Chicken and Rice with Creamy Herb Sauce
Elevate your weeknight dinner game with this comforting and flavorful Chicken and Rice with Creamy Herb Sauce. Perfectly seared chicken breasts are nestled atop fragrant, long-grain rice cooked in savory chicken broth, then smothered in a luscious, herb-infused cream sauce made with Parmesan, fresh parsley, thyme, rosemary, and a bright hint of lemon zest. This one-pan recipe is as satisfying as it is simple, with tender chicken, fluffy rice, and rich, creamy sauce coming together in under an hour. Ideal for a cozy family dinner, this dish is not only easy to prepare but also overflowing with wholesome, fragrant flavors. Garnish with extra Parmesan and parsley for a restaurant-worthy presentation, and serve it warm for a comforting, indulgent meal.
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Recipe Information
Ingredients
- 4 pieces chicken breasts
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 cloves garlic cloves, minced
- 1 medium white onion, finely chopped
- 1.5 cups long-grain white rice
- 3 cups chicken broth
- 1 cup heavy cream
- 0.5 cup Parmesan cheese, grated
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon fresh thyme leaves
- 1 teaspoon fresh rosemary, chopped
- 1 teaspoon lemon zest
Instructions
Season both sides of the chicken breasts with salt and black pepper.
Heat the olive oil in a large, deep skillet or pan over medium heat. Once hot, add the chicken breasts and cook for 4–5 minutes per side, or until golden brown. Remove the chicken from the pan and set aside.
In the same pan, melt the butter. Add the minced garlic and chopped onion, and sauté for 2–3 minutes until fragrant and softened.
Stir in the rice and cook for 1–2 minutes, allowing the grains to slightly toast.
Pour in the chicken broth and bring to a boil. Reduce the heat to low, cover the pan, and allow the rice to simmer for 15 minutes.
Once the rice has partially cooked, nestle the chicken breasts back into the pan on top of the rice. Cover and continue cooking for an additional 20 minutes, or until the chicken is fully cooked (internal temperature of 165°F) and the rice is tender.
While the chicken and rice cook, prepare the creamy herb sauce. In a small saucepan over low heat, combine the heavy cream, grated Parmesan cheese, chopped parsley, thyme, rosemary, and lemon zest. Stir frequently until the cheese has melted and the sauce is smooth, about 5 minutes.
Once the chicken and rice are done, pour the creamy herb sauce evenly over the chicken and rice in the pan. Gently stir to combine, or leave the sauce pooled over the chicken for serving.
Garnish with extra fresh parsley or Parmesan if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
771 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.9 g | 54% | |
| Saturated Fat | 20.7 g | 103% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 233 mg | 78% | |
| Sodium | 1224 mg | 53% | |
| Total Carbohydrate | 27.4 g | 10% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 2.2 g | ||
| Protein | 63.1 g | 126% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 173 mg | 13% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 734 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
