Ingredients
Scale
- 2 tablespoons olive oil
- 1 pound boneless skinless chicken breasts or thighs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons butter
- 3 cloves garlic (minced)
- 1 small onion (finely diced)
- 1 cup heavy cream or half & half
- ½ cup chicken broth
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- ½ teaspoon dried oregano
- ½ cup Parmesan cheese (grated)
- 1 cup basmati rice (rinsed)
- 2 cups chicken broth
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons fresh parsley (chopped)
- 1 teaspoon lemon zest (optional, for brightness)
Instructions
- Heat olive oil in a large skillet over medium-high heat. Season chicken with garlic powder, onion powder, Italian seasoning, paprika, salt, and pepper. Sear chicken until golden brown on both sides (5-7 minutes per side). Remove and set aside.
- In the same skillet, melt butter over medium heat. Add minced garlic and diced onion; sauté until translucent. Stir in heavy cream and chicken broth; add thyme, rosemary, oregano, and Parmesan cheese. Simmer for 3-5 minutes until thickened.
- Rinse basmati rice under cold water and combine with chicken broth, salt, and pepper in another pot. Bring to boil; reduce heat to low and cover for about 15 minutes or until fluffy.
- Return chicken to the skillet with the herb sauce, spooning sauce over it. Serve over basmati rice garnished with parsley.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Frying
- Cuisine: General
Nutrition
- Serving Size: 1 plate (approximately 250g)
- Calories: 620
- Sugar: 4g
- Sodium: 680mg
- Fat: 34g
- Saturated Fat: 16g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 140mg