Heat olive oil in a large skillet over medium-high heat. Season the chicken with salt and pepper. Add the chicken to the skillet and cook until browned and cooked through, about 5-7 minutes. Remove chicken from skillet and set aside.
1 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper, 1.5 lbs boneless, skinless chicken breasts
While chicken is cooking, add the basmati rice and chicken broth to a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until the rice is cooked through and the liquid is absorbed. Fluff with a fork and set aside.
1 cup basmati rice, 2 cups chicken broth
In the same skillet used to cook the chicken, melt butter over medium heat. Add onion and cook until softened, about 3 minutes. Add garlic and cook for 1 minute more.
1 tbsp butter, 1 small onion, 2 cloves garlic
Pour in 1 cup of chicken broth and bring to a simmer, scraping any browned bits from the bottom of the pan. Stir in heavy cream, parsley, chives, and lemon juice. Season with salt and pepper to taste.
1 cup chicken broth, 1/2 cup heavy cream, 1/4 cup chopped fresh parsley, 1/4 cup chopped fresh chives, 1 tbsp lemon juice, Salt and pepper
Return the cooked chicken to the skillet with the sauce. Stir to coat the chicken. Serve the Creamy Herb Chicken Basmati Rice over the cooked basmati rice. Enjoy!
1.5 lbs boneless, skinless chicken breasts, 1 cup basmati rice
