If you are looking for a dish that is both comforting and impressively flavorful, this Creamy Herb Chicken with Basmati Rice Recipe is sure to become one of your all-time favorites. Tender chicken breasts are cooked to golden perfection and then drenched in a luscious herb-infused cream sauce, bursting with garlic, thyme, rosemary, and a hint of Dijon mustard for that perfect tang. Served atop fragrant, fluffy basmati rice, this recipe brings together simple ingredients to create a dish that’s elegant enough for guests yet cozy enough for a weeknight dinner. It’s the kind of meal that feels like a warm hug for your taste buds and is surprisingly easy to bring together.
Ingredients You’ll Need
This Creamy Herb Chicken with Basmati Rice Recipe thrives on simplicity and quality. Each ingredient is selected to enhance the overall flavor, texture, and color, turning a handful of pantry staples into a comforting, elegant meal.
- 2 boneless, skinless chicken breasts: The perfect lean protein base that soaks up the delicious creamy sauce.
- 1 tablespoon olive oil: For searing the chicken to a golden brown crust.
- Salt and pepper: Essential seasonings to elevate all the flavors in the dish.
- 1 teaspoon garlic powder: Adds subtle warmth and depth to the chicken seasoning.
- 1 teaspoon onion powder: Enhances the savory notes without overpowering the palate.
- 1/2 teaspoon paprika: Brings a gentle smokiness and color to the chicken.
- 2 tablespoons butter: The magic behind a rich, silky sauce and tender aromatics.
- 1 small onion, finely chopped: Adds a natural sweetness and texture to the sauce.
- 2 cloves garlic, minced: Fresh garlic for a fragrant boost in every bite.
- 1/2 cup chicken broth: Builds the sauce’s base for a rich, savory flavor.
- 1 cup heavy cream: The secret to that luscious, creamy sauce coating the chicken.
- 1 tablespoon Dijon mustard: Adds a tangy depth that brightens the creamy sauce.
- 1 teaspoon dried thyme: Infuses the sauce with classic herbal notes.
- 1 teaspoon dried rosemary: Offers an earthy, pine-like aroma that complements the chicken beautifully.
- 1/4 teaspoon dried basil: Adds a subtle sweetness and freshness.
- 1/4 cup grated Parmesan cheese: Helps thicken the sauce while lending a nutty, savory complexity.
- 1 cup basmati rice: Fragrant, long-grain rice that pairs perfectly with the creamy sauce.
- 2 cups water or chicken broth: For cooking the rice and infusing it with flavor.
- 1 tablespoon butter or olive oil: To keep the rice light and fluffy.
- Salt, to taste: Helps bring out the flavors in both the rice and chicken.
How to Make Creamy Herb Chicken with Basmati Rice Recipe
Step 1: Prepare the Rice
The foundation of this dish starts with perfectly cooked basmati rice. Rinse the rice under cold water until the water runs clear to remove excess starch, which helps the grains stay separate and fluffy. Bring your water or chicken broth to a boil, adding a pinch of salt and a bit of butter or olive oil. Once your rice hits the pot, reduce the heat to low, cover it up tight, and let it simmer gently for about 15 to 18 minutes. The result should be tender, aromatic rice that’s just waiting to soak up that creamy sauce later.
Step 2: Season and Cook the Chicken
While the rice is simmering away, it’s time to treat your chicken breasts. Season them evenly with salt, pepper, garlic powder, onion powder, and paprika—this blend gives the chicken a punch of flavor and a gorgeous color once cooked. Heat olive oil in a skillet over medium heat and cook the chicken for about 6 to 7 minutes on each side until golden brown and fully cooked through. Remember, the secret to juicy chicken is not rushing this step. Once done, set the chicken aside to rest while you make the sauce.
Step 3: Create the Creamy Herb Sauce
In the same skillet, melt butter and add your finely chopped onions. As they soften and turn translucent, the kitchen fills with the most comforting aroma. Add the minced garlic next and cook for an additional minute until fragrant. Pour in the chicken broth and use your spoon to scrape up all those golden bits stuck to the pan—they hold a lot of flavor! Stir in heavy cream, Dijon mustard, thyme, rosemary, basil, and a pinch of salt and pepper. Let the sauce gently simmer for 5 to 7 minutes to thicken, then incorporate the grated Parmesan cheese. Continue cooking until the sauce turns luxuriously creamy and smooth.
Step 4: Bring It All Together
Now comes the best part of this Creamy Herb Chicken with Basmati Rice Recipe. Return the cooked chicken breasts to the skillet, nestling them into the sauce. Spoon the sauce generously over the top, allowing the chicken to soak up all that herbaceous creaminess. Let everything simmer just a few more minutes so the flavors meld perfectly and the chicken stays warm.
How to Serve Creamy Herb Chicken with Basmati Rice Recipe
Garnishes
A sprinkle of fresh chopped parsley or thyme leaves can brighten up the dish, adding a touch of freshness and an inviting pop of green. A little extra grated Parmesan on top adds texture and an indulgent final flourish.
Side Dishes
This creamy, comforting recipe pairs beautifully with simple sides like roasted or steamed vegetables—think green beans, asparagus, or a crisp garden salad. The lightness of fresh greens balances the richness of the chicken and sauce perfectly.
