Print

Creamy Herb Chicken & Basmati Rice Recipe

Creamy Herb Chicken & Basmati Rice Recipe
Print Recipe

★★★★★

4.8 from 12 reviews

This Creamy Herb Chicken & Basmati Rice recipe offers a deliciously comforting meal featuring tender seared chicken breasts simmered in a rich, creamy herb sauce with aromatic basmati rice. The dish is beautifully balanced with garlic, Italian herbs, and Parmesan cheese, making it perfect for a weeknight dinner or special occasion.

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 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

  1. Season and Sear the Chicken: Pat the chicken breasts dry with paper towels 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. Sear the chicken for 4–5 minutes on each side until golden brown but not fully cooked. Remove from the pan and set aside.
  2. Sauté the Aromatics: In the same skillet, melt the butter over medium heat. Add the finely diced onion and cook until softened, about 3 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant, being careful not to burn it.
  3. Cook the Basmati Rice: Add the rinsed basmati rice to the skillet and stir for 1 minute to lightly toast the grains, enhancing their flavor. Pour in the chicken broth, and season with salt and black pepper. Stir everything together to combine.
  4. Make the Creamy Herb Sauce: Pour in the heavy cream and stir well to combine with the broth and rice. Add the dried thyme, rosemary, oregano, and grated Parmesan cheese. Stir continuously until the cheese melts into the sauce, creating a creamy herby mixture.
  5. Simmer & Cook Everything Together: Nestle the seared chicken breasts back into the skillet, partially submerged in the creamy sauce and rice. Cover the skillet with a lid, reduce the heat to low, and let everything simmer gently for 20 minutes. This allows the rice to absorb liquid fully and the chicken to reach a safe internal temperature of 165°F (75°C).
  6. Serve & Garnish: Remove the skillet from heat and let the dish rest uncovered for 5 minutes to settle. Sprinkle freshly chopped parsley and optional lemon zest over the top to add a fresh, bright note. Serve the creamy herb chicken and basmati rice warm and enjoy!

Notes

  • For a lighter alternative, substitute heavy cream with half & half, but the sauce will be less rich.
  • Chicken thighs can be used instead of breasts for a juicier outcome.
  • Make sure to rinse basmati rice thoroughly to remove excess starch for fluffier rice.
  • If you prefer, add a squeeze of lemon juice before serving to enhance brightness.
  • Use low-sodium chicken broth to better control the salt level.
  • Ensure the chicken reaches the safe internal temperature of 165°F (75°C) before serving.

Nutrition

Keywords: creamy chicken, herb chicken, basmati rice recipe, easy chicken dinner, one-pan chicken dish, creamy herb sauce

Find it online: https://trendytasterecipes.com/creamy-herb-chicken-and-basmati-rice-recipe/