If you’re craving a dish that feels like a warm hug on a plate, you’ve got to try this Creamy Herb Chicken with Basmati Rice Recipe. It’s a delightful blend of tender, perfectly seasoned chicken bathed in a luxurious, herb-infused cream sauce, all served atop fluffy, fragrant basmati rice. Each bite bursts with flavor, combining the earthiness of fresh and dried herbs with the rich tang of Dijon mustard and Parmesan cheese. This recipe turns simple ingredients into a comforting and elegant meal that’s perfect for weeknights or impressing guests without fuss.
Ingredients You’ll Need
Getting ready to make this Creamy Herb Chicken with Basmati Rice Recipe is as simple as gathering these straightforward but essential ingredients. Each one plays a special role—whether it’s the aromatic basmati rice that forms a fragrant base, or the blend of herbs that gives the creamy sauce its authentic character.
- Chicken breasts: Boneless and skinless for easy cooking and perfect tenderness.
- Olive oil: Adds a subtle fruity flavor and helps brown the chicken beautifully.
- Garlic powder and onion powder: Provide a savory backbone to the chicken seasoning.
- Paprika: Gives a mild smoky kick and a lovely color to the chicken.
- Butter: Essential for richness in both the sauce and the rice.
- Onion and fresh garlic: Bring depth and aromatic sweetness to the sauce.
- Chicken broth: Adds savory moisture to both sauce and rice.
- Heavy cream: Creates the irresistibly rich and velvety base for the herb sauce.
- Dijon mustard: Cuts through the cream with a tangy punch that lifts the flavors.
- Dried thyme, rosemary, and basil: A fragrant herb blend that defines the dish’s signature taste.
- Parmesan cheese: Melts into the sauce, adding umami and creamy texture.
- Basmati rice: The fluffy, nutty grain that soaks up every drop of sauce perfectly.
- Salt and pepper: To season the dish dynamically at various stages.
How to Make Creamy Herb Chicken with Basmati Rice Recipe
Step 1: Cook the Basmati Rice
Start with rinsing the basmati rice under cold water until it runs clear—this step removes excess starch and helps the rice stay fluffy after cooking. Boil water or chicken broth, add the rice, a pinch of salt, and a bit of butter or olive oil for flavor and sheen. Lower the heat, cover, and let it simmer gently for 15-18 minutes. When done, fluff it lightly with a fork to keep those grains separate and ready to soak up the creamy sauce.
Step 2: Season and Cook the Chicken
While the rice simmers, season your chicken breasts generously with salt, pepper, garlic powder, onion powder, and paprika. Heat olive oil in a skillet over medium heat and cook the chicken for 6-7 minutes on each side until golden and fully cooked through. The seasoning forms a flavorful crust that locks in juices perfectly. Remove and set the chicken aside—this gives you a wonderful base for the sauce.
Step 3: Create the Creamy Herb Sauce
In the same skillet, melt butter and sauté finely chopped onion until softened and translucent—this is where the sauce’s sweetness comes from. Add minced garlic and cook just until fragrant so it doesn’t turn bitter. Pour in the chicken broth to deglaze the pan, scraping up browned bits that pack tons of flavor. Stir in heavy cream, Dijon mustard, and your beautiful blend of herbs—thyme, rosemary, and basil—season with salt and pepper. Let the sauce gently simmer for 5-7 minutes as it thickens, then fold in Parmesan cheese until smooth and dripping with richness.
Step 4: Combine and Finish
Return the cooked chicken breasts to the skillet and spoon the creamy herb sauce all over them. Let everything simmer together for a couple more minutes so the chicken absorbs those aromatic flavors. This step ensures each bite is juicy and coated in that luscious, silky sauce that makes this recipe an absolute favorite.
How to Serve Creamy Herb Chicken with Basmati Rice Recipe
Garnishes
A sprinkle of freshly chopped parsley or basil on top adds a bright, fresh pop of color and flavor. You can also scatter a few extra shavings of Parmesan for a cheesy touch that looks as good as it tastes.
Side Dishes
This dish stands beautifully on its own thanks to the rice and sauce, but if you want to round out your meal, consider a simple green salad with a light vinaigrette or some roasted seasonal veggies. Steamed asparagus or sautéed green beans also pair wonderfully with the creamy elements of the dish.
Creative Ways to Present
For a more elegant touch, serve the chicken sliced on a bed of basmati rice with a drizzle of the herb sauce artfully spread around the plate. For a cozy family style meal, arrange the chicken whole on a platter surrounded by rice and garnish, letting everyone help themselves to the creamy, herb-sauteed goodness.
