–6 minutes per side, until golden brown and fully cooked.
Internal temperature should reach 74°C (165°F).
Transfer to a plate and cover lightly to rest.
2. Cook the Rice
In a saucepan, heat olive oil or butter.
Add rice and toast for 1–2 minutes.
Add chicken broth and salt, bring to a boil, then reduce heat to low.
Cover and cook for 15 minutes, until fluffy.
Fluff with a fork and mix in chopped herbs.
3. Saute the Veggie Medley
Heat olive oil in a large skillet over medium heat.
Add carrots and broccoli first; cook 3 minutes.
Then add zucchini and bell peppers; cook 4–5 more minutes.
Season with salt, pepper, and a squeeze of lemon juice.
Veggies should stay bright and slightly crisp.
4. Make the Creamy Garlic Herb Sauce
In a pan, melt butter with olive oil over medium heat.
Add minced garlic and sauté until fragrant (about 30 seconds).
Stir in flour and whisk for 30 seconds to form a roux.
Gradually whisk in chicken broth and milk.
Stir until smooth and thickened (about 3–4 minutes).
Add cream cheese (or heavy cream), herbs, salt, and pepper.
Simmer for 2 minutes until creamy and fragrant.
5. Assemble the Plate
Spoon rice onto each plate.
Top with grilled chicken slices.
Drizzle with creamy garlic herb sauce.
Serve with the vibrant veggie medley on the side.
Garnish with a bit of extra parsley or dill.
Notes & Tips
For extra richness, replace half of the milk with heavy cream.
Add lemon zest to the sauce for a fresh Mediterranean note.
You can also pan-sear the chicken instead of grilling.
This recipe pairs beautifully with a side of Greek salad or warm pita bread.
Variations
Creamy Lemon Version: Add 1 tbsp lemon juice to the sauce for a zesty touch.
Low-fat Option: Use low-fat milk and skip the cream cheese.
Spice it up: Add a pinch of crushed red pepper (optional).
Frequently Asked Questions
Q: Can I make this ahead of time?
A: Yes! The chicken and sauce can be made in advance and reheated gently.
Q: Can I use brown rice or quinoa instead of white rice?
A: Absolutely — both work great for a healthier, high-fiber option.
Q: Can I substitute herbs?
A: Yes — parsley, basil, thyme, dill, or even tarragon all work beautifully.
Nutritional Information
Calories: 520 kcal
Protein: 36g
Fat: 18g
Carbohydrates: 52g
Fiber: 4g
Sugar: 5g