Herb Cream Chicken with Buttered Rice & Glazed Carrots

Prep Time: 20 minutes

Cook Time: 30 minutes

Servings: 2

Calories: ~620 per serving

🛒 Ingredients

Chicken

• 2 boneless chicken breasts (skin-on or skinless)
• Salt & black pepper, to taste
• 1 tbsp olive oil
• 1 garlic clove, minced
• 1 tbsp fresh parsley, chopped
• 1 tbsp butter

Herb Cream Sauce

• 1 tbsp butter
• 1 garlic clove, minced
• ¾ cup heavy cream
• 2 tbsp grated Parmesan
• 1 tbsp fresh parsley, chopped
• Salt & pepper to taste
• Optional: pinch of paprika for color

Buttered Rice

• 1 cup basmati or jasmine rice
• 2 cups water
• 1 tbsp butter
• Salt to taste
• Fresh parsley, for topping

Glazed Carrots

• 2 carrots, peeled & cut into sticks
• ½ small onion, cut into wedges
• 1 tbsp olive oil or butter
• Salt & pepper
• Fresh parsley for garnish

👨‍🍳 Instructions

1. Cook the Rice

1. Rinse the rice until the water runs clear.
2. Add rice, water, butter, and salt to a pot or rice cooker.
3. Cook until fluffy, then fluff with a fork and set aside.

2. Sauté the Carrots

1. Heat butter or olive oil in a pan over medium heat.
2. Add carrots and onions.
3. Season with salt and pepper.
4. Cook for 10–12 minutes until tender and lightly caramelized.

3. Cook the Chicken

1. Season chicken with salt and pepper.
2. Heat olive oil and butter in a skillet over medium-high heat.
3. Sear chicken 5–6 minutes per side, until golden and cooked through.
4. Add garlic and parsley in the final minute.
5. Remove and slice.

4. Make the Herb Cream Sauce

1. In the same pan, melt 1 tbsp butter.
2. Add minced garlic and sauté 30 seconds.
3. Pour in the heavy cream and bring to a gentle simmer.
4. Stir in the Parmesan and parsley.
5. Season with salt & pepper.
6. Simmer 3–4 minutes until slightly thickened.

5. Assemble the Plate

• Spoon buttery rice onto the plate.
• Add sliced chicken and pour herb cream sauce over the top.
• Serve with glazed carrots on the side.
• Garnish with fresh parsley and a sprinkle of paprika.

💡 Tips & Variations

• Use chicken thighs for an even juicier result.
• Add 2 tbsp white wine to the sauce for extra depth.
• Swap carrots for zucchini, green beans, or broccoli.
• For a lighter sauce, replace half the cream with milk.