Description
This dish embodies warm, cozy feelings, making it perfect for chilly evenings or special occasions.
Ingredients
Scale
- 1 lb boneless skinless chicken breasts or thighs
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp Italian seasoning
- ½ tsp paprika
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp butter
- 1 small onion, finely diced
- 3 garlic cloves, minced
- 1 cup heavy cream (or half & half)
- ½ cup chicken broth
- ½ tsp dried thyme
- ½ tsp dried rosemary
- ½ tsp dried oregano
- ½ cup grated Parmesan cheese
- 1 cup basmati rice, rinsed
- 2 cups chicken broth
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp fresh parsley, chopped
- 1 tsp lemon zest (optional)
Instructions
- Start by ensuring your chicken is thoroughly dry with paper towels. This step is key for achieving a nice sear. Rub the chicken all over with a coating of garlic powder, onion powder, Italian seasoning, paprika, salt, and pepper. This simple blend of spices not only adds flavor but also heightens the color and aroma when cooked. Let the chicken sit for a few minutes to absorb these flavors.
- In a large skillet, heat the olive oil over medium-high heat until shimmering. Carefully place the seasoned chicken in the hot skillet, allowing it to sear for about 4-5 minutes on each side. You should observe a nice golden-brown crust forming. Once cooked, remove the chicken from the skillet and set it aside on a plate—this keeps the juices intact for later.
- Next, in the same skillet, add the butter, letting it melt until it’s bubbling. Toss in the diced onion, stirring frequently, and cook for approximately 3 minutes until it becomes translucent and fragrant. Adding the minced garlic at this stage will enhance the flavor profile. Sauté the garlic for about 30 seconds, taking care not to let it burn.
- Once the onion and garlic are nicely cooked, stir in the rinsed basmati rice. Toast the rice in the skillet for about 1 minute, stirring constantly to prevent sticking. This step not only adds a nuttiness to the rice but also activates the starches, improving the final texture.
- Pour the chicken broth into the pan with the rice and add in the reserved salt and pepper. Stir everything together to ensure the rice is fully immersed and seasoned. Bring this mixture to a light boil.
- Now, lower the heat and gently stir in the heavy cream, dried thyme, rosemary, oregano, and cheese. Mix everything until the sauce is creamy and smooth; this is where the magic really happens, blending all the rich flavors together beautifully.
- Nestle the seared chicken back into the rice mixture, ensuring it’s partially submerged in the creamy sauce. Cover the skillet with a lid and reduce the heat to low, letting everything simmer. Allow it to cook for about 20 minutes, or until the rice is tender and the chicken is fully cooked through and flavorful.
- After simmering, turn off the heat and let the skillet sit, covered, for an additional 5 minutes. This resting period allows the flavors to meld further. Before serving, garnish with fresh parsley and a touch of lemon zest for brightness—a beautiful finishing touch!
Notes
Always check the doneness of the chicken with a meat thermometer. It should read 165°F (75°C) for safe consumption.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
Nutrition
- Calories: Approximately 550 per serving
- Sodium: 700 mg
- Protein: 35 g