Description
This Creamy Herb Chicken & Basmati Rice recipe combines tender, seared chicken breasts with aromatic basmati rice cooked in flavorful chicken broth and finished with a luscious herb-infused cream sauce. The dish is a comforting, one-pan meal perfect for weeknight dinners, showcasing a blend of classic dried herbs and rich textures.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 1 tablespoon butter
Rice and Aromatics
- 2 cups basmati rice
- 3 cups chicken broth
- 1 onion, finely chopped
- 3 cloves garlic, minced
Herbs and Cream
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon dried basil
- 1 cup heavy cream
- Fresh parsley, for garnish
Instructions
- Rinse Rice: Begin by rinsing the basmati rice under cold water until the water runs clear to remove excess starch. Set aside to drain thoroughly.
- Sear Chicken: Heat olive oil in a large skillet over medium-high heat. Season the chicken breasts generously with salt and pepper, then sear them in the hot skillet for about 5 minutes per side, until golden brown. Remove the chicken and set aside on a plate.
- Sauté Aromatics: In the same skillet, add butter and sauté the finely chopped onion until translucent, approximately 4-5 minutes. Add minced garlic and cook for an additional minute until fragrant.
- Add Herbs: Stir in dried thyme, rosemary, and basil. Cook for about 30 seconds until the herbs release their aroma and become fragrant.
- Toast Rice: Add the drained basmati rice to the skillet and stir well to coat each grain with the aromatic herb and onion mixture.
- Add Broth and Simmer: Pour in the chicken broth, bringing the mixture to a boil. Then reduce heat to low.
- Cook Chicken and Rice: Nestle the seared chicken breasts on top of the rice. Cover the skillet with a lid and let it simmer gently for 15-20 minutes, or until the rice is tender and the chicken is cooked through to an internal temperature of 165°F (74°C).
- Create Creamy Sauce: Remove the chicken breasts again temporarily to make space. Pour in the heavy cream and stir it through the rice, turning the mixture creamy and rich.
- Combine and Warm: Return the chicken breasts to the skillet, coating them with the cream and herb sauce. Warm everything together over low heat for another 5 minutes to let the flavors meld.
- Garnish and Serve: Before serving, sprinkle fresh parsley over the dish for a pop of freshness and color. Serve hot.
Notes
- Rinsing basmati rice is essential to achieve fluffy, non-sticky grains.
- Use a heavy-bottomed skillet with a tight-fitting lid to cook the rice evenly and retain steam.
- If you prefer, fresh herbs can be substituted for dried—use about three times the amount.
- Check the chicken’s internal temperature to ensure it is fully cooked but still juicy.
- Leftovers store well in the refrigerator for up to 3 days and reheat gently on the stove.