Savor the richness of Creamy Herb Chicken paired with fluffy Basmati. Perfect for a quick, delicious meal that’s sure to comfort and delight.

Scale

4 boneless, skinless chicken breasts (about 2 lbs/900g)

2 tbsp olive oil

2 tbsp unsalted butter

4 cloves garlic, minced (about 2 tbsp)

1 cup (240ml) chicken broth

1 cup (240ml) heavy cream

1 tsp dried Italian herbs

2 tbsp fresh parsley, chopped

1 tbsp fresh thyme leaves

1 tsp fresh rosemary, finely chopped

Salt and freshly ground black pepper to taste

½ cup (50g) grated Parmesan cheese

2 cups (400g) basmati rice

3 cups (720ml) water

1 tbsp butter for rice

½ tsp salt for rice

1 bay leaf (optional)

Season chicken breasts with salt and pepper. Heat olive oil in a large skillet over medium-high heat and cook chicken for 5-6 minutes per side until golden and cooked through (165°F/74°C). Transfer to a plate and cover.
Rinse basmati rice until water runs clear. In a saucepan, combine rice, water, 1 tbsp butter, ½ tsp salt, and bay leaf. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand covered for 5 minutes.
In the same skillet used for chicken, melt 2 tbsp butter over medium heat. Add garlic and sauté for 30 seconds. Pour in chicken broth and scrape up browned bits from the pan.
Reduce heat to medium-low and slowly stir in heavy cream and dried Italian herbs. Simmer for 3-4 minutes until slightly thickened.
Stir in fresh herbs (reserving some for garnish) and Parmesan cheese until smooth.
Return chicken to the skillet, spooning sauce over the top. Heat through for 2-3 minutes.
Fluff rice with a fork and remove bay leaf. Serve chicken and sauce over rice, garnished with remaining fresh herbs.