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Creamy Herb Chicken And Basmati Rice is beautifully plated in this featured image.

Creamy Herb Chicken and Basmati Rice

This creamy herb chicken and basmati rice recipe is an easy and flavorful meal perfect for a weeknight dinner. The dish features tender chicken breasts simmered in a creamy, herb-infused sauce, served over aromatic basmati rice. It's a comforting and satisfying dish that's sure to please everyone.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 pounds boneless, skinless chicken breasts
  • 1 cup basmati rice
  • 2 cups chicken broth
  • 1 cup heavy cream
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 1/2 medium onion, chopped
  • 2 tablespoons fresh herbs, chopped thyme, rosemary, parsley
  • Salt and pepper to taste
  • 1 tablespoon lemon juice optional
  • Parmesan cheese for garnish optional
  • Fresh spinach optional

Equipment

  • large skillet
  • knife
  • cutting board
  • Measuring cups
  • Measuring spoons
  • Meat thermometer
  • Spatula or spoon
  • paper towels

Method
 

  1. Pat the chicken breasts dry with paper towels and season generously with salt and pepper.
  2. Heat the butter and olive oil in a large skillet over medium-high heat.
  3. Sear the chicken breasts for 3-4 minutes per side, until golden brown. Remove from skillet and set aside.
  4. Add the chopped onion to the skillet and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute, until fragrant.
  5. Add the basmati rice to the skillet and stir to coat it with the onion and garlic mixture. Cook for about a minute, stirring constantly.
  6. Pour in the chicken broth and bring to a boil. Reduce the heat to low, cover the skillet, and simmer for 15 minutes, or until the rice is cooked and the liquid is absorbed.
  7. Stir in the heavy cream and fresh herbs. Bring the sauce to a gentle simmer, stirring constantly. Cook for about 2-3 minutes, until the sauce has thickened slightly.
  8. Nestle the seared chicken breasts into the creamy rice. Cover the skillet and cook for another 5-7 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
  9. Remove the skillet from the heat and let it rest for a few minutes.
  10. Optionally, squeeze a tablespoon of lemon juice over the chicken and rice for a bright, zesty flavor.
  11. Garnish with Parmesan cheese (if using) and a sprinkle of fresh herbs. Serve hot and enjoy!

Notes

Use high-quality ingredients for the best flavor. Don't overcook the chicken; use a meat thermometer to ensure it reaches the correct internal temperature. Toasting the rice enhances its flavor. Adjust the herbs to your taste. Add vegetables for a more complete meal. For storage, refrigerate leftovers in an airtight container for up to 3-4 days or freeze for up to 2-3 months. Reheat on the stovetop with a splash of broth or in the microwave. Substitute heavy cream with coconut cream for a dairy-free version. Adding cream cheese makes the sauce richer.