CREAMY HERB CHICKEN & BASMATI RICE
This creamy herb chicken with basmati rice is a comforting, flavourful meal. Juicy chicken is simmered in a creamy herb sauce and served over fragrant rice for a satisfying and easy dinner.
Ingredients
For the Chicken:
- 4 boneless skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
For the Creamy Herb Sauce:
- 2 tablespoons butter
- 3 cloves garlic minced
- 1 cup heavy cream
- ½ cup chicken broth
- ½ teaspoon dried thyme
- ½ teaspoon dried basil
- ½ teaspoon dried parsley
- ¼ cup grated Parmesan cheese
For the Rice:
- 1 cup basmati rice
- 2 cups water or chicken broth
- Pinch of salt
Instructions
- Cook the Rice: In a medium saucepan, bring water or broth to a boil. Add basmati rice and salt. Reduce heat, cover, and simmer for 15 minutes. Set aside.
- Prepare the Chicken: Season chicken with salt, pepper, garlic powder, and Italian seasoning.
- Sear the Chicken: In a large skillet, heat olive oil over medium heat. Sear chicken 5–6 minutes per side until golden brown and cooked through. Remove and set aside.
- Make the Sauce: In the same skillet, melt butter and sauté garlic for 1 minute. Add cream, broth, thyme, basil, and parsley. Simmer for 3–4 minutes until slightly thickened.
- Combine: Stir in Parmesan cheese until melted. Return chicken to the pan and spoon sauce over the top. Simmer 2–3 minutes to heat through.
- Serve: Spoon creamy herb chicken over basmati rice and garnish with extra herbs if desired.
Notes
- Make Ahead: Cook rice and sear chicken ahead of time. Reheat together in the creamy sauce before serving.
- Custom Flavours: Add a squeeze of lemon juice or a handful of spinach for extra freshness.
- Serving Suggestions: Serve with steamed veggies or a light salad for a complete meal.
- Storage Tips: Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently to maintain the creamy texture.