Creamy Herb Chicken & Basmati Rice
A warm and simple one-pan meal featuring seared chicken, fluffy basmati rice, and a creamy herb sauce.
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.
Notes
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.