Creamy Herb Chicken & Basmati Rice is a simple and comforting dish that brings together tender chicken, fragrant basmati rice, and a luscious creamy herb sauce all cooked in one pan. The herbs add a fresh burst of flavor, while the creamy sauce keeps everything cozy and creamy. It’s a perfect weeknight dinner that feels both special and easy to make.
I love how everything cooks together in one pan because it saves so much time on cleanup, and the rice soaks up all those wonderful chicken juices and herbs. I usually stir in a handful of fresh parsley or thyme at the end to keep it bright and fresh. It feels like a warm hug in a bowl, especially when the kitchen smells so good while it’s cooking.
This dish goes great with a simple green salad or some steamed veggies on the side for a balanced meal. Sometimes, I like to squeeze a little lemon over the top just before serving—it really wakes up the flavors and adds a nice touch. It’s the kind of meal that fills you up and makes you feel good at the same time.
Key Ingredients & Substitutions
Chicken thighs: Using bone-in, skin-on thighs gives the best flavor and juiciness. If you prefer, boneless skinless chicken breasts work too, though they cook faster and can dry out easily.
Basmati rice: This rice type is fluffy with separate grains, perfect for absorbing the sauce. You can swap for jasmine rice or long-grain white rice but adjust cooking time accordingly.
Herbs: Thyme, parsley, and dill add fresh, earthy notes. Fresh herbs brighten the dish, but dried ones work well too. Feel free to add rosemary or tarragon for a different twist.
Cream and Parmesan: Heavy cream makes the sauce rich and smooth, but half-and-half or coconut milk can be lighter alternatives. Parmesan adds saltiness; if unavailable, try Pecorino Romano or a mild cheddar.
Dijon mustard: It adds subtle tang and depth. Yellow mustard or a bit of mustard powder can substitute if needed.
How Do I Make Sure the Chicken and Rice Cook Perfectly Together?
Balancing the timing for chicken and rice can be tricky since they cook at different rates. Here’s how to nail it every time:
- Brown the chicken first on medium-high heat to get crisp skin and good flavor.
- After sautéing onions and garlic, add the rice and broth, then place chicken on top skin-side up.
- Cover and simmer on low heat gently. The steam cooks the rice and chicken evenly.
- Check the internal temperature of the chicken (165°F/74°C) to ensure doneness without overcooking.
- If rice is done but chicken needs more time, briefly cover and cook longer, or remove chicken and finish rice with the creamy sauce separately.
Patience and low heat are key to avoid burnt bottoms and tough chicken. Keep an eye, and if needed, adjust liquid amounts to keep rice moist but not soggy.
Equipment You’ll Need
- Large deep skillet or cast-iron pan – Perfect for browning chicken and cooking rice in one pot, plus it holds heat well.
- Lid for the skillet – Helps steam and cook the rice evenly while keeping the chicken juicy.
- Wooden spoon or silicone spatula – Great for stirring the rice gently without scratching your pan.
- Measuring cups and spoons – To get your broth, cream, and spices just right for balanced flavors.
- Instant-read thermometer (optional) – Handy to check the chicken’s internal temperature for perfect doneness.
Flavor Variations & Add-Ins
- Swap chicken thighs for boneless chicken breast for a leaner option; just reduce cooking time to avoid drying out.
- Add chopped spinach or kale right before finishing for a boost of color and nutrition that blends well with the creamy sauce.
- Stir in sun-dried tomatoes for a tangy, slightly sweet twist that pairs beautifully with herbs and cream.
- Replace or mix Parmesan with crumbled feta cheese to add a salty, creamy bite with a Mediterranean vibe.
Creamy Herb Chicken & Basmati Rice – A Comforting, Flavor-Packed One-Pan Meal
Ingredients You’ll Need:
- 4 bone-in, skin-on chicken thighs (about 1.5 lbs)
- Salt and black pepper, to taste
- 2 tablespoons olive oil or butter
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 ½ cups basmati rice, rinsed and drained
- 2 ½ cups chicken broth (low sodium preferred)
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
- 1 teaspoon dried parsley (or 1 tablespoon fresh parsley, chopped)
- 1 teaspoon dried dill (optional)
- 1 cup heavy cream or half-and-half
- ½ cup grated Parmesan cheese
- 1 tablespoon Dijon mustard
- Fresh herbs (parsley, dill, or thyme) for garnish
How Much Time Will You Need?
This meal takes about 10 minutes to prepare and about 30 minutes to cook, for a total of around 40 minutes. Most of this time is spent simmering the chicken and rice gently so everything cooks evenly and the flavors blend beautifully.
Step-by-Step Instructions:
1. Prepare the Chicken:
Pat the chicken thighs dry with paper towels, then sprinkle salt and pepper all over. This helps the skin get nice and crispy later on.
2. Brown the Chicken:
Heat the olive oil or butter in a large skillet or cast-iron pan over medium-high heat. Place the chicken thighs skin-side down and cook for 5 to 7 minutes until golden and crisp. Flip them over and cook for another 3 to 4 minutes. Remove from the pan and set aside.
3. Sauté Aromatics:
Lower the heat to medium, then add the chopped onion. Sauté for 3 to 4 minutes until soft. Add minced garlic and cook for 1 more minute, stirring often so it doesn’t burn.
4. Cook the Rice:
Add the rinsed basmati rice to the pan and stir well so the grains get coated with the onion and garlic. Pour in the chicken broth and sprinkle in the dried thyme, parsley, and dill. Stir everything, then bring it to a gentle simmer.
5. Return Chicken and Simmer:
Place the browned chicken thighs back into the pan on top of the rice, skin side up. Cover with a lid, reduce heat to low, and let everything simmer gently for 15 to 20 minutes. The rice should absorb the broth and cook perfectly, while the chicken finishes cooking through (internal temperature should reach 165°F or 74°C).
6. Make the Creamy Herb Sauce:
Carefully remove the chicken and set aside. Stir in the heavy cream, grated Parmesan cheese, and Dijon mustard into the rice. Cook uncovered, stirring gently, for 3 to 5 minutes until the sauce thickens and coats the rice. Taste and add salt and pepper if needed.
7. Finish and Serve:
Place the chicken thighs back on top of the creamy rice and sprinkle with freshly chopped herbs for color and freshness. For an extra bright flavor, squeeze a little fresh lemon juice over the dish before serving.
This creamy herb chicken with basmati rice is a warm, satisfying meal you can make in just one pan—packed with flavor and easy to clean up after. Perfect for cozy dinners any night of the week!
Can I Use Frozen Chicken Thighs for This Recipe?
Yes, you can! Just make sure to thaw them fully in the refrigerator overnight before cooking to ensure even cooking and safety. Pat them dry before seasoning to get crispy skin.
What Can I Substitute for Basmati Rice?
You can use jasmine rice or any long-grain white rice as a substitute. Keep in mind that cooking times might vary slightly, so watch the rice closely to avoid over- or under-cooking.
Can I Make This Dish Ahead of Time?
Absolutely! Cook the dish completely, then store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or microwave, adding a splash of broth or cream to loosen the sauce if it thickens too much.
How Can I Make This Recipe Dairy-Free?
Swap the heavy cream for canned coconut milk or a dairy-free creamer, and omit the Parmesan or use a dairy-free alternative. The dish will still be creamy and flavorful with these changes.
