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 for a lighter option)
- 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 skillet over medium heat. Season chicken with garlic powder, onion powder, Italian seasoning, paprika, salt, and black pepper. Sear for 5-7 minutes on each side until golden brown and cooked through. Remove from skillet.
- In the same skillet, melt butter and sauté minced garlic and diced onion until fragrant. Stir in heavy cream and chicken broth; add thyme, rosemary, oregano, and grated Parmesan cheese. Simmer for about 5 minutes until slightly thickened.
- Rinse basmati rice and cook with chicken broth, salt, and pepper according to package instructions.
- Return the chicken to the skillet with the sauce; let simmer together for an additional 5 minutes.
- Serve over fluffy basmati rice and garnish with fresh parsley and lemon zest if desired.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 plate (approx. 400g)
- Calories: 540
- Sugar: 3g
- Sodium: 820mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 120mg