Grilled Chicken with Garlic Cream Sauce and Roasted Veggie Rice Bowl

Grilled Chicken with Garlic Cream Sauce, Rice & Roasted Veggies: A Complete Flavor-Packed Dinner

Imagine a dinner plate that delivers on every promise of flavor, texture, and satisfaction. This recipe for Grilled Chicken with Garlic Cream Sauce, Rice & Roasted Veggies is precisely that kind of meal. It transforms simple, wholesome ingredients into a restaurant-worthy experience right in your own kitchen. The star of the show is undoubtedly the creamy garlic sauce, a luxurious and velvety creation that clings to perfectly grilled, juicy chicken breasts. This sauce elevates the entire dish from a simple weeknight dinner to something truly special and memorable.

Furthermore, this meal is a masterclass in balanced cooking. While the chicken grills to smoky perfection, you can simultaneously roast a colorful medley of vegetables until they are caramelized and tender. Meanwhile, a pot of fluffy rice cooks on the stovetop, ready to soak up every last drop of that incredible sauce. The result is a complete, flavor-packed dinner that feels indulgent yet remains approachable and easy to prepare. It is the ultimate solution for busy nights when you crave something impressive without spending hours in the kitchen.

Ultimately, this dish proves that healthy eating does not have to be bland or boring. The creamy garlic sauce coats the chicken and rice with rich flavor, while the roasted veggies add a sweet, earthy counterpoint. It is a meal that will please picky eaters and food enthusiasts alike. Whether you are cooking for your family or entertaining guests, this recipe is a guaranteed crowd-pleaser that delivers comfort and elegance on a single plate.

Quick Recipe Highlights

• Flavor Profile: This dish boasts a sophisticated harmony of tastes. The creamy garlic sauce is rich and savory with a subtle sweetness from the garlic, perfectly complementing the simple, smoky char of the grilled chicken. Additionally, the roasted vegetables contribute a natural caramelized sweetness that balances the dish’s creaminess.
• Texture: You will experience a wonderful contrast in every bite. The chicken is juicy and tender with a slightly crisp exterior from the grill. Meanwhile, the roasted veggies offer a soft, caramelized bite, and the fluffy rice provides a perfect, neutral base that soaks up the velvety sauce beautifully.
• Aroma: The cooking process fills your kitchen with an irresistible fragrance. First, the scent of garlic sautéing in butter is unmistakable. Then, the smoky aroma of chicken on the grill combines with the earthy, sweet smell of roasting vegetables, creating an olfactory preview of the delicious meal to come.
• Visual Appeal: This plate is a feast for the eyes with its vibrant colors. Golden-brown grilled chicken rests on a bed of white rice, all draped in a pale, creamy sauce. The side of roasted veggies—like red bell peppers, zucchini, and carrots—adds pops of red, green, and orange, making the presentation as stunning as the taste.
• Skill Level Needed: This is an accessible recipe for most home cooks. It requires basic techniques like grilling or pan-searing, simple vegetable chopping, and making a straightforward pan sauce. With clear instructions, even a beginner can achieve excellent results and build confidence in the kitchen.
• Special Equipment: You will need a grill or a sturdy grill pan for the best chicken results. Additionally, a good baking sheet for the vegetables and a medium saucepan for the rice and sauce are essential. A sharp chef’s knife for prepping vegetables and chicken will make the process much smoother and faster.

Recipe Overview

• Difficulty Level: We classify this recipe as “Easy.” The steps are sequential and logical, allowing you to manage all components without advanced culinary skills. For instance, you can prep vegetables while the oven preheats and cook the sauce while the chicken rests. Most importantly, each technique is forgiving and explained in detail to ensure your success.
• Category: This dish firmly sits in the “Main Course” or “Dinner” category. It is a complete, balanced plate featuring a protein, a starch, and vegetables. Consequently, it is perfect for a hearty family supper, a meal-prep option for the week, or even a casual dinner party with friends who appreciate good, honest food.
• Cuisine: While not tied to one specific tradition, this recipe draws inspiration from American home cooking and bistro-style fare. The creamy pan sauce technique has roots in French cuisine, but the use of grilled chicken and roasted vegetables gives it a modern, versatile, and universally appealing character that fits any table.
• Cost: This is a very cost-effective meal. Chicken breasts, rice, and seasonal vegetables like zucchini and bell peppers are typically affordable staples. The sauce ingredients—butter, garlic, broth, and cream—are also pantry basics. Therefore, you can create a restaurant-quality dinner for a family of four for a fraction of the cost of eating out.
• Season: This recipe is fantastic year-round, a true all-season winner. In summer, you can use the grill for the chicken and serve it with fresh, seasonal veggies. During colder months, a grill pan works perfectly indoors, and heartier vegetables like sweet potatoes or Brussels sprouts make excellent roasting choices for a cozy feel.
• Occasion: Its versatility makes it suitable for numerous occasions. It is simple enough for a Tuesday night family dinner yet elegant enough for a weekend date night at home. Moreover, because all components can be prepared in under an hour, it is an excellent choice for last-minute entertaining when you want to serve something impressive.

