Creamy Herb Chicken & Basmati Rice is a beautiful one-pan meal that brings together tender chicken and fluffy basmati rice, all cooked in a rich, creamy sauce filled with fresh herbs. The herbs add a lovely burst of flavor without being overpowering, making it a cozy dinner that feels fancy but is really easy to make. The creamy sauce soaks into the rice just right, giving each bite a smooth, comforting touch.
I love making this recipe when I want something warm and satisfying without having to clean a bunch of dishes afterward. The way the chicken cooks right alongside the rice means all those flavors mingle perfectly, and the creamy herb sauce is the best part—you just want to spoon it over everything. I usually toss in extra herbs like parsley or thyme depending on what I have on hand, and it always turns out great.
For me, this meal is perfect when I’m craving comfort food that isn’t too heavy. I usually serve it with a simple side salad or some roasted veggies for a bit of crunch. It’s also a big hit with family and friends because it feels special but comes together quickly. If you want dinner that’s both tasty and fuss-free, this creamy herb chicken and basmati rice is where it’s at.
Key Ingredients & Substitutions
Chicken: I like to use thighs because they stay juicy and tender, but chicken breasts work too if you prefer leaner meat. Just watch the cooking time as breasts can dry out more easily.
Basmati Rice: This rice stays light and fluffy with a nice aroma. If you don’t have basmati, jasmine rice or any long-grain rice works fine.
Heavy Cream: Heavy cream gives the sauce a lovely richness. For a lighter option, try half-and-half or coconut milk, but it will be less thick and creamy.
Herbs: Dried oregano, parsley, and thyme bring gentle herb flavor. Fresh herbs added at the end brighten the dish. Feel free to swap or add herbs like rosemary or tarragon based on your taste.
How Can I Cook the Chicken and Rice Together Without Overcooking?
Balancing cooking times for chicken and rice in one pan can be tricky. Here’s how I make it work:
- Sear the chicken first to lock in juices and get a nice crust.
- Remove chicken briefly to cook the aromatics and toast the rice, which adds flavor.
- Add broth and nestle chicken back on top, cover, and cook gently so rice absorbs liquid while chicken finishes cooking.
- Use medium-low heat to avoid burning and check doneness at the 15-minute mark.
- Add cream after rice and chicken are cooked to avoid curdling and to create a creamy sauce.
This method helps keep chicken juicy and rice perfectly tender, all in one pan without overcooking.
Equipment You’ll Need
- Large deep skillet or sauté pan – perfect for cooking the chicken and rice together without spills.
- Wooden spoon or silicone spatula – helps stir the rice and sauce gently without scratching the pan.
- Measuring cups and spoons – to get the rice, broth, and herbs just right.
- Sharp knife and cutting board – for chopping garlic, shallots, and herbs efficiently.
Flavor Variations & Add-Ins
- Swap chicken thighs for boneless pork chops to change up the protein with slightly different flavor and texture.
- Stir in sautéed mushrooms or spinach at the end for extra earthiness and color.
- Add a sprinkle of Parmesan cheese right before serving for a cheesy twist that melts into the creamy sauce.
- Use fresh basil or dill in place of parsley for a fresh, bright herbal flavor when you want something different.
Creamy Herb Chicken & Basmati Rice – A Comforting, Flavor-Packed One-Pan Meal
Ingredients You’ll Need:
- 4 boneless, skinless chicken thighs (or breasts)
- 1 cup basmati rice, rinsed
- 2 tablespoons olive oil or butter
- 3 cloves garlic, minced
- 1 shallot or small onion, finely chopped
- 1 1/2 cups chicken broth (low sodium)
- 1 cup heavy cream
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley (or 2 tablespoons fresh chopped parsley)
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
- Salt and pepper to taste
- 1/2 teaspoon red pepper flakes (optional for mild heat)
- Fresh parsley or mixed fresh herbs for garnish
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and around 25 minutes to cook, making a total of approximately 35 minutes from start to finish. The one-pan method keeps things simple and quick!
Step-by-Step Instructions:
1. Sear the Chicken:
Heat the olive oil or butter in a large deep skillet or sauté pan over medium-high heat. Season the chicken thighs with salt, pepper, and half of the dried herbs (oregano, parsley, thyme). Sear the chicken for 3-4 minutes on each side until nicely golden. Remove the chicken and set it aside.
2. Cook Aromatics and Rice:
In the same pan, add the chopped shallot and minced garlic. Sauté for 1-2 minutes until soft and fragrant. Then stir in the rinsed basmati rice, cooking for about a minute to coat the rice in the flavors.
3. Simmer Chicken with Rice:
Pour in the chicken broth and bring it to a gentle boil. Place the chicken pieces back into the pan, pressing them gently into the rice. Cover, lower the heat, and cook for about 15 minutes until the rice is tender and the chicken is cooked through.
4. Finish with Cream and Herbs:
Remove the lid and pour in the heavy cream. Stir gently to create a creamy sauce. Add the remaining dried herbs and red pepper flakes if you want a little kick. Taste and adjust salt and pepper. Let it simmer uncovered for another 3-5 minutes until the sauce thickens a bit.
5. Serve and Enjoy:
Garnish with fresh chopped parsley or your favorite fresh herbs. Serve the chicken atop the creamy basmati rice, spooning extra sauce over the top for a comforting and delicious meal.
Can I Use Chicken Breasts Instead of Thighs?
Yes, you can! Just be sure to watch the cooking time carefully as chicken breasts cook faster and can dry out. Sear them until golden, then reduce the simmering time slightly when cooking with the rice.
Can I Substitute Another Type of Rice?
Absolutely! Jasmine or long-grain white rice can be used instead of basmati. Keep in mind cooking times and liquid ratios might vary slightly depending on the rice type.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or cream if the sauce has thickened too much.
Can I Make This Recipe Dairy-Free?
Yes! Substitute the heavy cream with full-fat coconut milk or a dairy-free cream alternative. The flavor will be slightly different but still rich and creamy.
