1. Prepare the Chicken

Start by seasoning the chicken breasts with salt and pepper on both sides. Heat the olive oil and butter in a large skillet over medium heat. Once the butter has melted and the oil is hot, add the chicken breasts to the pan. Cook the chicken for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C) and the chicken is golden brown on both sides.

Once the chicken is cooked through, remove it from the skillet and set it aside. Cover it loosely with aluminum foil to keep it warm while you prepare the rice and sauce.

2. Cook the Basmati Rice

In the same skillet, add the chopped onion and cook for 2-3 minutes, or until the onion is soft and translucent. Add the garlic and cook for another 30 seconds, being careful not to let it burn.

Next, add the basmati rice to the skillet and stir it in with the onions and garlic for about a minute, allowing the rice to lightly toast and absorb the flavors. Add the chicken broth to the pan, and bring the mixture to a simmer. Reduce the heat to low, cover the skillet with a lid, and cook the rice for 15-18 minutes, or until the rice is tender and has absorbed the liquid. Avoid stirring the rice during this time, as it can cause the rice to become mushy.

Once the rice is cooked, remove the skillet from the heat and let it sit, covered, for another 5 minutes to steam and fluff up.

3. Make the Creamy Herb Sauce

While the rice is cooking, you can prepare the creamy herb sauce. In a separate saucepan, combine the heavy cream, Dijon mustard, parsley, thyme, rosemary, and lemon zest (if using). Bring the sauce to a simmer over medium heat, stirring occasionally. Let it simmer for 3-4 minutes until it thickens slightly.

Once the sauce has thickened, season it with salt and pepper to taste. If the sauce is too thick, you can add a splash of chicken broth or water to reach your desired consistency.

4. Assemble the Dish

Once the rice and sauce are ready, return the cooked chicken breasts to the skillet with the rice. Pour the creamy herb sauce over the chicken and rice, and gently toss to coat everything in the sauce. Allow the chicken to heat through in the sauce for another 2-3 minutes. This allows the chicken to soak up the flavors of the sauce while keeping it moist and tender.

If you’re using chicken thighs, the process is the same. The thighs will provide a slightly juicier and richer flavor, and they pair wonderfully with the creamy sauce.

5. Serve

Once everything is well combined and heated through, remove the skillet from the heat. Slice the chicken breasts into strips or serve them whole on top of the creamy herb rice. Garnish the dish with additional fresh herbs, like parsley or thyme, for a burst of color and added freshness.

Serve the Creamy Herb Chicken & Basmati Rice immediately while it’s warm and creamy. This dish pairs wonderfully with a simple green salad or some sautéed vegetables to complete the meal.