Description
This Creamy Herb Chicken & Basmati Rice recipe features juicy, pan-seared chicken breasts served in a rich and flavorful creamy herb sauce made with garlic, Dijon mustard, fresh and dried herbs, and Parmesan cheese. Paired with fluffy, perfectly cooked basmati rice, this comforting dish is perfect for a satisfying weeknight dinner that comes together in just 40 minutes.
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
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.
- Boil rice: 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.
- Simmer rice: Reduce the heat to low, cover the pan, and let the rice simmer for 15-18 minutes, or until the rice is tender and the liquid is fully absorbed. Remove from heat and fluff the rice with a fork.
- Season chicken: While the rice cooks, season the chicken breasts evenly with salt, pepper, garlic powder, onion powder, and paprika.
- Cook chicken: Heat olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 6-7 minutes on each side until they are golden brown and cooked through, reaching an internal temperature of 165°F (75°C). Remove the chicken from the skillet and set aside.
- Sauté onions: In the same skillet, melt butter over medium heat. Add the finely chopped onion and cook for 3-4 minutes until softened and translucent.
- Add garlic: Stir in the minced garlic and cook for an additional minute until fragrant.
- Deglaze pan: Pour in the chicken broth, scraping up any browned bits stuck to the bottom of the pan to incorporate rich flavors.
- Create sauce: Stir in heavy cream, Dijon mustard, thyme, rosemary, basil, and salt and pepper. Bring the sauce to a gentle simmer and cook for 5-7 minutes until it thickens slightly.
- Add cheese: Stir in the grated Parmesan cheese and continue cooking the sauce for another 2-3 minutes until smooth and creamy.
- Combine chicken and sauce: Return the cooked chicken breasts to the skillet, spooning the creamy herb sauce over them. Let everything simmer together for 2-3 minutes so the chicken absorbs the sauce flavors.
- Serve: Serve each chicken breast over a bed of fluffy basmati rice. Spoon additional sauce on top and garnish with fresh herbs if desired for an elegant finishing touch.
Notes
- To ensure perfectly fluffy rice, avoid lifting the lid during the simmering process.
- You can substitute heavy cream with half-and-half for a lighter version, but the sauce will be less rich.
- Fresh herbs can be used instead of dried for a more vibrant flavor, but adjust quantities accordingly.
- Make sure chicken breasts are even thickness to cook uniformly; pound if necessary.
- Leftover chicken and sauce pair well with steamed vegetables or a simple green salad.
