Description
This Creamy Herb Chicken & Basmati Rice is a comforting and flavorful dish with juicy chicken breasts cooked in a rich, herbed cream sauce and served over aromatic basmati rice. It’s the perfect balance of creamy, savory, and herby goodness, making it a family favorite.
Ingredients
Scale
For the Chicken:
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
For the Creamy Herb Sauce:
- 2 tablespoons butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup chicken broth
- 1 cup heavy cream
- 1 tablespoon Dijon mustard
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
- 1 teaspoon dried rosemary (or 1 tablespoon fresh rosemary)
- 1/4 teaspoon dried basil
- Salt and pepper, to taste
- 1/4 cup grated Parmesan cheese
For the Rice:
- 1 cup basmati rice
- 2 cups water or chicken broth
- 1 tablespoon butter or olive oil
- Salt, to taste
Instructions
- Cook the rice:
- Rinse the basmati rice under cold water until the water runs clear.
- In a medium saucepan, bring the water or chicken broth to a boil. Add the rice, a pinch of salt, and butter or olive oil.
- Reduce the heat to low, cover, and simmer for 15-18 minutes, or until the rice is tender and the liquid is absorbed. Remove from heat and fluff with a fork.
- Prepare the chicken:
- While the rice is cooking, season the chicken breasts with salt, pepper, garlic powder, onion powder, and paprika.
- In a large skillet, heat olive oil over medium heat. Add the chicken breasts and cook for 6-7 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F or 75°C). Remove the chicken from the skillet and set aside.
- Make the creamy herb sauce:
- In the same skillet, melt the butter over medium heat. Add the chopped onion and cook for 3-4 minutes until softened.
- Add the minced garlic and cook for another minute until fragrant.
- Pour in the chicken broth, scraping up any browned bits from the bottom of the pan.
- Stir in the heavy cream, Dijon mustard, thyme, rosemary, basil, salt, and pepper. Bring the sauce to a simmer and let it cook for 5-7 minutes, until it thickens slightly.
- Stir in the Parmesan cheese and continue to cook for another 2-3 minutes, until the sauce is smooth and creamy.
- Combine chicken and sauce:
- Return the cooked chicken breasts to the skillet and spoon some of the creamy herb sauce over the top. Let it simmer for 2-3 minutes to ensure the chicken is coated with the sauce.
- Serve:
- Serve the creamy herb chicken over a bed of fluffy basmati rice. Spoon extra sauce over the top and garnish with fresh herbs, if desired.
Notes
- For added flavor, you can marinate the chicken in olive oil, garlic, and herbs for 30 minutes before cooking.
- You can substitute the heavy cream with half-and-half or coconut cream for a lighter option.
- Add steamed vegetables like broccoli or spinach for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast with rice
- Calories: 550
- Sugar: 2g
- Sodium: 680mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 115mg