This creamy herb chicken served on fluffy basmati rice is a wonderful comfort meal. The chicken is tender and packed with fresh flavors that make every bite delightful!
I love how the creamy sauce makes the rice extra special—it’s like a flavor hug! Perfect for any night when you need a little extra love on your plate. 🍽️
Key Ingredients & Substitutions
Basmati Rice: This long-grain rice is light and fluffy, perfect for soaking up the creamy sauce. If you can’t find basmati, jasmine rice is a great alternative for a similar texture.
Chicken: Boneless, skinless chicken breasts are the best choice for tender bites, but thighs work well too. They add extra moisture and flavor. You can even use turkey, if that’s what you have on hand!
Heavy Cream: For a rich sauce, heavy cream is fantastic. If you’re looking for a lighter option or a dairy-free swap, coconut cream or a blend of cashew milk and cornstarch can mimic that creaminess.
Herbs: Fresh herbs like thyme and parsley have vibrant flavors, but dried herbs work just fine too. If you’re short on fresh, remember that dried herbs are stronger, so use less.
Lemon Juice: This is optional but adds a fresh brightness to the dish. If you don’t have lemon, a splash of vinegar can also help balance flavors.
How Do I Get the Chicken Perfectly Cooked and Tender?
Getting the chicken just right is key to a great dish! Here’s how to ensure it’s tender:
- Start with pieces that are uniform in size. This way, they cook evenly.
- Don’t overcrowd the skillet. Cook in batches if necessary; this allows the chicken to brown nicely.
- Cook over medium heat. Too high and you’ll burn the outside before the inside is done.
- Check for doneness by cutting into a piece; it should no longer be pink inside and juices should run clear.
Following these steps will help you achieve succulent and flavorful chicken every time!
How to Make Creamy Herb Chicken & Basmati Rice
Ingredients You’ll Need:
For the Rice:
- 1 ½ cups basmati rice
- 3 cups water or chicken broth (for cooking rice)
For the Chicken:
- 1 lb (450g) boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tbsp olive oil or butter
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 cup heavy cream or coconut cream
- ½ cup chicken broth
- 2 tbsp Dijon mustard (optional for depth)
- 1 tsp paprika or smoked paprika
- 1 tsp dried thyme or 1 ½ tbsp fresh thyme, chopped
- 1 tsp dried parsley or 2 tbsp fresh parsley, chopped
- 1 tsp dried oregano or 1 tbsp fresh oregano, chopped
- Salt and freshly ground black pepper, to taste
- 1 tbsp lemon juice (optional, for brightness)
- Fresh chopped parsley or cilantro for garnish
How Much Time Will You Need?
This delightful meal takes about 10 minutes of prep time and 20 minutes of cooking time. So, in a total of 30 minutes, you’ll have a delicious dish ready to serve!
Step-by-Step Instructions:
1. Cooking the Basmati Rice:
Start by rinsing the basmati rice under cold water until the water runs clear. This helps remove excess starch and makes the rice fluffy. Then, combine the rice with 3 cups of water or chicken broth in a medium saucepan. Bring to a boil, cover, reduce the heat to low, and let it simmer for about 15 minutes or until the rice is tender and the liquid is absorbed. Once done, remove from heat, and let it sit covered for 5 minutes. Finally, fluff it up with a fork before serving.
2. Cooking the Chicken:
While your rice is cooking, grab a large skillet and heat the olive oil or butter over medium heat. Add the chopped onion and sauté for about 3-4 minutes until it’s translucent and soft. Then, throw in the minced garlic and stir for another 30 seconds until it’s fragrant.
3. Browning the Chicken:
Now it’s time to add the bite-sized chicken pieces to the skillet. Season them with salt, pepper, and paprika. Cook the chicken for about 6-8 minutes, stirring occasionally, until it’s browned on all sides and cooked through.
4. Adding Herbs and Broth:
Next, stir in your dried herbs—thyme, parsley, and oregano. If you’re using fresh herbs, toss some in now and save the rest for garnishing later. Pour in the chicken broth and Dijon mustard (if you’re using it) and give it a good stir. Let it simmer for 2-3 minutes to reduce slightly.
5. Making the Sauce:
Lower the heat and slowly add in the heavy cream, stirring gently. Let it simmer for about 5 minutes until the sauce thickens. Be sure to stir occasionally to prevent sticking.
6. Final Touches:
Give the sauce a taste and adjust it with salt, pepper, and a little lemon juice for brightness if you like. This little addition can really make the flavors pop!
7. Serve Up Your Dish:
To plate, serve the creamy herb chicken over the fluffy basmati rice. Garnish generously with fresh chopped parsley or cilantro for a vibrant touch. Enjoy every tasty bite!
Bon appétit and enjoy your delicious creamy herb chicken with fluffy basmati rice!
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Can I Use a Different Type of Rice?
Absolutely! While basmati rice complements the creamy sauce perfectly, you can substitute it with jasmine rice or long-grain white rice. Just adjust the cooking time as needed based on the type of rice you use.
Can I Make This Recipe Dairy-Free?
Yes! You can easily make this dish dairy-free by using coconut cream or another plant-based cream alternative instead of heavy cream. Just make sure to check that your chicken broth is also free of dairy products!
How Do I Store Leftovers?
Store any leftovers in an airtight container and refrigerate them for up to 3 days. To reheat, warm gently on the stove or in the microwave, stirring occasionally for even heating.
Can I Prepare This Dish in Advance?
Yes! You can cook the chicken and sauce ahead of time and store it in the fridge. Reheat before serving and cook the rice fresh right before eating for the best texture and flavor.
