Creamy Chimichurri Chicken with Rice and Garlic Roasted Broccoli

This creamy chimichurri chicken is a quick and impressive weeknight dinner. Juicy chicken cutlets are seasoned with garlic powder, seared until golden, then roasted to perfection. A tangy, herbaceous chimichurri sauce is blended with sour cream for a rich, creamy finish.

Serve the sliced chicken over fluffy, buttery jasmine rice alongside roasted broccoli tossed with garlic. The combination of savory meat, bright sauce and tender vegetables makes for a satisfying meal that’s full of flavor.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 unit BroccoliView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

2 ounce ChimichurriView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425°F. In a small pot, combine rice, ¾ cup water (1½ cups for 4) and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
2. While rice cooks, wash and dry produce. Cut broccoli into bite-size pieces if necessary.
3. Pat chicken dry with paper towels; season all over with half the garlic powder (you’ll use the rest in the next step), salt and pepper. Heat a drizzle of oil in a large pan over medium heat. Add chicken and sear, turning occasionally, until browned all over, 4-8 minutes (it’ll finish cooking in the next step). Transfer chicken to one side of a baking sheet. (For 4 servings, spread chicken out across entire sheet.)
4. On opposite side of sheet from chicken, toss broccoli with a drizzle of oil, remaining garlic powder, salt and pepper. (For 4 servings, toss broccoli on a second baking sheet.) Roast on top rack until chicken is cooked through and broccoli is browned and tender, 12-15 minutes. (For 4, roast broccoli on top rack and chicken on middle rack, swapping rack positions halfway through.) Transfer chicken to a cutting board to rest for at least 5 minutes.
5. While chicken and broccoli roast, in a small bowl, combine chimichurri and sour cream.
6. Thinly slice chicken crosswise. Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings) until melted. Divide rice and broccoli between plates in separate sections. Top rice with chicken; spoon creamy chimichurri over chicken. Serve.

Recipe Tips

FAQ

Can I use a different type of rice?

Yes, you can substitute basmati or long-grain white rice. Adjust cooking time and water ratio according to package directions.

Can I make this dairy-free?

Yes, use a dairy-free sour cream alternative and substitute the butter with olive oil or a plant-based butter.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven.