If you are craving a comforting yet elegant dinner that feels like a big warm hug, this Creamy Herb Chicken and Basmati Rice Recipe is just what you need. It brings together tender, juicy chicken breasts smothered in a luscious, aromatic herb cream sauce, paired perfectly with fluffy, fragrant basmati rice. Every bite offers the right balance of creamy richness and herbal brightness that makes this dish a weekend favorite but easy enough for weeknights. It’s a true showstopper that’s surprisingly simple to make!
Ingredients You’ll Need
These ingredients are refreshingly straightforward yet play crucial roles in building rich layers of flavor and texture in your dish. Each one enhances the creamy herb chicken and the perfectly cooked basmati rice, creating a harmony you’ll want to enjoy again and again.
- Chicken breasts: Boneless and skinless for quick cooking and juicy tenderness.
- Olive oil: Adds subtle fruitiness and helps crisp the chicken.
- Salt and pepper: Essential seasonings for seasoning throughout the cooking.
- Garlic powder and onion powder: Convenient spices that deepen savory notes on the chicken.
- Paprika: Gives a gentle smoky warmth and beautiful color.
- Butter: Used both for sautéing and enriching the sauce; adds creamy, velvety texture.
- Onion and garlic: Fresh aromatics that build the flavorful base of the sauce.
- Chicken broth: Provides a savory liquid foundation for both rice and sauce.
- Heavy cream: The star ingredient for that luxurious creaminess in the herb sauce.
- Dijon mustard: Adds a subtle tangy depth that balances richness.
- Dried herbs (thyme, rosemary, basil): Bring fragrant, earthy herbal notes that make the sauce sing.
- Parmesan cheese: Melts smoothly into the sauce for an umami punch and silky texture.
- Basmati rice: Long-grain rice known for its fluffy, separate grains and delicate aroma.
- Water or chicken broth for rice: For cooking the rice to perfect tenderness.
How to Make Creamy Herb Chicken and Basmati Rice Recipe
Step 1: Cook the Basmati Rice
Start by thoroughly rinsing your basmati rice under cold water until the water runs clear—this washes away excess starch for fluffy, separate grains. Next, bring your water or chicken broth to a gentle boil, add the rice along with a pinch of salt and a bit of butter or olive oil. Lower the heat, cover, and let it simmer undisturbed for about 15 to 18 minutes. When done, fluff it up with a fork to keep those grains light and airy.
Step 2: Season and Sear the Chicken
While the rice is cooking, prepare your chicken breasts by seasoning them generously with salt, pepper, garlic powder, onion powder, and paprika. Heat olive oil in a large skillet over medium heat, then sear the chicken for 6 to 7 minutes per side, until each piece is beautifully golden and cooked through. Remove the chicken and set it aside — the magic comes next in the same pan.
Step 3: Create the Creamy Herb Sauce
In that same skillet, melt butter and sauté your chopped onion until soft and translucent. Toss in the minced garlic, cooking just until fragrant. Pour in chicken broth and scrape up any flavorful browned bits on the pan bottom. Then stir in heavy cream, Dijon mustard, and your blend of thyme, rosemary, and basil, seasoning with salt and pepper. Let this simmer gently until it thickens slightly, about 5 to 7 minutes, then stir in the Parmesan cheese for that silky finish.
Step 4: Combine Chicken with Herb Sauce
Return the golden chicken breasts to the skillet, nestling them in the creamy herb sauce. Spoon extra sauce over the top and let everything simmer together for a few minutes so each piece is fully coated and infused with herbal goodness. At this point, your Creamy Herb Chicken and Basmati Rice Recipe is practically ready to bring to the table.
How to Serve Creamy Herb Chicken and Basmati Rice Recipe
Garnishes
A sprinkle of fresh herbs like parsley, thyme, or basil adds a vibrant pop of color and a burst of fresh flavor to your plate, perfectly complementing the richness of the creamy herb sauce.
Side Dishes
For a complete meal, serve this dish alongside steamed green vegetables such as broccoli or green beans, or a crisp garden salad. Light sides provide balance to the creamy chicken and fluffy rice.
Creative Ways to Present
Try serving your creamy herb chicken sliced over the rice in a shallow bowl, with drizzles of extra sauce artfully pooled around. You can also top with toasted pine nuts or slivered almonds for added texture and elegance when entertaining guests.
Make Ahead and Storage
Storing Leftovers
Keep any leftover creamy herb chicken and basmati rice refrigerated in an airtight container. It will stay fresh for up to 3 days, making it easy to enjoy a quick and delicious meal anytime.
Freezing
This dish freezes well; separate the chicken and rice if you can. Place them in freezer-safe containers and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating for best results.
