Juicy, golden grilled chicken breasts are served over fluffy white rice and drizzled with a velvety garlic herb cream sauce in this comforting yet refined dish. Finished with a touch of lemon and fresh parsley, it’s a balanced and satisfying meal that comes together easily for weeknight dinners or casual entertaining.

Why You’ll Love This Recipe

This grilled chicken with creamy garlic herb sauce offers the perfect combination of simplicity and flavor. The chicken is seasoned and grilled to perfection, while the sauce delivers rich, garlicky notes with hints of Dijon and fresh herbs. It pairs beautifully with rice to soak up every drop of the sauce, making it both hearty and elegant. With minimal prep and universally loved flavors, it’s a go-to recipe for any day of the week.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Chicken:

• boneless, skinless chicken breasts
• olive oil
• garlic powder
• paprika
• salt and pepper

For the Sauce:

• butter
• garlic, minced
• chicken broth
• heavy cream (or coconut cream for dairy-free)
• Dijon mustard
• chopped fresh parsley
• salt and pepper

For Serving:

• basmati or jasmine rice
• water or broth
• fresh parsley
• lemon wedges

Directions

1. In a pot, combine rice with water or broth. Bring to a boil, reduce heat, cover, and simmer for 15–18 minutes. Once done, fluff with a fork and keep warm.
2. While rice is cooking, preheat a grill pan or skillet over medium-high heat.
3. Rub the chicken breasts with olive oil, garlic powder, paprika, salt, and pepper.
4. Grill for 6–7 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F/74°C). Remove from heat and allow to rest for 5 minutes.
5. In the same pan, melt butter and sauté minced garlic for 1 minute, until fragrant.
6. Stir in chicken broth, cream, and Dijon mustard. Simmer for 4–5 minutes, or until the sauce thickens slightly.
7. Add fresh parsley and season with salt and pepper to taste.
8. Slice the grilled chicken and serve over rice, spooning the sauce generously over the top.
9. Garnish with extra parsley and lemon wedges. Serve hot.

Servings and timing

Servings: 2–3
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Variations

• Low-Carb Option: Replace rice with cauliflower rice or steamed vegetables.
• Spicy Twist: Add a pinch of crushed red pepper flakes or cayenne to the sauce for heat.
• Different Proteins: Use boneless thighs, turkey cutlets, or pork medallions in place of chicken breasts.
• Add Vegetables: Sauté spinach, mushrooms, or asparagus in the same pan before making the sauce.
• Lighter Sauce: Use half-and-half instead of heavy cream for a lighter version.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, warm gently in a skillet over medium-low heat, adding a splash of broth or cream to loosen the sauce.
Microwave reheating is also possible—cover loosely and heat in 1-minute intervals until warmed through.
It is not recommended to freeze this dish due to the cream-based sauce, which may separate when thawed.

FAQs

Can I use pre-cooked or rotisserie chicken?

Yes, simply warm the sliced chicken in the sauce before serving.

What’s a good dairy-free substitute for the cream?

Use full-fat coconut cream or an unsweetened cashew cream for a dairy-free version.

Can I make the sauce in advance?

Yes, the sauce can be made a day ahead and reheated gently before serving.

Is this recipe gluten-free?

Yes, all ingredients listed are naturally gluten-free. Always check labels to confirm.

How do I know when the chicken is done?

Use a meat thermometer—chicken is fully cooked at 165°F (74°C) internally.

Can I bake the chicken instead of grilling?

Yes, bake at 400°F (200°C) for 20–25 minutes or until fully cooked.

What herbs can I use besides parsley?

Fresh basil, chives, or thyme also pair well with the garlic cream sauce.

Can I use milk instead of cream?

Milk may make the sauce thinner. For a creamy result, use half-and-half or a dairy-free cream alternative.

Does this dish work for meal prep?

Yes, just store the components separately and reheat gently before eating.

What sides go well with this meal?

Steamed green beans, roasted carrots, or a crisp cucumber salad make excellent sides.

Conclusion

Grilled chicken with creamy garlic herb sauce and rice is a flavorful, satisfying meal that feels both comforting and elevated. The golden seared chicken, velvety sauce, and fluffy rice make it a crowd-pleasing choice for weeknights or casual dinner parties. Simple to prepare and easily adaptable, this recipe is sure to become a staple in your rotation.

Grilled Chicken with Creamy Garlic Herb Sauce & Rice

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• Author: Emma Delaney
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 2 servings 1x
• Category: Main Course
• Method: Grilling, Simmering
• Cuisine: American
• Diet: Halal

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Description

Juicy grilled chicken breasts served over fluffy rice with a creamy garlic herb sauce, brightened with lemon wedges—perfect for a hearty and flavorful dinner.

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Ingredients

Units USM Scale 1x2x3x

• 2 boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1/2 tsp paprika
• Salt and pepper to taste
• 1 tbsp butter
• 3 cloves garlic, minced
• 1/2 cup chicken broth
• 3/4 cup heavy cream (or coconut cream for dairy-free)
• 1 tsp Dijon mustard
• 1 tbsp chopped fresh parsley
• Salt and pepper to taste
• 1 cup basmati or jasmine rice
• 2 cups water or broth
• Fresh parsley for garnish
• Lemon wedges

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Instructions

1. In a pot, combine rice and water or broth. Bring to a boil, reduce heat, cover, and simmer for 15–18 minutes. Fluff with a fork and set aside.
2. Preheat a grill pan or skillet over medium-high heat.
3. Rub chicken breasts with olive oil, garlic powder, paprika, salt, and pepper.
4. Grill chicken for 6–7 minutes per side until golden and cooked through. Remove from heat and let rest.
5. In the same pan, melt butter and sauté garlic for 1 minute.
6. Stir in chicken broth, cream, and Dijon mustard. Let simmer for 4–5 minutes until slightly thickened.
7. Add chopped parsley and season with salt and pepper to taste.
8. Slice the grilled chicken and serve over a pool of garlic herb sauce with a serving of rice.
9. Garnish with fresh parsley and lemon wedges. Serve hot.

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Notes

• Substitute coconut cream for a dairy-free option.
• Resting the chicken ensures it remains juicy.
• Add steamed vegetables for a complete meal.

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Nutrition

• Serving Size: 1 plate
• Calories: 540
• Sugar: 2g
• Sodium: 480mg
• Fat: 28g
• Saturated Fat: 12g
• Unsaturated Fat: 14g
• Trans Fat: 0g
• Carbohydrates: 34g
• Fiber: 1g
• Protein: 38g
• Cholesterol: 145mg