Description
Grilled Chicken with Herb-Onion Sauce over Rice
Ingredients:
4 boneless, skinless chicken breasts
2 tbsp olive oil
1 tsp garlic powder
1 tsp paprika
Salt and black pepper, to taste
1 cup white rice
2 cups chicken broth or water
1 large onion, thinly sliced
2 cloves garlic, minced
1/2 cup fresh parsley, chopped
1 tbsp butter
1 tbsp lemon juice
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Instructions:
1. Prepare the Chicken:
Rub the chicken breasts with olive oil, garlic powder, paprika, salt, and black pepper. Let it marinate for 15-20 minutes.
2. Cook the Rice:
Rinse the rice and cook it with chicken broth or water until tender. Set aside.
3. Grill the Chicken:
Heat a grill pan or outdoor grill. Cook the chicken for 5-7 minutes per side, or until fully cooked. Remove and let rest.
4. Make the Herb-Onion Sauce:
In the same pan, melt the butter and sauté the onions until softened and caramelized.
Add the garlic and cook for 1 minute.
Stir in parsley, lemon juice, and a pinch of salt. Cook for another minute.
5. Assemble the Dish:
Serve the grilled chicken over a bed of rice.
Spoon the herb-onion sauce generously over the chicken.
6. Garnish and Serve:
Garnish with extra parsley and serve warm!
Step-by-Step Guide
Follow this detailed guide for perfect execution. First, pat the chicken breasts dry to ensure a good sear. Combine the olive oil, garlic powder, paprika, salt, and pepper in a bowl, then coat the chicken thoroughly. While it marinates, rinse the rice under cold water until it runs clear to remove excess starch. Cook the rice in the broth for enhanced flavor. For grilling, preheat your grill or pan to medium-high. Place the chicken on the grill and avoid moving it for the first 5-7 minutes to develop grill marks. Use a meat thermometer to check for an internal temperature of 165°F. For the sauce, cook the onions over medium-low heat to caramelize slowly, which brings out their natural sweetness. Add the garlic last to prevent burning.
Serving Suggestions
This dish is versatile. For a low-carb option, serve the chicken and sauce over cauliflower rice or a bed of steamed spinach. A side of grilled asparagus, zucchini, or a simple green salad with a lemon vinaigrette complements the meal beautifully. To elevate the presentation, slice the rested chicken breast on a bias before placing it over the rice. A final drizzle of high-quality extra virgin olive oil and a lemon wedge on the side adds a fresh, finishing touch.
How-to Summary
In brief: Marinate chicken with oil and spices. Cook rice in broth. Grill chicken until 165°F internally. In the same pan, caramelize onions, add garlic, then stir in parsley and lemon juice for the sauce. Serve chicken over rice topped with sauce.
Frequently Asked Questions
Can I use chicken thighs instead of breasts?
Yes, boneless, skinless thighs work well. They may require a slightly longer cooking time due to higher fat content. Ensure they reach 165°F internally.
How can I make this sauce creamier?
After sautéing the garlic, stir in 1/4 cup of heavy cream, sour cream, or Greek yogurt and warm through before adding the parsley and lemon.
What’s the best way to store and reheat leftovers?
Store components separately in airtight containers for up to 3 days. Reheat chicken gently in a covered skillet with a splash of water to prevent dryness.
I don’t have a grill. How else can I cook the chicken?
A stovetop grill pan, a regular skillet over medium-high heat, or baking in a 400°F oven for 20-25 minutes are all excellent alternatives.
Can I use dried herbs instead of fresh parsley?
You can, but the flavor will be more muted. Use 1.5 teaspoons of dried parsley and add it when you add the garlic. Fresh herbs are recommended for the sauce’s bright finish.
Common Mistakes to Avoid
- Not Letting the Chicken Rest: Slicing immediately causes juices to run out. Let it rest for 5-10 minutes.
- Overcrowding the Pan for Sauce: Cook onions in a single layer to properly caramelize, not steam.
- Using High Heat for Onions: This burns them. Use medium-low heat for slow, sweet caramelization.
- Skipping the Rice Rinse: Unrinsed rice can result in a gummy, sticky texture.
- Over-marinating: The acids in lemon juice (if used in marinade) can toughen meat. A simple oil-and-spice rub for 20-30 minutes is sufficient.
Conclusion
This Grilled Chicken with Herb-Onion Sauce is a testament to how simple ingredients can create a deeply flavorful and satisfying meal. The key lies in the technique: properly marinating the chicken, achieving a good sear, and taking the time to caramelize the onions for a rich, savory sauce. By following the detailed steps and avoiding common pitfalls, you can consistently produce a restaurant-quality dish at home. It’s a reliable, delicious recipe that is sure to become a regular in your weekly rotation.