Description
A comforting and flavorful dish featuring tender boneless chicken breasts cooked in a creamy herb sauce, served over fluffy basmati rice. This recipe combines aromatic spices, fresh herbs, and a rich Parmesan-infused cream sauce to elevate a simple chicken and rice dinner into a delightful meal perfect for any occasion.
Ingredients
Scale
Chicken
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
Creamy Herb Sauce
- 2 tablespoons butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup chicken broth
- 1 cup heavy cream
- 1 tablespoon Dijon mustard
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
- 1 teaspoon dried rosemary (or 1 tablespoon fresh rosemary)
- 1/4 teaspoon dried basil
- Salt and pepper, to taste
- 1/4 cup grated Parmesan cheese
Basmati Rice
- 1 cup basmati rice
- 2 cups water or chicken broth
- 1 tablespoon butter or olive oil
- Salt, to taste
Instructions
- Cook the rice: Rinse the basmati rice under cold water until the water runs clear to remove excess starch. In a medium saucepan, bring the water or chicken broth to a boil. Add the rinsed rice, a pinch of salt, and butter or olive oil. Reduce the heat to low, cover, and simmer for 15-18 minutes until the rice is tender and the liquid is fully absorbed. Remove from heat and fluff with a fork.
- Prepare the chicken: While the rice is cooking, season both sides of the chicken breasts with salt, pepper, garlic powder, onion powder, and paprika for a balanced flavor boost. Heat olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 6-7 minutes on each side, or until golden brown and the internal temperature reaches 165°F (75°C). Remove the chicken from the skillet and set aside.
- Make the creamy herb sauce: In the same skillet, melt the butter over medium heat. Add the finely chopped onion and cook for 3-4 minutes until softened and translucent. Stir in the minced garlic and cook for an additional minute until fragrant. Pour in the chicken broth, scraping the bottom of the pan with a wooden spoon to loosen any browned bits for extra flavor.
- Thicken the sauce: Stir in the heavy cream, Dijon mustard, dried thyme, dried rosemary, dried basil, salt, and pepper. Bring the mixture to a gentle simmer and allow it to cook for 5-7 minutes until it thickens slightly. Stir in the grated Parmesan cheese and continue cooking for another 2-3 minutes until the sauce is smooth and creamy.
- Combine chicken and sauce: Return the cooked chicken breasts to the skillet, spooning some of the creamy herb sauce over the top. Let everything simmer together for 2-3 minutes so the chicken can absorb the flavors and become thoroughly coated with the rich sauce.
- Serve: Plate the creamy herb chicken over a bed of the fluffy basmati rice. Spoon any remaining sauce over the top and garnish with fresh herbs if desired. Serve immediately for the best flavor and texture.
Notes
- For best results, use fresh herbs if available as they offer a brighter flavor than dried.
- Adjust seasoning according to taste, especially salt and pepper, to suit your preference.
- Chicken breasts can be butterflied or pounded to even thickness for more uniform cooking.
- Basmati rice can be replaced with jasmine rice or any long grain rice if preferred.
- Leftovers can be refrigerated for up to 3 days and reheated gently on stovetop or microwave.
- To reduce fat, substitute heavy cream with half-and-half, but sauce may be less thick and creamy.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
