This flavorful and beautifully balanced dish brings together tender glazed chicken filets, golden garlic potatoes, fluffy basmati rice, and roasted vegetables for a wholesome and satisfying meal. Each component complements the others perfectly—savory, slightly sweet, and fresh with a touch of lemon and parsley. It’s a restaurant-quality dish that you can easily make at home.
Why You’ll Love This Recipe
The chicken is juicy, flavorful, and coated with a glossy soy-honey glaze.
It’s a complete meal with protein, carbs, and veggies all in one plate.
Each side—crispy potatoes, fluffy rice, roasted tomatoes, and sautéed mushrooms—adds a unique texture and flavor.
You can prepare parts of the dish in advance, making it great for meal prep.
It’s wholesome, nourishing, and looks stunning when served.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Chicken & Glaze:
2 chicken breasts, cut into thick strips
2 tbsp olive oil
Salt and black pepper to taste
2 cloves garlic, minced
3 tbsp soy sauce
1 tbsp honey
1 tsp Dijon mustard (optional)
1 tbsp lemon juice
½ tsp cornstarch (for thickening)
Chopped fresh parsley for garnish
For the Garlic Potatoes:
400g waxy potatoes, peeled and cubed
2 tbsp olive oil
1 garlic clove, finely chopped
Salt and pepper to taste
1 lemon wedge (for serving)
Chopped parsley
For the Sautéed Mushrooms:
200g mushrooms, sliced
1 small onion, thinly sliced
1 tbsp olive oil
Salt and pepper to taste
For the Roasted Tomatoes:
6 small vine tomatoes
Drizzle of olive oil
Salt to taste
For the Rice:
200g basmati rice
Salt for cooking water
Fresh parsley for garnish
Directions
Prepare the potatoes: Boil the cubed potatoes in salted water for 10–12 minutes until just tender. Drain well.
Sauté the potatoes: Heat olive oil in a pan over medium heat. Add potatoes and chopped garlic. Cook until golden and crispy, about 8–10 minutes. Season with salt and pepper, then finish with lemon juice and parsley.
Roast the tomatoes: Preheat the oven to 200°C (390°F). Place tomatoes on a baking tray, drizzle with olive oil, sprinkle with salt, and roast for 12–15 minutes until blistered and softened.
Cook the mushrooms: Heat olive oil in a pan, add onions, and sauté for 2 minutes. Add sliced mushrooms and cook until browned and tender, around 7 minutes. Season to taste.
Cook the rice: Rinse basmati rice until the water runs clear. Cook in salted water according to package instructions. Fluff with a fork and set aside.
Make the glaze: In a small bowl, combine soy sauce, honey, lemon juice, garlic, mustard (if using), and cornstarch. Mix until smooth.
Cook the chicken: Heat olive oil in a large pan over medium heat. Season the chicken with salt and pepper, then cook for 6–8 minutes per side until golden and fully cooked. Pour in the glaze and simmer for 2–3 minutes until the sauce thickens and coats the chicken beautifully.
Assemble: Serve the glazed chicken alongside rice, garlic potatoes, sautéed mushrooms, and roasted tomatoes. Garnish with chopped parsley for freshness.
Servings and timing
Servings: 4
Prep time: 25 minutes
Cook time: 30 minutes
Total time: 55 minutes
Calories per serving: Approximately 560 kcal
Variations
Replace honey with maple syrup or agave nectar for a different sweetness.
Add a sprinkle of chili flakes to the glaze for a bit of heat.
Substitute rice with quinoa, couscous, or mashed potatoes.
Add roasted bell peppers, zucchini, or carrots for extra color and nutrition.
For a lighter version, serve the chicken and veggies over a green salad instead of rice and potatoes.
Storage/Reheating
Refrigeration: Store leftovers in airtight containers in the refrigerator for up to 3 days.
Freezing: The glazed chicken and rice can be frozen for up to 2 months. Avoid freezing roasted tomatoes as they lose texture.
Reheating: Warm in the microwave or on the stovetop over low heat. If reheating chicken, add a splash of water to maintain moisture.
FAQs
How can I make the glaze thicker?
