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creamy-herb-chicken-basmati-rice-skillet-recipe

Creamy Herb Chicken and Basmati Rice

Tender golden-seared chicken simmered in a rich Parmesan herb cream sauce with fluffy basmati rice, all cooked together in one skillet. A comforting, flavor-packed weeknight dinner ready in 45 minutes.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 lb boneless skinless chicken breasts or thighs
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp Italian seasoning
  • 1/2 tsp paprika
  • 1/2 tsp salt for chicken seasoning
  • 1/4 tsp black pepper for chicken seasoning
  • 2 tbsp butter
  • 3 cloves garlic minced
  • 1 small onion finely diced
  • 1 cup heavy cream or half and half for a lighter option
  • 1/2 cup chicken broth for the sauce
  • 1/2 tsp dried thyme
  • 1/2 tsp dried rosemary
  • 1/2 tsp dried oregano
  • 1/2 cup Parmesan cheese freshly grated preferred
  • 1 cup basmati rice rinsed
  • 2 cups chicken broth for the rice
  • 1/2 tsp salt for the rice
  • 1/4 tsp black pepper for the rice
  • 2 tbsp fresh parsley chopped, for garnish
  • 1 tsp lemon zest optional, for garnish

Equipment

  • Large deep skillet with lid
  • Meat thermometer
  • Wooden spoon or spatula

Method
 

  1. Pat chicken dry and season both sides with garlic powder, onion powder, Italian seasoning, paprika, salt, and pepper. Heat olive oil in a large deep skillet over medium-high heat until shimmering.
  2. Sear chicken for 4 to 5 minutes per side until deep golden brown. Chicken does not need to be fully cooked yet. Remove from pan and set aside.
  3. In the same skillet, melt butter over medium heat. Add diced onion and cook for 3 minutes until softened. Add minced garlic and stir for 30 seconds until fragrant.
  4. Add rinsed basmati rice and stir for 1 minute to lightly toast the grains. Pour in 2 cups chicken broth, salt, and pepper. Stir to combine.
  5. Pour in heavy cream and stir well. Add thyme, rosemary, oregano, and Parmesan cheese. Stir until cheese is fully melted and sauce is smooth.
  6. Nestle seared chicken back into the skillet, pressing it partially into the sauce and rice. Cover with a lid and reduce heat to low. Simmer for 20 minutes until rice is tender and chicken reaches an internal temperature of 165°F.
  7. Remove from heat and rest covered for 5 minutes. Sprinkle with fresh parsley and lemon zest. Serve warm.

Notes

Always rinse basmati rice before cooking to remove excess starch and prevent mushiness. Use freshly grated Parmesan for the smoothest sauce — pre-shredded can turn grainy. Keep heat on low during the 20-minute simmer to avoid breaking the cream sauce. Store leftovers in an airtight container for up to 4 days in the refrigerator or freeze for up to 3 months. Reheat on the stovetop with a splash of chicken broth to restore creaminess.