Creamy Herb Chicken & Basmati Rice Recipe
Creamy Herb Chicken & Basmati Rice combines tender, perfectly seared chicken breasts with a luscious herb-infused cream sauce, cooked together with fragrant basmati rice for a comforting, one-pan meal packed with flavor and texture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Searing and Simmering
- Cuisine: American-Italian Fusion
- Diet: Low Lactose
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 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 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.
- Sauté the Aromatics: 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.
- Cook the Basmati Rice: Add rinsed basmati rice to the skillet and stir for 1 minute to toast slightly. Pour in the chicken broth, salt, and pepper. Stir to combine all ingredients evenly.
- Make the Creamy Herb Sauce: Pour in the heavy cream and stir well to combine. Add thyme, rosemary, oregano, and grated Parmesan cheese. Stir continuously until the cheese is melted and the sauce is smooth and creamy.
- Simmer & Cook Everything Together: Nestle the seared chicken back into the pan, making sure it is partially submerged in the sauce and rice. Cover the skillet 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).
- Serve & Garnish: Remove the skillet from heat and let the dish rest for 5 minutes. Sprinkle with fresh chopped parsley and lemon zest for a bright, fresh finish. Serve warm and enjoy the creamy, herby deliciousness!
Notes
- Using chicken thighs instead of breasts will provide more tenderness and moisture.
- Half & half can be used instead of heavy cream for a lighter sauce.
- Make sure to rinse basmati rice well to remove excess starch for fluffier rice.
- Covering the skillet during simmering ensures the rice cooks evenly and the chicken stays juicy.
- Lemon zest adds a fresh brightness but is optional if you prefer a richer flavor.
- Adjust herb quantities to your taste preference for more or less herbal intensity.
Nutrition
- Serving Size: 1 serving (about 1/4 recipe)
- Calories: 520 kcal
- Sugar: 2 g
- Sodium: 680 mg
- Fat: 30 g
- Saturated Fat: 16 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1.5 g
- Protein: 32 g
- Cholesterol: 110 mg
Keywords: Creamy Herb Chicken, Basmati Rice, One-Pan Meal, Easy Dinner, Herb Cream Sauce, Comfort Food, Chicken Dinner
