Grilled Chicken with Creamy Herb Sauce, Rice & Green Peas

There’s something so comforting about juicy grilled chicken served with fluffy rice and fresh green peas. What makes this dish extra special is the silky creamy herb sauce poured over the chicken—it ties everything together beautifully. This meal looks fancy, but it’s actually simple and wholesome, perfect for a family dinner or a special weekend treat. Below is my full recipe with steps that are easy to follow.

Ingredients:

For the chicken:

• 4 boneless chicken breasts

• 2 tablespoons olive oil

• 1 teaspoon garlic powder

• 1 teaspoon paprika

• ½ teaspoon black pepper

• 1 teaspoon salt

• Juice of half a lemon

For the creamy herb sauce:

• 1 tablespoon butter

• 2 cloves garlic, finely chopped

• 1 cup cream

• ½ cup chicken stock

• 1 teaspoon dried mixed herbs or fresh parsley and dill

• Salt and pepper to taste

For the rice and peas:

• 1 cup rice

• 2 cups water

• 1 cup green peas (fresh or frozen)

• 1 teaspoon butter

• Salt to taste

---

Method:

Start by preparing the chicken. Place the chicken breasts on a flat surface, drizzle with olive oil, and rub in the garlic powder, paprika, pepper, salt, and lemon juice. Let it sit for at least 20 minutes so the flavors soak in. If you have more time, marinating it for a few hours in the fridge will make it even tastier.

Heat a grill pan or outdoor grill until it’s nicely hot. Grill the chicken for 5–6 minutes on each side, depending on thickness, until you see lovely charred marks and the meat is cooked through. Set the chicken aside and cover lightly so it stays warm.

Next, prepare the creamy herb sauce. In a small pan, melt butter over low heat. Add chopped garlic and sauté until fragrant but not brown. Pour in the cream and chicken stock, stir gently, and let it simmer. Sprinkle the herbs and season with a little salt and pepper. Cook for a few minutes until the sauce thickens slightly. If you like a richer taste, you can add a small spoon of grated cheese. Turn off the heat and keep warm.

For the rice, rinse it once or twice to remove extra starch. Bring water to a boil, add salt and rice, and cook on low heat with the lid covered. When the rice is halfway done, stir in the green peas and butter. Let it cook until fluffy, then turn off the heat and leave it covered for 5 minutes.

To serve, place a scoop of rice with peas on each plate, add the grilled chicken on top, and drizzle generously with the creamy herb sauce. You can garnish with extra herbs or lemon slices if you like.

This dish is satisfying, balanced, and full of fresh flavors. The creamy sauce complements the smoky chicken perfectly, and the peas bring a touch of sweetness. It’s a meal that looks impressive but is easy to make—and tastes even better shared with loved ones.