Description
This Creamy Herb Chicken & Basmati Rice is a comforting one-pan meal that combines tender, seared chicken breasts with a rich, flavorful herb cream sauce and perfectly cooked basmati rice. Infused with garlic, Italian seasonings, and fresh parsley, this dish delivers a hearty yet elegant dinner ready in just 45 minutes.
Ingredients
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
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ 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)
- ½ cup chicken broth
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- ½ teaspoon dried oregano
- ½ cup Parmesan cheese (grated)
For the Basmati Rice:
- 1 cup basmati rice (rinsed)
- 2 cups chicken broth
- ½ teaspoon salt
- ¼ 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 with garlic powder, onion powder, Italian seasoning, paprika, salt, and black pepper. Heat olive oil in a large skillet over medium-high heat. Sear the chicken for 4-5 minutes per side until golden brown, but not fully cooked. Remove from the pan and set aside.
- Sauté the Aromatics: In the same pan, melt butter and add the diced onion. Cook until softened, about 3 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant.
- Cook the Basmati Rice: Add the rinsed basmati rice to the skillet and stir for 1 minute to toast slightly. Pour in chicken broth along with salt and pepper. Stir to combine evenly.
- Make the Creamy Herb Sauce: Pour in the heavy cream and stir well into the rice mixture. Add dried thyme, rosemary, oregano, and Parmesan cheese. Stir continuously until the cheese melts and the sauce becomes creamy.
- Simmer & Cook Everything Together: Nestle the seared chicken back into the skillet, ensuring the chicken pieces are partially submerged in the sauce and rice. Cover the pan with a lid and reduce heat to low. Let simmer gently for 20 minutes, or until the basmati rice is fully cooked and the chicken reaches an internal temperature of 165°F (75°C).
- Serve & Garnish: Remove the skillet from heat and allow the dish to rest for 5 minutes. Sprinkle chopped fresh parsley and optional lemon zest over the top for a bright, fresh finish. Serve warm and enjoy the creamy, herby flavors.
Notes
- For a lighter sauce, substitute heavy cream with half & half.
- You can use chicken thighs instead of breasts for a juicier texture.
- Make sure to rinse the basmati rice thoroughly to remove excess starch for fluffier rice.
- If you prefer a thicker sauce, simmer uncovered for a few minutes after cooking.
- Lemon zest is optional but adds a nice brightness to balance the richness.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American