Description
This Creamy Herb Chicken & Basmati Rice recipe features tender, pan-seared chicken breasts smothered in a rich and flavorful creamy herb sauce made with garlic, onion, Dijon mustard, and Parmesan cheese. Served over fluffy basmati rice cooked to perfection, this dish is a comforting and elegant meal ready in just 40 minutes.
Ingredients
Scale
For the 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
For the 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
For the 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 for fluffy cooked grains.
- Boil and simmer: 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 to enhance flavor and prevent sticking.
- Simmer covered: Reduce heat to low, cover the saucepan, and let the rice simmer gently for 15-18 minutes until tender and all liquid is absorbed. Once done, remove from heat and fluff the rice with a fork to keep it light.
- Season the chicken: While the rice cooks, season both sides of the chicken breasts with salt, pepper, garlic powder, onion powder, and paprika to add depth of flavor.
- Cook the chicken: Heat olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 6-7 minutes per side until golden brown and the internal temperature reaches 165°F (75°C). Remove the chicken and set aside.
- Prepare the sauce base: In the same skillet, melt butter over medium heat. Add finely chopped onion and sauté for 3-4 minutes until softened and translucent to develop sweetness.
- Add garlic: Stir in minced garlic and cook for an additional minute until fragrant, being careful not to burn it.
- Deglaze the pan: Pour in the chicken broth while scraping up any browned bits stuck to the skillet bottom. These bits add rich flavor to the sauce.
- Add cream and herbs: Stir in heavy cream, Dijon mustard, dried thyme, rosemary, basil, and season with salt and pepper. Bring the mixture to a simmer and cook for 5-7 minutes until the sauce thickens slightly.
- Incorporate cheese: Stir in grated Parmesan cheese and continue cooking for 2-3 minutes until the sauce is smooth, creamy, and well combined.
- Combine chicken and sauce: Return the cooked chicken breasts to the skillet. Spoon the creamy herb sauce over them and let everything simmer gently for 2-3 minutes to meld flavors and ensure chicken stays moist.
- Serve: Plate the creamy herb chicken atop a bed of fluffy basmati rice. Spoon extra sauce over the top and optionally garnish with fresh herbs for a delightful presentation.
Notes
- For extra flavor, use chicken broth instead of water to cook the rice.
- Fresh herbs can be used instead of dried, just use about three times the quantity.
- Ensure chicken is cooked to an internal temperature of 165°F (75°C) for safety.
- If sauce thickens too much, thin with a splash of chicken broth or cream.
- To save time, prep ingredients like chopping onions and garlic before cooking.
- Leftover chicken and sauce make excellent sandwiches or pasta toppings.