Why You’ll Love This Recipe

First and foremost, the taste and texture appeal of this dish is undeniable. The creamy garlic sauce coats juicy grilled chicken in a way that feels indulgent and luxurious. Each component plays a specific role: the rice soaks up the sauce, the chicken provides savory protein, and the roasted veggies add sweetness and color. Consequently, every forkful delivers a complex and satisfying experience that will have everyone at the table asking for seconds. The balance of smoky, creamy, and sweet flavors is simply masterful and deeply comforting.

Next, consider the convenience and preparation benefits. This recipe is designed for efficiency, allowing you to cook multiple components simultaneously. While the vegetables roast in the oven and the rice simmers on the stove, you can focus on grilling the chicken and whipping up the quick pan sauce. This parallel cooking strategy means you get a complete, homemade dinner on the table in about 45 minutes. It is the perfect answer to the “what’s for dinner” dilemma on busy weeknights, proving that a great meal does not require all day to prepare.

From a nutritional standpoint, this meal offers significant advantages. It is a well-rounded plate with lean protein from the chicken, complex carbohydrates from the rice, and a generous serving of fiber and vitamins from the roasted vegetables. You control the ingredients, meaning no hidden sugars or excessive sodium common in restaurant or pre-packaged foods. By using a moderate amount of cream in the sauce and plenty of veggies, you create a meal that is satisfying and wholesome without being overly heavy.

Furthermore, the social and entertaining value of this dish is high. Presenting a beautiful, complete plate like this always impresses guests. It looks and tastes like you spent far more time and effort than you actually did. You can easily double or triple the recipe for a crowd, and since everything can be prepared in stages, you are not stuck in the kitchen while your guests are in the other room. It is a reliable, crowd-pleasing formula that takes the stress out of hosting.

Finally, the cost-effectiveness and accessibility are major wins. As mentioned, the ingredients are common and affordable. You likely have many of them in your pantry already. This recipe teaches foundational techniques that can be applied to countless other meals, making you a more versatile and confident cook. Ultimately, it delivers incredible flavor and presentation without a gourmet price tag, making elegant, healthy eating accessible to everyone.

Historical Background and Cultural Significance

The concept of pairing grilled meat with a creamy sauce has deep roots in European culinary traditions, particularly in France. The technique of making a “pan sauce” or “sauce à la crème” by deglazing a pan used to cook meat and adding cream is a classic French method for building flavor. This recipe for Grilled Chicken with Garlic Cream Sauce is a modern, accessible interpretation of that tradition. It simplifies the technique for the home cook while preserving the essence of creating a luxurious sauce from simple pan drippings and basic ingredients.

Culturally, chicken has become a global staple protein, valued for its versatility and mild flavor that acts as a perfect canvas for sauces and seasonings. The act of grilling, one of humanity’s oldest cooking methods, adds a universal, primal appeal. Combining these elements—grilled chicken and a creamy garlic sauce—creates a dish that feels both familiar and special. It bridges the gap between everyday home cooking and the comforting, sauce-centric dishes found in bistros and family-run restaurants worldwide.

The evolution of this specific recipe mirrors broader trends in home cooking over recent decades. As families sought meals that were both quick to prepare and visually appealing, “complete dinner” recipes gained popularity. The inclusion of roasted vegetables and rice as built-in sides reflects a desire for balanced, one-plate meals that minimize cleanup. The garlic cream sauce, while indulgent, uses modern cooking wisdom to build big flavor quickly, a testament to how classic techniques have been adapted for faster, contemporary lifestyles without sacrificing taste.

