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Creamy Herb Chicken & Basmati Rice

This one-pan wonder is a comforting, restaurant-quality meal that combines juicy seared chicken with aromatic basmati rice and a rich herb cream sauce. It’s perfect for busy weeknights, requiring minimal prep and even easier cleanup.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Dish
Cuisine: American, Continental
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb Chicken breasts or thighs (Chicken)
  • 1 tsp Garlic powder (Chicken)
  • 1 tsp Onion powder (Chicken)
  • 1 tsp Italian seasoning (Chicken)
  • 0.5 tsp Paprika (Chicken)
  • 0.5 tsp Salt (Chicken)
  • 1 cup Basmati rice, rinsed (Rice Base)
  • 2 cups Chicken broth (Rice Base)
  • 1 cup Heavy cream or half & half (Cream Sauce)
  • 0.5 cup Chicken broth, extra (Cream Sauce)
  • 0.5 cup Parmesan cheese, grated (Cream Sauce)
  • 2 tbsp Butter (Cream Sauce)
  • 3 cloves Garlic, minced (Cream Sauce)
  • 1 small Onion, diced (Cream Sauce)
  • 0.5 tsp Dried Thyme (Cream Sauce)
  • 0.5 tsp Dried Rosemary (Cream Sauce)
  • 0.5 tsp Dried Oregano (Cream Sauce)
  • Fresh parsley and lemon zest (For garnish)

Equipment

  • large skillet must have a tight-fitting lid
  • Meat Thermometer to check for $165^{circ}text{F}$

Method
 

  1. Pat the chicken dry and season with garlic powder, onion powder, Italian seasoning, paprika, and salt. Heat olive oil in a large skillet over medium-high heat. Sear the chicken for $4text{–}5text{ minutes}$ per side until golden brown. Remove and set aside (the chicken will finish cooking later).
  2. In the same skillet, melt the butter and sauté the diced onion until soft (about $3text{ minutes}$). Add the minced garlic and cook for $30text{ seconds}$ until fragrant. Add the rinsed basmati rice and stir for $1text{ minute}$ to toast the grains slightly.
  3. Pour in the $2text{ cups}$ of chicken broth for the rice, plus the additional $1/2text{ cup}$ for the sauce. Stir in the heavy cream, thyme, rosemary, oregano, and Parmesan cheese. Stir until the cheese begins to melt into the liquid.
  4. Nestle the seared chicken back into the pan. Cover with a tight-fitting lid, reduce the heat to low, and simmer for **$20text{ minutes}$**. The dish is done when the rice has absorbed the liquid and the chicken reaches an internal temperature of **$165^{circ}text{F}$** ($75^{circ}text{C}$).
  5. Remove from the heat and let the dish rest, **covered**, for **$5text{ minutes}$**. This allows the rice to finish steaming. Sprinkle with fresh parsley and optional lemon zest before serving.

Notes

To prevent mushy rice, ensure you rinse the basmati rice thoroughly under cold water to remove excess starch. For a dairy-free version, use full-fat coconut milk and substitute Parmesan with $2text{ tbsp}$ of nutritional yeast. The $5text{-minute}$ resting period at the end is crucial for the rice to finish steaming properly. Store leftovers for up to $4text{ days}$ and reheat with a splash of broth.