Why You’ll Love Grilled Chicken in Creamy Herb Sauce with Rice Recipe

This dish offers a perfect balance of rich flavor and comforting textures. The chicken gets a golden herb crust that locks in juiciness, the creamy sauce adds indulgence without heaviness, and the sides of rice, sweet potatoes, and roasted vegetables round out the meal beautifully. Whether it’s for a family dinner or meal prep, this recipe delivers on taste and satisfaction.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
chicken breasts
olive oil
salt and pepper
paprika
garlic powder
butter
garlic clove, minced
shallot or red onion, finely diced
cream or half‑and‑half
tomato paste or sweet paprika paste
fresh parsley or spinach, chopped
jasmine or basmati rice
water
butter or oil (optional for rice)
sweet potato, cut into wedges
olive oil (for sweet potatoes)
smoked paprika
salt, pepper, and herbs (like thyme or oregano)
zucchini, sliced
red bell pepper, sliced
olive oil for veggies
salt, pepper, and herbs

Directions

Prepare an herb crust by mixing paprika, garlic powder, salt, and pepper in a small bowl.
Pat chicken breasts dry and coat evenly with the herb mixture.
Heat olive oil in a large skillet over medium‑high heat. Add the chicken and sear for 4–5 minutes per side until golden and nearly cooked through.
Remove chicken and set aside. In the same skillet, melt butter and sauté minced garlic and shallot until fragrant and translucent.
Add cream and tomato paste, stirring to combine, and bring to a gentle simmer.
Return the chicken to the skillet, nestling it into the sauce. Cook 5–7 minutes until the sauce thickens slightly and the chicken is fully cooked (internal temperature 165°F / 74°C).
Meanwhile, cook the rice according to package directions.
Roast the sweet potato wedges and veggies tossed in olive oil, herbs, salt, and pepper until tender and slightly caramelized.
Stir chopped parsley or spinach into the sauce, season to taste, and serve the chicken with sauce over rice alongside the sweet potatoes and veggies.

Servings and timing

Serves: 4
Prep time: ~15 minutes
Cook time: ~30 minutes
Total time: ~45 minutes

Storage/Reheating

Refrigerate leftovers in airtight containers for up to 3 days. Store the chicken and creamy sauce separate from rice and vegetables when possible to preserve texture. When reheating, warm gently on the stovetop over low heat, stirring frequently. Add a splash of cream or milk if needed to restore sauce texture. Rice and veggies can be reheated separately in the microwave or oven.

FAQs

Can I use chicken thighs instead of breasts?

Yes, chicken thighs work well and stay juicy; adjust the cooking time slightly as they may take longer.

How do I prevent the cream sauce from curdling?

Simmer the sauce gently and avoid boiling to keep it smooth.

Can this dish be made dairy‑free?

Yes, substitute full‑fat coconut cream or a dairy‑free cream alternative.

What’s the best way to reheat leftovers?

Reheat gently on low heat, stirring frequently; adding a splash of cream can help revive the sauce.

Can I prepare components ahead of time?

Yes, you can season chicken ahead and pre‑cut veggies. Cook rice in advance and store separately.

Is there a substitute for sweet potato?

Regular potatoes or butternut squash are great alternatives.

Can I serve this with other grains?

Yes, quinoa, cauliflower rice, or polenta all work well with the sauce.

Can I make this lower in calories?

Use half‑and‑half instead of heavy cream and serve with cauliflower rice to cut calories.

What herbs work best in the sauce?

Parsley is classic, but basil, tarragon, or dill also pair nicely.

Can I freeze leftovers?

The chicken and sauce can be frozen, but rice and veggies may get mushy when thawed; separate components before freezing.

Conclusion

This Grilled Chicken in Creamy Herb Sauce with Rice, Sweet Potatoes & Veggies is a satisfying, versatile meal that’s perfect for weeknight dinners or meal prep. With juicy herb‑crusted chicken, a rich sauce, and flavorful sides, it’s sure to become a favorite in your recipe rotation.