If you’re after a heartwarming, crowd-pleasing dinner that’s as cozy as it is luxurious, let me introduce you to my Creamy Herb Chicken & Basmati Rice. This one-pan wonder transforms simple pantry staples into a deliciously creamy, herby chicken dish flecked with tender rice and a flourish of Parmesan. It’s one of those irresistible meals that feels special enough for guests, yet is easy enough for a weeknight. Whether you’re craving comfort or looking to impress, Creamy Herb Chicken & Basmati Rice brings everyone happily to the table.

Creamy Herb Chicken & Basmati Rice Recipe - Recipe Image

Ingredients You’ll Need

I love that every ingredient in this recipe is a heavy hitter for either flavor, color, or texture. Nothing fussy—just the best basics coming together for that irresistibly creamy, herby finish.

Olive oil (1 tablespoon): Adds richness and helps the chicken brown beautifully for flavor-packed bites.
Butter (1 tablespoon): Gives extra depth and a velvety texture to both the chicken and rice.
Boneless skinless chicken thighs or breasts (4): Juicy, tender, and perfectly soak up the creamy herb sauce.
Salt (1 teaspoon): Essential for seasoning layers of the dish so every bite pops.
Black pepper (½ teaspoon): Adds just the right amount of warmth without taking over.
Garlic powder (1 teaspoon): Delivers a gentle garlic base that infuses the chicken.
Dried Italian herbs (1 teaspoon): A burst of earthy, aromatic flavor that pairs beautifully with the cream sauce.
Small onion, finely diced (1): Softens and sweetens the base, giving depth to the rice.
Garlic, minced (3 cloves): Fresh and aromatic—an absolute must for that irresistible sauce!
Basmati rice, rinsed (1 cup): Long-grain and fragrant, it cooks up fluffy and soaks up every drop of flavor.
Chicken broth (2 cups): Forms the cooking liquid for the rice so every grain is brimming with savory goodness.
Heavy cream (¾ cup): The secret to that dreamy, creamy sauce that brings everything together.
Parmesan cheese, grated (½ cup): Offers a nutty, salty punch that elevates every bite.
Fresh parsley, chopped (1 tablespoon, plus more for garnish): Brightens and freshens up the finished dish in both flavor and color.

How to Make Creamy Herb Chicken & Basmati Rice

Step 1: Season and Sear the Chicken

Sprinkle the chicken with salt, pepper, garlic powder, and dried Italian herbs, massaging in the seasoning so every nook is coated. Heat olive oil and butter in a big skillet or deep sauté pan over medium heat. Lay the chicken in a single layer and sear for 4 to 5 minutes per side, until each piece is golden and cooked through. Move the chicken to a plate—you’ll bring it back for a grand finale later.

Step 2: Sauté the Onion and Garlic

In the same pan (don’t wipe it out—the golden bits are flavor gold!), add your finely diced onion and let it soften for 2 to 3 minutes. Once it goes translucent and sweet, toss in the minced garlic for a quick 30-second sauté. This step will fill your kitchen with an aroma that always makes me hungry.

Step 3: Toast the Basmati Rice

Stir in the rinsed basmati rice, making sure each grain gets a quick toss in the hot, buttery, oniony goodness. Toast it for 1 to 2 minutes—this small step gives the rice an irresistibly nutty aroma and helps it stay fluffy as it cooks.

Step 4: Simmer with Broth

Pour in the chicken broth (and a splash of white wine if you’re feeling fancy), scraping up any flavorful bits from the bottom. Turn the heat to high and bring it to a boil, then reduce to low, cover, and let the rice simmer gently for about 15 minutes. You want the liquid mostly absorbed and the rice to be just tender.

Step 5: Make it Creamy and Herby

Uncover the pan and gently stir in the heavy cream, grated Parmesan, and chopped parsley. Everything should start looking perfectly creamy and a little decadent—this is what makes Creamy Herb Chicken & Basmati Rice truly special. Nestle the chicken pieces back into the pan and let them warm through in the luscious sauce for 3 to 5 minutes.

Step 6: Finish and Serve

When everything is bubbling and creamy, turn off the heat. Sprinkle a little extra parsley over the top for the prettiest finish, then serve hot. It’s comforting, fresh, and herby all at once—no one will believe how easy it was.

