Ingredients
Scale
- 1.5 lbs Boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 tbsp Olive oil
- 1 Yellow onion, chopped
- 2 cloves Garlic, minced
- 1 cup Basmati rice, uncooked
- 2 cups Chicken broth
- 1/2 cup Heavy cream
- 1/4 cup Fresh herbs (parsley, thyme, chives), chopped
Instructions
- Step 1: Heat olive oil in a large oven-safe skillet over medium-high heat. Add chicken and cook until browned on all sides. Remove chicken from the skillet and set aside.
- Step 2: Add chopped onion to the skillet and cook until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
- Step 3: Stir in basmati rice and cook for 1 minute, stirring constantly. Pour in chicken broth and bring to a boil.
- Step 4: Reduce heat to low, return the chicken to the skillet, and stir to combine. Cover the skillet tightly and transfer to a preheated oven at 375°F (190°C) for 20-25 minutes, or until the rice is cooked and the liquid is absorbed.
- Step 5: Remove the skillet from the oven and stir in heavy cream and fresh herbs. Let it sit for 5 minutes before serving.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat gently in a skillet with a splash of chicken broth or water to prevent the rice from drying out.
- Garnish with a sprinkle of extra fresh herbs and a squeeze of lemon juice for a brighter, more vibrant flavor.
- Don't skip browning the chicken; it adds a delicious depth of flavor that really elevates the final dish.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American