Grilled Chicken with Zucchini-Mushroom Cream Sauce and Rice
Juicy, perfectly grilled chicken breasts are served with a luscious zucchini-mushroom cream sauce over a bed of fluffy rice. This dish is flavorful, comforting, and elegant, combining the smokiness of grilled chicken with earthy mushrooms and tender zucchini in a rich, creamy sauce. Perfect for weeknight dinners or a special occasion.
Prep Time: 15 minutes
Cook Time: 25–30 minutes
Total Time: 40–45 minutes
Serves: 4
Ingredients
For the Grilled Chicken
4 boneless, skinless chicken breasts
2 tbsp olive oil
1 tsp salt
½ tsp black pepper
1 tsp garlic powder
1 tsp paprika
Optional: 1 tsp dried Italian herbs
For the Zucchini-Mushroom Cream Sauce
2 medium zucchini, sliced into half-moons
8 oz mushrooms, sliced (cremini or button)
2 tbsp olive oil
2 cloves garlic, minced
½ cup chicken broth
¾ cup heavy cream
¼ cup grated Parmesan cheese
1 tsp dried thyme or 1 tbsp fresh thyme
Salt & pepper, to taste
Optional: pinch of red pepper flakes
For the Rice
1 cup long-grain rice (basmati or jasmine)
2 cups water or chicken broth
1 tsp salt
1 tbsp olive oil
Instructions
1. Cook the Rice
Rinse rice under cold water.
In a medium pot, combine rice, water/broth, salt, and butter.
Bring to a boil, then reduce to low, cover, and simmer 12–15 minutes until cooked.
Fluff with a fork and keep warm.
2. Grill the Chicken
Preheat grill or grill pan over medium-high heat.
Brush chicken with olive oil and season with salt, pepper, garlic powder, paprika, and herbs.
Grill chicken 6–7 minutes per side, or until internal temperature reaches 165°F (74°C).
Remove from heat and let rest 5 minutes.
3. Make the Zucchini-Mushroom Cream Sauce
In a large skillet, melt butter or heat olive oil over medium heat.
Add garlic, zucchini, and mushrooms. Sauté 5–7 minutes until tender and lightly browned.
Pour in chicken broth, scraping up any browned bits.
Stir in cream, Parmesan, and thyme. Simmer 3–5 minutes until slightly thickened.
Season with salt, pepper, and optional red pepper flakes.
4. Assemble the Dish
Plate a serving of rice.
Top with grilled chicken.
Spoon zucchini-mushroom cream sauce generously over chicken.
Garnish with fresh herbs or extra Parmesan if desired.
Frequently Asked Questions
Can I use chicken thighs?
Yes — adjust cooking time to 5–6 minutes per side if boneless.
Can I make this dish lighter?
Use half-and-half or Greek yogurt instead of heavy cream. Add cream at low heat to avoid curdling.
Can I cook this indoors?
Yes — use a grill pan or oven broil the chicken for 6–8 minutes per side.
Can I add other vegetables?
Spinach, bell peppers, or asparagus work beautifully in the sauce.
Tips for Best Results
Dry chicken before grilling for a nice sear.
Don’t overcrowd the skillet when sauteing zucchini and mushrooms.
Use freshly grated Parmesan for richer flavor.
Rest chicken before slicing to keep it juicy.
Add a squeeze of lemon juice to the sauce for brightness.
Nutritional Information
Calories: ~520
Protein: ~38 g
Carbs: ~42 g
Fat: ~22 g
Saturated Fat: ~10 g
Fiber: ~4 g
Sodium: ~650 mg
Vitamin A: 15% DV
Vitamin C: 25% DV
Calcium: 15% DV