Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup basmati rice
- 2 cups chicken broth
- 1 cup heavy cream
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh rosemary, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup grated Parmesan cheese
- 1 tablespoon lemon juice
Feel free to substitute the heavy cream with coconut milk for a dairy-free version, or swap out fresh herbs with dried ones if that’s what you have on hand. It’s all about making the recipe work for you!
Instructions
- Begin by seasoning the chicken breasts with salt and pepper. Heat the olive oil in a large skillet over medium heat.
- Add the chicken breasts to the skillet and cook for about 5-7 minutes on each side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
- In the same skillet, add the minced garlic, fresh thyme, and rosemary. Sauté for 1-2 minutes until fragrant, taking care not to burn the garlic.
- Pour in the chicken broth and bring it to a simmer. Stir in the basmati rice, cover, and reduce the heat to low. Let it cook for about 15 minutes, or until the rice is tender and has absorbed the broth.
- Once the rice is cooked, add the heavy cream, Parmesan cheese, and lemon juice. Stir well to combine, creating a creamy sauce that envelopes the rice.
- Return the chicken breasts to the skillet, nestling them into the rice and sauce. Cover and let everything simmer together for an additional 5 minutes, allowing the flavors to meld.
- Serve hot, garnished with extra fresh herbs if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International