Regional variations of this concept are endless. In the American South, you might find a similar dish with a cream gravy served over rice. In Italy, “pollo alla crema di aglio” might incorporate white wine and Parmesan. The roasted vegetable component is also highly adaptable based on local and seasonal produce. This adaptability is key to the recipe’s enduring appeal; it provides a reliable framework that cooks can personalize, ensuring it remains a relevant and beloved part of the home cooking repertoire across different cultures and kitchens.

Ingredient Deep Dive

Let us start with the chicken. Chicken breast is a lean, versatile protein that has become a dinner table staple worldwide. Nutritionally, it is an excellent source of high-quality protein and essential nutrients like niacin and selenium. For the best results, look for plump, evenly-sized breasts to ensure consistent cooking. You can also pound them to an even thickness for perfect grilling. If you need a substitute, boneless, skinless chicken thighs are a fantastic option, offering more flavor and juiciness due to their slightly higher fat content.

Now, consider the garlic. This humble bulb has a history spanning thousands of years, used for both culinary and medicinal purposes. It forms the flavorful backbone of the creamy sauce. When minced and sautéed, it loses its sharp bite and develops a sweet, nutty, and deeply aromatic quality. From a health perspective, garlic is renowned for its allicin content, a compound with potential antioxidant and anti-inflammatory properties. Always choose firm, heavy heads with tight, papery skin. You can store garlic in a cool, dark place with good air circulation for several months.

Heavy cream is the ingredient that creates the sauce’s luxurious texture. It is the high-fat layer skimmed from the top of milk before homogenization. When heated and reduced slightly, it thickens naturally into a velvety coating for the chicken. For a lighter version, half-and-half can work, though the sauce will be thinner. For a dairy-free alternative, full-fat coconut milk provides a similar richness with a subtle tropical note. Always add cream off the boil and simmer gently to prevent curdling, which is a key to a smooth sauce.

The vegetables for roasting are where you can get creative. Classic choices like bell peppers, zucchini, and red onion are used here for their color, flavor, and roasting performance. Bell peppers, originally from Central and South America, are packed with Vitamin C. Zucchini, a type of summer squash, is low in calories and high in water content, making it roast up tender. Tossing them in olive oil, salt, and pepper before roasting at a high heat is crucial. This method caramelizes their natural sugars, creating concentrated flavor and appealing browned edges that contrast beautifully with the creamy sauce.

Common Mistakes to Avoid

• Overcooking the Chicken: This is the most common pitfall. Chicken breasts cook quickly and can become dry and tough if left on the grill or pan for too long. Always use a meat thermometer and pull the chicken off the heat when it reaches 165°F internally, as it will continue to cook while resting.
• Burning the Garlic: Garlic burns in an instant and turns bitter, ruining the entire sauce. Saute the minced garlic over medium-low heat just until it becomes fragrant, which usually takes only 30-60 seconds. Have your broth ready to pour in and stop the cooking process immediately.
• Crowding the Roasting Pan: If you pile all the vegetables onto one pan, they will steam instead of roast. For proper caramelization, spread them in a single layer with some space between pieces. Use two baking sheets if necessary to ensure they roast properly and develop those delicious browned edges.
• Not Letting the Chicken Rest: Slicing into chicken immediately after grilling causes all the precious juices to run out onto the cutting board. Always let it rest for at least 5-10 minutes tented with foil. This allows the fibers to relax and reabsorb the juices, guaranteeing a moist result.
• Using Cold Cream: Adding cold heavy cream directly to a very hot pan can sometimes cause it to separate or curdle. To prevent this, let the cream sit out for 10-15 minutes to take the chill off before incorporating it into the simmering broth mixture.
• Underseasoning the Vegetables: Vegetables need ample seasoning before roasting. A generous sprinkle of salt and pepper is non-negotiable. Do not be shy; the seasoning enhances their natural flavors and is essential for a tasty final product. Consider adding dried herbs like thyme or oregano for an extra layer of flavor.
• Rushing the Sauce Reduction: After adding the broth and cream, the sauce needs a few minutes of gentle simmering to thicken slightly and for the flavors to meld. Do not rush this step by cranking up the heat, as it could cause the dairy to break. A patient simmer is key to a cohesive, velvety sauce.
• Skipping the Deglazing Step: After cooking the chicken, there are flavorful browned bits (fond) left in the pan. When making the sauce, use the broth to deglaze the pan, scraping up all those bits. This incorporates immense depth of flavor into your sauce that you would otherwise wash down the drain.

