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Herb Chicken & Basmati Rice

Creamy Herb Chicken & Basmati Rice for Cozy Weeknight Comfort

This Creamy Herb Chicken & Basmati Rice recipe is a cozy weeknight dinner that’s simple, delicious, and satisfying, perfect for the whole family.
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Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 540
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 2 tablespoons Olive Oil Can substitute with avocado oil
  • 4 pieces Boneless Skinless Chicken Breasts/Thighs Thighs provide more moisture
  • 1 teaspoon Garlic Powder Fresh garlic can be used for a stronger taste
  • 1 teaspoon Onion Powder Adjust quantity if using fresh onion
  • 1 teaspoon Italian Seasoning Feel free to substitute with fresh herbs
  • 1 teaspoon Paprika Smoked paprika can intensify flavor
  • 1 teaspoon Salt Essential for seasoning
  • 1/2 teaspoon Black Pepper Adjust quantity for less heat
For the Sauce
  • 2 tablespoons Butter Substitute with olive oil for dairy-free
  • 3 cloves Fresh Garlic Minced is most effective
  • 1 medium Onion Finely diced for quicker cooking
  • 1 cup Heavy Cream/Half & Half Use coconut milk for dairy-free
  • 2 cups Chicken Broth Homemade or low-sodium preferred
  • 1 teaspoon Dried Thyme/Rosemary/Oregano Consider using fresh for a vibrant touch
  • 1/2 cup Parmesan Cheese Nutritional yeast is a great dairy-free substitute
For the Rice
  • 1 cup Basmati Rice Rinsed for fluffiness
  • 2 tablespoons Fresh Parsley For garnishing
  • 1 teaspoon Lemon Zest Optional

Equipment

  • large skillet

Method
 

Preparation Steps
  1. Pat the chicken dry and season with garlic powder, onion powder, Italian seasoning, paprika, salt, and black pepper. Let it sit for 10 minutes.
  2. Heat olive oil in a skillet over medium-high heat. Sear the chicken for 4-5 minutes on each side until golden brown. Remove and set aside.
  3. In the same skillet, melt butter and sauté onion until translucent. Add minced garlic and cook for 30 seconds.
  4. Add rinsed basmati rice to the skillet, stirring for about 1 minute to toast.
  5. Pour in chicken broth, add salt and pepper, and mix in heavy cream, thyme, rosemary, and Parmesan. Stir until smooth and simmer.
  6. Return chicken to skillet, cover, and simmer for 20 minutes until rice is cooked.
  7. Let the dish rest for 5 minutes before serving. Garnish with parsley and optional lemon zest.

Nutrition

Serving: 1plateCalories: 540kcalCarbohydrates: 58gProtein: 30gFat: 23gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 110mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 3gVitamin A: 600IUVitamin C: 2mgCalcium: 150mgIron: 2mg

Notes

This dish can be customized with other vegetables or spices to suit your tastes.

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