Ingredients
Scale
For the Chicken:
2 tablespoons olive oil
1 lb boneless skinless chicken breasts or thighs
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon Italian seasoning
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
For the Herb Cream Sauce:
2 tablespoons butter
3 cloves garlic, minced
1 small onion, finely diced
1 cup heavy cream (or half & half)
1/2 cup chicken broth
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/2 teaspoon dried oregano
1/2 cup grated Parmesan cheese
For the Basmati Rice:
1 cup basmati rice, rinsed
2 cups chicken broth
1/2 teaspoon salt
1/4 teaspoon black pepper
For Garnishing:
2 tablespoons fresh parsley, chopped
1 teaspoon lemon zest (optional)
Instructions
- In a bowl, season the chicken with garlic powder, onion powder, Italian seasoning, paprika, salt, and pepper.
- Heat olive oil in a large skillet over medium heat. Add the chicken and cook for 5–6 minutes per side until golden and cooked through. Remove and set aside.
- In the same pan, melt the butter. Add the diced onion and cook for 3–4 minutes until softened.
- Stir in the minced garlic and cook for 30 seconds until fragrant.
- Pour in the chicken broth and heavy cream. Stir well, then add thyme, rosemary, and oregano. Let simmer for 5–7 minutes.
- Stir in the grated Parmesan cheese until the sauce is smooth and slightly thickened.
- Meanwhile, in a separate pot, combine the rinsed basmati rice, chicken broth, salt, and pepper. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes until tender.
- Return the cooked chicken to the skillet and spoon the sauce over it. Let it simmer for 3–5 minutes to absorb the flavors.
- Serve the creamy herb chicken over the basmati rice.
- Garnish with fresh parsley and a sprinkle of lemon zest if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Calories: 520 kcal per serving