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Creamy Herb Chicken & Basmati Rice

A comforting one-pan dish featuring tender chicken and a rich herb cream sauce served over fluffy basmati rice.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 600
Ingredients Method Notes

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)

Method
 

Preparation
  1. Season the chicken breasts or thighs with garlic powder, onion powder, Italian seasoning, paprika, salt, and black pepper.
  2. Heat the olive oil in a large pan over medium-high heat. Once hot, add the chicken and sear for about 5-6 minutes on each side until golden brown.
Cooking
  1. Remove the chicken from the pan and set aside.
  2. In the same pan, add the butter, minced garlic, and diced onion. Sauté until the onion becomes translucent, about 3-4 minutes.
  3. Add the rinsed basmati rice to the pan, tossing it with the sautéed onions. Pour in the chicken broth and add salt and black pepper. Stir well and bring to a boil.
  4. Reduce the heat to low and return the chicken to the pan. In a separate bowl, combine the heavy cream, chicken broth, dried thyme, rosemary, oregano, and grated Parmesan cheese. Pour this mixture over the chicken and rice in the pan.
  5. Cover the pan and let it simmer for about 20-25 minutes, or until the rice is cooked and has absorbed most of the liquid.
Serving
  1. Once everything is cooked, fluff the rice with a fork, and serve hot.
  2. Top with chopped fresh parsley and a sprinkle of lemon zest, if using.

Notes

For added flavor, marinate the chicken in the seasoning for a few hours before cooking. Don’t skip rinsing the basmati rice; this helps remove excess starch and ensures fluffy rice. If you prefer a thicker sauce, let it simmer a bit longer to reduce.