Essential Techniques

Grilling for Juicy Chicken: The goal is a beautifully seared exterior and a tender, juicy interior. First, ensure your grill or grill pan is properly preheated to medium-high heat. Pat the chicken breasts completely dry and brush them lightly with oil to prevent sticking. Place them on the hot grill and resist the urge to move them for several minutes to achieve good grill marks. Use a thermometer to check for doneness, removing them at 165°F. The most important step is the rest period; letting the meat sit allows the juices to redistribute, ensuring every slice is moist.

Building a Pan Sauce: This technique transforms simple pan drippings into a luxurious sauce. After cooking the chicken, you will use the same pan to sauté garlic in butter. The key is to cook the garlic just until fragrant to avoid bitterness. Next, deglaze the pan by pouring in broth and using a whisk or spoon to scrape up all the flavorful browned bits stuck to the bottom. Finally, you stir in cream and simmer gently. This simmering stage is crucial as it reduces the liquid slightly, thickens the cream, and allows all the flavors to marry into a cohesive, velvety sauce.

Roasting Vegetables for Caramelization: Roasting is a dry-heat method that concentrates flavors and creates appealing texture. The essential steps are uniform cutting, proper coating, and correct oven temperature. Cut your vegetables into similar-sized pieces so they cook evenly. Toss them generously with oil, salt, and pepper; the oil conducts heat and promotes browning. Spread them in a single layer on a preheated baking sheet—crowding causes steaming. A high oven temperature (around 425°F) is ideal for triggering the Maillard reaction, which creates complex, sweet, and savory flavors and a desirable caramelized exterior.

Pro Tips for Perfect Grilled Chicken with Garlic Cream Sauce

First, brine your chicken breasts for 30 minutes in a simple saltwater solution. This step guarantees incredibly juicy and flavorful meat, even if you accidentally overcook it slightly. Simply dissolve a quarter cup of salt in four cups of water, submerge the chicken, and refrigerate before patting dry and grilling.

For deeper flavor in your sauce, consider using roasted garlic instead of fresh. Roast a whole head of garlic until soft and caramelized, then squeeze the cloves into the pan when making the sauce. This provides a sweeter, more mellow garlic flavor that is absolutely divine.

Elevate your roasted vegetables by adding a splash of balsamic vinegar or a drizzle of honey to the oil before tossing. This creates a delicious glaze as they roast, adding a sweet-tangy dimension that pairs wonderfully with the creamy garlic sauce.

To ensure your rice is perfectly fluffy and not sticky, rinse it under cold water in a fine-mesh strainer until the water runs clear. This removes excess surface starch. Also, let the cooked rice sit, covered and off the heat, for 10 minutes after cooking, then fluff it with a fork.

If your sauce seems too thin after simmering, create a quick slurry. Mix a teaspoon of cornstarch with a tablespoon of cold water until smooth, then whisk it into the simmering sauce. Let it cook for another minute until thickened to your desired consistency.

For an extra layer of savory depth, grate a tablespoon of Parmesan cheese into the finished garlic cream sauce just before serving. The cheese will melt in and add a wonderful umami richness that complements the garlic and cream perfectly.

Prep your vegetables while the oven preheats and the grill heats up. This “mise en place” approach—having everything chopped and measured—makes the cooking process seamless and stress-free, as you are not scrambling to prep the next component while something is cooking.

Finally, garnish with fresh herbs. A sprinkle of chopped fresh parsley, chives, or thyme over the finished plate adds a pop of color and a bright, fresh flavor that cuts through the richness of the sauce, balancing the entire dish beautifully.

Variations and Adaptations

For regional variations, the core concept travels well. Give it a Mediterranean twist by adding sun-dried tomatoes, kalamata olives, and a pinch of oregano to the sauce, and use lemon juice in place of some broth. For an Italian-inspired version, stir in a handful of fresh spinach to wilt in the sauce and finish with grated Parmesan. An American Southern take might use a buttermilk marinade for the chicken and add a dash of hot sauce to the cream gravy.

