Description

A comforting, well-balanced dish featuring juicy herb-crusted chicken in a velvety cream sauce, served with fragrant rice, caramelized sweet potatoes, and roasted vegetables.

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

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Instructions

Preheat oven to 400°F (200°C).
Toss sweet potato wedges with 1 tbsp olive oil, smoked paprika, salt, and pepper. Roast for 25–30 minutes until caramelized and tender.
Cook rice using 1 cup rice and 2 cups water, following package instructions.
Pat chicken dry and season with salt, pepper, paprika, and garlic powder.
Heat 1 tbsp olive oil in a skillet over medium-high heat. Sear chicken for 4–5 minutes per side until golden and nearly cooked through. Set aside.
In the same pan, reduce heat to medium. Melt butter and sauté garlic and shallot until fragrant and translucent.
Add cream and tomato paste, scraping the pan to deglaze. Simmer for 3–5 minutes until slightly thickened.
Return chicken to skillet and simmer in sauce for 5–7 minutes until fully cooked.
Stir in chopped parsley or spinach and adjust seasoning.
Meanwhile, toss zucchini and bell pepper with 1 tsp olive oil, salt, pepper, and herbs. Roast for 15–20 minutes until tender.
To serve, plate the rice, top with chicken and cream sauce, and add sweet potatoes and roasted vegetables on the side.

Notes

Boneless chicken thighs can be used for added juiciness.

Coconut cream is a great dairy-free alternative.

Swap sweet potatoes with carrots or butternut squash if desired.

Reheat chicken and sauce gently on stovetop for best texture.

Perfect for meal prep and storing up to 3 days in the fridge.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dinner
Method: Roasting, Pan-Searing, Simmering
Cuisine: American

Nutrition

Serving Size: 1 plate
Calories: 500
Sugar: 6g
Sodium: 420mg
Fat: 22g
Saturated Fat: 8g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 5g
Protein: 35g
Cholesterol: 90mg