Creamy Herb Chicken & Basmati Rice is one of those perfect weeknight dinners that feels like a warm hug in a bowl. Tender chicken pieces cook right alongside fluffy basmati rice, soaking up all the creamy, herby goodness. The combination of fresh herbs and a smooth, rich sauce really makes this dish stand out without being too complicated.
I love making this meal when I want something comforting but easy to throw together in one pan. It’s great because you get everything in one pot, which means less cleanup and more time enjoying your food. The herbs add just the right touch of brightness, and the creamy sauce keeps the chicken juicy and flavorful. I usually use a mix of parsley and thyme, but you can switch it up with whatever you have on hand.
My favorite way to serve this is with a simple side salad or steamed veggies to balance out the richness. It also makes delicious leftovers, so it’s perfect for meal prep or busy days. Whenever I make this, people always ask for the recipe, which just goes to show how much this cozy, tasty dinner hits the spot every time.
Key Ingredients & Substitutions
Chicken: I like using boneless, skinless thighs because they stay juicy and tender. If you prefer leaner meat, breasts work fine but watch cooking time to avoid dryness.
Basmati Rice: This rice gives a light, fluffy texture with a subtle aroma. If you don’t have it, jasmine rice or long-grain rice can be a good substitute.
Herbs: Fresh herbs add brightness, but dried herbs work well too and are more convenient. For thyme, parsley, and basil, adjust quantities to your taste and herb potency.
Heavy Cream: It makes the sauce silky and rich. For a lighter version, try half-and-half or coconut milk (for dairy-free), but the texture will be less creamy.
Chicken Broth: Using low-sodium broth helps control salt. If you only have regular broth, reduce added salt to keep the dish balanced.
How Do You Get the Chicken Tender and the Rice Perfectly Cooked in One Pan?
This recipe is all about cooking chicken and rice together without sacrificing texture. Here’s how:
- Sear the chicken first: Browning the chicken pieces locks in juices and adds flavor. Don’t skip this step.
- Use the same pan for the sauce and rice: After searing, cook onions and garlic in the pan to soak up flavors.
- Add rice and liquids carefully: Stir rinsed rice into broth and cream; this prevents starchiness and ensures even cooking.
- Simmer with a tight lid: Keep the heat low and cover the pan well so steam cooks rice evenly and chicken stays moist.
- Rest after cooking: Letting it sit covered for 5 minutes allows the rice to finish cooking gently, absorbing all flavors.
If the sauce seems too thick at the end, add a splash more broth or cream before serving. This way, you get tender chicken with perfectly creamy rice every time.
Equipment You’ll Need
- Large sauté pan or deep skillet – perfect for cooking chicken and rice together in one pot.
- Wooden spoon or silicone spatula – helps you stir without scratching your pan.
- Measuring cups and spoons – to get the broth, cream, and spices just right.
- Sharp knife and cutting board – for chopping your chicken and herbs neatly.
- Lid for your pan – a tight-fitting lid traps steam to cook the rice evenly.
Flavor Variations & Add-Ins
- Swap chicken for turkey or tofu cubes – turkey keeps it lean; tofu adds a vegetarian twist.
- Add mushrooms or spinach – these veggies bring extra texture and nutrients.
- Use lemon zest or a squeeze of lemon juice – brightens the creamy herb sauce nicely.
- Stir in grated Parmesan or goat cheese – adds a tangy richness to the cream sauce.
Creamy Herb Chicken & Basmati Rice – A Comforting, Flavor-Packed One-Pan Meal
Ingredients You’ll Need:
- 2 tablespoons olive oil
- 6 boneless, skinless chicken thighs or breasts, cut into chunks
- Salt and freshly ground black pepper, to taste
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme, chopped)
- 1 teaspoon dried parsley (or 2 tablespoons fresh parsley, chopped)
- 1 teaspoon dried basil
- 1 cup basmati rice, rinsed
- 2 cups chicken broth (low sodium preferred)
- 1 cup heavy cream
- 3 cloves garlic, minced
- 1 small onion, finely diced
- 2 tablespoons butter
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This meal takes about 10 minutes to prep and roughly 25 minutes to cook, including searing the chicken and simmering the rice in the creamy herb sauce. Let it rest for an additional 5 minutes before serving, making the total time around 40 minutes from start to finish.
Step-by-Step Instructions:
1. Searing the Chicken:
Start by heating olive oil in a large skillet or sauté pan over medium-high heat. Season the chicken chunks with salt, pepper, garlic powder, thyme, parsley, and basil. Then, add the chicken to the hot pan and sear until golden brown on all sides, about 3-4 minutes per side. When done, remove the chicken from the pan and set it aside.
2. Preparing the Sauce and Rice:
In the same pan, melt the butter and sauté the diced onion until it becomes translucent, about 3 minutes. Add the minced garlic and cook for another minute until fragrant. Next, pour in the chicken broth and heavy cream, stirring well while scraping up any browned bits from the pan. Stir in the rinsed basmati rice to coat it evenly with the sauce.
3. Cooking Everything Together:
Return the seared chicken pieces to the pan, nestling them into the rice and creamy liquid. Bring everything to a gentle boil. Once boiling, reduce the heat to low, cover the pan tightly, and let it simmer for 15-20 minutes. This allows the rice to cook through and the chicken to finish cooking. Afterward, remove the pan from the heat and keep it covered to rest for 5 minutes. Finally, fluff the rice carefully with a fork, spoon the creamy herb sauce over the chicken and rice, and garnish with freshly chopped parsley before serving.
Can I Use Frozen Chicken in This Recipe?
Yes, you can use frozen chicken, but be sure to thaw it completely before cooking. Thaw overnight in the fridge or use the cold water method for quicker thawing. Pat it dry to avoid excess moisture when searing.
Can I Substitute the Heavy Cream?
Absolutely! You can replace heavy cream with half-and-half for a lighter dish or use coconut milk for a dairy-free option. Just note the sauce may be less creamy and slightly different in flavor.
What’s the Best Way to Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or cream if the sauce thickens too much.
Can I Add Vegetables to This Dish?
Yes! Adding mushrooms, spinach, or peas during the last 5 minutes of cooking makes for a delicious and more nutritious meal. Just stir them in gently to combine.
