Ingredients
Scale
- 2 tablespoons olive oil
- 1 pound boneless skinless chicken breasts (or thighs)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons butter
- 3 cloves garlic (minced)
- 1 small onion (finely diced)
- 1 cup heavy cream
- ½ cup chicken broth
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- ½ teaspoon dried oregano
- ½ cup Parmesan cheese (grated)
- 1 cup basmati rice (rinsed)
- 2 cups chicken broth
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons fresh parsley (chopped)
- 1 teaspoon lemon zest (optional, for brightness)
Instructions
- In a skillet over medium-high heat, add the olive oil.
- Season both sides of the chicken with garlic powder, onion powder, Italian seasoning, paprika, salt, and black pepper.
- Once the oil is hot, add the chicken to the skillet. Sear each side until golden brown (about 5 minutes per side).
- Remove from skillet and set aside.
- In the same skillet, melt butter over medium heat.
- Add minced garlic and diced onion; sauté until softened (about 3 minutes).
- Pour in heavy cream and chicken broth; stir to combine.
- Add thyme, rosemary, oregano, and Parmesan cheese; simmer until slightly thickened.
- In a separate pot, combine rinsed basmati rice with chicken broth, salt, and pepper.
- Bring to a boil then reduce heat to low; cover and simmer for about 15 minutes until rice is tender.
- Return seared chicken to skillet with herb cream sauce; let simmer for an additional 5 minutes.
- Serve chicken over basmati rice garnished with chopped parsley and lemon zest if desired.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 plate (approx. 350g)
- Calories: 540
- Sugar: 2g
- Sodium: 780mg
- Fat: 30g
- Saturated Fat: 14g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 90mg