Description
Creamy Herb Chicken & Basmati Rice is a comforting one-pan meal that combines tender, seared chicken breasts with a luscious creamy herb sauce and perfectly cooked basmati rice. This flavorful dish is easy to prepare, making it ideal for a family dinner or an elegant meal without the hassle. The savory herb cream sauce infused with garlic, Parmesan, and Italian spices enhances the mild chicken and fragrant rice, delivering a satisfying and hearty experience.
Ingredients
Units
Scale
For the Chicken:
- 2 tablespoons olive oil
- 1 pound boneless skinless chicken breasts (or thighs)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Herb Cream Sauce:
- 2 tablespoons butter
- 3 cloves garlic (minced)
- 1 small onion (finely diced)
- 1 cup heavy cream (or half & half for a lighter option)
- 1/2 cup chicken broth
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried oregano
- 1/2 cup Parmesan cheese (grated)
For the Basmati Rice:
- 1 cup basmati rice (rinsed)
- 2 cups chicken broth
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For Garnishing:
- 2 tablespoons fresh parsley (chopped)
- 1 teaspoon lemon zest (optional, for brightness)
Instructions
- Season and Sear the Chicken: Pat the chicken breasts dry with a paper towel and season both sides evenly with garlic powder, onion powder, Italian seasoning, paprika, salt, and black pepper. Heat olive oil in a large skillet over medium-high heat. Once hot, sear the chicken for 4-5 minutes on each side until golden brown but not fully cooked through. Remove the chicken from the pan and set aside.
- Sauté the Aromatics: In the same skillet, melt the butter and add the finely diced onion. Cook the onion over medium heat until softened, about 3 minutes. Add the minced garlic and stir for another 30 seconds until fragrant, ensuring the garlic doesn’t burn.
- Cook the Basmati Rice: Add the rinsed basmati rice to the skillet with the aromatics. Stir and toast the rice lightly for about 1 minute to enhance its flavor. Pour in the chicken broth along with salt and black pepper, stirring to combine everything evenly.
- Make the Creamy Herb Sauce: Pour in the heavy cream, stirring well to incorporate it with the broth and rice. Add the dried thyme, rosemary, oregano, and grated Parmesan cheese. Stir continuously until the cheese melts smoothly into the sauce, creating a creamy and herbaceous mixture.
- Simmer & Cook Everything Together: Nestle the seared chicken pieces back into the skillet, partially submerging them in the sauce and rice mixture. Cover the skillet with a lid, reduce the heat to low, and let it simmer gently for 20 minutes. This allows the rice to cook fully and the chicken to reach a safe internal temperature of 165°F (75°C).
- Serve & Garnish: Once cooked, remove the skillet from heat and allow the dish to rest covered for 5 minutes to let the flavors meld. Sprinkle the dish with freshly chopped parsley and optional lemon zest for a bright and fresh finish. Serve the creamy herb chicken with basmati rice warm and enjoy the rich, comforting flavors.
Notes
- For a lighter version, substitute heavy cream with half & half, but the sauce will be less rich.
- Using chicken thighs instead of breasts will result in juicier meat but longer cooking time may be needed.
- Make sure to rinse the basmati rice well to remove excess starch and prevent clumping.
- Adjust herbs to taste; fresh herbs can be added at the end for extra brightness.
- Leftovers can be stored in the refrigerator for up to 3 days in an airtight container.
