Creamy Herb Chicken Basmati Rice

$- 2 boneless, skinless chicken breasts - 1 cup basmati rice - 1 cup heavy cream - 4 cloves garlic, minced - 1 onion, finely chopped - 1 teaspoon dried thyme - 1 teaspoon dried oregano - Fresh parsley, chopped - Lemon wedges - 2 cups chicken broth In this dish, the chicken breasts provide a lean protein. The basmati rice gives a light, fluffy base. Heavy cream adds a rich texture and flavor. You will also need garlic and onion for a savory touch. Dried thyme and oregano bring out the herb notes that make this dish special. For garnishing, fresh parsley adds a pop of color. Lemon wedges brighten up the flavors. The chicken broth helps cook the rice and adds depth to the meal. When you gather these ingredients, you set the stage for a delightful cooking experience. Each element plays a key role in creating a dish that is creamy, flavorful, and visually pleasing. {{ingredient_image_1}} Start by rinsing the basmati rice. Place the rice in a fine mesh strainer. Rinse it under cold water until the water runs clear. This step removes excess starch. It helps keep the rice fluffy and not sticky. Next, cook the rice in chicken broth. In a medium saucepan, bring 2 cups of chicken broth to a boil. Add the rinsed basmati rice to the boiling broth. Lower the heat to simmer and cover the pot. Let it cook for about 15 minutes until the rice absorbs the liquid. Fluff the rice with a fork and set it aside. Now, we will season the chicken. Take 2 boneless, skinless chicken breasts. Sprinkle salt, pepper, dried thyme, and oregano on both sides. Make sure to cover all parts for a great flavor. Heat 3 tablespoons of olive oil in a large skillet over medium heat. Add the seasoned chicken breasts to the hot skillet. Cook them for about 6-7 minutes on each side. You want the chicken to turn golden brown and be fully cooked. Once done, remove the chicken and let it rest for a few minutes. This keeps it juicy when you slice it. It’s time for the sauce! In the same skillet, add the finely chopped onion and minced garlic. Sauté them for about 3-4 minutes until the onions turn soft and translucent. This step adds sweetness and depth to the sauce. Pour in 1 cup of heavy cream. Stir well, scraping any browned bits from the skillet. These bits add rich flavor. Let the sauce simmer for about 3-5 minutes until it thickens slightly. Taste and adjust the seasoning as needed. Slice the cooked chicken into bite-sized pieces. Add the chicken back into the skillet with the creamy sauce. Stir to coat the chicken well. This step ensures each piece is covered in that rich, creamy goodness. Now it’s time to serve. Place the fluffy basmati rice on a plate. Top it with the creamy chicken mixture. Garnish with chopped parsley and lemon wedges for a fresh touch. Enjoy your flavorful dish! To ensure your chicken is cooked properly, use a meat thermometer. Chicken should reach an internal temperature of 165°F. This way, it is safe to eat and juicy. Let the chicken rest for a few minutes after cooking. This keeps it tender and flavorful. To prevent your rice from being sticky, rinse it well before cooking. Rinsing removes excess starch. This helps the rice stay fluffy. Use a fine mesh strainer for best results. Cook the rice in chicken broth for added flavor. Adding fresh herbs elevates the dish. Try using parsley or basil. These herbs add brightness and freshness. You can chop them and mix them in just before serving. For optional spices, consider adding paprika or a pinch of cayenne. These spices bring warmth without overpowering the dish. You can also try lemon zest for a zesty kick. For serving suggestions, use shallow bowls. Place the rice first, then arrange the chicken on top. Drizzle extra creamy sauce over the chicken. This enhances both flavor and look. Garnishing adds appeal. Sprinkle fresh parsley on top for color. Add lemon wedges on the side for brightness. This makes the dish visually inviting and fresh. Pro Tips Rinse the Rice: Rinsing the basmati rice under cold water until the water runs clear removes excess starch, resulting in fluffy, non-sticky rice. Rest the Chicken: Let the chicken rest for a few minutes after cooking before slicing. This allows the juices to redistribute, making the meat more tender and juicy. Enhance the Sauce: To deepen the flavor of the creamy sauce, consider adding a splash of white wine or a teaspoon of Dijon mustard while simmering. Garnish Wisely: Fresh herbs like parsley or chives not only add color but also enhance the overall flavor of the dish. Don't skip the lemon wedges for a zesty finish! {{image_2}} You can switch the chicken for other meats. Turkey works well because it has a similar taste. Pork also adds a nice flavor. For those who prefer a meat-free dish, tofu is a great choice. It absorbs flavors well and adds a nice texture. If you want to try different rice, jasmine rice is a lovely option. It has a fragrant scent and a soft texture. Brown rice adds more fiber but takes longer to cook. Quinoa is another healthy alternative. It’s packed with protein and cooks quickly. You can change the creamy sauce too. Coconut cream gives a nice tropical twist. Sour cream adds a tangy flavor that many enjoy. Adding vegetables like spinach or mushrooms can also enhance the sauce. They provide nutrition and extra taste. To keep your creamy herb chicken basmati rice fresh, let it cool first. Place it in an airtight container. This way, it can last in the fridge for about 3-4 days. Always reheat only what you need. When warming up, use medium heat on the stove. Add a splash of chicken broth or water to keep it moist. Stir often to ensure even heating. You can also use a microwave, but check it frequently to avoid hot spots. You can freeze this dish for up to three months. To freeze, let the chicken and rice cool completely. Then, put them in a freezer-safe container. Make sure to label it with the date for easy tracking. When you are ready to enjoy, move it to the fridge overnight to thaw. After thawing, reheat on the stove. Add a little liquid to keep it creamy and delicious. Always heat until it reaches 165°F to ensure it’s safe to eat. To make the rice less sticky, start with rinsing the basmati rice. Rinse it under cold water until the water runs clear. This removes the excess starch. Starch causes the rice to clump. After rinsing, cook the rice properly. Use two cups of chicken broth for one cup of rice. Bring the broth to a boil first. Then lower the heat and cover it. Let it simmer for about 15 minutes. Fluff it with a fork after cooking. This helps separate the grains. Yes, you can use boneless chicken thighs. Thighs have more fat than breasts. This gives them a richer flavor. They also stay moist during cooking. The texture is slightly different, too. Chicken thighs can be more tender. If you prefer a juicy bite, thighs are a great choice. Just remember to adjust the cooking time slightly. They may need a few extra minutes in the skillet. You can serve many sides with this dish. Here are some great options: - Steamed broccoli adds green and crunch. - A fresh garden salad brings brightness. - Roasted vegetables enhance the meal's flavor. - Garlic bread is a tasty addition for comfort. - A light soup can round out the dinner nicely. The dish can last in the fridge for about three to four days. Make sure to cool it down before storing. Place it in a sealed container to keep it fresh. When reheating, make sure it’s heated all the way through. If it seems dry, add a little broth or cream while warming. This will help keep the dish moist and tasty. This blog post covered how to make Creamy Herb Chicken Basmati Rice. We explored key ingredients like chicken, basmati rice, and heavy cream, along with essential seasonings such as garlic and onion. You learned step-by-step instructions, tips for cooking, and variations to suit your tastes. Enjoy your cooking journey and make this dish your own. With fresh herbs and new flavors, you can create something special every time. Happy cooking!$

