Creamy Herb Chicken Basmati (Printable Version)
Tender chicken breasts simmered in a creamy herb sauce served alongside aromatic basmati rice.
# Ingredients Required:
→ Poultry
01 -
4 boneless, skinless chicken breasts
→ Grains
02 -
400 g basmati rice
→ Dairy
03 -
480 ml heavy cream
04 -
28 g unsalted butter
→ Herbs & Aromatics
05 -
4 cloves garlic, minced
06 -
1 tablespoon fresh thyme
07 -
1 tablespoon fresh rosemary
08 -
1 tablespoon fresh parsley
→ Liquids
09 -
240 ml chicken broth
→ Seasoning
10 -
Salt to taste
11 -
Black pepper to taste
# Guide to Cooking:
01 -
Season both sides of the chicken breasts with salt and black pepper. In a large skillet, melt butter over medium heat and cook the chicken until golden brown, about 5 to 6 minutes per side. Remove chicken from skillet and set aside.
02 -
In the same skillet, sauté minced garlic until fragrant, approximately 1 minute. Add fresh thyme, rosemary, parsley, and heavy cream. Simmer gently for 2 minutes to develop flavor.
03 -
Meanwhile, prepare basmati rice according to package instructions until tender and fluffy.
04 -
Return the seared chicken breasts to the skillet. Pour in chicken broth and simmer uncovered for 10 minutes, or until the sauce thickens and the chicken is fully cooked through.
# Extra Suggestions:
01 -
Rest the chicken for a few minutes before serving to allow juices to redistribute.