Creamy Herb Chicken with Basmati Rice Recipe
This Creamy Herb Chicken & Basmati Rice recipe combines tender, seared chicken breasts with a luscious, aromatic cream sauce infused with garlic, herbs, and Parmesan cheese. Cooked together with fragrant basmati rice, this comforting one-pan dish offers a perfect balance of flavors and textures, making for a hearty and elegant meal that’s easy to prepare.
- 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
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. 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 per side until golden brown but not fully cooked through. Remove the chicken from the skillet and set aside.
- Sauté the Aromatics: In the same skillet, melt the butter. Add the finely diced onion and cook until softened, about 3 minutes. Stir in the minced garlic and sauté for an additional 30 seconds until fragrant, making sure not to burn the garlic.
- Cook the Basmati Rice: Add the rinsed basmati rice to the skillet with the aromatics and stir for 1 minute to lightly toast the rice. Pour in the chicken broth along with salt and black pepper, stirring to combine all ingredients evenly.
- Make the Creamy Herb Sauce: Pour in the heavy cream and stir well to mix with the rice and broth. Add dried thyme, rosemary, oregano, and grated Parmesan cheese. Stir continuously until the Parmesan cheese melts into the sauce, creating a creamy, herb-infused base.
- Simmer & Cook Everything Together: Nestle the seared chicken breasts back into the skillet, ensuring they are partially submerged in the sauce and rice mixture. Cover the skillet with a lid, reduce the heat to low, and let it simmer gently for 20 minutes. This allows the rice to fully cook and the chicken to reach an internal temperature of 165°F (75°C).
- Serve & Garnish: Once cooked, remove the skillet from heat and let it rest, covered, for 5 minutes to let the flavors meld. Sprinkle freshly chopped parsley and optional lemon zest over the top for a bright, fresh finish. Serve warm and enjoy the rich, creamy herb chicken with perfectly cooked basmati rice.
Notes
- For a lighter version, substitute heavy cream with half & half.
- If using chicken thighs, cooking time may vary slightly due to thickness.
- Be sure to rinse basmati rice to remove excess starch and achieve fluffy texture.
- Use fresh herbs for garnish to add a fresh burst of flavor and color.
- Covering the pan during simmering is key to perfectly cooking rice and chicken simultaneously.
Keywords: creamy chicken recipe, herb chicken, basmati rice dish, one-pan chicken recipe, creamy herb sauce
