Ingredients
- Chicken breasts, boneless and skinless – 2 (about 1.5 lbs)
- Basmati rice – 1 cup
- Chicken broth – 2 cups
- Heavy cream – 1/2 cup
- Fresh thyme – 2 sprigs
- Fresh rosemary – 2 sprigs
- Garlic, minced – 2 cloves
- Olive oil – 2 tablespoons
Instructions
- Step 1: Preheat oven to 375°F (190°C). In a large oven-safe skillet or Dutch oven, heat olive oil over medium-high heat. Season chicken breasts with salt and pepper.
- Step 2: Sear the chicken breasts on both sides until golden brown (about 3-4 minutes per side). Remove chicken from the skillet and set aside.
- Step 3: Add minced garlic to the skillet and sauté for 30 seconds until fragrant. Add basmati rice and stir to coat with the garlic-infused oil.
- Step 4: Pour in chicken broth, bring to a simmer, and nestle the seared chicken breasts on top of the rice. Add sprigs of fresh thyme and rosemary.
- Step 5: Cover the skillet tightly with a lid or aluminum foil and bake in the preheated oven 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 and stir in heavy cream. Let stand 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.
- For best reheating, add a splash of chicken broth or water to the dish before microwaving or gently warming in a skillet on the stovetop to prevent the rice from drying out.
- Garnish with a sprinkle of freshly chopped parsley or chives for a vibrant pop of color and added freshness before serving.
- Don't skip the searing step – it creates a delicious crust on the chicken that infuses flavor into the rice as it bakes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American