Creamy Herb Chicken Basmati Rice

A delicious and creamy chicken dish served over fluffy basmati rice, flavored with herbs and garlic.

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Prep Time 15

Cook Time 20

Total Time 35

Course Main Course

Cuisine American

Servings 4

Calories 600 kcal

Ingredients

2 pieces boneless, skinless chicken breasts
1 cup basmati rice
2 cups chicken broth
1 cup heavy cream
3 tablespoons olive oil
4 cloves garlic, minced
1 piece onion, finely chopped
1 teaspoon dried thyme
1 teaspoon dried oregano
to taste salt and pepper
for garnish fresh parsley, chopped
for serving lemon wedges

Instructions

Start by rinsing the basmati rice under cold water until the water runs clear. This helps remove the excess starch and prevents it from becoming sticky.
In a medium saucepan, bring the chicken broth to a boil. Add the rinsed basmati rice, reduce heat to low, cover, and let it simmer for about 15 minutes or until the rice is cooked and the liquid is absorbed. Fluff with a fork and set aside.
While the rice is cooking, heat olive oil in a large skillet over medium heat. Season the chicken breasts with salt, pepper, thyme, and oregano on both sides.
Add the seasoned chicken breasts to the skillet and cook for about 6-7 minutes on each side, or until fully cooked and golden brown. Remove the chicken from the skillet and let it rest for a few minutes before slicing.
In the same skillet, add the chopped onion and minced garlic. Sauté for about 3-4 minutes, or until the onions are soft and translucent.
Pour in the heavy cream and stir well, scraping any browned bits from the bottom of the skillet for added flavor. Let it simmer for about 3-5 minutes until the sauce thickens slightly.
Slice the cooked chicken and add it back into the skillet, stirring to coat with the creamy sauce.
Serve the creamy herb chicken over the fluffy basmati rice. Garnish with chopped parsley and lemon wedges on the side for a fresh pop of flavor.

Notes

Serve in a shallow bowl with extra creamy sauce on top and a lemon wedge on the side.

Keyword chicken, creamy, herbs, rice