Creamy Herb Chicken & Basmati Rice is a cozy, one-pan meal that brings together tender chicken, fragrant herbs, and fluffy basmati rice all cooked in a creamy sauce. The herbs add a fresh, bright flavor that balances the richness, making every bite satisfying without being heavy. It’s the kind of dish that feels like a warm hug on a plate.
I really like making this recipe when I want an easy dinner that doesn’t require a lot of cleanup but still tastes special. The creamy sauce naturally keeps the rice soft and flavorful, so there’s no need for extras. I find that using fresh herbs if you have them really lifts the dish, but it’s just as comforting with dried ones too. Plus, it’s fun to watch everything come together in just one pan.
My favorite way to enjoy this dish is with a simple side of roasted veggies or a crisp green salad to add a bit of crunch. It’s great for a quiet night in or when friends stop by because it’s effortless but feels like you put in a lot of care. Whenever I make this, it’s one of those meals that everyone asks for again, which I think says a lot about how much people appreciate a good, cozy dinner that hits the spot every time.
Key Ingredients & Substitutions
Chicken: I prefer thighs for their juicy texture, but breasts work well too and cook a bit faster. If you’re vegetarian, firm tofu or chickpeas can be a good substitute.
Basmati Rice: This rice is fluffy and fragrant, perfect for this dish. You can swap in jasmine rice or long-grain white rice if needed. Just adjust cooking times slightly.
Cream & Sour Cream/Greek Yogurt: Heavy cream adds richness, while sour cream or Greek yogurt boosts creaminess and tang. For a lighter option, try coconut milk or a dairy-free sour cream.
Herbs: Dried thyme, parsley, and basil form a simple but flavorful mix. Fresh herbs brighten the dish if you have them on hand. Feel free to experiment with rosemary or tarragon too!
How Do You Get Tender, Juicy Chicken With a Flavorful Seared Crust?
Start by cutting chicken into even pieces for uniform cooking. Season well with salt, pepper, and herbs before searing in hot olive oil over medium-high heat. Don’t overcrowd the pan to ensure a good crust—that means cooking in batches if needed.
- Brown chicken pieces without moving them much to develop color—about 2-3 minutes per side.
- Once browned, chicken will partially cook; finishing it in the sauce and rice keeps it moist.
- Reserving the pan bits when adding broth adds flavor to your dish.
This combo of searing first and slow cooking in the creamy sauce makes the chicken tender and full of flavor.
Equipment You’ll Need
- Large nonstick or stainless steel skillet with lid – perfect for cooking chicken and rice together and trapping steam.
- Wooden spoon or silicone spatula – gentle on the pan and great for stirring without scraping.
- Measuring cups and spoons – for accurate rice and liquid amounts to get perfect texture.
- Knife and cutting board – to cut chicken into even pieces for even cooking.
Flavor Variations & Add-Ins
- Swap chicken for turkey or pork tenderloin pieces for a different but mild flavor.
- Add sautéed mushrooms or spinach towards the end for extra veggies and earthiness.
- Use smoked paprika or a pinch of cayenne to give the dish a subtle smoky or spicy kick.
- Stir in grated Parmesan or shredded mozzarella for extra cheesy creaminess.
Creamy Herb Chicken & Basmati Rice – A Comforting, Flavor-Packed One-Pan Meal
Ingredients You’ll Need:
For the Chicken & Rice:
- 1 1/2 pounds boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 cup basmati rice, rinsed
- 2 cups chicken broth (preferably low sodium)
For the Creamy Herb Sauce:
- 1/2 cup heavy cream
- 1/2 cup sour cream or Greek yogurt (optional for extra creaminess)
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley (or 2 tablespoons fresh parsley, chopped)
- 1 teaspoon dried basil
- Salt and freshly ground black pepper, to taste
- 1 tablespoon lemon juice (optional, for brightness)
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and 25 minutes to cook, totaling roughly 35 minutes. It’s quick enough for a weeknight meal but still satisfying and comforting.
Step-by-Step Instructions:
1. Cook the Chicken:
Heat olive oil in a large skillet or sauté pan over medium-high heat. Add the chicken pieces and season with salt, pepper, and half of the dried herbs (thyme, parsley, basil). Cook until browned on all sides and nearly cooked through, about 5-7 minutes. Remove the chicken from the pan and set aside.
2. Sauté Onion and Garlic:
Using the same pan, add the chopped onion and sauté until translucent, about 3-4 minutes. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
3. Add Rice and Broth:
Add the rinsed basmati rice to the pan and stir to coat it with the onion and garlic. Pour in the chicken broth, scraping the bottom of the pan to loosen any tasty browned bits. Bring the mixture to a gentle boil.
4. Simmer Chicken and Rice:
Return the chicken to the pan, nestling it into the rice. Reduce heat to low, cover the pan, and simmer for about 15 minutes or until the rice is tender and the chicken is fully cooked.
5. Create the Creamy Herb Sauce:
Stir in the heavy cream and sour cream or Greek yogurt (if using) to make a creamy sauce. Add the remaining dried herbs and lemon juice if you like a little brightness. Taste and season with more salt and pepper if needed. Simmer uncovered for 3-5 minutes until the sauce thickens slightly.
6. Serve and Garnish:
Remove from heat. Garnish with fresh chopped parsley. Serve the creamy herb chicken and sauce over the fluffy basmati rice while warm.
Enjoy your comforting, easy-to-make, and flavor-packed one-pan meal!
Can I Use Frozen Chicken for This Recipe?
Yes, but be sure to thaw it completely before cooking. Thaw frozen chicken in the fridge overnight or use the cold water method for quicker thawing. Dry the chicken well before seasoning and cooking to get a good sear.
Can I Substitute Basmati Rice with Another Type?
Absolutely! Jasmine or long-grain white rice work well too. Just note that cooking times may vary slightly, so keep an eye on the rice as it simmers.
Is There a Dairy-Free Option for the Cream and Sour Cream?
Yes! You can swap heavy cream and sour cream with canned coconut milk and dairy-free yogurt or cashew cream. These alternatives still provide creamy texture and rich flavor.
How Do I Store and Reheat Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop over low heat or in the microwave, stirring occasionally to warm evenly. Add a splash of broth or cream if the sauce gets too thick.
