Name: Succulent Herb‑Crusted Chicken in Velvety Cream Sauce with Rice, Sweet Potatoes & Veggies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 2 chicken breasts; 1 tbsp olive oil; Salt and pepper to taste; ½ tsp paprika; ½ tsp garlic powder; 1 tbsp butter; 1 garlic clove, minced; 1 small shallot or red onion, finely diced; 100 ml cream or half-and-half; 1 tbsp tomato paste or sweet paprika paste; 2 tbsp finely chopped parsley or spinach; 1 cup jasmine or basmati rice; 2 cups water; 1 large sweet potato, cut into wedges; 1 tbsp olive oil (for sweet potatoes); ½ tsp smoked paprika; 1 small zucchini, sliced; ½ red bell pepper, sliced; 1 tsp olive oil (for veggies); Salt, pepper, and herbs (like thyme or oregano) for seasoning veggies

A satisfying, restaurant-style dinner plate I love to prepare when I want something hearty and balanced. This dish features juicy, herb-crusted chicken smothered in a rich and velvety cream sauce. Paired with fragrant rice, caramelized sweet potatoes, and perfectly roasted vegetables, every bite brings together savory, sweet, and herbaceous flavors in a warm and comforting way.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 chicken breasts

1 tbsp olive oil

Salt and pepper to taste

½ tsp paprika

1 tbsp butter

½ tsp garlic powder

1 garlic clove, minced

1 small shallot or red onion, finely diced

100 ml cream or half-and-half

1 tbsp tomato paste or sweet paprika paste

2 tbsp finely chopped parsley or spinach

1 cup jasmine or basmati rice

2 cups water

1 large sweet potato, cut into wedges

1 tbsp olive oil (for sweet potatoes)

½ tsp smoked paprika

1 small zucchini, sliced

½ red bell pepper, sliced

1 tsp olive oil (for veggies)

Salt, pepper, and herbs (like thyme or oregano) for seasoning veggies

Directions

I start by preheating my oven to 400°F (200°C). I toss the sweet potato wedges with olive oil, smoked paprika, salt, and pepper, then roast them for 25–30 minutes until they’re caramelized and tender.

While the potatoes roast, I cook the jasmine or basmati rice using 1 cup rice to 2 cups water—just following the basic package instructions.

Next, I pat the chicken dry and season it with salt, pepper, paprika, and garlic powder.

In a skillet, I heat olive oil over medium-high and sear the chicken for about 4–5 minutes per side until golden and nearly cooked through. I set it aside while I prepare the sauce.

Using the same pan, I reduce the heat to medium, melt the butter, and sauté the garlic and shallot until fragrant and translucent.

I pour in the cream and tomato paste, scraping the pan to loosen up all those flavorful browned bits. I simmer this for about 3–5 minutes until it thickens slightly.

Then I return the chicken to the skillet, letting it finish cooking in the sauce for another 5–7 minutes. Once the chicken is done, I stir in the chopped parsley or spinach and adjust seasoning if needed.

While the sauce finishes, I toss the zucchini and red bell pepper with olive oil, salt, pepper, and herbs, then roast them in the oven for 15–20 minutes until tender.

To plate, I spoon the rice onto each plate, top it with the chicken and that luscious cream sauce, and serve with roasted sweet potatoes and veggies on the side.

Servings and timing

Servings: 4

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Calories: ~500 kcal per serving

Variations

When I feel like changing things up, I sometimes swap the chicken for boneless chicken thighs for even more juiciness. I’ve also used coconut cream for a dairy-free version that still turns out rich and flavorful. If I’m out of sweet potatoes, roasted carrots or butternut squash work beautifully. And when I want extra spice, I add a pinch of chili flakes to the sauce.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. The rice and veggies reheat well in the microwave, but I prefer reheating the chicken and sauce gently on the stovetop to keep it from drying out. If the sauce thickens too much, I just add a splash of water or cream to loosen it.

FAQs

How do I know when the chicken is fully cooked?

I check that the internal temperature reaches 165°F (74°C) using a meat thermometer. The chicken should be firm to the touch and no longer pink inside.

Can I make this recipe ahead of time?

Yes, I often prep the components in advance—cook the rice, roast the veggies, and even make the sauce ahead. I just sear the chicken fresh to keep it juicy and finish everything together when I’m ready to eat.

Can I use different vegetables?

Absolutely. I like switching things up with whatever’s in season—broccoli, cauliflower, green beans, or carrots all roast well and taste great with the sauce.

What can I use instead of cream?

I’ve made this with half-and-half, coconut cream, and even evaporated milk. It all depends on how rich I want it. For a lighter version, I sometimes use Greek yogurt stirred in at the end (off heat).

Is this dish good for meal prep?

Yes, it’s perfect for meal prep. I portion everything into containers, making sure to keep the sauce with the chicken so it stays moist. It reheats nicely for lunches or dinners throughout the week.

Conclusion

This herb-crusted chicken in cream sauce has become one of my go-to meals for when I want something comforting, balanced, and flavorful. I love how the textures and flavors come together on one plate—tender chicken, creamy sauce, sweet potatoes, fluffy rice, and vibrant veggies. It’s a satisfying dinner that feels special but is easy enough to make on a weeknight.

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