Reheating
Reheat gently on the stovetop or in the microwave, adding a splash of broth or cream if needed to revive the sauce’s creamy texture. Avoid overcooking the chicken to keep it tender and juicy.
FAQs
Can I use other types of rice instead of basmati?
Absolutely! While basmati adds a lovely fragrance and fluffiness, jasmine or long-grain rice works well too. Just adjust cooking times according to the rice type.
Is it possible to make this recipe dairy-free?
You can substitute heavy cream with coconut cream or a cashew cream, and omit the Parmesan or use a dairy-free alternative to keep it creamy and delicious.
How do I know when the chicken is fully cooked?
The safest way is to use a meat thermometer; the internal temperature should reach 165°F (75°C). Otherwise, the chicken should be firm and juices run clear when pierced.
Can I use fresh herbs instead of dried?
Yes! Fresh herbs work wonderfully and add vibrant freshness. Use three times the amount of fresh herbs compared to dried for the best flavor.
What wine pairs well with Creamy Herb Chicken and Basmati Rice Recipe?
A crisp white wine like Sauvignon Blanc or a buttery Chardonnay complements the creamy sauce beautifully, balancing richness with acidity.
Final Thoughts
Once you try this Creamy Herb Chicken and Basmati Rice Recipe, it’s bound to become a staple in your cooking rotation. It’s comfort food elevated with simple, wholesome ingredients that come together to create a meal full of flavor and heart. So go ahead, make this dish soon and enjoy every creamy, herb-infused bite shared with the people you love!
Print
Creamy Herb Chicken and Basmati Rice Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This Creamy Herb Chicken & Basmati Rice is a comforting and flavorful one-pan dish featuring tender, seasoning-coated chicken breasts cooked until golden and smothered in a rich, creamy herb sauce. Paired perfectly with fluffy basmati rice, this meal combines aromatic herbs, Parmesan cheese, and a velvety sauce for a deliciously satisfying experience that’s ready in about 40 minutes.
Ingredients
For the Chicken and Sauce
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- 2 tablespoons butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup chicken broth
- 1 cup heavy cream
- 1 tablespoon Dijon mustard
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
- 1 teaspoon dried rosemary (or 1 tablespoon fresh rosemary)
- 1/4 teaspoon dried basil
- Salt and pepper, to taste
- 1/4 cup grated Parmesan cheese
For the Basmati Rice
- 1 cup basmati rice
- 2 cups water or chicken broth
- 1 tablespoon butter or olive oil
- Salt, to taste
Instructions
- Cook the rice: Rinse the basmati rice under cold water until the water runs clear to remove excess starch. In a medium saucepan, bring water or chicken broth to a boil, then add the rice, a pinch of salt, and butter or olive oil. Reduce heat to low, cover, and simmer for 15-18 minutes until tender and liquid is absorbed. Remove from heat and fluff with a fork.
- Prepare the chicken: While the rice cooks, season the chicken breasts with salt, pepper, garlic powder, onion powder, and paprika evenly on both sides.
- Cook the chicken: Heat olive oil in a large skillet over medium heat. Add the seasoned chicken breasts and cook for 6-7 minutes per side until golden brown and fully cooked (internal temperature should reach 165°F or 75°C). Remove chicken from skillet and set aside.
- Make the creamy herb sauce: In the same skillet, melt butter over medium heat. Add finely chopped onion and cook for 3-4 minutes until softened. Stir in minced garlic and cook for an additional minute until fragrant.
- Add liquids and herbs: Pour in chicken broth, scraping up any browned bits from the skillet bottom. Stir in heavy cream, Dijon mustard, thyme, rosemary, basil, salt, and pepper. Bring sauce to a gentle simmer and cook for 5-7 minutes until slightly thickened.
- Finish the sauce: Stir in grated Parmesan cheese and cook another 2-3 minutes until the sauce is smooth and creamy.
- Combine chicken and sauce: Return the cooked chicken breasts to the skillet, spoon sauce over them, and simmer for 2-3 minutes so the chicken absorbs the flavors and gets nicely coated.
- Serve: Plate the fluffy basmati rice and place the creamy herb chicken on top. Spoon additional sauce over the dish and garnish with fresh herbs if desired for a beautiful presentation.
Notes
- Rinsing basmati rice prevents it from becoming overly sticky by removing excess surface starch.
- Using chicken broth instead of water for cooking rice adds extra flavor.
- Fresh herbs can substitute dried herbs if available, use about three times the quantity when substituting fresh for dried.
- You can adjust the creaminess of the sauce by reducing or increasing the heavy cream slightly based on preference.
- Ensure chicken reaches an internal temperature of 165°F (75°C) for food safety.
- This dish can be garnished with fresh parsley or thyme for added color and aroma.
- Leftovers keep well refrigerated for up to 3 days.
