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Creamy Herb Chicken with Basmati Rice

This dish features tender, juicy chicken cooked in a fragrant butter and herb sauce, served atop fluffy, seasoned basmati rice. The dish combines gentle simmering and sautéing techniques to create a silky, flavorful cream sauce that coats the chicken and rice, resulting in an elegant yet comforting meal with appealing textures and vibrant herb aromas.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: fusion
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

  • 4 pieces boneless, skinless chicken breasts preferably uniform thickness
  • 1 cup basmati rice rinsed until water runs clear
  • 2 cups chicken broth for cooking rice
  • 3 tablespoons unsalted butter
  • 3 cloves garlic minced
  • 1 tablespoon fresh thyme chopped
  • 1 tablespoon fresh parsley chopped, plus extra for garnish
  • 1 teaspoon lemon zest
  • 1 cup heavy cream
  • Salt and freshly ground pepper to taste

Equipment

  • Chef's knife
  • Large skillet or sauté pan
  • Medium pot with lid
  • Measuring cups and spoons
  • Wooden spoon or spatula

Method
 

  1. Begin by rinsing the basmati rice under cold water until the water runs clear, then set aside.
  2. In a medium pot, bring chicken broth to a boil, then add the rinsed rice. Cover with a lid, reduce to low, and simmer for 15 minutes until the rice is tender and fluffy.
  3. While the rice cooks, season the chicken breasts with salt and pepper on both sides.
  4. Heat 1 tablespoon of butter in a large skillet over medium-high heat, then add the chicken breasts. Sear for about 4-5 minutes on each side until golden brown and cooked through. Remove and set aside.
  5. Reduce the heat to medium, then add the minced garlic and chopped thyme to the skillet. Sauté until fragrant, about 30 seconds to 1 minute, stirring frequently.
  6. Add the remaining 2 tablespoons of butter to the skillet, letting it melt into the garlic and herbs. Stir to combine.
  7. Pour in the heavy cream and lemon zest, stirring until the sauce begins to thicken slightly and turns a creamy, pale color. Season with salt and pepper to taste.
  8. Slice the cooked chicken breasts into strips or bite-sized pieces, then return to the skillet, spooning the herb-cream sauce over them. Let everything simmer gently for 2-3 minutes so flavors meld.
  9. Fluff the cooked rice with a fork to separate grains, then stir in chopped parsley for freshness.
  10. Plate the herb rice and top with the creamy herb chicken, spooning additional sauce over everything for extra flavor.
  11. Garnish with additional chopped parsley and lemon zest if desired, then serve immediately while hot.

Notes

Feel free to add a splash of white wine with the cream for extra depth or substitute with spinach for added greens.