Description
A comforting and flavorful dish with tender chicken in a rich, creamy herb sauce, served over aromatic basmati rice. This easy-to-make recipe is perfect for a family dinner or meal prep.
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1 cup basmati rice
- 2 tablespoons olive oil or butter
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh rosemary, chopped
- Salt and pepper to taste
- 1 tablespoon lemon juice (optional)
- Zest of 1 lemon (optional)
- Fresh herbs for garnish (optional)
Instructions
- Cook the rice: In a medium pot, cook basmati rice according to package instructions. Set aside when done.
- Cook the chicken: Heat olive oil or butter in a large skillet over medium heat. Season chicken breasts with salt and pepper. Cook for 5-6 minutes per side until golden brown and cooked through. Remove from the pan and set aside.
- Make the sauce: In the same skillet, add chopped onion and garlic. Sauté for 2-3 minutes until softened. Add chicken broth and let it simmer for 2 minutes.
- Stir in the heavy cream, fresh thyme, rosemary, and parsley. Let the sauce simmer for another 3-5 minutes until it thickens slightly.
- Slice the chicken and return it to the skillet. Coat the chicken with the creamy herb sauce and simmer for an additional 2-3 minutes to warm the chicken through.
- Serve the creamy herb chicken over basmati rice. Garnish with lemon zest and fresh herbs if desired.
Notes
- You can substitute the heavy cream with half-and-half for a lighter version.
- Add some sautéed vegetables like spinach or mushrooms for extra flavor and texture.
- If you prefer a dairy-free version, use coconut milk or almond milk instead of cream.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-cooking, Sautéing
- Cuisine: American, European