Creamy Herb Chicken & Basmati Rice Recipe

Introduction

This Creamy Herb Chicken & Basmati Rice is a comforting one-pan meal that combines tender chicken with fragrant basmati rice and a rich, cheesy herb sauce. It’s simple to make yet full of flavor, perfect for weeknight dinners or meal prep.

Ingredients

• 2 tablespoons olive oil
• 1 pound boneless skinless chicken breasts (or thighs)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon Italian seasoning
• ½ teaspoon paprika
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2 tablespoons butter
• 3 cloves garlic, minced
• 1 small onion, finely diced
• 1 cup heavy cream or half & half for a lighter option
• ½ cup chicken broth (for the sauce)
• ½ teaspoon dried thyme
• ½ teaspoon dried rosemary
• ½ teaspoon dried oregano
• ½ cup Parmesan cheese, grated
• 1 cup basmati rice, rinsed
• 2 cups chicken broth (for the rice)
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2 tablespoons fresh parsley, chopped (for garnishing)
• 1 teaspoon lemon zest (optional, for brightness)

Instructions

1. Step 1: Pat the chicken breasts dry and season both sides with garlic powder, onion powder, Italian seasoning, paprika, salt, and black pepper.
2. Step 2: Heat olive oil in a large skillet over medium-high heat. Sear the chicken for 4-5 minutes per side until golden brown. Remove from the pan and set aside.
3. Step 3: In the same pan, melt butter and add the diced onion. Cook until softened, about 3 minutes. Stir in the minced garlic and cook for 30 seconds until fragrant.
4. Step 4: Add the rinsed basmati rice to the skillet and stir for 1 minute to toast slightly.
5. Step 5: Pour in 2 cups chicken broth, ½ teaspoon salt, and ¼ teaspoon pepper. Stir to combine.
6. Step 6: Add the heavy cream and ½ cup chicken broth for the sauce. Stir well to combine.
7. Step 7: Stir in dried thyme, rosemary, oregano, and Parmesan cheese until the cheese melts into the sauce.
8. Step 8: Nestle the seared chicken back into the pan, partially submerging it in the sauce and rice mixture.
9. Step 9: Cover with a lid, reduce heat to low, and let simmer for 20 minutes or until the rice is fully cooked and the chicken reaches an internal temperature of 165°F (75°C).
10. Step 10: Remove from heat and let rest for 5 minutes. Garnish with fresh parsley and lemon zest if desired. Serve warm and enjoy!

Tips & Variations

• For a dairy-free version, use coconut milk instead of heavy cream and nutritional yeast instead of Parmesan.
• Add vegetables like spinach, mushrooms, or bell peppers for extra nutrition.
• Try swapping chicken for shrimp, salmon, or tofu for a different protein.
• For a spicy kick, add red pepper flakes or a dash of hot sauce.

Storage

Store leftover Creamy Herb Chicken & Basmati Rice in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze in portions for up to 3 months. Reheat in the microwave in 30-second intervals, stirring between, or warm on the stovetop over low heat with a splash of broth to maintain creaminess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use brown rice instead of basmati?

Yes, but brown rice requires more liquid and longer cooking time, so increase the broth and simmer accordingly.

What’s the best way to prevent the rice from sticking?

Rinse the basmati rice thoroughly before cooking to remove excess starch, which helps prevent sticking.

Creamy Herb Chicken & Basmati Rice Recipe

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Creamy Herb Chicken & Basmati Rice is a comforting, one-pan meal featuring tender seared chicken breasts simmered in a luscious creamy herb sauce with perfectly cooked basmati rice. Infused with garlic, Parmesan, and aromatic herbs like thyme, rosemary, and oregano, this dish offers a rich, savory flavor that’s both simple and elegant, making it ideal for weeknight dinners or meal prep.

• Author: Dana
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Chicken:

• 2 tablespoons olive oil
• 1 pound boneless skinless chicken breasts (or thighs)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon Italian seasoning
• ½ teaspoon paprika
• ½ teaspoon salt
• ¼ teaspoon black pepper

For the Herb Cream Sauce:

• 2 tablespoons butter
• 3 cloves garlic, minced
• 1 small onion, finely diced
• 1 cup heavy cream (or half & half for lighter option)
• ½ cup chicken broth
• ½ teaspoon dried thyme
• ½ teaspoon dried rosemary
• ½ teaspoon dried oregano
• ½ cup Parmesan cheese, grated

For the Basmati Rice:

• 1 cup basmati rice, rinsed
• 2 cups chicken broth
• ½ teaspoon salt
• ¼ teaspoon black pepper

For Garnishing:

• 2 tablespoons fresh parsley, chopped
• 1 teaspoon lemon zest (optional, for brightness)

Instructions

1. Season and Sear the Chicken: Pat the chicken breasts dry and season both sides with garlic powder, onion powder, Italian seasoning, paprika, salt, and black pepper. Heat olive oil in a large skillet over medium-high heat. Sear the chicken for 4-5 minutes per side until golden brown, but not fully cooked. Remove from the pan and set aside.
2. Sauté the Aromatics: In the same skillet, melt butter and add the diced onion. Cook until softened, about 3 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant.
3. Cook the Basmati Rice: Add the rinsed basmati rice to the skillet and stir for 1 minute to slightly toast the rice. Pour in 2 cups of chicken broth along with salt and black pepper; stir to combine.
4. Make the Creamy Herb Sauce: Pour in the heavy cream and stir well. Add dried thyme, rosemary, oregano, and grated Parmesan cheese. Stir continuously until the cheese is melted and incorporated into the sauce.
5. Simmer & Cook Everything Together: Nestle the seared chicken back into the pan, ensuring it is partially submerged in the sauce and rice. Pour the additional ½ cup chicken broth to maintain enough liquid. Cover with a lid, reduce heat to low, and let simmer for 20 minutes, or until the rice is cooked through and chicken reaches an internal temperature of 165°F (75°C).
6. Serve & Garnish: Remove the skillet from heat and let the dish rest for 5 minutes. Sprinkle with chopped fresh parsley and optional lemon zest for a bright, fresh finish. Serve warm and enjoy.

Notes

• To make this recipe dairy-free, substitute coconut milk for heavy cream and use nutritional yeast instead of Parmesan cheese.
• For added nutrition, stir in vegetables such as spinach, mushrooms, or bell peppers during step 3 or 4.
• You can swap chicken for shrimp, salmon, or tofu as alternative protein options.
• To add heat, include red pepper flakes or a dash of hot sauce while making the sauce.
• Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze in portions for up to 3 months.
• Reheat leftovers in the microwave in 30-second intervals or warm gently on the stovetop with a splash of broth to retain creaminess.
• For thicker sauce, simmer uncovered a few extra minutes or add a cornstarch slurry (1 teaspoon cornstarch mixed with 1 tablespoon water).
• Using bone broth instead of regular chicken broth enhances the flavor richness.
• To prevent rice from sticking or getting mushy, rinse rice well before cooking and avoid over-stirring while simmering.
• This recipe can be adapted for the Instant Pot by sautéing chicken first, then pressure cooking all ingredients for 8 minutes on high.

Keywords: creamy chicken recipe, basmati rice dishes, one-pan meals, herb chicken, easy dinner recipes, creamy herb sauce, skillet chicken and rice