When Friday night rolls around and I need something that feels special without the restaurant price tag, this creamy herb chicken and basmati rice is my answer. There’s something magical about how simple ingredients transform into this rich, aromatic dish that makes everyone at the table ask for seconds. I learned this technique from experimenting with my grandmother’s herb blends, tweaking the ratios until I found the perfect balance of rosemary, thyme, and basil that makes the cream sauce absolutely crave-worthy. The best part? Everything comes together in about 50 minutes with just one skillet for the chicken and a pot for the rice. Time to cook!
Table of Contents
Ingredients for Creamy Herb Chicken Basmati Rice
I’ve tested this recipe with both chicken breasts and thighs, and while breasts work beautifully, thighs stay incredibly juicy if you prefer dark meat. The key to perfect basmati rice is rinsing it thoroughly until the water runs completely clear, which removes excess starch and gives you those distinct, separate grains instead of a mushy mess. I typically use my favorite low-sodium chicken broth because it lets me control the salt level better.
- 2 chicken breasts, cut into bite-sized pieces
- 1 cup basmati rice, rinsed thoroughly until water runs clear
- 2 cups chicken broth (divided: use water for rice, broth for sauce)
- 1 cup heavy cream (I usually go full-fat for the richest sauce, but half-and-half works if you want lighter)
- 3 tablespoons cream cheese, softened to room temperature
- 1/2 cup Parmesan cheese, freshly grated (pre-grated works but fresh melts better)
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary (I recommend crushing it between your fingers to release oils)
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon ground fennel (adds subtle sweetness)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika (smoked paprika adds extra depth)
- 4 cloves garlic, minced fresh (jarred works in a pinch)
- 3 tablespoons butter, divided (1 for rice, 2 for cooking)
- 2 tablespoons olive oil
- Salt and black pepper to taste
- Fresh parsley for garnish
Step-by-Step Instructions
In my experience, the secret to restaurant-quality results is getting a proper sear on that chicken, which only happens when the meat is completely dry and the pan is hot enough. Don’t rush these steps and you’ll be rewarded with incredible flavor.
Step 1: Rinse your basmati rice under cold running water in a fine-mesh strainer until the water runs completely clear, about 2 to 3 minutes of rinsing. In a separate medium pot, bring 2 cups of water to a rolling boil, then add the rice, a generous pinch of salt, and 1 tablespoon of butter. Reduce heat to low, cover tightly with a lid, and simmer for 15 to 20 minutes without peeking. When done, fluff gently with a fork and set aside.
Step 2: While the rice cooks, pat your chicken pieces completely dry with paper towels, getting every surface as dry as possible. Season generously on all sides with garlic powder, onion powder, paprika, salt, and black pepper. The dry surface is what creates that golden-brown crust.
Step 3: Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat until the butter stops foaming and the pan is very hot. Add the seasoned chicken in a single layer without crowding (work in batches if needed), and sear for 6 to 7 minutes per side until deeply golden brown and the internal temperature reaches 165°F. Remove chicken to a plate and set aside.
Step 4: In the same skillet with all those delicious browned bits, melt the remaining 1 tablespoon butter over medium heat. Add minced garlic and sauté for about 1 minute until fragrant and just starting to turn golden, stirring constantly so it doesn’t burn.
Step 5: Pour in the heavy cream and 2 cups of chicken broth, stirring well to scrape up any browned bits stuck to the bottom of the pan. Bring the mixture to a gentle simmer with small bubbles appearing around the edges. Add the softened cream cheese and whisk until it melts completely into the sauce, then stir in Parmesan cheese, thyme, rosemary, basil, oregano, and ground fennel. Let it simmer for 3 to 4 minutes, stirring occasionally, until the sauce thickens enough to coat the back of a spoon and leaves a clear trail when you run your finger through it.
Step 6: Return the seared chicken pieces to the skillet, spooning the creamy herb sauce generously over the top. Let everything simmer together for 2 to 3 minutes so the chicken absorbs those beautiful herb flavors and the sauce clings to each piece.
Step 7: Serve the creamy herb chicken over a bed of fluffy basmati rice and finish with a sprinkle of freshly chopped parsley.
