Description
Tender chicken breasts simmered in a rich and creamy herb sauce, served over fluffy basmati rice. This one-pan stovetop meal is comforting, flavorful, and perfect for quick weeknight dinners or meal prep.
Ingredients
For the Chicken:
- 4 boneless skinless chicken breasts
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and black pepper to taste
For the Sauce:
- 1 cup chicken broth
- ½ cup heavy cream
- 1 tsp dried thyme
- 1 tsp dried parsley
For the Rice:
- 1 cup basmati rice
- 2 cups water
For Garnish:
- Fresh parsley
Instructions
- Cook the Rice: Rinse the basmati rice under cold water until water runs clear. Cook the rice according to package instructions, typically by boiling 2 cups of water, adding the rice, reducing heat to low, and simmering covered for about 15 minutes until fluffy. Set aside once done.
- Season the Chicken: Pat the chicken breasts dry and season evenly on both sides with garlic powder, onion powder, salt, and black pepper to taste.
- Cook the Chicken: Heat olive oil in a large skillet over medium heat. Add the seasoned chicken breasts and cook for 5–6 minutes per side, or until golden brown and cooked through with an internal temperature of 165°F (74°C). Remove the chicken from the skillet and set aside.
- Prepare the Herb Cream Sauce: In the same skillet, add the chicken broth, heavy cream, dried thyme, and dried parsley. Bring the mixture to a gentle simmer over medium heat and cook for 3–4 minutes, stirring occasionally, until the sauce slightly thickens.
- Combine Chicken and Sauce: Return the cooked chicken breasts to the skillet and spoon the creamy herb sauce over the top, allowing the chicken to coat in the sauce and reheat for 1–2 minutes.
- Serve: Plate the cooked basmati rice and place the creamy herb chicken on top. Garnish with fresh parsley before serving for a burst of color and freshness.
Notes
- Enhance the dish by adding sautéed mushrooms or spinach to the sauce for extra vegetables and flavor.
- For a lighter sauce, substitute heavy cream with half-and-half or a mixture of milk and cream.
- This recipe is ideal for meal prep; store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