Add a bit more cornstarch mixed with water and simmer for an extra minute until the sauce thickens.
Can I use chicken thighs instead of breasts?
Yes, boneless chicken thighs work perfectly and remain juicy after cooking.
What type of potatoes are best for this recipe?
Waxy varieties like Yukon Gold or Charlotte potatoes hold their shape well and get crispy when sautéed.
Can I make this dish ahead of time?
Yes, you can cook the sides and chicken separately, then assemble and reheat before serving.
How do I prevent the chicken from drying out?
Do not overcook it—once the internal temperature reaches 75°C (165°F), remove it from heat immediately.
Can I skip the mustard in the glaze?
Yes, it’s optional. The glaze will still be delicious without it.
What other vegetables can I roast with the tomatoes?
You can include bell peppers, zucchini, red onions, or asparagus for variety.
Is this recipe gluten-free?
Yes, if you use a gluten-free soy sauce, the entire dish is gluten-free.
Can I replace rice with another grain?
Absolutely—try couscous, bulgur, or quinoa for a healthier twist.
What can I serve with this dish for a full meal?
A simple green salad or a bowl of lentil soup pairs wonderfully with this plate.
Conclusion
Glazed Chicken Filets with Rice, Garlic Potatoes & Roasted Veggies is the perfect combination of comfort and elegance. The sweet and savory glaze, paired with crispy potatoes and colorful vegetables, creates a meal that’s both hearty and wholesome. Whether it’s for a family dinner or a special occasion, this recipe is guaranteed to impress and satisfy every craving.
This restaurant-quality dish features juicy glazed chicken filets paired with crispy garlic potatoes, fluffy basmati rice, roasted tomatoes, and sautéed mushrooms. It’s a complete, comforting, and visually stunning meal perfect for weeknights or entertaining.
Ingredients
2 chicken breasts, cut into thick strips
2 tbsp olive oil
Salt and black pepper, to taste
2 cloves garlic, minced
3 tbsp soy sauce
1 tbsp honey
1 tsp Dijon mustard (optional)
1 tbsp lemon juice
½ tsp cornstarch
Chopped fresh parsley, for garnish
400g waxy potatoes, peeled and cubed
2 tbsp olive oil (for potatoes)
1 garlic clove, finely chopped
Salt and pepper, to taste (for potatoes)
1 lemon wedge, for serving
200g mushrooms, sliced
1 small onion, thinly sliced
1 tbsp olive oil (for mushrooms)
Salt and pepper, to taste (for mushrooms)
6 small vine tomatoes
Drizzle of olive oil (for tomatoes)
Salt, to taste (for tomatoes)
200g basmati rice
Salt, for rice water
Chopped parsley, for garnish
Instructions
Boil cubed potatoes in salted water for 10–12 minutes until just tender. Drain and set aside.
In a skillet, heat olive oil. Add potatoes and chopped garlic. Cook for 8–10 minutes until golden. Season with salt, pepper, lemon juice, and parsley.
Preheat oven to 200°C (390°F). Place tomatoes on a tray, drizzle with olive oil, season with salt, and roast for 12–15 minutes.
In a skillet, heat olive oil. Add onions, cook 2 minutes, then add mushrooms. Sauté for 7 minutes until browned. Season with salt and pepper.
Rinse rice thoroughly and cook in salted water according to package instructions. Fluff with a fork and set aside.
In a small bowl, mix soy sauce, honey, lemon juice, garlic, mustard (if using), and cornstarch until smooth.
In a skillet, heat olive oil over medium heat. Season chicken with salt, pepper, Cajun seasoning if desired. Cook 6–8 minutes per side until cooked through. Add glaze and simmer 2–3 minutes until thick and glossy.
Assemble plate with glazed chicken, rice, potatoes, roasted tomatoes, and mushrooms. Garnish with parsley and serve.
Notes
Use maple syrup or agave instead of honey if desired.
Swap rice for quinoa or couscous for a grain variation.
Add chili flakes to the glaze for a spicy kick.
Make ahead for meal prep—store components separately.
Use gluten-free soy sauce for a fully gluten-free meal.
