Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs
- 1 cup Basmati rice, rinsed
- 2 cups Chicken broth (low sodium)
- 1/2 cup Heavy cream
- 2 tbsp Olive oil
- 3 cloves Garlic, minced
- 1 tbsp Dried Italian seasoning blend (includes thyme and rosemary)
- 1 tsp Salt and 1/2 tsp Black pepper
Instructions
- Step 1: Season the chicken thighs generously with salt, pepper, and 1 teaspoon of the dried herbs. Heat the olive oil in a large, oven-safe skillet over medium-high heat. Sear the chicken for 3-4 minutes per side until golden brown, then remove and set aside on a clean plate.
- Step 2: Reduce the heat to medium. Add the minced garlic and the remaining dried herbs to the skillet. Cook for 30 seconds until fragrant. Add the rinsed Basmati rice and stir continuously for 1 minute to toast the grains slightly.
- Step 3: Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Bring the mixture to a boil, then immediately return the seared chicken thighs to the skillet, nesting them into the liquid and rice mixture.
- Step 4: Cover the skillet tightly with a lid or foil, reduce the heat to low, and simmer for 18–20 minutes, or until all the liquid has been absorbed, the rice is tender, and the chicken is fully cooked (internal temperature of 165°F).
- Step 5: Remove the skillet from the heat. Stir in the heavy cream until the rice mixture is fully combined and the sauce becomes creamy. Cover and let stand for 5 minutes before serving to allow the flavors to meld and the sauce to thicken further.
Notes
- Store leftovers refrigerated for up to 3 days in an airtight container, adding a splash of extra chicken broth or water to the rice mixture before sealing to help maintain moisture.
- To reheat, gently warm portions on the stovetop over low heat, adding 1-2 tablespoons of water or broth to restore the creamy texture and prevent the rice from clumping.
- Brighten the richness of this comforting meal by finishing each serving with a squeeze of fresh lemon juice and a generous sprinkle of chopped fresh parsley or chives.
- The initial searing step is crucial for flavor; ensure the pan is hot enough to develop a deep brown crust (fond) before deglazing, as this savory residue dissolves into the broth and creates the base flavor for the final sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American