Creamy Herb Chicken & Basmati Rice is one of those meals that feels like a warm hug on a plate. Tender chicken pieces simmered in a creamy sauce loaded with fresh herbs, all served over fluffy, fragrant basmati rice. It’s a one-pan wonder that brings together smooth textures and bright flavors in a simple, satisfying way.
I love how easy this dish is to make, especially on busy days when I want something cozy but don’t want to spend all night in the kitchen. The herbs give it a fresh, homemade taste, and the creamy sauce pulls everything together, making every bite smooth and comforting. Plus, it’s a crowd-pleaser—friends and family always ask for seconds!
My favorite way to enjoy this meal is straight from the pan with a side of lightly steamed greens or a crisp salad. It’s such a comforting combination that feels like a complete meal without any fuss. Whenever I make it, it instantly lifts my mood and fills the house with those irresistible savory smells.
Key Ingredients & Substitutions
Chicken: I like using chicken thighs here because they stay juicy and flavorful. If you prefer leaner meat, chicken breasts work fine but can dry out if overcooked.
Basmati Rice: This rice is perfect for this dish thanks to its fluffy, separate grains and delicate aroma. If you don’t have basmati, jasmine rice is a good substitute, but avoid short-grain rice as it gets mushy.
Herbs: Fresh thyme, rosemary, and parsley build the signature flavor. If you don’t have fresh, dried herbs work well too—just use about a third of the amount when substituting fresh.
Cream: Heavy cream makes the sauce rich and silky. For a lighter option, half-and-half or a mix of milk and cream cheese works too, though the sauce will be less thick and creamy.
Chicken Broth: Use low-sodium broth so you control the saltiness. If unavailable, vegetable broth or a bouillon cube dissolved in water can do the job without losing flavor.
How Do I Cook the Rice and Chicken Together Without Overcooking?
The trick is timing and heat control since the rice and chicken cook simultaneously in one pan.
- Sear chicken first: This seals in juices and gives nice color.
- Toast rice with aromatics: This adds flavor and prevents mushiness.
- Simmer with broth and lid on: Keeps steam trapped so rice cooks evenly and chicken finishes cooking gently.
- Cook on low heat: Prevents burning or drying out while rice absorbs liquid.
- Finish with cream after: Adding cream at the end prevents it from breaking down during long cooking.
Using a tight-fitting lid is key to keep moisture in. Also, avoid lifting the lid too often so the rice cooks properly and the chicken stays tender. This method helps you get fluffy rice and juicy chicken in the same pan with minimal fuss.
Equipment You’ll Need
- Large deep skillet or sauté pan with lid – perfect for cooking chicken and rice together without spills.
- Sharp knife – for cutting chicken and chopping herbs cleanly and easily.
- Cutting board – keeps your work area safe and organized while prepping ingredients.
- Measuring cups and spoons – help you add the right amounts of rice, broth, and herbs every time.
- Wooden spoon or silicone spatula – gentle on your pan and great for stirring the creamy sauce.
Flavor Variations & Add-Ins
- Use turkey breast pieces instead of chicken for a mild, leaner option that still soaks up the cream sauce well.
- Add sautéed mushrooms or spinach during step 3 for extra earthiness and nutrients.
- Swap basil or tarragon for some herbs if you prefer a sweeter or slightly licorice-like flavor in your sauce.
- Stir in a handful of grated Parmesan cheese at the end to boost richness and add a salty, nutty twist.
Creamy Herb Chicken & Basmati Rice – A Comforting, Flavor-Packed One-Pan Meal
Ingredients You’ll Need:
For The Chicken and Sauce:
- 1 ½ lbs (700g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 2 tablespoons olive oil or unsalted butter
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
- 1 teaspoon dried rosemary (or 1 tablespoon fresh rosemary, chopped)
- 1 cup heavy cream or half-and-half
- ¼ cup fresh parsley, chopped (plus extra for garnish)
- Salt and freshly ground black pepper, to taste
- Optional: ¼ teaspoon paprika or smoked paprika for subtle warmth and color
- Optional: Juice of half a lemon for brightness
For The Rice:
- 1 cup basmati rice, rinsed
- 2 cups chicken broth (low sodium)
How Much Time Will You Need?
This meal takes about 10 minutes to prepare and 20 minutes to cook. In less than 30 minutes, you’ll have a hearty, creamy chicken and rice dish ready to enjoy!
Step-by-Step Instructions:
1. Prepare the Chicken:
Start by patting the chicken pieces dry with paper towels. This helps them brown nicely. Season them well with salt, pepper, and paprika if you like a little extra flavor.
2. Sear the Chicken:
Heat your olive oil or butter in a large, deep skillet or sauté pan over medium-high heat. Add the chicken pieces and cook until golden on all sides, about 5 to 7 minutes. Don’t worry if they’re not fully cooked yet. Take the chicken out and set it aside.
3. Cook Aromatics:
Reduce heat to medium. Using the same pan, add the chopped onion and sauté for 3-4 minutes until soft and clear. Then add the garlic and cook for 30 more seconds until you smell that lovely garlicky aroma.
4. Toast the Rice & Herbs:
Stir in the rinsed basmati rice, thyme, rosemary, and a pinch of salt and pepper. Toast everything for 1 to 2 minutes, stirring often so the rice is coated with those delicious flavors.
5. Add Liquid & Simmer:
Pour in the chicken broth and bring the mixture to a gentle boil. Return the browned chicken to the pan, nestling the pieces slightly into the rice.
6. Cook the Rice and Chicken:
Lower the heat to low. Cover your pan with a tight lid and let it simmer gently for about 15 minutes. This allows the rice to cook fully and the chicken to finish cooking perfectly.
7. Add Cream & Fresh Herbs:
Take off the lid and stir in the heavy cream carefully. Let it simmer uncovered for another 3 to 5 minutes, so the sauce thickens and becomes creamy. Stir in the fresh parsley and lemon juice if you’re using it. Taste and add more salt or pepper if needed.
8. Serve:
Dish out the creamy herb chicken and basmati rice onto plates or bowls. Sprinkle some extra fresh parsley on top for a bright, fresh touch.
9. Enjoy:
Serve warm alongside steamed vegetables or a fresh salad for a complete, comforting meal.
Can I Use Frozen Chicken for This Recipe?
Yes, you can! Just make sure to fully thaw the chicken in the fridge overnight before cooking. Pat it dry well to get a good sear and avoid extra moisture in the pan.
What Can I Substitute for Heavy Cream?
If you want a lighter version, use half-and-half or a mix of milk and cream cheese. Keep in mind the sauce will be less rich and thick, but still delicious.
How Should I Store Leftovers?
Cool leftover chicken and rice completely, then store them in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or microwave, adding a splash of broth or cream if needed.
Can I Add Vegetables to This One-Pan Dish?
Absolutely! Add quick-cooking veggies like spinach or mushrooms when you sauté the onions and garlic in step 3, or serve with steamed greens on the side for extra freshness.
