Ingredients
- Chicken breasts (boneless, skinless) – 2 large
- Basmati rice – 1 cup
- Chicken broth – 2 cups
- Heavy cream – 1/2 cup
- Fresh thyme – 2 sprigs
- Fresh rosemary – 1 sprig
- Garlic – 2 cloves, minced
- Olive oil – 2 tablespoons
Instructions
- Step 1: Heat olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Season chicken breasts with salt and pepper. Sear the chicken for 3-4 minutes per side, until golden brown. Remove chicken from the skillet and set aside.
- Step 2: Add minced garlic to the skillet and cook for 30 seconds until fragrant. Add basmati rice and stir to coat with the oil and garlic.
- Step 3: Pour in chicken broth, add fresh thyme and rosemary sprigs. Bring to a boil, then reduce heat to a simmer.
- Step 4: Place the seared chicken breasts on top of the rice mixture. Cover the skillet tightly with a lid or foil, and transfer to a preheated oven at 375°F (190°C).
- Step 5: Bake for 20-25 minutes, or until the rice is cooked through and the chicken is cooked to an internal temperature of 165°F (74°C).
- Step 6: Remove from oven, stir in heavy cream, and let rest for 5 minutes before serving. Remove thyme and rosemary sprigs before serving.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in the microwave, adding a splash of chicken broth if needed to rehydrate the rice.
- Garnish with a sprinkle of fresh parsley or chives for added color and freshness.
- For extra flavor, lightly toast the basmati rice in the skillet before adding the chicken broth.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American