Creamy Herb Chicken with Basmati Rice
Creamy herb chicken with fragrant basmati rice cooked together in one pan for a comforting, flavorful, and easy weeknight dinner.
Equipment
- large deep skillet with lid
- cutting board
- chef’s knife
- Measuring cups and spoons
- wooden spoon or spatula
Ingredients
- 2 tbsp olive oil
- 1 lb boneless skinless chicken breasts or thighs
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp Italian seasoning
- 0.5 tsp paprika
- 0.5 tsp salt
- 0.25 tsp black pepper
- 2 tbsp butter
- 1 small onion, finely diced
- 3 cloves garlic, minced
- 1 cup heavy cream
- 0.5 cup chicken broth (for sauce)
- 0.5 tsp dried thyme
- 0.5 tsp dried rosemary
- 0.5 tsp dried oregano
- 0.5 cup finely grated Parmesan cheese
- 1 cup basmati rice, rinsed
- 2 cups chicken broth (for rice)
- 0.5 tsp salt (for rice)
- 0.25 tsp black pepper (for rice)
Instructions
- Pat the chicken dry and season both sides with garlic powder, onion powder, Italian seasoning, paprika, salt, and pepper. Heat olive oil in a large deep skillet over medium-high heat and sear chicken 4–5 minutes per side until golden. Remove and set aside.
- In the same pan, melt butter. Add diced onion and cook until soft, about 3 minutes. Stir in garlic and cook for 30 seconds until fragrant.
- Add rinsed basmati rice to the pan and stir for 1 minute to lightly toast.
- Pour in chicken broth and heavy cream. Stir in thyme, rosemary, oregano, salt, pepper, and Parmesan cheese until melted and smooth.
- Nestle the chicken back into the pan. Cover, reduce heat to low, and simmer for 20 minutes until rice is tender and chicken is cooked through.
- Remove from heat and let rest for 5 minutes. Garnish with fresh parsley and optional lemon zest, then serve warm.
Notes
Rinse basmati rice well to keep it fluffy. Use freshly grated Parmesan for the smoothest sauce. Keep heat low once covered to prevent scorching the cream. Let rest 5 minutes before serving for best texture.