Creamy Herb Chicken & Basmati Rice
A delightful dish featuring tender chicken and aromatic herbs in a creamy sauce, served over fluffy basmati rice.
Ingredients
For the chicken
- 1 pound boneless skinless chicken breasts or thighs
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the creamy sauce
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1 small onion, finely diced
- 1 cup heavy cream (or half & half)
- ½ cup chicken broth
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- ½ teaspoon dried oregano
- ½ cup Parmesan cheese, grated
For the rice
- 1 cup basmati rice, rinsed
- 2 cups chicken broth
- ½ teaspoon salt
- ¼ teaspoon black pepper
For garnish
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon lemon zest (optional)
Instructions
Preparation and Cooking
- Season the chicken with garlic powder, onion powder, Italian seasoning, paprika, salt, and pepper.
- Heat olive oil in a large pan over medium-high heat and sear the chicken until golden brown on both sides, then set aside.
- In the same pan, melt butter and add minced garlic and diced onion. Sauté until soft and translucent.
- Add rinsed basmati rice, chicken broth, salt, and pepper to the pan. Bring to a simmer, cover, and cook until rice is tender (15-20 minutes).
- Meanwhile, prepare the creamy sauce by adding heavy cream, chicken broth, thyme, rosemary, oregano, and Parmesan cheese to the sauté pan. Simmer until thickened.
- Return the chicken to the sauce, coat well, and allow to simmer for a few more minutes to heat through.
- Serve the chicken alongside basmati rice, garnish with parsley and lemon zest if desired.
Notes
Allow leftovers to cool and store in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop.