Grilled Chicken with Creamy Herb Sauce, Golden Potatoes & Roasted Veggies
A restaurant-style comfort meal that’s easy to make at home! Juicy grilled chicken is topped with a rich, garlicky creamy herb sauce, served with crispy golden potatoes and a colorful tray of oven-roasted vegetables. Perfect for family dinners, meal prep, or special occasions.
Time & Servings
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 2–3
Calories (approx): 550–650 per serving
Ingredients
For the Grilled Chicken
2 large chicken breasts
2 tbsp olive oil
1 tsp paprika
1 tsp garlic powder
½ tsp black pepper
½ tsp salt
½ tsp oregano or Italian seasoning
1 tsp lemon juice
For the Creamy Herb Sauce
1 tsp olive oil
3 garlic cloves, minced
¾ cup fresh cream
¼ cup chicken broth or milk
½ tsp black pepper
½ tsp salt
1 tsp dried Italian herbs or mixed herbs
1 tbsp fresh parsley (optional)
For Golden Potatoes
3 medium potatoes, cubed
2 tbsp olive oil
½ tsp salt
½ tsp black pepper
½ tsp paprika
½ tsp garlic powder
For Roasted Veggies
1 carrot, sliced
1 zucchini, sliced
½ cup broccoli florets
½ red bell pepper, sliced
1 tbsp olive oil
Salt & pepper to taste
½ tsp mixed herbs
Step-by-Step Cooking Instructions
1. Marinate the Chicken
Mix olive oil, paprika, garlic powder, salt, pepper, oregano, and lemon juice.
Rub onto chicken breasts and rest 15 minutes.
2. Roast the Potatoes
Preheat oven to 200°C (400°F).
Toss potatoes with olive oil, salt, pepper, paprika, and garlic powder.
Spread on a tray and bake for 30–35 minutes, flipping once halfway.
3. Roast the Veggies
Toss all vegetables with olive oil, salt, pepper, and herbs.
Roast in the same oven for 20–25 minutes until tender and lightly caramelized.
4. Grill the Chicken
Heat a grill pan or pan on medium-high.
Cook chicken 5–6 minutes per side until golden and juicy.
Rest for 5 minutes before slicing.
5. Make the Creamy Herb Sauce
Heat butter and olive oil in a pan.
Add garlic and sauté 30 seconds.
Add cream, broth, salt, pepper, and herbs.
Simmer 3–5 minutes until thick and silky.
Finish with parsley if desired.
Serving Suggestion
Plate the grilled chicken, spoon creamy herb sauce on top, add golden potatoes and roasted veggies on the side. Serve with lemon wedges or garlic bread.
Pro Tips
Pound chicken slightly for even grilling.
Don’t overcook cream—keep sauce on low heat.
For extra crispy potatoes, soak in water 15 minutes, then dry before roasting.
Variations
Spicy: Add chili flakes to sauce.
Low-Carb: Swap potatoes with cauliflower.
Dairy-Free: Use coconut cream instead of fresh cream.
Cheesy Sauce: Add 2 tbsp parmesan to the sauce.
Storage & Reheating
Fridge: Up to 3 days
Reheat: Pan on low heat or microwave 1–2 minutes
Not freezer-friendly due to cream sauce
Frequently Asked Questions (Q & A)
Q1: Can I bake the chicken instead of grilling?
Yes! Bake at 200°C (400°F) for 18–22 minutes.
Q2: Can I use chicken thighs?
Absolutely! Thighs stay even juicier—grill 6–7 minutes per side.
Q3: Can I make the sauce ahead of time?
Yes, store in fridge up to 2 days and reheat gently.
Q4: What herbs work best?
Italian seasoning, thyme, rosemary, parsley, or basil.
Q5: Is this meal good for meal prep?
Yes! Store chicken, sauce, potatoes, and veggies separately.