What the heck is this?
This is comfort food with its act together. Creamy Herb Chicken & Basmati Rice is the weeknight dinner you didn’t know you needed. It’s got juicy pan-seared chicken breasts (or thighs if you’re feelin’ bold), tender basmati rice that soaks up every bit of that herb-infused creamy sauce, and the kind of warm, cozy flavors that make you want to eat dinner in a fuzzy blanket. It all comes together in one skillet, no extra pots, no fuss, just pure dinner bliss with restaurant vibes.

Why You’ll Love This Recipe

One skillet = fewer dishes, more couch time
Creamy sauce without using a whole carton of cream
Fresh herbs + garlic = flavor bomb
Rice cooks in the sauce — no side dish required
Feels fancy, but it’s shockingly easy
Great for meal prep and leftovers taste even better

The Good Stuff You’ll Need
For the Chicken:

1 ½ lbs boneless, skinless chicken breasts or thighs
Salt + pepper to taste
1 tsp garlic powder
1 tsp dried thyme or Italian seasoning
1 tbsp olive oil
1 tbsp butter

For the Rice & Sauce:

1 small yellow onion, diced
3 garlic cloves, minced
1 cup basmati rice, rinsed
2 ¼ cups chicken broth
½ cup heavy cream (or half-and-half)
½ tsp salt (adjust to taste)
¼ tsp black pepper
1 tsp Dijon mustard (trust me)
1 tsp dried parsley or 1 tbsp fresh chopped
1 tsp dried dill or basil (your call)
Optional: a handful of spinach or peas stirred in at the end

For Finishing:

Fresh herbs for garnish (parsley, thyme, dill — whatever’s on hand)
Extra cracked pepper
Grated Parmesan (not traditional, but wildly delicious)

Let’s Do This
Step 1: Season & Sear
Pat your chicken dry and season both sides with salt, pepper, garlic powder, and thyme. Heat olive oil and butter in a large skillet over medium-high. Sear chicken until golden brown, about 4–5 minutes per side (don’t worry if it’s not fully cooked — it’ll finish later). Remove and set aside.

Step 2: Aromatics On Deck
In the same skillet, reduce heat to medium. Add onion and sauté for 2–3 minutes until softened. Add garlic and stir for 30 seconds until fragrant.

Step 3: Build the Creamy Base
Stir in the rice, broth, cream, salt, pepper, Dijon mustard, and herbs. Give it a good stir to combine.

Step 4: Nestle & Simmer
Nestle the seared chicken back into the skillet on top of the rice. Bring everything to a gentle simmer, then reduce heat to low. Cover and cook for 18–22 minutes, until the rice is tender and most of the liquid is absorbed.

Step 5: Rest & Finish
Turn off the heat, keep the skillet covered, and let it sit for 5–10 minutes. This helps the rice finish steaming and the sauce thicken up. Before serving, fluff the rice gently and spoon sauce over the chicken. Garnish with fresh herbs and a bit of grated parm if you’re feeling extra.

Serving Suggestions

Serve with roasted green beans, a simple salad, or just a crusty roll for scooping
Want more veg? Stir in baby spinach or peas during the last 5 minutes of cooking
For a dinner party twist, slice the chicken and fan it over the rice like you meant to be fancy

Switch It Up

Use brown rice — just add 10–15 minutes to the cook time and a bit more broth
Make it spicy: add red pepper flakes or a spoonful of hot sauce
Swap cream for coconut milk and use cilantro + lime for a totally different flavor vibe
Try it with boneless pork chops or salmon fillets instead of chicken

Make-Ahead Tips

Make the whole dish ahead, refrigerate, and reheat gently with a splash of broth or cream
Freeze leftovers in individual portions for easy lunches
You can even sear the chicken and prep the sauce in advance, then combine and cook fresh when ready

Questions People Actually Ask
Q: Can I use jasmine or white rice instead?
A: Sure! Just adjust the liquid slightly — jasmine might need a bit less broth. Basmati stays fluffy, which is why it’s the fave here.

Q: What if my rice isn’t fully cooked after 20 minutes?
A: Cover and simmer 5 more minutes. Some pans hold heat differently, so don’t panic.

Q: Can I make it dairy-free?
A: Use full-fat coconut milk instead of cream and skip the butter or use a plant-based version. It’ll still be rich and herby.

Q: Is this freezer-friendly?
A: Yes! Cool it completely before freezing. Reheat gently on the stovetop with a splash of broth or cream to loosen it up.

Creamy Herb Chicken & Basmati Rice: Your Cozy Dinner Hero in One Pan

Author: Tyla
Total Time: 4 minute
Yield: 4 servings 1x

Print Recipe

Description

This is comfort food with its act together. Creamy Herb Chicken & Basmati Rice is the weeknight dinner you didn’t know you needed. It’s got juicy pan-seared chicken breasts (or thighs if you’re feelin’ bold), tender basmati rice that soaks up every bit of that herb-infused creamy sauce, and the kind of warm, cozy flavors that make you want to eat dinner in a fuzzy blanket. It all comes together in one skillet, no extra pots, no fuss, just pure dinner bliss with restaurant vibes.

Ingredients

Scale

For the Chicken:

1 ½ lbs boneless, skinless chicken breasts or thighs
Salt + pepper to taste
1 tsp garlic powder
1 tsp dried thyme or Italian seasoning
1 tbsp olive oil
1 tbsp butter

For the Rice & Sauce:

1 small yellow onion, diced
3 garlic cloves, minced
1 cup basmati rice, rinsed
2 ¼ cups chicken broth
½ cup heavy cream (or half-and-half)
½ tsp salt (adjust to taste)
¼ tsp black pepper
1 tsp Dijon mustard (trust me)
1 tsp dried parsley or 1 tbsp fresh chopped
1 tsp dried dill or basil (your call)
Optional: a handful of spinach or peas stirred in at the end

For Finishing:

Fresh herbs for garnish (parsley, thyme, dill — whatever’s on hand)
Extra cracked pepper
Grated Parmesan (not traditional, but wildly delicious)

Instructions

Step 1: Season & Sear
Pat your chicken dry and season both sides with salt, pepper, garlic powder, and thyme. Heat olive oil and butter in a large skillet over medium-high. Sear chicken until golden brown, about 4–5 minutes per side (don’t worry if it’s not fully cooked — it’ll finish later). Remove and set aside.