Introduction

This Creamy Herb Chicken with Basmati Rice is a comforting one-pan meal that’s full of flavor. Tender chicken simmers in a rich, herby cream sauce alongside fragrant basmati rice for an easy yet elegant dish.

A black cast iron pan filled with creamy white rice as the base layer, soft and slightly thick with a glossy texture. On top, several golden-brown cooked chicken pieces are scattered, each piece seasoned lightly with black pepper and herbs. Fresh green parsley is sprinkled over the whole dish adding bright pops of color. The creamy sauce lightly coats both the rice and chicken, creating a smooth and rich appearance. The pan rests on a white marbled surface with a beige cloth partially visible in the upper background, photo taken with an iphone --ar 4:5 --v 7

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
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
½ teaspoon salt
¼ teaspoon black pepper
2 tablespoons fresh parsley, chopped
1 teaspoon lemon zest (optional, for brightness)

Instructions

Step 1: Pat the chicken breasts dry with a paper towel and season both sides with garlic powder, onion powder, Italian seasoning, paprika, salt, and black pepper.
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 (it doesn’t have to be fully cooked yet). Remove from the pan and set aside.
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 another 30 seconds until fragrant.
Step 4: Add the rinsed basmati rice to the skillet and stir for 1 minute to toast slightly.
Step 5: Pour in 2 cups chicken broth, ½ teaspoon salt, and ¼ teaspoon black pepper. Stir to combine.
Step 6: Pour in the heavy cream and stir well. Add thyme, rosemary, oregano, and Parmesan cheese. Stir until the cheese is melted into the sauce.
Step 7: Nestle the seared chicken back into the pan, partially submerged in the sauce and rice.
Step 8: Cover with a lid and reduce heat to low. Let simmer for 20 minutes, or until the rice is fully cooked and the chicken reaches an internal temperature of 165°F (75°C).
Step 9: Remove from heat and let the dish rest for 5 minutes.
Step 10: Sprinkle with fresh parsley and lemon zest for a bright, fresh finish. Serve warm and enjoy!

Tips & Variations

For a lighter dish, substitute heavy cream with half & half or whole milk, but expect a thinner sauce.
Use chicken thighs for juicier meat with more flavor.
Try swapping Parmesan for Pecorino Romano for a sharper taste.
Add a handful of spinach or peas towards the end of cooking for extra greens.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave to prevent the cream sauce from separating. Add a splash of chicken broth or cream if the sauce thickens too much when reheating.

How to Serve

A black cast iron skillet filled with several chunks of golden brown chicken pieces scattered on top of a creamy bed of white rice, all coated in a light creamy sauce with bits of green parsley sprinkled evenly over the dish. The chicken pieces have a slight crispy texture and are nestled into the soft, tender rice, with some grains visible around the edges. The creamy sauce pools lightly in the pan, giving the meal a rich, smooth look. The skillet rests on a neutral-colored cloth on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use brown rice instead of basmati rice?

Yes, but brown rice requires longer cooking time and more liquid. You would need to adjust the simmering time accordingly, usually about 40-45 minutes.

Is this recipe freezer-friendly?

You can freeze the cooked dish in airtight containers for up to 2 months. Thaw overnight in the refrigerator and reheat gently on the stove or microwave.