Here’s a Juicy Herb Chicken with Garlic Cream Sauce, plus a colorful veggie medley and fluffy rice to soak it all up.
Juicy Herb Chicken with Garlic Cream Sauce
Served with Veggie Medley & Rice
🍗 Chicken Ingredients
- 4 boneless chicken breasts or thighs
- 1 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp paprika
- 1 tsp dried thyme
- 1 tsp dried oregano
- ½ tsp garlic powder
🧄 Garlic Cream Sauce
- 1 tbsp butter
- 5 cloves garlic, minced
- 1 cup heavy cream (or half-and-half)
- ½ cup chicken broth
- ½ cup grated Parmesan
- ½ tsp dried parsley or Italian seasoning
- Salt & pepper to taste
🥦 Veggie Medley
- 1 cup broccoli florets
- 1 bell pepper, sliced
- 1 zucchini, sliced
- 1 tbsp olive oil
- Salt & pepper
🍚 Rice
- 1 cup jasmine or basmati rice
- 2 cups water or broth
- Pinch of salt
👩🍳 Instructions
1️⃣ Rice first
Cook rice according to package instructions. Fluff and keep warm.
2️⃣ Roast or sauté veggies
Toss veggies with olive oil, salt, and pepper.
- Oven: Roast at 400°F (205°C) for 15–20 min
- Stovetop: Sauté until tender-crisp
Set aside.
3️⃣ Cook the chicken
- Pat chicken dry and season with all spices.
- Heat olive oil in a skillet over medium-high heat.
- Sear chicken 5–6 min per side until golden and cooked through.
- Remove and rest.
4️⃣ Make garlic cream sauce
- In the same pan, melt butter.
- Add garlic and sauté 30 seconds (don’t burn).
- Pour in broth, scraping the pan.
- Add cream, Parmesan, and herbs.
- Simmer 3–5 min until thickened.
- Season to taste.
5️⃣ Bring it together
Return chicken to pan, spoon sauce over, and simmer 2 minutes.
🌟 Serving Tip
Plate rice first, top with chicken, pour over that garlic cream sauce, and finish with veggies on the side. Garnish with fresh parsley or thyme.