How to Serve Creamy Herb Chicken & Basmati Rice

Garnishes

Right before serving, I adore scattering a handful of freshly chopped parsley over the top. It not only adds bright color but also deepens the flavor. If you love cheese, an extra flurry of grated Parmesan gives a little extra wow with each bite.

Side Dishes

Creamy Herb Chicken & Basmati Rice is satisfying enough to stand alone, but it loves a little company! Try it with simply steamed green beans, crisp-roasted broccoli, or a snappy green salad dressed with lemon. That freshness is a lovely contrast to all the creamy goodness.

Creative Ways to Present

If you want to make dinner feel extra-special, serve Creamy Herb Chicken & Basmati Rice straight from your prettiest skillet for a rustic, shareable feast. Or plate it up restaurant-style—slice the chicken, fan it over the rice, and drizzle a spoonful of the creamy sauce over the top. A drizzle of good olive oil and a sprinkle of microgreens can really bring the wow factor.

Make Ahead and Storage

Storing Leftovers

Once cooled, transfer any leftovers to an airtight container. You can keep Creamy Herb Chicken & Basmati Rice in the fridge for up to three days. If the rice thickens up overnight, a splash of extra broth or cream when you reheat makes it silky again.

Freezing

Cream-based dishes can be a bit finicky when frozen, but this one freezes surprisingly well! Let everything cool, then portion into freezer-friendly containers. Freeze for up to a month. When you’re ready to enjoy, thaw overnight in the fridge for the best texture.

Reheating

To reheat, just add a splash of broth or water to loosen it up and gently microwave in short bursts, stirring often. Alternatively, warm it on the stovetop over low heat, stirring and adding liquid as needed. This keeps the Creamy Herb Chicken & Basmati Rice tender, creamy, and delicious.

FAQs

Can I substitute chicken breasts for thighs?

Absolutely! You can use boneless, skinless chicken breasts in place of thighs—just keep an eye on them while searing, as breasts can cook a bit faster and you don’t want them to dry out.

Is Creamy Herb Chicken & Basmati Rice gluten-free?

Yes, this recipe is entirely gluten-free as written. Just make sure your chicken broth and any other ingredients are certified gluten-free if needed.

Can I make this dairy-free?

You can swap the heavy cream with full-fat coconut milk or a dairy-free cream, and use a plant-based Parmesan cheese. The sauce will still be luscious, with a slightly different but delicious flavor profile.

What if I don’t have basmati rice?

Jasmine rice is a great substitute, staying fluffy and absorbing flavor well. Avoid short-grain or sticky rice, as these can change the creamy texture you want in Creamy Herb Chicken & Basmati Rice.

How can I make this dish extra herby?

Add in some freshly chopped basil, tarragon, or thyme with the parsley for an even bigger herb punch. You could even finish with a little squeeze of lemon juice for added brightness.

Final Thoughts

I hope you’re as excited as I am to dig into Creamy Herb Chicken & Basmati Rice—it’s comfort food at its dreamiest, with a creamy sauce and herbs that make each bite a celebration. Gather your ingredients, grab your favorite skillet, and give this a try. I just know it’s going to be a new favorite at your table!

Creamy Herb Chicken & Basmati Rice Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 17 reviews

Author: admin
Total Time: 40 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

Creamy Herb Chicken & Basmati Rice is a comforting one-pan meal that combines juicy chicken thighs with flavorful basmati rice in a creamy sauce. This easy stovetop dish is perfect for a satisfying weeknight dinner.

Ingredients

Scale

Chicken:

4 boneless skinless chicken thighs
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon dried Italian herbs

Rice:

1 tablespoon olive oil
1 tablespoon butter
1 small onion, finely diced
3 cloves garlic, minced
1 cup basmati rice, rinsed
2 cups chicken broth
¾ cup heavy cream
½ cup grated Parmesan cheese
1 tablespoon chopped fresh parsley

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Instructions

Season the Chicken: Season the chicken with salt, pepper, garlic powder, and dried herbs.
Sear the Chicken: In a large skillet over medium heat, sear the chicken until golden and cooked through. Remove and set aside.
Sauté Onion and Garlic: In the same pan, sauté onion until soft, then add garlic and cook briefly.
Cook Rice: Stir in rice, toast briefly, pour in chicken broth, and simmer until rice is tender.
Finish Dish: Stir in cream, Parmesan, and parsley. Return chicken to pan, simmer until heated through. Garnish and serve hot.