Description
An elegant dish blending succulent chicken with a rich, velvety sauce over fragrant basmati rice, infused with fresh herbs for a luxurious texture and flavor.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup basmati rice, rinsed and drained
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 cup chicken broth (low-sodium)
- 1 cup heavy cream
- 2 teaspoons Dijon mustard
- 1 tablespoon fresh lemon juice
- Salt and pepper to taste
- ¼ cup fresh herbs, finely chopped (such as parsley, basil, or thyme)
- Zest of 1 lemon
Instructions
- In a large skillet over medium heat, warm the olive oil. Season the chicken breasts with salt and pepper, then sear for 5–6 minutes on each side until golden brown. Remove the chicken and set aside.
- In the same skillet, add the chopped onion and sauté for 3–4 minutes until softened. Stir in the minced garlic and cook for an additional minute.
- Pour in the chicken broth to deglaze the pan, then bring to a gentle simmer. Add heavy cream, Dijon mustard, and lemon juice. Season with salt and pepper.
- Return the seared chicken to the skillet, adding the rinsed basmati rice and distributing it throughout the sauce.
- Cover the skillet and reduce the heat to low. Simmer for 18–20 minutes until chicken is cooked through and rice is tender.
- Remove from heat and stir in fresh herbs and lemon zest.
Notes
Serve directly from the skillet for an elegant presentation, and pair with a crisp green salad for a vibrant contrast.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg