Hey there! So I was thinking about what to make for dinner, and it hit me—Creamy Herb Chicken Basmati Rice! The first time I whipped this up, I was trying to impress my in-laws (spoiler: it worked!). It’s one of those dishes that feels a bit fancy but is totally doable on a weeknight. Plus, who doesn’t love the smell of fresh herbs wafting through the kitchen, right?
Why You’ll Love This
I make this when I need a little pick-me-up or when I just want something that’s equal parts cozy and impressive (my family goes nuts for it!). The creamy sauce is like a hug in a bowl, and don’t even get me started on the combination of tender chicken and fluffy rice. I mean, what’s not to love? (Except maybe the dishes afterwards, but let’s not dwell on that!)
Ingredients
- 1 cup basmati rice (honestly, jasmine works too if you’re in a pinch)
- 2 chicken breasts, sliced (thighs are juicier, just sayin’)
- 1 tablespoon olive oil (or a knob of butter if you’re feeling indulgent)
- 1 cup heavy cream (or half-and-half for a lighter version)
- 2 garlic cloves, minced
- 1 teaspoon mixed dried herbs (I like a blend of thyme and rosemary)
- Salt and pepper, to taste
- Fresh parsley, chopped (optional but really pretty!)
Directions
- First, cook the rice. Rinse it if you remember (I often forget), then cook according to the package instructions.
- Heat the olive oil in a large skillet over medium heat. Add the chicken slices and cook until golden brown, about 5 minutes per side. This is usually when I sneak a taste—quality control, you know?
- Remove the chicken and set it aside. In the same skillet, throw in the garlic and cook for about 30 seconds. Don’t let it burn, or you’ll get that bitter taste (I’ve been there, not fun).
- Pour in the cream and sprinkle in the herbs. Let it simmer for a few minutes until it thickens up a bit.
- Return the chicken to the skillet, coating it in the creamy goodness. Let it cook for another 5 minutes.
- Fluff the rice with a fork, then serve it with the creamy chicken on top. Garnish with parsley if you’re feeling fancy.
Notes
Through a bit of trial and error, I’ve learned that letting the sauce simmer just a minute or two longer than you think makes it even more luscious. Oh, and if the sauce splits, don’t panic—just whisk in a splash of cold cream or milk.
Variations
Once, I tried adding mushrooms, and it was a hit! But when I tried adding broccoli, it got a bit soggy. Maybe someone can make that work, but it wasn’t me.
Equipment
Don’t have a skillet? A regular frying pan works just fine. If you’ve got a cast iron pan, even better—just remember to season it well after!
Storage
It stores well in the fridge for a couple of days, though, honestly, in my house, it never lasts more than a day!
Serving Suggestions
I like to serve this with a side of crusty bread to mop up every last bit of that sauce. My family loves it with a simple green salad on the side too.
Pro Tips
I once tried rushing this step of simmering the sauce and regretted it because the flavors hadn’t melded properly. So, take your time. A watched pot might not boil, but an unwatched sauce might scorch!
FAQ
Q: Can I use chicken thighs instead?
A: Absolutely! I actually prefer them for their flavor, but whatever you have on hand will work.
Q: What if I don’t have heavy cream?
A: No worries! You can use half-and-half, or even milk with a bit of cornstarch to thicken it up, but it’ll be more of a ‘light and creamy’ chicken.
And there you have it! Give it a try and let me know how it goes. Happy cooking!