Description
This Creamy Herb Chicken & Basmati Rice is a comforting and flavorful one-pan dish featuring tender, seasoning-coated chicken breasts cooked until golden and smothered in a rich, creamy herb sauce. Paired perfectly with fluffy basmati rice, this meal combines aromatic herbs, Parmesan cheese, and a velvety sauce for a deliciously satisfying experience that’s ready in about 40 minutes.
Ingredients
Scale
For the Chicken and Sauce
- 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
- 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 Basmati 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 to remove excess starch. In a medium saucepan, bring water or chicken broth to a boil, then add the rice, a pinch of salt, and butter or olive oil. Reduce heat to low, cover, and simmer for 15-18 minutes until tender and liquid is absorbed. Remove from heat and fluff with a fork.
- Prepare the chicken: While the rice cooks, season the chicken breasts with salt, pepper, garlic powder, onion powder, and paprika evenly on both sides.
- Cook the chicken: Heat olive oil in a large skillet over medium heat. Add the seasoned chicken breasts and cook for 6-7 minutes per side until golden brown and fully cooked (internal temperature should reach 165°F or 75°C). Remove chicken from skillet and set aside.
- Make the creamy herb sauce: In the same skillet, melt butter over medium heat. Add finely chopped onion and cook for 3-4 minutes until softened. Stir in minced garlic and cook for an additional minute until fragrant.
- Add liquids and herbs: Pour in chicken broth, scraping up any browned bits from the skillet bottom. Stir in heavy cream, Dijon mustard, thyme, rosemary, basil, salt, and pepper. Bring sauce to a gentle simmer and cook for 5-7 minutes until slightly thickened.
- Finish the sauce: Stir in grated Parmesan cheese and cook another 2-3 minutes until the sauce is smooth and creamy.
- Combine chicken and sauce: Return the cooked chicken breasts to the skillet, spoon sauce over them, and simmer for 2-3 minutes so the chicken absorbs the flavors and gets nicely coated.
- Serve: Plate the fluffy basmati rice and place the creamy herb chicken on top. Spoon additional sauce over the dish and garnish with fresh herbs if desired for a beautiful presentation.
Notes
- Rinsing basmati rice prevents it from becoming overly sticky by removing excess surface starch.
- Using chicken broth instead of water for cooking rice adds extra flavor.
- Fresh herbs can substitute dried herbs if available, use about three times the quantity when substituting fresh for dried.
- You can adjust the creaminess of the sauce by reducing or increasing the heavy cream slightly based on preference.
- Ensure chicken reaches an internal temperature of 165°F (75°C) for food safety.
- This dish can be garnished with fresh parsley or thyme for added color and aroma.
- Leftovers keep well refrigerated for up to 3 days.
