Creamy Herb Chicken & Basmati Rice Recipe
This Creamy Herb Chicken & Basmati Rice recipe combines tender, seasoned chicken breasts with a luscious herb-infused cream sauce and perfectly cooked basmati rice. It’s a comforting, flavorful one-pan meal that’s easy to prepare and perfect for weeknight dinners or special occasions.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Sautéing, Simmering
- Cuisine: Italian-American
- Diet: Low Salt
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, then sear the chicken for 4-5 minutes per side until golden brown. The chicken does not need to be fully cooked at this stage. Remove from the pan and set aside.
- Sauté the Aromatics: In the same pan, melt the butter and add the finely diced onion. Cook until softened, about 3 minutes. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
- Cook the Basmati Rice: Add the rinsed basmati rice to the skillet with the aromatics and stir for about 1 minute to toast it slightly. Pour in the chicken broth, salt, and pepper, and stir to combine thoroughly.
- Make the Creamy Herb Sauce: Pour the heavy cream into the skillet and stir well to combine with the rice and broth. Add dried thyme, rosemary, oregano, and the grated Parmesan cheese, stirring continuously until the cheese melts completely into the sauce.
- Simmer & Cook Everything Together: Nestle the seared chicken back into the pan, ensuring it is partially submerged in the sauce and rice mixture. Cover the pan with a lid, reduce the heat to low, and let everything simmer gently for 20 minutes. This allows the rice to fully cook and the chicken to reach a safe internal temperature of 165°F (75°C).
- Serve & Garnish: Remove the skillet from heat and let the dish rest for 5 minutes to thicken slightly and for flavors to meld. Sprinkle the top with freshly chopped parsley and optional lemon zest for a bright, fresh finish. Serve warm and enjoy the creamy, herby flavors.
Notes
- For a lighter dish, substitute heavy cream with half & half.
- Chicken thighs can be used instead of breasts for a juicier texture.
- Make sure to rinse basmati rice under cold water until the water runs clear to remove excess starch and prevent clumping.
- Do not over-stir the rice once broth is added to avoid breaking the grains.
- Optional lemon zest adds a fresh brightness but can be omitted if preferred.
- Use a lid to trap steam for even cooking of the rice and chicken.
Nutrition
- Serving Size: 1 serving (approx. 1/4 of recipe)
- Calories: 480 kcal
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1.5 g
- Protein: 32 g
- Cholesterol: 110 mg
Keywords: creamy chicken recipe, herb chicken, basmati rice recipe, one pan dinner, parmesan chicken, easy chicken dinner, creamy herb sauce
