Description

This creamy herb chicken with basmati rice is a comforting and flavorful one-pan meal perfect for a quick weeknight dinner. Tender chicken breasts are pan-seared to golden perfection, then simmered in a luscious sauce made from heavy cream, fresh herbs, garlic, and onion. Served over fragrant basmati rice, this dish combines rich creaminess with bright herbal notes and a hint of lemon zest that elevates the flavors beautifully.

Ingredients

Scale

Chicken & Rice

2 boneless, skinless chicken breasts
1 cup basmati rice
2 tablespoons olive oil or butter

Sauce

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)

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Instructions

Cook the rice: In a medium pot, cook the basmati rice according to package instructions, typically simmering in water until fluffy. Once cooked, remove from heat and set aside.
Cook the chicken: Heat the olive oil or butter in a large skillet over medium heat. Season the chicken breasts with salt and pepper. Cook them for about 5-6 minutes per side, until they develop a golden-brown crust and are cooked through. Remove from the pan and set aside.
Make the sauce: Using the same skillet, add the chopped onion and minced garlic. Sauté for 2-3 minutes until the onions are translucent and fragrant. Pour in the chicken broth and let it simmer for 2 minutes to reduce slightly and deglaze the pan.
Add cream and herbs: Stir in the heavy cream along with the chopped fresh thyme, rosemary, and parsley. Allow the sauce to simmer gently for another 3-5 minutes until it thickens slightly.
Combine chicken and sauce: Slice the cooked chicken breasts and return the slices to the skillet. Coat them well with the creamy herb sauce, and simmer together for an additional 2-3 minutes so the chicken warms through and absorbs the flavors.
Serve: Plate the creamy herb chicken over the prepared basmati rice. Garnish with lemon zest and fresh herbs, adding a squeeze of lemon juice if desired for brightness.

Notes

Use fresh herbs for the best flavor, but dried herbs can be substituted in a pinch (reduce quantity to 1 teaspoon each).
For a lighter version, substitute the heavy cream with half-and-half or a mixture of milk and sour cream.
If you prefer, add a pinch of crushed red pepper flakes to the sauce for a subtle hint of heat.
Make sure not to overcrowd the skillet while cooking chicken to achieve a nice sear and prevent steaming.
Basmati rice can be cooked ahead and reheated before serving to save time.
Garnishing with lemon zest and fresh herbs adds a fresh and vibrant note that complements the creaminess.