Description
This creamy herb chicken with fragrant basmati rice is pure comfort food. Tender chicken breasts are pan-seared and smothered in a rich herb-infused cream sauce, served over fluffy basmati rice. Perfect for a cozy family dinner.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 2 cups basmati rice
- 4 cups chicken broth, divided
- 2 tablespoons olive oil
- 3 tablespoons butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 tablespoon fresh thyme leaves
- 1 tablespoon fresh rosemary, chopped
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup grated Parmesan cheese
Instructions
- Rinse basmati rice until water runs clear. Cook in 2 cups chicken broth according to package instructions.
- Season chicken breasts with salt and pepper on both sides.
- Heat olive oil in a large skillet over medium-high heat. Cook chicken breasts for 5-6 minutes each side until golden brown. Remove and set aside.
- In the same pan, melt butter. Add minced garlic and sauté for 1 minute until fragrant.
- Add remaining chicken broth, heavy cream, thyme, and rosemary. Simmer for 5 minutes until slightly thickened.
- Stir in Parmesan cheese until melted.
- Return chicken to the pan, reduce heat to low, and simmer for 5-7 minutes until chicken is cooked through.
- Serve chicken and sauce over basmati rice, garnished with fresh parsley.
Notes
- For best results, let chicken come to room temperature before cooking
- You can substitute dried herbs if fresh aren’t available (use 1 teaspoon dried for each tablespoon fresh)
- The sauce can be made ahead and reheated gently
- Store leftovers in an airtight container for up to 3 days
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: International
Nutrition
- Serving Size: 1 portion
- Calories: 680
- Sugar: 3g
- Sodium: 890mg
- Fat: 38g
- Saturated Fat: 19g
- Carbohydrates: 48g
- Protein: 42g
- Cholesterol: 165mg
