Creamy Herb Chicken & Basmati Rice is just what you need when you want a warm, comforting meal without too much fuss. Tender chicken pieces cooked right alongside fluffy, fragrant basmati rice all soaked in a creamy, herb-filled sauce make this a one-pan wonder. The herbs add a fresh, bright flavor that really lifts the dish and keeps it from feeling heavy.
I love making this dish on busy nights because everything cooks together, which means fewer dishes to clean up later. Plus, the creamy sauce soaks into the rice just perfectly, and the chicken stays juicy and full of flavor. I often toss in extra herbs like parsley or thyme, depending on what I have on hand—they make it taste even more homemade and cozy.
One of my favorite ways to serve this is with a simple side salad or some steamed veggies, which balance out the richness nicely. It’s a meal that feels special but is easy enough for any weeknight. Whenever I make this, I’m reminded of those quiet evenings when all you want is something warm, tasty, and homemade without too much effort. It’s a real comfort food winner in my book!
Key Ingredients & Substitutions
Chicken: Thighs are my favorite here for juicy, tender bites. Breasts work too—just watch cooking time so they don’t dry out.
Basmati rice: This rice is fluffy with a nice aroma, perfect for soaking up the creamy sauce. You can swap with jasmine rice if needed, but regular long-grain rice may be less fragrant.
Herbs: Dried thyme, parsley, and basil bring a fresh, earthy note. If fresh herbs are handy, use those instead—they make the dish feel brighter.
Heavy cream & Parmesan: These create the rich, smooth sauce. For a lighter option, try half-and-half but expect a thinner sauce. Nutritional yeast can replace Parmesan for a dairy-free twist.
Lemon: Adds subtle brightness that cuts through the creaminess. If you don’t have fresh lemon, a splash of vinegar or a dash of lemon juice from a bottle will work in a pinch.
How Do I Cook the Chicken and Rice Together Without Overcooking?
The key is browning the chicken first and then letting it finish cooking gently with the rice.
- Sear chicken pieces on medium-high heat until golden but not fully cooked—this locks in moisture and adds flavor.
- Remove chicken and cook the aromatics and rice in the same pan to soak up flavor.
- Add broth and herbs, then nestle chicken back on top. Cover and simmer on low so rice cooks evenly and chicken finishes tenderly.
- Adding cream and cheese at the end prevents curdling and keeps sauce silky.
Patience with simmering ensures rice cooks through without burning, and you avoid dry chicken. Keep heat low once covered, and don’t rush the process!
Equipment You’ll Need
- Large, heavy-bottomed skillet with lid – perfect for even cooking and simmering the rice and chicken together without drying out.
- Wooden spoon or silicone spatula – great for stirring the rice gently without scratching your pan.
- Measuring cups and spoons – to get the rice-to-liquid ratio just right for fluffy basmati rice.
- Chef’s knife – for cutting chicken and chopping herbs cleanly and safely.
Flavor Variations & Add-Ins
- Swap chicken thighs for shrimp for a lighter, quicker-cooking protein that pairs well with creamy herb sauce.
- Add sautéed mushrooms or peas for extra color, texture, and a mild earthy flavor boost.
- Stir in a pinch of smoked paprika or chili flakes to give a subtle smoky heat when you want more kick.
- Mix in fresh spinach or kale near the end for added greens and a healthy twist that softens nicely in the cream sauce.
Creamy Herb Chicken & Basmati Rice – A Comforting, Flavor-Packed One-Pan Meal
Ingredients You’ll Need:
For The Chicken and Rice:
- 1 ½ pounds boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 teaspoon salt, divided
- ½ teaspoon black pepper, divided
- 1 tablespoon olive oil
- 1 cup basmati rice, rinsed
- 2 cups chicken broth
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley (plus extra fresh parsley for garnish)
- 1 teaspoon dried basil or Italian seasoning
For The Creamy Sauce:
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- Juice of half a lemon
- Lemon slices for garnish
Time Needed:
This meal takes about 10 minutes to prepare and around 25-30 minutes to cook. That’s roughly 40 minutes from start to finish—perfect for a comforting weeknight dinner that doesn’t keep you in the kitchen all evening.
Step-by-Step Instructions:
1. Season and Sear the Chicken:
Sprinkle half of the salt and pepper over the chicken pieces. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook until each piece is golden brown on all sides but not completely cooked through, about 4-5 minutes. Set the chicken aside for now.
2. Cook The Aromatics and Rice:
In the same skillet, add the chopped onion and sauté until soft and translucent, about 3 minutes. Add the minced garlic and cook for another minute until fragrant. Stir in the rinsed basmati rice and cook for 1-2 minutes, stirring frequently to lightly toast the rice.
3. Add Broth and Herbs, Then Cook:
Pour the chicken broth into the skillet. Add the dried thyme, parsley, basil, and the remaining salt and pepper. Stir everything together and bring to a simmer. Nestle the seared chicken pieces back into the rice. Cover the skillet and reduce the heat to low. Let it cook gently for about 15-20 minutes, or until the rice is tender and all the liquid is absorbed.
4. Finish with Cream, Cheese, and Lemon:
Remove the lid and reduce the heat to low. Stir in the heavy cream, grated Parmesan, and fresh lemon juice. Let it cook for another 3-4 minutes, stirring gently until the sauce becomes creamy, coating the chicken and rice beautifully. Taste and adjust seasoning if needed.
5. Serve and Garnish:
Sprinkle with freshly chopped parsley and add lemon slices for a fresh touch. This dish is lovely on its own or served alongside a simple green salad or steamed vegetables to balance the creamy richness.
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken, but be sure to thaw it completely before cooking. Thaw in the fridge overnight or submerge the sealed chicken in cold water for faster thawing. Pat dry to remove excess moisture before seasoning.
Can I Substitute the Heavy Cream?
Absolutely! For a lighter option, use half-and-half or whole milk, but the sauce will be less rich and creamy. For a dairy-free version, try coconut cream or cashew cream, but note the flavor will change slightly.
How Should I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat or in the microwave, adding a splash of broth or cream if the sauce thickens too much.
Can I Make This Recipe Gluten-Free?
Yes! Just ensure the chicken broth you use is gluten-free, which most store-bought brands are. The rest of the ingredients are naturally gluten-free, making this recipe safe for gluten-sensitive diets.