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.
Ingredients
Units
Scale
- 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
Instructions
- 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.
- Preheat a grill pan or skillet over medium-high heat.
- Rub chicken breasts with olive oil, garlic powder, paprika, salt, and pepper.
- Grill chicken for 6–7 minutes per side until golden and cooked through. Remove from heat and let rest.
- In the same pan, melt butter and sauté garlic for 1 minute.
- Stir in chicken broth, cream, and Dijon mustard. Let simmer for 4–5 minutes until slightly thickened.
- Add chopped parsley and season with salt and pepper to taste.
- Slice the grilled chicken and serve over a pool of garlic herb sauce with a serving of rice.
- Garnish with fresh parsley and lemon wedges. Serve hot.
Notes
- Substitute coconut cream for a dairy-free option.
- Resting the chicken ensures it remains juicy.
- Add steamed vegetables for a complete meal.
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