Creative Ways to Present
For a stunning presentation, serve the chicken sliced over a neat mound of basmati rice, with sauce artistically drizzled around. Alternatively, place the whole chicken breast atop the rice and serve sauce on the side for guests to spoon as they please. Using colorful bowls or plates also enhances the overall visual appeal.
Make Ahead and Storage
Storing Leftovers
Refrigerate any leftovers in an airtight container for up to 3 days. The creamy sauce might thicken slightly upon standing but will loosen again when reheated gently.
Freezing
This dish freezes well if you want to batch cook. Store in a freezer-safe container for up to 2 months. Keep the rice and chicken separate if possible, to maintain texture when thawed.
Reheating
Reheat gently on the stove or in the microwave on low power to prevent the cream sauce from curdling. Stir occasionally and add a splash of chicken broth or cream if the sauce has thickened too much.
FAQs
Can I use other types of rice with this recipe?
Absolutely! While basmati rice brings a wonderful aroma and texture, jasmine rice, brown rice, or even quinoa can be great substitutes depending on your preference. Just adjust cooking times accordingly.
What can I substitute for heavy cream?
For a lighter version, you might try half-and-half combined with a little flour or cornstarch to thicken, or even coconut milk for a dairy-free twist. Keep in mind this will subtly change the flavor and texture.
Can I prepare the sauce in advance?
Yes, you can make the creamy herb sauce ahead of time and simply warm it up when the chicken is cooked. This can help streamline your cooking process on busy days.
Is this recipe suitable for meal prepping?
Definitely! This Creamy Herb Chicken with Basmati Rice Recipe stores well and reheats beautifully, making it an excellent choice for prepping lunches or dinners in advance.
How do I know when the chicken is fully cooked?
The best way is to use a meat thermometer—the internal temperature should reach 165°F (75°C). If you don’t have a thermometer, cut into the thickest part: the juices should run clear, and the meat should be opaque and firm.
Final Thoughts
This Creamy Herb Chicken with Basmati Rice Recipe is truly a winner for anyone craving a dish that’s simple yet bursting with layered flavors and comforting textures. It’s easy enough for any weeknight but special enough when you want to impress someone at the dinner table. I can’t wait for you to try it and make this warm, soulful meal one of your kitchen staples.
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Creamy Herb Chicken with Basmati Rice Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
A comforting and flavorful dish featuring tender boneless chicken breasts cooked in a creamy herb sauce, served over fluffy basmati rice. This recipe combines aromatic spices, fresh herbs, and a rich Parmesan-infused cream sauce to elevate a simple chicken and rice dinner into a delightful meal perfect for any occasion.
Ingredients
Chicken
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
Creamy Herb Sauce
- 2 tablespoons butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup chicken broth
- 1 cup heavy cream
- 1 tablespoon Dijon mustard
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
- 1 teaspoon dried rosemary (or 1 tablespoon fresh rosemary)
- 1/4 teaspoon dried basil
- Salt and pepper, to taste
- 1/4 cup grated Parmesan cheese
Basmati Rice
- 1 cup basmati rice
- 2 cups water or chicken broth
- 1 tablespoon butter or olive oil
- Salt, to taste
Instructions
- Cook the rice: Rinse the basmati rice under cold water until the water runs clear to remove excess starch. In a medium saucepan, bring the water or chicken broth to a boil. Add the rinsed rice, a pinch of salt, and butter or olive oil. Reduce the heat to low, cover, and simmer for 15-18 minutes until the rice is tender and the liquid is fully absorbed. Remove from heat and fluff with a fork.
- Prepare the chicken: While the rice is cooking, season both sides of the chicken breasts with salt, pepper, garlic powder, onion powder, and paprika for a balanced flavor boost. Heat olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 6-7 minutes on each side, or until golden brown and the internal temperature reaches 165°F (75°C). Remove the chicken from the skillet and set aside.
- Make the creamy herb sauce: In the same skillet, melt the butter over medium heat. Add the finely chopped onion and cook for 3-4 minutes until softened and translucent. Stir in the minced garlic and cook for an additional minute until fragrant. Pour in the chicken broth, scraping the bottom of the pan with a wooden spoon to loosen any browned bits for extra flavor.
- Thicken the sauce: Stir in the heavy cream, Dijon mustard, dried thyme, dried rosemary, dried basil, salt, and pepper. Bring the mixture to a gentle simmer and allow it to cook for 5-7 minutes until it thickens slightly. Stir in the grated Parmesan cheese and continue cooking for another 2-3 minutes until the sauce is smooth and creamy.
- Combine chicken and sauce: Return the cooked chicken breasts to the skillet, spooning some of the creamy herb sauce over the top. Let everything simmer together for 2-3 minutes so the chicken can absorb the flavors and become thoroughly coated with the rich sauce.
- Serve: Plate the creamy herb chicken over a bed of the fluffy basmati rice. Spoon any remaining sauce over the top and garnish with fresh herbs if desired. Serve immediately for the best flavor and texture.
Notes
- For best results, use fresh herbs if available as they offer a brighter flavor than dried.
- Adjust seasoning according to taste, especially salt and pepper, to suit your preference.
- Chicken breasts can be butterflied or pounded to even thickness for more uniform cooking.
- Basmati rice can be replaced with jasmine rice or any long grain rice if preferred.
- Leftovers can be refrigerated for up to 3 days and reheated gently on stovetop or microwave.
- To reduce fat, substitute heavy cream with half-and-half, but sauce may be less thick and creamy.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
