Creamy Herb Chicken with Rice, Roasted Potatoes & Sautéed Veggies

Instructions

step 1 Preheat oven to 200°C (400°F). Toss cubed potatoes with olive oil, salt, pepper, and herbs. Spread on a baking tray and roast for 25–30 minutes until golden and crisp.
step 2 Rinse the rice and add to a pot with 2 cups water and 1/2 tsp salt. Bring to a boil, cover, reduce heat, and simmer for 15 minutes until fluffy.
step 3 Season chicken with salt, pepper, garlic powder, and paprika. Heat olive oil in a skillet and cook chicken until golden and cooked through, about 4–5 minutes per side. Remove and set aside.
step 4 In the same skillet, melt butter and sauté garlic for 1 minute. Add cream, broth, herbs, and Parmesan if using. Simmer until thickened slightly.
step 5 Return chicken to the skillet, coat with sauce, and simmer for another 2–3 minutes.
step 6 Heat 1 tbsp olive oil in a separate pan. Sauté onions, mushrooms, and bell peppers with a pinch of salt and pepper until tender-crisp, about 5–7 minutes.
step 7 Plate the sliced chicken with herb cream sauce alongside rice, roasted potatoes, and sautéed vegetables. Garnish with fresh herbs if desired.

Storage and Reheating Tips

Store each component in separate airtight containers in the fridge for up to 3 days. Reheat chicken and sauce gently in a pan over low heat. Microwave rice with a damp paper towel to keep it fluffy. Reheat potatoes and veggies in a pan or oven for best texture.