Delicious Pairings for Creamy Herb Chicken Basmati Rice
This rich, herbaceous dish pairs perfectly with lighter sides that add freshness and crunch while letting the creamy sauce shine.
Roasted Green Beans: Crispy roasted green beans with a slight char provide the perfect textural contrast to the creamy chicken while adding a healthy vegetable component that won’t compete with the herb flavors.
Caesar Salad: A classic Caesar with crisp romaine, tangy dressing, and crunchy croutons cuts through the richness beautifully and echoes the Parmesan notes in the cream sauce.
Garlic Bread: Crusty garlic bread rolls are essential for soaking up every last drop of that luscious herb cream sauce and make the meal feel extra indulgent.
Steamed Broccoli: Simple steamed broccoli florets tossed with lemon juice bring nutritional balance and a bright, clean flavor that works wonderfully alongside this comforting main, similar to how it pairs with chicken sausage and broccoli orzo.
Greek Salad: Fresh tomatoes, cucumbers, olives, and feta tossed with a light vinaigrette offer Mediterranean flavors that complement the herb profile while keeping things light and refreshing.
Keeping It Fresh and Delicious
Allow leftovers to cool completely to room temperature before storing them in separate airtight containers in the refrigerator for up to 3 days. I recommend keeping the chicken and rice separate because the rice stays fluffier and the chicken maintains better texture this way.
When reheating, add a splash of chicken broth or cream to the chicken to restore the sauce’s silky consistency, then warm gently in a skillet over medium-low heat for 3 to 4 minutes, stirring occasionally. For the rice, sprinkle with a few drops of water, cover, and microwave for 1 to 2 minutes, fluffing with a fork halfway through.
This dish freezes beautifully for up to 2 months when stored in freezer-safe containers. Pro tip: slightly undercook the chicken by about 2 minutes if you plan to freeze it, as it will finish cooking during the reheating process. Thaw overnight in the refrigerator before gently reheating for best results.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Boneless, skinless chicken thighs stay incredibly juicy and add even richer flavor. Use the same cooking time and check for an internal temperature of 165°F.
What can I substitute for heavy cream to make this lighter?
Half-and-half works well, or try whole milk whisked with 1 tablespoon of flour to help thicken the sauce. The result will be slightly less rich but still creamy and delicious.
Can I make this ahead for meal prep?
Yes! Cook the full recipe, let it cool completely, then portion into containers. The herb flavors actually deepen overnight. Just reheat gently and add a splash of broth to refresh the sauce.
Creamy Herb Chicken Basmati Rice
Ingredients
Equipment
Method
- Rinse basmati rice under cold running water in a fine-mesh strainer until water runs completely clear, about 2 to 3 minutes. In a separate medium pot, bring 2 cups of water to a rolling boil, then add rice, a pinch of salt, and 1 tablespoon butter. Reduce heat to low, cover tightly, and simmer for 15 to 20 minutes without lifting lid. Fluff with fork and set aside.
- While the rice cooks, pat chicken pieces completely dry with paper towels, getting every surface as dry as possible. Season generously on all sides with garlic powder, onion powder, paprika, salt, and black pepper.
- Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat until butter stops foaming and pan is very hot. Add seasoned chicken in a single layer without crowding and sear for 6 to 7 minutes per side until deeply golden brown and internal temperature reaches 165°F. Remove to a plate and set aside.
- In the same skillet with the flavorful drippings, melt remaining 1 tablespoon butter over medium heat. Add minced garlic and sauté for about 1 minute until fragrant and just starting to turn golden, stirring constantly.
- Pour in heavy cream and 2 cups chicken broth, stirring well to scrape up browned bits from bottom of pan. Bring to a gentle simmer with small bubbles around the edges. Add softened cream cheese and whisk until melted completely, then stir in Parmesan cheese, thyme, rosemary, basil, oregano, and ground fennel. Simmer for 3 to 4 minutes until sauce thickens enough to coat the back of a spoon.
- Return seared chicken pieces to skillet, spooning creamy herb sauce generously over top. Simmer together for 2 to 3 minutes so chicken absorbs herb flavors.
- Serve creamy herb chicken over fluffy basmati rice and garnish with freshly chopped parsley.
