Description
A comforting and creamy herb chicken with basmati rice, cooked in a single skillet to blend savory herbs, tender chicken, and rich Parmesan cream into a hearty American-inspired main course.
Ingredients
Scale
Chicken & Seasoning
- 1 pound boneless, skinless chicken breasts or thighs (cut into bite-sized pieces)
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1 tablespoon butter
Vegetables & Herbs
- 1 small onion (finely chopped)
- 3 cloves garlic (minced)
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried parsley
- Optional: fresh herbs for garnish
Rice & Dairy
- 1 cup basmati rice (rinsed)
- 2 1/4 cups low-sodium chicken broth
- 1/2 cup heavy cream
- 1/3 cup grated Parmesan cheese
Instructions
- Cook the Chicken: Heat olive oil and butter in a large skillet or deep sauté pan over medium-high heat. Season the bite-sized chicken pieces with salt and pepper, then add them to the pan. Cook for 5–6 minutes, stirring occasionally, until the chicken is golden brown and fully cooked through. Remove the chicken from the pan and set aside.
- Sauté Onion and Garlic: In the same pan, add the finely chopped onion and sauté for 2–3 minutes until it becomes soft and translucent. Stir in the minced garlic along with dried thyme, rosemary, and parsley, cooking for an additional 30 seconds until fragrant.
- Toast the Rice: Add the rinsed basmati rice to the pan, stirring well to coat the grains evenly with the onion and herb mixture. Cook for about 1 minute to lightly toast the rice.
- Cook the Rice: Pour in the low-sodium chicken broth and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pan with a lid, and let the rice simmer gently for 15 minutes, or until all the liquid is absorbed and the rice is tender.
- Finish the Dish: Stir in the heavy cream and grated Parmesan cheese, then add the cooked chicken back into the pan. Continue simmering for another 2–3 minutes, stirring occasionally, until the dish is heated through, creamy, and well combined.
- Serve: Taste and adjust seasoning with salt and pepper if needed. Garnish with fresh herbs if desired and serve warm as a satisfying main course.
Notes
- For fresh herbs, use three times the amount of dried herbs listed.
- Add spinach or peas at the end of cooking for extra color and nutrition.
- This dish pairs excellently with a simple green salad or roasted vegetables.