Seasonal adaptations are easy and recommended. In spring, roast asparagus and new potatoes. Summer calls for cherry tomatoes, eggplant, and yellow squash. Fall is perfect for Brussels sprouts, butternut squash, and red onions. In winter, try hearty root vegetables like carrots, parsnips, and sweet potatoes. Adjusting the veggies keeps the meal exciting and aligned with the freshest, most affordable produce available.

Dietary modifications are straightforward. For a gluten-free meal, ensure your chicken broth is certified gluten-free. To make it dairy-free, use a rich, unsweetened plant-based cream like coconut or cashew cream. For a low-carb or keto adaptation, serve the chicken and sauce over cauliflower rice instead of regular rice, and focus on low-carb vegetables like broccoli, cauliflower, and bell peppers for roasting.

Flavor variations can personalize the dish immensely. Add mushrooms to the sauce for an earthy note. Incorporate a spoonful of Dijon mustard or a dash of smoked paprika for complexity. For a herb-forward profile, stir in fresh tarragon or dill at the end. You can also swap the protein entirely; this garlic cream sauce is spectacular on grilled shrimp, salmon fillets, or even portobello mushrooms for a vegetarian option.

Serving and Presentation Guide

Plating is key to making this home-cooked meal feel restaurant-worthy. Start by placing a scoop of fluffy rice slightly off-center on a warm plate. Next, slice the rested grilled chicken breast on a bias and fan the slices over or beside the rice. Then, generously spoon the warm garlic cream sauce over the chicken and rice, allowing some to pool around the edges. Finally, arrange a colorful portion of the roasted vegetables alongside.

Garnishing adds the final touch of freshness and color. A simple sprinkle of finely chopped fresh parsley or chives is classic and effective. For more color, add a few microgreens or a twist of lemon zest. A final crack of black pepper or a light drizzle of high-quality olive oil over the vegetables can also enhance the visual appeal and flavor.

Consider traditional accompaniments like a simple green salad with a vinaigrette to balance the richness. A crusty baguette is also wonderful for sopping up any extra sauce left on the plate. For a more modern presentation, serve everything family-style on a large platter, allowing guests to help themselves, which creates a warm, communal dining experience.

Wine and Beverage Pairing

For wine pairings, you want something that can complement the richness of the cream sauce without overpowering the garlic and chicken. A crisp, unoaked Chardonnay is a classic choice; its acidity cuts through the cream while its body matches the dish’s weight. Alternatively, a Pinot Gris or a dry Riesling offers bright acidity and stone fruit notes that work beautifully. If you prefer red wine, opt for a light-bodied, low-tannin red like a Pinot Noir or a Beaujolais, which will not clash with the sauce’s delicate flavors.

Non-alcoholic alternatives are just as important. Sparkling water with a squeeze of lemon or lime provides a refreshing palate cleanser. For a more substantial option, a chilled glass of tart lemonade or a ginger beer can stand up to the creamy, savory flavors. Herbal iced teas, like mint or hibiscus, also offer a refreshing and flavorful complement without any alcohol.

Storage and Shelf Life

Store all components separately for the best results. Place cooled chicken, rice, and roasted vegetables in airtight containers in the refrigerator. The garlic cream sauce should be stored in its own container. Properly stored, all components will keep for 3-4 days. The sauce may thicken when chilled; simply reheat it gently in a saucepan with a splash of broth or milk to loosen it back up.

For reheating, gently warm the chicken and vegetables in the oven at 350°F or in a covered skillet with a tiny bit of water to prevent drying out. Reheat the rice by sprinkling it with a tablespoon of water and microwaving it covered, or re-steam it in a pot. Reheat the sauce separately on the stovetop over low heat, stirring frequently. Assemble your plate once everything is warmed through.

Freezing is possible but with caveats. The grilled chicken and roasted vegetables can be frozen for up to 2 months, though the vegetables may lose some texture upon thawing. The cream sauce does not freeze well, as it can separate and become grainy when reheated. Cooked rice also freezes decently. For best results, thaw frozen components overnight in the refrigerator before reheating.

Make Ahead Strategies

You can significantly streamline dinner by prepping components ahead of time. The day before, chop all your vegetables for roasting and store them in a bag or container in the fridge. You can also make the garlic cream sauce in advance; cool it completely, store it in an airtight container, and gently reheat it when ready to serve, adding a splash of cream or broth to refresh the consistency.

