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Pan-seared chicken breast in a white garlic cream sauce with roasted potatoes and broccoli

Creamy Garlic Chicken with Rice, Broccoli & Roast Potatoes

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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Calories: 875
Ingredients Method

Ingredients
  

  • 600 g chicken breast cutlets
  • 500 g Russet potatoes, cubed
  • 300 g broccoli florets
  • 200 g long grain white rice
  • 4 garlic cloves , minced
  • 250 ml heavy cream
  • 120 ml chicken stock
  • 50 g grated parmesan cheese
  • 30 ml olive oil
  • 20 g unsalted butter
  • 1 tsp dried oregano
  • 1/2 tsp paprik a
  • Salt and black pepper to taste

Method
 

  1. Preheat oven to 200°C (400°F). Toss cubed potatoes with 15ml olive oil, salt, pepper, and paprika. Roast on a baking sheet for 35-40 minutes until golden and crisp.
  2. Rinse rice until water runs clear. Combine with 400ml water and a pinch of salt in a pot. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
  3. Season chicken with salt, pepper, and oregano. Heat remaining olive oil in a large skillet over medium-high heat. Sear chicken for 4-5 minutes per side until cooked through. Remove and set aside.
  4. In the same skillet, melt butter and sauté minced garlic for 1 minute. Add chicken stock to deglaze, then stir in heavy cream and parmesan. Simmer for 4-6 minutes until sauce thickens.
  5. Steam broccoli florets over boiling water for 4-5 minutes until tender-crisp.
  6. Return chicken to the skillet to coat with the garlic cream sauce.
  7. Serve the creamy chicken alongside the roasted potatoes, steamed broccoli, and rice.