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Creamy Herb Chicken Basmati Rice

This Creamy Herb Chicken Basmati Rice recipe features tender chicken in a luscious, herby cream sauce, served over perfectly cooked basmati rice. It's a comforting and flavorful dish, perfect for a satisfying weeknight meal.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • cutting board
  • knife
  • Measuring spoons
  • Measuring cups
  • Medium bowl
  • large skillet
  • Saucepan
  • fine mesh sieve
  • spatula
  • fork

Method
 

  1. Rinse the basmati rice in a fine-mesh sieve until the water runs clear.
  2. Combine the rice, water, and 1/2 tsp salt in a saucepan.
  3. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until all the water is absorbed.
  4. Fluff with a fork and stir in 1 tbsp butter (optional). Set aside.
  5. In a medium bowl, toss the chicken cubes with olive oil, 1 tsp salt, 1/2 tsp black pepper, garlic powder, and onion powder.
  6. Heat a large skillet over medium-high heat.
  7. Add the chicken to the skillet and cook until browned and cooked through, about 5-7 minutes. Remove from skillet and set aside.
  8. In the same skillet, melt the 2 tbsp butter over medium heat.
  9. Add the chopped onion and cook until softened, about 3-5 minutes.
  10. Add the minced garlic and cook for 1 minute more, until fragrant.
  11. Pour in the chicken broth and scrape up any browned bits from the bottom of the skillet.
  12. Bring to a simmer and cook for 2-3 minutes, until slightly reduced.
  13. Stir in the heavy cream and Parmesan cheese.
  14. Reduce heat to low and simmer for 5 minutes, stirring occasionally, until the sauce has thickened slightly.
  15. Stir in the chopped parsley, chives, and thyme.
  16. Add the cooked chicken back to the skillet and toss to coat with the sauce.
  17. Stir in the lemon juice and season with salt and pepper to taste.
  18. Spoon the cooked basmati rice onto plates.
  19. Top with the creamy herb chicken.
  20. Garnish with extra fresh herbs, if desired.
  21. Serve immediately and enjoy!

Notes

If the sauce is too thick, add a splash of chicken broth or milk. If the sauce is too thin, simmer for a few more minutes to reduce it or whisk in a cornstarch slurry (1 tsp cornstarch + 1 tbsp cold water). Use about 1 teaspoon of each dried herb in place of the fresh herbs if needed. The chicken and rice can be cooked ahead of time and stored separately in the refrigerator. Add sautéed mushrooms, spinach, or bell peppers for extra veggies. For a spicy kick, add red pepper flakes or hot sauce to the sauce.