Creamy Herb Chicken Rice (Printable Version)
Juicy chicken with a creamy herb sauce and fluffy basmati rice. It's warm and filling, and you can get it done in 45 minutes.
# What You'll Need:
→ Chicken Mix
01 -
1 tablespoon olive oil
02 -
4 tablespoons unsalted butter (split up)
03 -
3 fresh garlic cloves, chopped up small
04 -
1/2 teaspoon Italian seasoning
05 -
Just-grated zest and squeeze from 1 lemon
06 -
1 pound chicken breast (boneless and skinless), chopped into small pieces
→ Sauce and Pasta
07 -
Fresh chopped parsley, toss on top to finish
08 -
Salt and cracked black pepper, sprinkle in as much as you like
09 -
12 ounces linguine
10 -
1/2 cup shredded fresh Parmesan
11 -
1/2 cup thick cream
12 -
1/2 cup chicken stock
# Steps to Follow:
01 -
Once everything's tossed, pile it onto plates. Top with some fresh parsley and extra Parmesan if you're feeling cheesy. It's best eaten while still hot and creamy.
02 -
Mix your cooked linguine straight into the skillet of sauce. If your sauce feels too thick, add a splash of that pasta water you saved. Slide the chicken back in and stir everything to coat.
03 -
Let your butter melt in the same skillet, then toss in the garlic and cook until it smells amazing. Pour in chicken broth, cream, both lemon goodies. Let it bubble, then stir in the Parmesan until everything goes smooth and rich.
04 -
Sprinkle the chicken with the Italian seasoning, salt, and pepper. Melt half the butter with the oil in a hot skillet. Brown the chicken chunks for about 5-7 minutes, getting them nicely colored, then move them out of the pan when they're cooked.
05 -
Fill up a big pot and salt it well. Boil the water, then toss in the linguine and cook it as the box says. Before draining, scoop out half a cup of pasta water to save for later.
# Additional Notes:
01 -
Chicken thighs also work and make it juicier
02 -
Spinach or cherry tomatoes thrown in brighten up the dish and pack more nutrition
03 -
Make the parts ahead and just mix and reheat when you need it