Creamy Herb Chicken & Basmati Rice is the kind of meal that feels like a warm hug on a plate. Tender chicken thighs cook right alongside fluffy basmati rice in a rich, creamy sauce filled with fresh herbs that add bright, fresh flavors. It’s an easy one-pan dish that brings both comfort and a touch of elegance to the table.
I love how simple it is to prepare, yet it always tastes like you’ve put in a lot of effort. One thing I do is use a combination of herbs like thyme, parsley, and a little rosemary for a lovely aroma and flavor that fills the kitchen while it cooks. The creaminess makes every bite so satisfying and helps bring all those herby notes together perfectly.
My favorite way to serve this meal is with a simple side salad or some roasted veggies to keep it balanced but still cozy. It’s one of those dishes that everyone seems to enjoy, whether it’s a weeknight family dinner or a casual weekend meal with friends. I always find myself making a little extra because it reheats beautifully for the next day, which means leftovers that taste just as good!
Key Ingredients & Substitutions
Chicken thighs: Using boneless, skin-on thighs gives you juicy, flavorful meat with crispy skin. If you want less fat, skinless thighs or chicken breasts work too, but watch cooking times as breasts dry out faster.
Basmati rice: This rice is fragrant and fluffy, perfect for soaking up the creamy sauce. You can substitute jasmine rice or any long-grain rice, but avoid sticky rice varieties to keep the texture light.
Heavy cream: It adds rich creaminess to the sauce. For a lighter option, try half-and-half or coconut milk. Keep in mind, coconut milk will give a subtle twist in flavor.
Herbs (thyme, parsley, rosemary): Fresh herbs brighten the dish. If you use dried, reduce the amounts since they’re more concentrated. Feel free to experiment with basil or oregano if you prefer different herb notes.
How Do I Get Crispy Chicken Skin and Fluffy Rice in One Pan?
It may seem tricky to cook crispy chicken and perfect rice together, but these tips help balance both:
- Sear chicken skin-side down first: This renders fat and creates a golden, crispy crust. Don’t move it too much while cooking.
- Remove chicken before cooking rice: Sautéing garlic and onion after helps capture the pan’s flavors and prevents burning.
- Deglaze the pan: Pour in chicken broth and scrape the bottom to lift brown bits—that adds extra flavor to the rice.
- Add rice and broth together: Stir and cover immediately to trap steam and cook rice evenly.
- Return chicken on top, skin-side up: This keeps skin above the liquid so it stays crispy while the rice cooks below.
- Finish with cream off heat: Adding cream at the end thickens the sauce without overcooking the chicken or rice.
Equipment You’ll Need
- Large deep skillet or sauté pan – big enough for chicken and rice to cook evenly in one pan.
- Tongs – handy for flipping chicken without piercing the meat.
- Measuring cups and spoons – to get your rice and seasonings just right.
- Wooden spoon or silicone spatula – great for stirring rice without scratching your pan.
- Lid for the skillet – traps steam to cook the rice perfectly.
Flavor Variations & Add-Ins
- Swap chicken thighs for boneless salmon fillets for a quicker, lighter version with rich flavor.
- Add sautéed mushrooms or chopped spinach for extra veggies and earthiness.
- Mix in a handful of grated Parmesan just before serving for a cheesy twist.
- Use lemon zest and fresh dill instead of thyme and rosemary for a fresh, citrusy flair.
Creamy Herb Chicken & Basmati Rice – A Comforting, Flavor-Packed One-Pan Meal
Ingredients You’ll Need:
For The Chicken and Rice:
- 4 boneless, skin-on chicken thighs
- 1 cup basmati rice
- 1 ½ cups chicken broth (low sodium)
- 2 tbsp olive oil
- 3 garlic cloves, minced
- 1 small onion, finely chopped
- 1 tsp paprika
- 1 tsp dried thyme (or 1 tbsp fresh thyme leaves)
- 1 tsp dried parsley (or 1 tbsp fresh parsley, chopped)
- ½ tsp dried rosemary (optional)
- Salt and black pepper to taste
For The Creamy Sauce:
- 1 cup heavy cream
- Fresh thyme sprigs or parsley for garnish
How Much Time Will You Need?
This meal takes about 10 minutes for preparation and 25 minutes to cook, making it ready in around 35 minutes total. It’s a quick and easy one-pan recipe perfect for a cozy weeknight dinner.
Step-by-Step Instructions:
1. Season and Sear the Chicken:
Pat your chicken thighs dry with a paper towel. Sprinkle both sides with salt, black pepper, and paprika. Heat olive oil in a large, deep skillet over medium-high heat. Place the chicken skin-side down and cook for about 5 to 7 minutes until the skin is nicely browned and crispy. Flip the chicken and cook the opposite side for 3-4 minutes. Once done, remove the chicken from the pan and set it aside.
2. Sauté the Aromatics and Toast the Rice:
With the heat lowered to medium, add minced garlic and chopped onion to the same pan. Stir and cook for 2-3 minutes until they become fragrant and soft. Add the basmati rice next and stir it around for a minute to coat the grains in the flavorful oil and onions.
3. Add Broth, Herbs, and Cook the Chicken and Rice:
Pour in chicken broth and scrape the bottom of the pan to loosen any brown bits – this adds extra flavor! Stir in the thyme, parsley, and rosemary. Lightly season with salt and pepper. Place the chicken thighs back on top of the rice, skin-side up. Cover the pan with a lid and let everything simmer gently for about 15 minutes, until the rice is tender and the chicken is fully cooked.
4. Stir in the Cream and Finish:
Remove the lid and pour the heavy cream evenly around the chicken and rice (not directly on the skin). Let it simmer uncovered for 3-5 minutes so the sauce thickens and becomes creamy. Taste and adjust seasoning if needed.
5. Serve and Enjoy:
Garnish with fresh thyme sprigs or chopped parsley for a fresh touch. Serve hot, spooning the creamy herb sauce over the chicken and rice for a satisfying, comforting meal.
Can I Use Frozen Chicken Thighs for This Recipe?
Yes, but make sure to fully thaw them in the refrigerator overnight before cooking. Pat them dry well to get crispy skin when searing.
Can I Make This Recipe Ahead of Time?
Absolutely! You can cook the dish completely, then refrigerate leftovers for up to 3 days. Reheat gently on the stove or microwave, adding a splash of broth or cream to loosen the sauce if needed.
What Can I Substitute for Heavy Cream?
You can use half-and-half for a lighter option or coconut milk for a dairy-free twist. Keep in mind coconut milk will slightly alter the flavor.
How Do I Keep the Chicken Skin Crispy?
Be sure to pat the chicken dry before seasoning, and sear skin-side down without moving it too much. When cooking the rice, keep the chicken skin above the liquid to avoid sogginess.
