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Heavenly Angel Chicken with Herb Rice

This Heavenly Angel Chicken with Herb Rice is a divine blend of tender chicken in a creamy, herb-infused sauce served over aromatic rice. The dish balances rich, comforting flavors with bright herbs, creating a harmonious and satisfying meal. Perfect for busy weeknights, this angelic recipe delivers restaurant-quality taste with simple ingredients and techniques, all in about 30 minutes.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Dinner, Main Course
Cuisine American, Italian
Servings 4 servings
Calories 650 kcal

Equipment

  • Large Skillet
  • Medium saucepan
  • Measuring cups and spoons
  • Whisk
  • Wooden spoon

Ingredients
  

Protein

  • 4 Boneless, skinless chicken breasts (6 oz each / 170g each)

Produce

  • 1 small Onion finely chopped (about 1/2 cup / 75g)
  • 3 cloves Garlic minced
  • 1/4 cup Fresh parsley chopped [15 g]
  • 2 tablespoons Fresh basil chopped [5 g]

Dairy

  • 1/4 cup Unsalted butter [60g]
  • 1/2 cup Heavy cream [120ml]
  • 1/4 cup Grated Parmesan cheese [25g]

Pantry

  • 1 cup Long-grain white rice [200g]
  • 1 can Cream of chicken soup (10.5 oz / 298g)
  • 2 1/4 cups Chicken broth [530ml]
  • 1/4 cup White wine [60ml] (optional)
  • 1 teaspoon Dried Italian herbs [2 g]
  • 1/2 teaspoon Salt [3 g]
  • 1/4 teaspoon Black pepper [1 g]

Instructions
 

Preparation

  • Season chicken breasts with salt, pepper, and half of the dried Italian herbs.

Cooking the Chicken

  • In a large skillet, melt butter over medium-high heat. Add chicken and cook for 5-6 minutes on each side until golden brown and cooked through (165°F / 74°C internal temperature). Remove chicken and set aside.
  • In the same skillet, add onion and garlic. Cook for 2 minutes until fragrant.
  • Add cream of chicken soup, chicken broth, white wine (if using), remaining Italian herbs, salt, and pepper. Whisk to combine and simmer for 5 minutes.
  • Stir in heavy cream and Parmesan cheese. Simmer for another 3-4 minutes until the sauce thickens slightly.

Cooking the Rice

  • While the chicken is cooking, prepare the rice. In a medium saucepan, combine rice, 2 cups of chicken broth, and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes or until rice is tender and liquid is absorbed.
  • Once cooked, fluff the rice with a fork and stir in half of the chopped herbs.

Serving

  • Return the chicken to the skillet with the sauce, coating it well.
  • Serve the chicken and sauce over the herbed rice, garnishing with remaining fresh herbs.

Notes

For a lighter version, use half-and-half instead of heavy cream. You can substitute the white wine with additional chicken broth if preferred. For extra flavor, add a squeeze of lemon juice to the sauce before serving.
Keyword Angel Chicken, Creamy Chicken, Herb Rice, quick dinner