Creamy Herb Chicken & Basmati Rice is one of those perfect one-pan meals that truly feels like a warm hug on a plate. Tender chicken cooked in a creamy sauce infused with fresh herbs sits atop fluffy basmati rice, soaking up all those cozy, rich flavors. The combination of juiciness from the chicken and the aromatic rice makes every bite comforting and super satisfying.
I love how simple this dish is to put together, yet it tastes like you spent hours in the kitchen. One of my favorite ways to make it is by adding a little extra garlic and fresh parsley at the end—it really brightens everything up. I also find that letting the rice cook right in the creamy sauce brings all the flavors together, making it so delicious without any fuss.
This meal is great for busy weeknights when you want something filling but without a lot of trouble. I usually serve it with a simple side salad or some steamed veggies to add a fresh crunch. Whenever I make this, everyone around the table ends up going back for seconds, and I think it’s because it’s just that cozy and flavorful—a true family favorite in my house!
Key Ingredients & Substitutions
Chicken Thighs: Bone-in, skin-on thighs give great flavor and stay juicy while cooking. If you prefer, boneless thighs or chicken breasts can work but may cook faster and be less rich.
Basmati Rice: This rice is fragrant and fluffy, perfect for soaking up sauce. If unavailable, jasmine rice or long-grain rice are good alternatives.
Heavy Cream: Creates the creamy sauce texture. For a lighter option, use half-and-half or coconut milk, though the flavor will vary.
Herbs (Thyme, Parsley, Basil): Fresh herbs bring brightness and depth. Dried herbs work well, just use about a third of the amount if substituting fresh.
Dijon Mustard & Lemon Juice: Both add subtle tang and balance richness. You can skip lemon juice if you prefer less acidity, but I find it really lifts the dish.
How Do I Get Crispy Chicken Skin While Keeping the Inside Tender?
Crispy skin with juicy meat is key for this recipe. Follow these tips:
- Pat the chicken skin dry before seasoning to avoid steaming.
- Use medium-high heat and a little olive oil to sear the skin side first, don’t move chicken too much while searing.
- Cook skin side down until golden brown, about 5-7 minutes; then flip for a few minutes before baking.
- Finish cooking in the oven to ensure the chicken is fully cooked but still tender inside.
This two-step method locks in moisture and gives beautiful crisp skin that adds so much texture to the creamy sauce and rice.
Equipment You’ll Need
- Large oven-safe skillet or cast iron pan – perfect for searing chicken and baking everything together to develop deep flavors.
- Wooden spoon or heatproof spatula – great for stirring rice and scraping tasty bits off the pan without scratching.
- Measuring cups and spoons – to get your broth, cream, and seasonings just right for a balanced sauce.
- Sharp knife and cutting board – for chopping onions, garlic, and fresh herbs easily and safely.
- Small bowl and whisk or fork – handy for mixing the creamy herb sauce smoothly before adding it to the pan.
Flavor Variations & Add-Ins
- Swap chicken thighs for boneless chicken breasts for a leaner option; just watch cooking time to avoid drying out.
- Add sautéed mushrooms or spinach towards the end for extra veggies and earthiness that blend well with creamy sauce.
- Use goat cheese or cream cheese instead of heavy cream for a tangier, richer sauce that pairs nicely with fresh herbs.
- Season with smoked paprika or red pepper flakes for a mild smoky or spicy kick when you want a little heat.
Creamy Herb Chicken & Basmati Rice – A Comforting, Flavor-Packed One-Pan Meal
Ingredients You’ll Need:
For the Chicken and Rice:
- 4 bone-in, skin-on chicken thighs
- Salt and black pepper, to taste
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 cup basmati rice, rinsed
- 1 ¾ cups chicken broth
For the Creamy Herb Sauce:
- ½ cup heavy cream
- 1 teaspoon Dijon mustard
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
- 1 teaspoon dried parsley (or 1 tablespoon fresh parsley, chopped)
- 1 teaspoon dried basil (or 1 tablespoon fresh basil, chopped)
- 1 tablespoon lemon juice (optional, for brightness)
- Fresh parsley or herbs for garnish
How Much Time Will You Need?
This meal takes about 10 minutes to prepare and roughly 40 minutes to cook, including searing, simmering, and baking. That adds up to around 50 minutes total, giving you a comforting and flavorful dish with minimal fuss.
Step-by-Step Instructions:
1. Prepare the Chicken:
First, preheat your oven to 375°F (190°C). Season the chicken thighs well with salt and pepper on both sides. Heat olive oil in a large oven-safe skillet or cast iron pan over medium-high heat. Once hot, add the chicken, skin side down. Cook until the skin is golden and crisp, about 5–7 minutes. Flip the chicken and cook for another 3–4 minutes. Remove the chicken from the pan and set it aside.
2. Cook the Rice Base:
In the same pan, lower the heat to medium. Add the chopped onion and sauté until soft, about 3–4 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant. Add the rinsed basmati rice and toast it lightly by cooking for 1–2 minutes. Pour in the chicken broth and stir to combine, then bring to a simmer.
3. Bake with Creamy Herb Sauce:
Place the chicken thighs back on top of the rice mixture. Cover the pan with foil or a lid and bake for 20 minutes in the preheated oven. Meanwhile, whisk together the heavy cream, Dijon mustard, herbs (thyme, parsley, basil), and lemon juice in a small bowl. After 20 minutes, carefully remove the pan from the oven and pour the creamy herb sauce evenly over the chicken and rice. Return to the oven uncovered, and bake for another 10–15 minutes until the chicken is cooked through (internal temperature 165°F/75°C) and the rice is tender and creamy.
4. Serve and Enjoy:
Once done, let the pan rest for 5 minutes. Garnish with fresh parsley or herbs for a lovely finish. Serve warm and enjoy this rich, comforting one-pan meal!
Can I Use Boneless Chicken Instead of Bone-In Thighs?
Yes, boneless chicken thighs or breasts can be used. Just keep an eye on the cooking time as boneless pieces will cook faster—usually reduce the baking time by about 5-10 minutes to avoid overcooking.
Can I Substitute Another Type of Rice?
Absolutely! Jasmine or long-grain white rice can work well. Just keep the same liquid ratio and cooking time, but be sure to rinse the rice before cooking to remove excess starch for fluffy results.
Is There a Dairy-Free Alternative for the Heavy Cream?
Yes, you can substitute coconut milk or a dairy-free cream for a similar creamy texture. The flavor will be a bit different but still delicious and rich.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or cream to keep the sauce silky.