Make Ahead and Storage
Storing Leftovers
Leftover Creamy Herb Chicken with Basmati Rice Recipe keeps beautifully in an airtight container in the refrigerator for up to 3 days. The sauce will thicken as it cools; just add a splash of broth or cream when reheating to return it to that perfect silkiness.
Freezing
You can freeze the chicken and sauce separately from the rice for up to 2 months. Seal tightly in freezer-safe containers or bags. Avoid freezing the rice with the sauce to prevent sogginess—keep those textures just right by reheating them separately.
Reheating
Gently rewarm the chicken and sauce on the stovetop over low heat, adding small amounts of chicken broth or cream if needed to loosen the sauce. Warm the rice in the microwave or on the stove with a splash of water to revive its fluffy texture. Reheat slowly to preserve the delightful flavors and creamy consistency you loved from the start.
FAQs
Can I use other types of rice?
Absolutely! While basmati rice is recommended for its aroma and fluffiness, jasmine rice or even brown rice can work, though cooking times and textures will vary slightly.
Is it possible to make this dish dairy-free?
Yes, swap the butter for a dairy-free alternative and use coconut cream or cashew cream instead of heavy cream. Nutritional yeast can replace Parmesan to maintain that cheesy umami flavor.
How long does it take to prepare this recipe?
The whole process takes about 40 minutes, making it perfect for a satisfying weeknight dinner that doesn’t keep you tied to the kitchen all evening.
Can I use fresh herbs instead of dried?
Definitely! Fresh thyme, rosemary, and basil bring a bright, vibrant flavor. Use about three times the amount of fresh as dried to maintain the herb intensity.
What can I substitute if I don’t have Dijon mustard?
You can use yellow mustard or whole grain mustard instead. If you prefer a milder taste, a small amount of lemon juice can add a similar tang.
Final Thoughts
I hope you’re as excited as I am to try this Creamy Herb Chicken with Basmati Rice Recipe. It’s the kind of meal that feels downright special yet comes together with ease. Whether you’re cooking for your family or treating yourself, this dish offers that perfect balance of creamy, savory, and herbaceous flavor that keeps everyone coming back for seconds. Give it a go—you might just find your new go-to comfort food!
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Creamy Herb Chicken with Basmati Rice Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This Creamy Herb Chicken & Basmati Rice recipe features tender, pan-seared chicken breasts smothered in a rich and flavorful creamy herb sauce made with garlic, onion, Dijon mustard, and Parmesan cheese. Served over fluffy basmati rice cooked to perfection, this dish is a comforting and elegant meal ready in just 40 minutes.
Ingredients
For the 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
For the 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
For the 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 for fluffy cooked grains.
- Boil and simmer: 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 to enhance flavor and prevent sticking.
- Simmer covered: Reduce heat to low, cover the saucepan, and let the rice simmer gently for 15-18 minutes until tender and all liquid is absorbed. Once done, remove from heat and fluff the rice with a fork to keep it light.
- Season the chicken: While the rice cooks, season both sides of the chicken breasts with salt, pepper, garlic powder, onion powder, and paprika to add depth of flavor.
- Cook the chicken: Heat olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 6-7 minutes per side until golden brown and the internal temperature reaches 165°F (75°C). Remove the chicken and set aside.
- Prepare the sauce base: In the same skillet, melt butter over medium heat. Add finely chopped onion and sauté for 3-4 minutes until softened and translucent to develop sweetness.
- Add garlic: Stir in minced garlic and cook for an additional minute until fragrant, being careful not to burn it.
- Deglaze the pan: Pour in the chicken broth while scraping up any browned bits stuck to the skillet bottom. These bits add rich flavor to the sauce.
- Add cream and herbs: Stir in heavy cream, Dijon mustard, dried thyme, rosemary, basil, and season with salt and pepper. Bring the mixture to a simmer and cook for 5-7 minutes until the sauce thickens slightly.
- Incorporate cheese: Stir in grated Parmesan cheese and continue cooking for 2-3 minutes until the sauce is smooth, creamy, and well combined.
- Combine chicken and sauce: Return the cooked chicken breasts to the skillet. Spoon the creamy herb sauce over them and let everything simmer gently for 2-3 minutes to meld flavors and ensure chicken stays moist.
- Serve: Plate the creamy herb chicken atop a bed of fluffy basmati rice. Spoon extra sauce over the top and optionally garnish with fresh herbs for a delightful presentation.
Notes
- For extra flavor, use chicken broth instead of water to cook the rice.
- Fresh herbs can be used instead of dried, just use about three times the quantity.
- Ensure chicken is cooked to an internal temperature of 165°F (75°C) for safety.
- If sauce thickens too much, thin with a splash of chicken broth or cream.
- To save time, prep ingredients like chopping onions and garlic before cooking.
- Leftover chicken and sauce make excellent sandwiches or pasta toppings.
