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Grilled Chicken with Creamy Sauce, Rice, Roasted Potatoes & Broccoli

Grilled Chicken with Creamy Sauce, Rice, Roasted Potatoes & Broccoli
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A wholesome and flavorful dinner featuring tender grilled chicken breasts topped with a rich, creamy Parmesan sauce, served alongside fluffy white rice, golden roasted baby potatoes, and vibrant broccoli. This balanced meal offers a comforting yet refreshing combination of textures and tastes, perfect for family meals or entertaining with ease.

Ingredients

Scale

Chicken

  • 4 boneless, skinless chicken breasts
  • Salt and pepper, to taste
  • 2 tbsp olive oil

Sauce

  • 1 cup heavy cream
  • 2 cloves garlic, minced
  • 1/3 cup freshly grated Parmesan cheese
  • 1 tbsp lemon juice
  • Salt and pepper, to taste
  • 1 tbsp olive oil

Rice

  • 1 cup white rice
  • 2 cups water
  • Pinch of salt

Roasted Potatoes

  • 1 lb baby potatoes (halved if large)
  • 2 tbsp olive oil
  • Salt and pepper, to taste
  • Optional: fresh rosemary or thyme

Broccoli

  • 2 cups broccoli florets
  • 1 tbsp olive oil
  • Salt and pepper, to taste

Instructions

  1. Prepare the Potatoes: Preheat your oven to 425°F (220°C). Wash the baby potatoes and cut larger ones in halves to ensure even roasting. Toss them with olive oil, salt, pepper, and optional fresh herbs. Spread them on a baking sheet in a single layer and roast for 25-30 minutes, flipping halfway through until crisp and golden.
  2. Cook the Rice: While the potatoes roast, rinse 1 cup of white rice under cold water until clear. Combine with 2 cups of water and a pinch of salt in a pot. Bring to a boil, then reduce heat to low and cover. Simmer for 15 minutes until the water is absorbed and rice is tender. Fluff with a fork before serving.
  3. Grill the Chicken: Season the chicken breasts with salt, pepper, and a drizzle of olive oil. Preheat a grill or grill pan over medium-high heat. Cook the chicken for 5-7 minutes per side, or until the internal temperature reaches 165°F (75°C) and grill marks form. Remove from heat and let rest briefly to retain juices.
  4. Make the Creamy Sauce: In a skillet over medium heat, heat olive oil and sauté minced garlic for 1-2 minutes until fragrant. Pour in heavy cream and bring to a gentle simmer. Stir in grated Parmesan cheese and lemon juice, whisking until the sauce thickens slightly. Season with salt and pepper to taste. Pour the sauce over the grilled chicken immediately.
  5. Prepare the Broccoli: Steam broccoli florets for about 5 minutes until crisp-tender, or roast them alongside potatoes for the last 10 minutes of cooking, tossing with olive oil, salt, and pepper. This keeps the broccoli bright and crunchy to balance the creamy sauce.

Notes

  • Pound chicken breasts to an even thickness for consistent grilling and juicier results.
  • Let the grilled chicken rest a few minutes after cooking to lock in juices.
  • Choose uniform potato sizes or cut larger ones to ensure even roasting.
  • Use freshly grated Parmesan and fresh lemon juice for the best flavors.
  • Avoid overcooking broccoli to maintain its bright color and crisp texture.
  • For a dairy-free sauce alternative, substitute heavy cream with coconut milk or cashew cream.
  • To add a spicy kick, stir in red pepper flakes or hot sauce to the creamy sauce.
  • Serve grilled chicken sliced over rice with potatoes and broccoli arranged neatly; drizzle extra sauce on top for an inviting presentation.
  • Store leftovers in airtight containers in the refrigerator for up to 3 days.
  • Freeze chicken and potatoes separately for best results; freeze sauce separately to avoid separation.
  • Reheat gently, adding a splash of milk or cream to the sauce to restore creaminess.

Nutrition

Keywords: grilled chicken, creamy sauce, roasted potatoes, rice, broccoli, easy dinner, healthy meal, gluten free

Find it online: https://mealsbysarah.com/grilled-chicken-with-creamy-sauce-rice-roasted-potatoes-broccoli/