Creamy Herb Chicken & Basmati Rice
A comforting, one-pan dish that combines tender chicken, aromatic herbs, and fluffy basmati rice in a creamy sauce, perfect for busy weeknights.
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 Sauce and Rice
- 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)
- 1 cup basmati rice (rinsed)
- 2 cups chicken broth
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons fresh parsley (chopped)
- 1 teaspoon lemon zest (optional, for brightness)
Instructions
Preparation
- Season and sear the chicken by heating the olive oil in a large skillet over medium-high heat.
- Sprinkle the garlic powder, onion powder, Italian seasoning, paprika, salt, and black pepper over the chicken.
- Sear the chicken for about 5-7 minutes on each side until golden brown and cooked through. Remove from the skillet and set aside.
Cooking the Aromatics and Rice
- Add the butter to the same skillet, melting it along with the drippings left behind.
- Add the minced garlic and diced onion, cooking until fragrant and translucent, about 2-3 minutes.
- Stir in the rinsed basmati rice to coat it with the flavorful mixture.
- Add 2 cups of chicken broth, along with ½ teaspoon salt and ¼ teaspoon black pepper. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes until the rice is tender and the liquid is absorbed.
Making the Sauce and Finishing
- Slowly pour in the heavy cream (or half & half) and chicken broth while continuously stirring.
- Add the dried thyme, rosemary, and oregano. Allow the sauce to thicken slightly.
- Stir in the grated Parmesan cheese until melted and combined.
- Return the seared chicken to the skillet and allow it to sit in the creamy sauce for about 5 minutes, letting the flavors meld.
Serving
- Serve the chicken and sauce over the fluffy basmati rice, garnishing with fresh parsley and a sprinkle of lemon zest if desired.
Notes
For optimal flavor, marinate the chicken in the seasoning mixture for at least an hour prior to cooking. You can also substitute heavy cream with coconut milk for a dairy-free option.