This dish delivers restaurant-quality flavor with minimal effort. The creamy sauce is infused with herbs like thyme, parsley, and garlic, wrapping each bite of chicken in rich, savory goodness. Paired with perfectly cooked basmati rice, it’s filling, wholesome, and endlessly comforting. Best of all, it comes together in under an hour, making it ideal for busy nights.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Boneless, skinless chicken breasts or thighs
Salt
Black pepper
Olive oil
Unsalted butter
Garlic, minced
Onion, finely chopped
Chicken broth
Heavy cream
Fresh or dried herbs (thyme, parsley, basil)
Grated Parmesan cheese (optional)
Basmati rice
Water or additional broth for cooking rice
Directions
Rinse the basmati rice under cold water until the water runs clear. Cook according to package instructions using water or chicken broth for added flavor.
Season the chicken with salt and pepper on both sides.
In a large skillet, heat olive oil over medium-high heat. Sear the chicken for 4–5 minutes per side until golden brown and cooked through. Remove and set aside.
Lower heat to medium. In the same pan, melt butter and sauté onions until soft, about 3 minutes. Add garlic and cook for another minute.
Pour in chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the pan.
Stir in heavy cream and herbs. Let the sauce simmer for 3–5 minutes until it thickens slightly.
Return the chicken to the skillet and spoon the sauce over the top. Cook for another 2–3 minutes to let the flavors meld.
Stir in Parmesan if using, and adjust seasoning with salt and pepper.
Serve hot over a bed of basmati rice, spooning extra sauce on top.
Servings and timing
This recipe serves 4 people. Prep time is about 10 minutes, cook time is approximately 30 minutes, and rice may take an additional 15–20 minutes depending on the method.
Variations
Low-Carb Option: Serve over cauliflower rice or steamed vegetables instead of basmati.
Add Greens: Stir in spinach or kale near the end of cooking for added nutrition.
Mushroom Version: Add sautéed mushrooms to the sauce for extra umami.
Spicy Kick: Add crushed red pepper flakes or a dash of cayenne.
Dairy-Free: Use coconut milk instead of cream and omit the cheese.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium-low heat, adding a splash of broth or cream to loosen the sauce. Microwave reheating also works—cover loosely and heat in 1-minute intervals until warmed through. Cooked rice can be stored separately or with the chicken.
FAQs
Can I use chicken thighs instead of breasts?
Yes, boneless thighs work well and offer even more flavor due to their higher fat content.
Can I make this dish ahead of time?
Yes, the chicken and sauce can be made ahead and reheated. For best results, cook the rice fresh or store separately to prevent it from absorbing too much sauce.
How do I know when the chicken is fully cooked?
Chicken should reach an internal temperature of 165°F (75°C). The juices should run clear when pierced with a knife.
Can I use dried herbs instead of fresh?
Absolutely. Use about one-third the amount of dried herbs since they are more concentrated in flavor.
What type of cream should I use?
Heavy cream is best for a rich and thick sauce, but you can also use half-and-half for a lighter version.
How can I make the sauce thicker?
Simmer the sauce a few extra minutes or add a teaspoon of cornstarch mixed with water if needed.
Can I freeze this dish?
Cream-based sauces don’t always freeze well, but you can freeze the cooked chicken separately and make the sauce fresh when reheating.
Is this dish gluten-free?
Yes, as long as the chicken broth and Parmesan (if using) are certified gluten-free.
Can I add vegetables to the dish?
Yes, peas, spinach, or broccoli can be added during the last few minutes of cooking.
What makes basmati rice different?
Basmati rice has a distinct aroma and long, fluffy grains that remain separate when cooked, making it ideal for saucy dishes.
Conclusion
Creamy herb chicken with basmati rice is a simple yet elegant meal that delivers big on flavor and comfort. The tender chicken and herb-rich cream sauce pair beautifully with the light, fluffy rice, creating a satisfying dish you’ll want to make again and again. Whether for a cozy dinner or an easy family meal, this recipe is sure to impress.
Creamy herb chicken with basmati rice is a comforting and flavorful one-pan meal featuring tender chicken breasts simmered in a rich herb-infused cream sauce, served over fluffy, aromatic basmati rice. It’s an elegant yet easy dish perfect for weeknight dinners.
Ingredients
4 boneless, skinless chicken breasts or thighs
Salt, to taste
Black pepper, to taste
2 tbsp olive oil
2 tbsp unsalted butter
3 cloves garlic, minced
1 small onion, finely chopped
1 cup chicken broth
1 cup heavy cream
1 tsp dried thyme (or 1 tbsp fresh)
1 tsp dried parsley (or 1 tbsp fresh)
1/2 tsp dried basil (or 1.5 tsp fresh)
1/4 cup grated Parmesan cheese (optional)
1 cup basmati rice
2 cups water or chicken broth (for cooking rice)
Instructions
Rinse basmati rice under cold water until the water runs clear. Cook according to package instructions using water or chicken broth. Set aside.
Season chicken with salt and pepper on both sides.
Heat olive oil in a large skillet over medium-high heat. Sear chicken for 4–5 minutes per side until golden brown and cooked through. Remove and set aside.
Lower heat to medium. In the same skillet, melt butter and sauté chopped onion until soft, about 3 minutes. Add minced garlic and cook for 1 more minute.
Pour in chicken broth, scraping up browned bits from the pan. Bring to a simmer.
Stir in heavy cream and herbs (thyme, parsley, basil). Simmer for 3–5 minutes until slightly thickened.
Return chicken to the skillet and spoon sauce over the top. Simmer for another 2–3 minutes.
Stir in Parmesan cheese if using. Adjust seasoning with more salt and pepper to taste.
Serve hot over basmati rice, spooning extra sauce on top.
Notes
Use chicken thighs for a juicier and more flavorful result.Swap heavy cream for coconut milk to make it dairy-free.Stir in spinach or mushrooms for added nutrition and flavor.For a thicker sauce, simmer longer or add a cornstarch slurry (1 tsp cornstarch + 1 tbsp water).Cook rice in chicken broth instead of water for more flavor.
