Creamy Herb Chicken & Basmati Rice is one of those delicious one-pan meals that’s both comforting and full of flavor. Tender chicken breasts cooked in a creamy herb sauce sit atop fluffy, fragrant basmati rice, all cooked together so the flavors mingle perfectly. The herbs give it a fresh, bright touch, while the creamy sauce wraps it all up in a cozy hug.
I love making this recipe when I want something easy but still special. It’s a total time-saver since everything cooks in one pan, which means less cleanup afterward—and who doesn’t appreciate that? I usually add a splash of lemon juice for a little tang that balances the creaminess just right, and it feels like a small upgrade that really makes a difference.
This dish works great for a family dinner or when friends pop over because it’s so satisfying and comforting. I like serving it with a simple green salad or some steamed veggies on the side to keep things fresh. It’s the kind of meal that warms you up and makes you feel cared for, no matter the day.
Key Ingredients & Substitutions
Basmati Rice: This rice is perfect for this recipe because it cooks fluffy and separate, not sticky. If you don’t have basmati, jasmine rice is a nice alternative with a slightly different aroma. Avoid using short grain rice for this dish.
Chicken Breasts: Boneless, skinless breasts cook quickly and stay tender. You could also use chicken thighs for more richness and moisture. Just adjust cooking time slightly as thighs may take longer to cook through.
Heavy Cream: Cream makes the sauce rich and silky. For a lighter version, half-and-half or a mix of milk and cream cheese works well. Coconut milk can be used for a dairy-free twist, though flavor will change.
Fresh Herbs: Parsley, thyme, and basil add freshness and depth. Dried herbs can be used but use about a third of the fresh amount to avoid overpowering the dish. Feel free to experiment with rosemary or tarragon for different flavors.
How Do You Get Perfectly Cooked Chicken and Rice Together in One Pan?
One tricky part is cooking the chicken and rice evenly without overcooking. Here’s how to get it right:
- Sear the Chicken First: Browning the chicken pieces on both sides adds flavor and locks in juices.
- Cook Rice Separately in the Same Pan: After searing chicken, cook onions and rice before adding broth. This layers flavor.
- Add the Liquid and Simmer Gently: Pour broth, then cover and simmer on low so rice cooks evenly without burning.
- Return Chicken to Pan for Final Cooking: Nestle browned chicken on top of the rice, cover, and cook gently so chicken finishes cooking while rice absorbs sauce.
- Check Liquid Levels: If rice isn’t tender at the end, add a bit more broth or water and cook a few minutes longer.
Taking the time to brown the chicken first and layering ingredients carefully really lifts this simple meal to the next level.
Equipment You’ll Need
- Large deep skillet or sauté pan – perfect for cooking chicken and rice together without crowding.
- Sharp knife – to cut the chicken into bite-sized pieces cleanly and evenly.
- Cutting board – a sturdy surface for prepping your ingredients safely.
- Wooden spoon or silicone spatula – great for stirring rice and scraping up browned bits.
- Measuring cups and spoons – to keep your ingredient amounts accurate for consistent results.
- Lid for the skillet – essential to trap steam and cook the rice evenly.
Flavor Variations & Add-Ins
- Swap chicken breasts for thighs – they stay juicy and add richer flavor, especially if you like dark meat.
- Stir in sautéed mushrooms or spinach – for extra veggies and an earthier taste.
- Use smoked paprika instead of regular for a mild smoky twist that pairs well with creamy sauce.
- Add a handful of grated Parmesan or Gouda cheese to the sauce – it melts in beautifully and adds depth.
Creamy Herb Chicken & Basmati Rice – A Comforting, Flavor-Packed One-Pan Meal
Ingredients You’ll Need:
- 1 ½ cups basmati rice
- 2 cups chicken broth or water
- 1 lb (450g) boneless skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoon olive oil or butter
- Salt and black pepper, to taste
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 cup heavy cream or half-and-half
- ½ cup chicken broth (for sauce)
- 1 tablespoon Dijon mustard (optional for tang)
- 1 tablespoon fresh parsley, chopped (plus extra for garnish)
- 1 teaspoon fresh thyme leaves (or ½ tsp dried thyme)
- 1 teaspoon fresh basil or oregano, chopped (optional)
- Juice of ½ lemon (optional, to brighten flavors)
How Much Time Will You Need?
This meal takes about 40 minutes from start to finish. You’ll spend 10 minutes prepping and searing the chicken, about 10 minutes cooking the rice initially, and another 8-10 minutes finishing the chicken and sauce together. It’s a quick one-pan dinner perfect for busy nights.
Step-by-Step Instructions:
1. Prepare the Rice:
Rinse your basmati rice under cold water until the water runs clear—this removes excess starch for fluffy rice. Drain it well.
2. Sear the Chicken:
Heat olive oil or butter in a large deep skillet on medium-high. Season chicken pieces with salt, pepper, paprika, and garlic powder. Add the chicken to the pan and cook for 3-4 minutes on each side until golden brown. Remove and set aside.
3. Cook Onion, Garlic, and Rice:
In the same pan, add the chopped onion and sauté until translucent, about 2-3 minutes. Add minced garlic and cook for 30 seconds more. Stir in the basmati rice to coat with flavors.
4. Simmer Rice:
Pour in 2 cups chicken broth or water. Bring to a boil, then lower heat to a simmer. Cover and cook for 10 minutes.
5. Add Cream, Herbs, and Chicken:
Stir in heavy cream, extra ½ cup chicken broth, Dijon mustard, parsley, thyme, basil or oregano, and lemon juice if using. Nestle the seared chicken pieces back on top of the rice.
6. Finish Cooking:
Cover again and cook on low heat for 8-10 minutes until the rice is tender and chicken fully cooked. The sauce will thicken nicely.
7. Serve:
Taste and add any extra salt, pepper, or lemon juice as you like. Garnish with more fresh parsley and serve warm straight from the pan.
Can I Use Frozen Chicken for This Recipe?
Yes, but be sure to fully thaw the chicken before cooking. Thaw it overnight in the fridge or use the cold water method for quicker thawing. Pat dry before seasoning to avoid excess moisture.
Can I Substitute the Basmati Rice?
Absolutely! Jasmine rice works well as a substitute and provides a slightly different, fragrant flavor. Avoid sticky or short-grain rice as it changes the texture and cooking time.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or cream if the sauce thickens too much.
Can I Make This Recipe Dairy-Free?
Yes! Swap the heavy cream with full-fat coconut milk or a dairy-free cream alternative. The flavor will be a little different but still delicious and creamy.
