Ingredients
Scale
- 1.5 lbs Boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 tbsp Olive oil
- 1 medium Yellow onion, chopped
- 2 cloves Garlic, minced
- 1 cup Basmati rice, rinsed
- 2 cups Chicken broth
- 1/2 cup Heavy cream
- 1/4 cup Mixed fresh herbs (parsley, thyme, chives), chopped
Instructions
- Step 1: Heat olive oil in a large oven-safe skillet over medium-high heat. Add chicken and cook until browned on all sides. Remove chicken from skillet and set aside.
- Step 2: Add chopped onion to the skillet and cook until softened, about 5 minutes. Add minced garlic and cook for 1 minute more until fragrant.
- Step 3: Stir in basmati rice and cook for 1 minute. Pour in chicken broth and bring to a boil.
- Step 4: Reduce heat to low, return chicken to the skillet, and cover tightly. Simmer for 15-20 minutes, or until rice is cooked through and liquid is absorbed.
- Step 5: Stir in heavy cream and fresh herbs. Season with salt and pepper to taste.
- Step 6: Let stand for 5 minutes before serving.
Notes
- For best flavor, store leftovers in an airtight container in the refrigerator for up to 3 days.
- When reheating, add a splash of chicken broth to the rice to prevent it from drying out.
- Serve with a side of steamed green beans or roasted asparagus for a balanced meal.
- To deepen the flavor profile, try browning the chicken in a bit of butter along with the olive oil.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American