Velvety Herb-Infused Grilled Chicken with Rice & Peas

This velvety herb-infused grilled chicken transforms an ordinary weeknight dinner into something special. Golden, juicy chicken breasts bathed in a luxurious garlic-herb cream sauce create a restaurant-worthy dish that comes together in just 30 minutes. The creamy sauce — kissed with fresh parsley and a hint of brightness — beautifully complements the fluffy rice and sweet pops of green peas. Serve with a simple side salad and crusty bread to soak up every last drop of that irresistible sauce.

Ingredient Notes

The secret to this Velvety Herb-Infused Grilled Chicken with Rice & Peas lies in understanding how each ingredient contributes to the final dish. Quality components, properly prepared, transform this simple recipe into a memorable meal that tastes like it came from a professional kitchen.

• Chicken breasts: Select evenly sized breasts (about 6-8oz each) for consistent cooking. Pounding them to even thickness prevents dry spots while ensuring juicy results throughout.
• Olive oil: Use a good quality extra virgin olive oil for marinating the chicken, as it adds subtle fruity notes. Its high smoke point makes it perfect for grilling without burning.
• Salt and pepper: Kosher salt works best for seasoning chicken, as its larger crystals distribute more evenly. Freshly ground black pepper delivers significantly more aroma than pre-ground.
• Paprika: While optional, this spice adds a gorgeous color and subtle smoky sweetness. Spanish smoked paprika (pimentón) elevates the dish even further with deeper complexity.
• Garlic clove: Fresh garlic provides sharp, aromatic notes that mellow beautifully when sautéed. Crush it slightly before mincing to release more essential oils and boost flavor.
• Butter: Unsalted butter gives you complete control over seasoning. It creates a rich foundation for the sauce while helping the garlic to cook gently without burning.
• Cream: Heavy cream (36% fat) creates the velvety texture that defines this sauce. The milk substitution works but produces a thinner consistency that won’t coat the chicken as luxuriously.
• Fresh parsley: Flat-leaf (Italian) parsley offers more pronounced flavor than curly varieties. Chop it just before adding to preserve its bright, herbaceous qualities.
• Lemon juice: Even a small squeeze brightens the entire dish, cutting through the richness of the cream. Meyer lemons provide a sweeter, less acidic option if available.
• Jasmine or basmati rice: These aromatic varieties remain fluffy and separate after cooking. Rinsing them before cooking removes excess starch that can make rice gummy.
• Water (for rice): The perfect 1:2 ratio of rice to water ensures properly cooked grains. Using chicken stock instead adds an extra layer of flavor complexity.
• Green peas: Fresh peas offer unmatched sweetness in spring, but quality frozen peas work wonderfully year-round. Avoid overcooking—they should remain vibrant green and slightly firm.
• Parsley garnish: A final sprinkle adds visual appeal and a fresh flavor boost. Chop it at the last minute to prevent wilting or discoloration.

How to Make Velvety Herb-Infused Grilled Chicken with Rice & Peas

1. Season chicken breasts with salt, pepper, and paprika on both sides. Drizzle with olive oil and rub the seasonings in to coat evenly.
2. Start the rice by combining 1 cup rice with 2 cups water and a pinch of salt in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes until tender and water is absorbed.
3. Heat a grill pan or skillet over medium-high heat. Place the seasoned chicken breasts on the hot surface and cook for 5-7 minutes per side until golden brown and the internal temperature reaches 165°F (74°C).
4. While the chicken cooks, bring a small pot of salted water to a boil. Add the green peas and cook for 2-3 minutes until bright and tender. I find that slightly undercooking them preserves their sweet flavor and pleasant pop.
5. Prepare the herb sauce by melting butter in a small saucepan over medium heat. Add minced garlic and sauté for 30 seconds until fragrant but not browned.
6. Pour the cream into the saucepan with garlic and bring to a gentle simmer. Stir occasionally until slightly thickened, about 2-3 minutes. Remove from heat and stir in chopped parsley and a splash of lemon juice if using.
7. Assemble the dish by placing a portion of rice on each plate, topped with drained peas. Set the grilled chicken beside the rice and generously spoon the velvety herb sauce over the chicken.
8. Garnish with additional chopped parsley for a fresh finish. The sauce will continue to thicken slightly as it cools, creating the perfect velvety consistency to coat each bite.