Description
A quick and delicious recipe featuring tender boneless chicken breasts cooked in a rich, creamy herb sauce, served over fluffy basmati rice. Perfect for a flavorful weeknight dinner with fresh thyme, rosemary, and parsley enhancing the dish’s aroma and taste.
Ingredients
Scale
Chicken & Rice
- 2 boneless, skinless chicken breasts
- 1 cup basmati rice
Sauce & Seasoning
- 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, prepare the basmati rice following the package instructions. Once cooked, set it aside and keep warm.
- Cook the chicken: Heat olive oil or butter in a large skillet over medium heat. Season the chicken breasts with salt and pepper. Place the chicken in the skillet and cook for 5-6 minutes on each side until golden brown and thoroughly cooked through. Remove the chicken from the pan and set aside.
- Make the sauce: In the same skillet, add the chopped onion and minced garlic. Sauté for 2-3 minutes until the onion is softened and translucent. Pour in the chicken broth and let it simmer gently for 2 minutes to reduce slightly.
- Add cream and herbs: Stir in the heavy cream, fresh thyme, rosemary, and parsley. Allow the sauce to simmer for 3-5 minutes until it thickens slightly, melding the flavors together.
- Combine chicken with sauce: Slice the cooked chicken breasts into strips and return them to the skillet. Coat the chicken well with the creamy herb sauce and continue simmering for another 2-3 minutes to heat the chicken through and infuse it with flavor.
- Serve: Plate the creamy herb chicken over the cooked basmati rice. Garnish with lemon zest and fresh herbs if using, and add a splash of lemon juice for a bright finishing touch.
Notes
- Using fresh herbs greatly enhances the flavor, but dried herbs can be substituted if necessary (use one-third the amount).
- If you prefer a lighter sauce, substitute half-and-half or milk for the heavy cream.
- Adjust seasoning with salt and pepper to your taste throughout cooking.
- Lemon juice and zest add a nice brightness but can be omitted if preferred.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
