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
Instructions
- Pat chicken dry and season with garlic powder, onion powder, Italian seasoning, paprika, salt, and black pepper.
- Heat olive oil in a skillet and sear chicken 4-5 minutes per side until golden. Remove and set aside.
- Melt butter in the same pan, add onion, and cook 3 minutes. Add garlic and cook 30 seconds.
- Add rinsed basmati rice, toast for 1 minute. Pour in 2 cups chicken broth, salt, and pepper.
- Stir in heavy cream, thyme, rosemary, oregano, and Parmesan until cheese melts.
- Return chicken to the pan, partially submerged in sauce and rice. Cover and simmer on low for 20 minutes until rice is cooked and chicken reaches 165°F (75°C).
- Let rest 5 minutes, then garnish with parsley and lemon zest. Serve warm.
Notes
- Dairy-free option: use coconut milk and nutritional yeast instead of cream and Parmesan.
- Add vegetables like spinach, mushrooms, or bell peppers for extra nutrition.
- Protein alternatives: shrimp, salmon, or tofu can be used instead of chicken.
- For spice, add red pepper flakes or hot sauce.
- Store leftovers in the refrigerator for up to 4 days or freeze for 3 months.
- Reheat in microwave or stovetop with a splash of broth.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: One-Pan
- Cuisine: American