Go Back
Creamy Herb Chicken & Basmati Rice dish features tender chicken in a creamy herb sauce served over fluffy basmati rice, highlighting a delicious and comforting meal.

Creamy Herb Chicken and Basmati Rice

This recipe transforms simple chicken and rice into a flavorful and comforting dish. Tender chicken is coated in a rich, creamy herb sauce and served over fluffy basmati rice. A splash of lemon juice brightens the dish and ties all the flavors together.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 1/4 tsp onion powder
  • 1 tbsp butter
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup chicken broth
  • 1/2 cup heavy cream
  • 1/4 cup dry white wine optional
  • 2 tbsp chopped fresh parsley
  • 2 tbsp chopped fresh chives
  • 1 tbsp chopped fresh thyme
  • 1 tbsp lemon juice
  • Salt and pepper to taste
  • 1.5 cups basmati rice
  • 3 cups water
  • 1/2 tsp salt
  • 1 tbsp butter optional

Equipment

  • cutting board
  • knife
  • Measuring spoons
  • Measuring cups
  • Medium saucepan with lid
  • large skillet
  • spatula
  • fork

Method
 

  1. Prepare the Rice: Rinse the basmati rice under cold water until the water runs clear. In a medium saucepan, combine the rice, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all the water is absorbed. Fluff with a fork and stir in butter (if using). Set aside and keep warm.
  2. Cook the Chicken: Season the chicken pieces with salt, pepper, garlic powder, and onion powder. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
  3. Make the Sauce: In the same skillet, melt butter over medium heat. Add the chopped onion and cook until softened, about 3-5 minutes. Add the minced garlic and cook for another minute until fragrant. Pour in the chicken broth and white wine (if using). Bring to a simmer and scrape up any browned bits from the bottom of the skillet. Reduce the heat to low and simmer for 5 minutes, allowing the sauce to thicken slightly. Stir in the heavy cream, parsley, chives, and thyme. Season with salt and pepper to taste.
  4. Combine and Finish: Return the cooked chicken to the skillet with the sauce. Stir to coat the chicken in the creamy herb sauce. Simmer for another 2-3 minutes, allowing the flavors to meld together. Stir in the lemon juice.
  5. Serve: Serve the creamy herb chicken over a bed of fluffy basmati rice. Garnish with extra fresh herbs, if desired.

Notes

For best results, rinse the basmati rice thoroughly before cooking. Using fresh herbs will significantly enhance the flavor of the dish. If you don't have white wine, you can omit it or substitute with a tablespoon of white wine vinegar for added acidity. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.