Description

Creamy herb chicken with basmati rice is a comforting meal featuring tender chicken in a velvety herb-infused cream sauce served with fluffy, aromatic basmati rice. It’s hearty, flavorful, and perfect for both weeknights and special occasions.

Ingredients

4 boneless, skinless chicken breasts (or thighs)
2 tbsp olive oil or butter
1 medium onion, finely chopped
3 cloves garlic, minced
1 tsp dried thyme (or 2 tsp fresh)
1 tsp dried parsley (or 2 tsp fresh)
1/2 tsp dried dill (optional)
1/2 tsp dried basil (or 1 tsp fresh)
1 cup chicken broth
1 cup heavy cream (or half-and-half)
1/3 cup grated Parmesan cheese
1/2 tsp salt (to taste)
1/4 tsp black pepper (to taste)
1 1/2 cups basmati rice
3 cups water or broth (for rice)

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Instructions

Rinse the basmati rice under cold water until the water runs clear. Cook according to package directions with water or broth until fluffy, then set aside.
Season chicken with salt and pepper. Heat olive oil or butter in a skillet over medium-high heat and sear chicken for 5–6 minutes per side until golden brown and cooked through. Remove and set aside.
In the same pan, sauté onion until softened, about 3 minutes. Add garlic and cook for 1 minute until fragrant.
Pour in chicken broth and scrape up any browned bits from the pan. Let simmer and reduce slightly.
Stir in heavy cream, Parmesan cheese, and herbs. Simmer over low heat for 5–7 minutes until the sauce thickens.
Return chicken to the pan and coat with the creamy herb sauce. Let it simmer for 2 minutes to absorb flavors.
Serve hot with a scoop of fluffy basmati rice on the side.

Notes

Use chicken thighs for juicier, more flavorful meat.Add mushrooms, spinach, or sun-dried tomatoes for extra texture and flavor.Substitute basmati rice with jasmine rice, couscous, or quinoa.For a lighter version, use half-and-half or Greek yogurt instead of heavy cream.Not ideal for freezing, as the cream sauce may separate.

Nutrition

Serving Size: 1 serving (1 chicken breast with sauce and 3/4 cup rice)
Calories: 540
Sugar: 4g
Sodium: 720mg
Fat: 25g
Saturated Fat: 11g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 46g
Fiber: 2g
Protein: 35g
Cholesterol: 135mg