A warm and simple one-pan meal that fills the kitchen with good smells.
introduction
This Creamy Herb Chicken & Basmati Rice is a cozy, tasty meal you can make on one pan. It has seared chicken, fluffy basmati rice, and a creamy herb sauce. The dish cooks well for a weeknight dinner or a weekend family meal. For a similar easy, creamy chicken idea, try this simple one-pan creamy chicken recipe for more inspiration.
why make this recipe
Make this recipe when you want comfort food with little fuss. It uses common ingredients and one pan, so you save time on washing dishes. The creamy sauce keeps the chicken tender and the rice moist. If you need an easy family dinner plan, this easy family dinner idea shows how simple it can be.
how to make Creamy Herb Chicken & Basmati Rice
Follow the steps below in order. Work with a medium to large ovenproof skillet or heavy pan. Keep the heat steady and taste as you go. For a clear example of the method, see this step-by-step method.
Ingredients :
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)
Directions :
Step 1: Season and Sear the Chicken
- Pat chicken dry. Mix garlic powder, onion powder, Italian seasoning, paprika, salt, and pepper. Rub on both sides of the chicken.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Sear chicken 3–4 minutes per side until golden. Remove chicken to a plate; it will finish cooking later.
Step 2: Sauté the Aromatics
- Reduce heat to medium. Add 2 tablespoons butter to the same pan.
- Add minced garlic and diced onion. Sauté 2–3 minutes until soft and fragrant.
Step 3: Cook the Basmati Rice
- Add rinsed basmati rice to the pan. Stir to coat with butter and aromatics for 1 minute.
- Pour in 2 cups chicken broth, ½ teaspoon salt, and ¼ teaspoon pepper. Stir, bring to a simmer.
Step 4: Make the Creamy Herb Sauce
- Stir in 1 cup heavy cream (or half & half), ½ teaspoon thyme, ½ teaspoon rosemary, and ½ teaspoon oregano.
- Add ½ cup grated Parmesan cheese and stir until the sauce is smooth.
Step 5: Simmer & Cook Everything Together
- Nestle seared chicken on top of the rice and sauce. Cover the pan with a lid.
- Lower heat to medium-low. Simmer 15–20 minutes until rice is tender and chicken reaches 165°F (75°C). If needed, cook a few more minutes. Spoon sauce over chicken as it cooks.
Step 6: Serve & Garnish
- Remove from heat. Let rest 5 minutes. Sprinkle with chopped parsley and lemon zest if using. Serve warm.
how to serve Creamy Herb Chicken & Basmati Rice
Serve on plates or family-style from the pan. Spoon the creamy sauce over both chicken and rice. Add a simple green salad or steamed vegetables on the side. A slice of crusty bread works well to soak up any extra sauce.
how to store Creamy Herb Chicken & Basmati Rice
Cool the dish to room temperature within two hours. Store in an airtight container in the fridge for up to 3–4 days. Reheat gently in a skillet over low heat, adding a splash of broth or cream if the sauce is too thick. You can freeze portions for up to 2 months; thaw overnight in the fridge before reheating.
tips to make Creamy Herb Chicken & Basmati Rice
- Pat chicken dry so it sears nicely.
- Rinse basmati rice until water runs clear to avoid sticky rice.
- Use a heavy skillet to prevent hot spots.
- Stir in Parmesan off the heat to keep it smooth.
- If sauce thickens too much when storing, thin with a little chicken broth or cream.
- For more ideas and helpful notes, check these extra tips and tricks.
variation (if any)
- Use chicken thighs for more flavor and a bit more fat.
- Add sliced mushrooms or spinach into the sauce for extra veggies.
- Swap basmati with jasmine rice, but adjust liquid slightly.
- Try using half & half for a lighter sauce, or add a splash of white wine with the broth for depth.
FAQs
Q: Can I use brown rice instead of basmati?
A: You can, but brown rice needs more liquid and longer cooking time. Cook it separately and add to the sauce, or increase broth and simmer until tender.
Q: Can I make this without heavy cream?
A: Yes. Use half & half or a mix of milk and a tablespoon of flour to thicken. The sauce will be lighter.
Q: How do I know when the chicken is done?
A: Use a meat thermometer; it should read 165°F (75°C) in the thickest part. If you don’t have one, cut into the chicken to check that juices run clear.
Q: Can I add frozen vegetables?
A: Yes. Stir in frozen peas or corn in the last 5 minutes of cooking so they heat through.
Conclusion
This one-pan Creamy Herb Chicken & Basmati Rice makes a simple, cozy meal that most people will enjoy. For a full recipe post with similar flavors and notes, see this Creamy Herb Chicken & Basmati Rice – Chasety article for extra ideas. For another take on smothered chicken and rice, you can also read this Smothered Chicken and Rice (Easy One-Pot Dinner) – What’s Mom ….
Creamy Herb Chicken & Basmati Rice
Ingredients
For the Chicken
- 2 tablespoons olive oil For searing the chicken.
- 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
Preparation
- Pat chicken dry. Mix garlic powder, onion powder, Italian seasoning, paprika, salt, and pepper. Rub on both sides of the chicken.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Sear chicken 3–4 minutes per side until golden. Remove chicken to a plate; it will finish cooking later.
Cooking
- Reduce heat to medium. Add 2 tablespoons butter to the same pan.
- Add minced garlic and diced onion. Sauté 2–3 minutes until soft and fragrant.
- Add rinsed basmati rice to the pan. Stir to coat with butter and aromatics for 1 minute.
- Pour in 2 cups chicken broth, ½ teaspoon salt, and ¼ teaspoon pepper. Stir, bring to a simmer.
- Stir in 1 cup heavy cream (or half & half), ½ teaspoon thyme, ½ teaspoon rosemary, and ½ teaspoon oregano.
- Add ½ cup grated Parmesan cheese and stir until the sauce is smooth.
- Nestle seared chicken on top of the rice and sauce. Cover the pan with a lid.
- Lower heat to medium-low. Simmer 15–20 minutes until rice is tender and chicken reaches 165°F (75°C). If needed, cook a few more minutes. Spoon sauce over chicken as it cooks.
Serving
- Remove from heat. Let rest 5 minutes. Sprinkle with chopped parsley and lemon zest if using. Serve warm.
