Creamy Herb Chicken with Basmati Rice Recipe
This Creamy Herb Chicken & Basmati Rice is a comforting and flavorful one-pan meal perfect for busy weeknights. Tender seared chicken breasts simmered in a rich, creamy herb sauce with aromatic basmati rice create a deliciously satisfying dish that’s both easy to make and full of fresh, savory flavors.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
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 a 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
- Season and Sear the Chicken: Pat the chicken breasts dry with a paper towel and season both sides evenly 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 breasts for 4-5 minutes on each side until they develop a golden brown crust, but are not fully cooked through. Remove the chicken from the pan and set aside.
- Sauté the Aromatics: In the same skillet, melt the butter over medium heat. Add the finely diced onion and cook until softened and translucent, about 3 minutes. Stir in the minced garlic and cook for an additional 30 seconds until fragrant, taking care not to burn the garlic.
- Cook the Basmati Rice: Add the rinsed basmati rice to the skillet and stir constantly for about 1 minute to lightly toast the grains, enhancing their nuttiness. Then pour in the chicken broth along with salt and black pepper, stirring to combine all ingredients thoroughly.
- Make the Creamy Herb Sauce: Pour the heavy cream into the skillet and stir well to incorporate. Add dried thyme, rosemary, oregano, and grated Parmesan cheese. Continue stirring until the cheese melts completely into the sauce, creating a smooth and creamy herb mixture.
- Simmer & Cook Everything Together: Nestle the seared chicken breasts back into the pan, ensuring they are partially submerged in the herb cream sauce and resting atop the rice. Cover the pan with a lid, reduce the heat to low, and allow to simmer gently for 20 minutes. This will cook the rice fully and bring the chicken to an internal temperature of 165°F (75°C), ensuring it is cooked safely through.
- Serve & Garnish: Remove the skillet from heat and let the dish rest for 5 minutes to allow flavors to meld and the sauce to thicken slightly. Sprinkle fresh chopped parsley and optional lemon zest over the top to add brightness and a fresh herbaceous finish. Serve warm and enjoy the creamy, herb-infused chicken and rice.
Notes
- Using half & half instead of heavy cream will lighten the dish but still retain creaminess.
- Chicken thighs can be used in place of breasts for juicier meat.
- Rinse basmati rice thoroughly before cooking to remove excess starch and prevent clumping.
- If fresh herbs are available, use them in place of dried for a fresher flavor.
- Letting the dish rest after cooking improves texture and flavor melding.
Keywords: creamy chicken recipe, herb chicken, one-pan meal, basmati rice recipe, easy chicken dinner, comfort food, creamy herb sauce, skillet chicken
