Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 2
Ingredients
For the chicken and herb sauce
- 2 chicken breasts
- 1 tablespoon olive oil
- Salt and pepper, to taste
- ½ teaspoon paprika (optional)
- 1 garlic clove, minced
- 1 tablespoon butter
- ½ cup cream (or milk for a lighter version)
- 1 tablespoon fresh parsley, finely chopped
For the rice and peas
- 1 cup jasmine or basmati rice
- 2 cups water
- Pinch of salt
- 1 cup green peas (fresh or frozen)
- Water for boiling
- Salt for the peas
- Optional: extra chopped parsley for garnish
Instructions
- Season the chicken for maximum flavor
Place the chicken breasts on a board or plate and pat them dry thoroughly with paper towels. Removing surface moisture helps the meat sear and brown instead of steaming. Sprinkle both sides generously with salt and pepper, then add the paprika if you are using it. Drizzle the olive oil over the chicken and use your hands to rub the seasonings and oil into every surface, making sure the breasts are evenly coated. Set the chicken aside at room temperature while you begin the rice so the seasoning has a few minutes to penetrate. - Start the rice so everything finishes together
In a medium saucepan, add 1 cup of jasmine or basmati rice, 2 cups of water, and a pinch of salt. Give the mixture a quick stir to make sure no grains are stuck to the bottom. Place the pan over medium-high heat and bring it up to a steady boil. As soon as it boils, reduce the heat to low, cover the pot with a tight-fitting lid, and let the rice gently simmer for about 15–18 minutes. During this time, avoid lifting the lid so the steam can properly cook the grains. The rice is ready when all the water has been absorbed and the grains are tender but still distinct. - Grill or sear the chicken until juicy and golden
While the rice cooks, heat a grill pan or a heavy skillet over medium-high heat. Give the pan a minute or two to become properly hot; this helps create nice color and grill marks. Place the seasoned chicken breasts in the pan and let them cook undisturbed on the first side for 5–7 minutes. When the underside is deeply golden and releases easily from the pan, flip the breasts and cook the second side for another 5–7 minutes. The chicken is done when the outside is nicely browned and the internal temperature reaches 165°F (74°C). If you do not have a thermometer, cut into the thickest part to check that the juices run clear and there is no pink in the center. - Blanch the green peas so they stay bright and sweet
While the chicken is cooking, bring a small pot of lightly salted water to a boil. Add the green peas and cook them for 2–3 minutes, just until they turn a vivid green and are tender but still slightly firm when bitten. This brief cooking time preserves their sweetness and prevents them from becoming mushy. Once they reach this stage, drain the peas immediately in a colander. If you want to keep their color extra vibrant, you can briefly rinse them with cool water after draining.
- Check and rest the chicken before slicing
When the chicken has reached the proper internal temperature and is attractively browned on both sides, transfer the breasts to a clean plate or board. Let them rest for 3–5 minutes. This short resting time allows the juices inside the meat to redistribute, so they do not run out when you slice it. If you cut into the chicken too soon, the texture can become dry even if it was cooked correctly, so this step is important for keeping the meat moist and tender. - Prepare the base for the creamy herb sauce
In a small saucepan set over medium heat, melt the tablespoon of butter. Once the butter is melted and begins to foam gently, add the minced garlic. Cook the garlic for about 30 seconds, stirring constantly. You want it to become fragrant and just begin to soften, but not brown, as browning can introduce a bitter taste. The butter will take on the garlic’s aroma, forming the flavorful base of your sauce. - Finish the velvety cream and herb mixture
Pour the cream (or milk if you are using the lighter version) into the saucepan with the garlic and butter. Stir well to combine and bring the mixture to a gentle simmer over medium-low heat. Let it bubble softly for 2–3 minutes, stirring occasionally, until it slightly thickens and lightly coats the back of a spoon. Remove the pan from the heat and stir in the chopped parsley. If you like, you can add a small splash of lemon juice at this stage to brighten the flavors, but keep it subtle so it does not overpower the herbs and cream. Taste the sauce and adjust the seasoning with a little extra salt and pepper if needed. - Fluff the rice and assemble the plate
Once the rice has finished cooking, remove the lid and fluff the grains gently with a fork to separate them and release steam. Spoon a generous portion of rice onto each serving plate and scatter some of the drained peas over the top so their color stands out against the white rice. Slice the rested chicken breasts into thick strips or leave them whole, depending on your preference, and arrange them beside the rice and peas. Spoon the warm creamy herb sauce generously over the chicken, letting some of it flow onto the rice. Finish with an extra sprinkle of chopped parsley for a fresh, green touch.
Serving and Storage Tips
Serve this grilled chicken immediately while the sauce is still warm and silky and the rice is fluffy. A simple green salad and a glass of chilled sparkling water with lemon make a refreshing accompaniment that balances the richness of the cream. Leftovers can be stored in airtight containers in the refrigerator for up to 3 days; when reheating, warm the chicken and sauce gently over low heat, adding a spoonful of milk or water if the sauce has thickened too much.