This creamy herb chicken and basmati rice dish is the perfect cozy, satisfying meal that brings comfort and flavor together in every bite. The creamy sauce is infused with garlic, herbs, and just the right amount of richness, perfectly coating the tender chicken and fluffy basmati rice. It’s a one-pan recipe that makes dinner both effortless and delicious.
Why You’ll Love This Recipe
I love how this dish packs in big flavor with minimal effort. It’s a one-skillet meal, which means easy cleanup, and it’s a full meal all in one with protein, grains, and veggies. The creamy texture makes it comforting, while the herbs bring brightness and freshness. It’s also easily adaptable—I can add more vegetables, use different herbs, or swap in a different protein if I like. It’s great for both weeknight dinners and casual entertaining.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Boneless, skinless chicken breasts
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Olive oil
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Yellow onion
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Garlic
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Basmati rice
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Chicken broth
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Heavy cream
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Dijon mustard
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Fresh thyme
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Fresh parsley
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Kosher salt
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Black pepper
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Baby spinach
directions
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I start by seasoning and searing the chicken breasts in olive oil until golden brown, then set them aside.
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In the same pan, I sauté diced onion and garlic until fragrant.
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I stir in the rice and let it toast briefly before pouring in the chicken broth.
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I return the chicken to the skillet and bring everything to a simmer, then cover and cook until the rice is tender and the chicken is cooked through.
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I remove the chicken again, stir in heavy cream, Dijon mustard, chopped herbs, and spinach until the sauce is creamy and the greens are wilted.
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I slice the chicken and serve it over the creamy herbed rice, spooning extra sauce over the top.
Servings and timing
This recipe serves 4 people. It takes about 10 minutes to prep and 35 minutes to cook, totaling roughly 45 minutes from start to finish.
Variations
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I sometimes swap the chicken breasts for boneless thighs for even more flavor.
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For a lighter option, I use half-and-half instead of heavy cream.
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I like adding mushrooms or peas to the skillet for extra veggies.
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If I want to make it dairy-free, I use coconut milk and skip the cheese-based richness.
storage/reheating
I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it in a skillet over medium heat with a splash of broth or cream to bring back the creaminess. It also reheats well in the microwave—just cover and heat in 1-minute intervals, stirring in between.
FAQs
What type of chicken works best for this recipe?
I prefer boneless, skinless chicken breasts for quick cooking, but thighs also work well and add more flavor.
Can I make this dish ahead of time?
Yes, I make it a day in advance and reheat it gently before serving. The flavors often get better after sitting.
Is there a substitute for heavy cream?
I like using half-and-half or even full-fat coconut milk if I want a lighter or dairy-free version.
Can I use brown rice instead of basmati?
Yes, but I adjust the cooking time and liquid since brown rice takes longer and needs more broth.
What herbs can I use if I don’t have fresh ones?
I use dried herbs if I don’t have fresh—just remember to use about a third of the amount, since dried herbs are more concentrated.
Conclusion
Creamy Herb Chicken & Basmati Rice is a flavorful, satisfying dish that’s easy enough for a weeknight but special enough for guests. I love how versatile it is and how the creamy, herb-filled sauce ties everything together. It’s one of those meals that feels like comfort food but still tastes fresh and light.
Print
Creamy Herb Chicken & Basmati Rice
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Dinner
- Method: One-Pan / Skillet
- Cuisine: American
- Diet: Gluten Free
Description
This Creamy Herb Chicken & Basmati Rice is a one-pan wonder packed with tender chicken, fluffy rice, and a garlic-herb infused cream sauce. It’s the perfect cozy, flavorful dinner that’s comforting, fresh, and easy to make. Ideal for weeknight dinners or casual entertaining, this dish brings together wholesome ingredients in under an hour.
Ingredients
- Boneless, skinless chicken breasts
- Olive oil
- Yellow onion, diced
- Garlic, minced
- Basmati rice
- Chicken broth
- Heavy cream (or half-and-half)
- Dijon mustard
- Fresh thyme, chopped
- Fresh parsley, chopped
- Kosher salt
- Black pepper
- Baby spinach
Instructions
- Season chicken breasts with salt and pepper.
- In a large skillet, heat olive oil over medium heat and sear chicken until golden brown. Remove and set aside.
- In the same skillet, sauté onion and garlic until soft and fragrant.
- Stir in basmati rice and toast briefly.
- Pour in chicken broth and return chicken to the skillet. Bring to a simmer, cover, and cook for 20 minutes, or until rice is tender and chicken is cooked through.
- Remove chicken and stir in heavy cream, Dijon mustard, thyme, parsley, and baby spinach until creamy and wilted.
- Slice chicken and serve over the creamy herb rice. Spoon extra sauce on top.
Notes
- Swap chicken breasts for thighs for more flavor.
- Use half-and-half or coconut milk for a lighter or dairy-free option.
- Add mushrooms or peas for extra veggies.
- Dried herbs can be used in place of fresh (use 1/3 the amount).
- Leftovers keep well in the fridge for up to 3 days.
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