For the chicken, you can marinate or brine it the night before. Simply keep it in the brine or marinade in the refrigerator, then pat it dry before grilling. You can also cook the rice a day ahead. Spread it on a baking sheet to cool quickly, then store it in the fridge. Reheat by sprinkling with water and steaming in a covered dish or in the microwave.

On the day of serving, your work is minimal. Simply roast the pre-chopped veggies, grill the pre-brined chicken, reheat the sauce and rice, and assemble. This strategy is perfect for dinner parties or particularly hectic weeknights, turning an elaborate-seeming meal into a simple assembly job.

Scaling Instructions

Halving the recipe for two people is straightforward. Simply use two chicken breasts, halve all other ingredient quantities, and use a smaller baking sheet for the vegetables. Cooking times will remain largely the same, though you should check the chicken a minute or two earlier as smaller batches can cook slightly faster on the grill.

Doubling or tripling for a crowd requires some planning. Use multiple baking sheets for the vegetables, rotating them in the oven halfway through for even roasting. You may need to grill the chicken in batches; keep cooked batches warm in a low oven (200°F) tented with foil. For the sauce, use a larger, deeper saucepan to prevent boil-overs, and be prepared for it to take a few extra minutes to reduce and thicken properly.

Nutritional Deep Dive

This meal provides a balanced macronutrient profile. The chicken breast offers high-quality, lean protein essential for muscle repair and satiety. The rice serves as a source of complex carbohydrates, providing sustained energy. The vegetables contribute dietary fiber, which aids digestion and promotes fullness. The sauce, made with butter and cream, adds healthy fats that are necessary for nutrient absorption and flavor. As a complete plate, it is designed to be satisfying and nutritionally comprehensive.

From a micronutrient perspective, the dish is rich in vitamins and minerals. The colorful vegetables provide a spectrum of nutrients: Vitamin C from bell peppers, Vitamin A from carrots, and various B vitamins. Garlic contains manganese and Vitamin B6. Chicken is a good source of selenium and phosphorus. Using olive oil for roasting adds heart-healthy monounsaturated fats. Together, these components support overall health, from immune function to energy metabolism.

Dietary Adaptations

For a gluten-free version, the recipe is naturally compliant if you use a certified gluten-free chicken broth. Always check labels on pre-made broths to ensure no hidden gluten-containing additives are present.

To make it dairy-free, substitute the butter with olive oil or a dairy-free butter alternative. Replace the heavy cream with a full-fat, unsweetened canned coconut milk or a store-bought plant-based heavy cream alternative. The sauce will still be rich and creamy.

For a low-carb or keto adaptation, replace the white rice with cauliflower rice. Focus on roasting low-carb vegetables like broccoli, cauliflower, mushrooms, and bell peppers. Ensure the chicken broth used in the sauce has no added sugar.

Troubleshooting Guide

If your sauce is too thin, let it simmer a few minutes longer to reduce and concentrate. If it is still not thickening, make a cornstarch slurry (1 tsp cornstarch mixed with 1 tbsp cold water) and whisk it into the simmering sauce. Cook for an additional minute until thickened to your liking.

If your chicken is dry, it was likely overcooked. Next time, use a thermometer and pull it at 160°F, as carryover cooking will bring it to 165°F. For the current batch, serving it with extra sauce can help mask the dryness. Slicing it thinly against the grain will also make it seem more tender.

If your vegetables are soggy instead of roasted, the oven may not have been hot enough, or the pan was overcrowded. For next time, ensure your oven is fully preheated to at least 425°F and spread the veggies in a single layer with space between them. Pat them very dry before tossing with oil.

Frequently Asked Questions

Additional Resources

If you loved this complete dinner, explore other recipes that use similar techniques. Our guide to “Perfect Pan Sauces Every Time” can help you master the foundation for countless meals. For more grilled chicken inspiration, check out recipes for herb-marinated chicken or spicy grilled chicken skewers. To expand your side dish repertoire, our ultimate guide to roasting any vegetable is an invaluable resource for creating endless variations on the veggie component of this meal.

For ingredient-specific knowledge, deep dives into selecting the best chicken, understanding different types of rice, or a guide to cooking with fresh garlic can all enhance your skills. If you are looking for equipment, a reliable instant-read thermometer is the single best tool for ensuring perfectly cooked chicken every time. A heavy-duty baking sheet and a good grill pan are also worthy investments for making this and many other recipes a regular part of your cooking rotation.

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