Description
Tender grilled chicken breasts served over fluffy rice and steamed vegetables, all smothered in a rich, creamy garlic sauce. A comforting and satisfying meal that’s easy to prepare.
Ingredients
Scale
For the Crust:
- 4 boneless, skinless chicken breasts
- 1 cup long-grain white rice
- 2 cups mixed vegetables (such as broccoli, carrots, and bell peppers)
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
1. Prepare the Crust:
- Season the chicken breasts with salt, pepper, and dried thyme. Heat olive oil in a grill pan over medium-high heat and grill the chicken for 6-7 minutes per side, until cooked through. Set aside to rest.
- Cook the rice according to package instructions. In a separate pot, steam the mixed vegetables until tender-crisp, about 5-7 minutes.
- In a saucepan, melt butter over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant. Pour in chicken broth and heavy cream, stirring constantly. Simmer for 5-7 minutes until the sauce thickens slightly. Season with salt and pepper.
- Slice the grilled chicken. Serve the chicken over a bed of rice with steamed vegetables on the side. Drizzle generously with the garlic cream sauce and garnish with fresh parsley.
Notes
You can customize the seasonings to taste.