Creamy Herb Chicken with Roasted Potatoes & Fluffy Rice

Step 1: Roast the Potatoes

1. Preheat oven to 425°F (220°C).
2. Toss halved potatoes with olive oil, garlic powder, rosemary, salt, and pepper.
3. Spread on a baking sheet and roast for 25–30 minutes, flipping halfway through, until golden and crisp.

Step 2: Cook the Fluffy Rice

1. In a saucepan, bring 2 cups of water (or broth), butter, and a pinch of salt to a boil.
2. Stir in the rice.
3. Cover, reduce heat to low, and simmer for 15–18 minutes, or until all liquid is absorbed.
4. Let it rest covered for 5 minutes, then fluff with a fork.

Step 3: Cook the Chicken

1. Season chicken with salt and pepper.
2. Heat olive oil in a skillet over medium-high heat.
3. Sear the chicken for 5–7 minutes per side, or until cooked through (internal temp 165°F / 74°C).
4. Remove chicken and set aside on a plate.

Step 4: Make the Creamy Herb Sauce

1. In the same skillet, reduce heat to medium and add butter.
2. Add garlic and sauté until fragrant (about 30 seconds).
3. Stir in cream, broth, mustard, and Italian herbs.
4. Simmer for 5–6 minutes until slightly thickened.
5. Stir in Parmesan and fresh herbs. Season to taste.
6. Return chicken to the skillet and simmer for 2 more minutes in the sauce.

Step 5: Plate and Serve

• Spoon fluffy rice onto each plate.
• Add a handful of roasted potatoes.
• Top with creamy herb chicken and spoon extra sauce over everything.
• Garnish with extra fresh herbs or a squeeze of lemon if desired.

Tips:

This dish makes great leftovers — store in the fridge for up to 3 days.

Add spinach or mushrooms to the sauce for extra veggies.

Swap heavy cream with coconut milk or half-and-half for a lighter version.