Name: Creamy Herb Chicken & Basmati Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 2 chicken breasts, cut into bite-sized pieces; 1 teaspoon paprika; ½ teaspoon ground cumin; ½ teaspoon oregano; ¼ teaspoon crushed red pepper flakes (adjust to taste); Salt and pepper, to taste; 2 tablespoons butter, divided; ½ teaspoon dried thyme; ½ teaspoon dried rosemary; ½ teaspoon dried basil; ¼ teaspoon ground fennel (optional); 3 tablespoons cream cheese; 1 cup milk (or buttermilk for a tangier flavor); 1 cup uncooked basmati rice; Optional: 1 small clove garlic, minced

Creamy Herb Chicken & Basmati Rice a cozy, flavor-packed one-pan meal where tender chicken simmers in a silky, herb-infused cream sauce and is served over fluffy basmati rice. I find it easy to make, incredibly comforting, and always a hit on weeknights or for a satisfying family dinner.

Why You’ll Love This Recipe

I love how this creamy herb chicken comes together in just one pan, which means fewer dishes and more flavor. The tender, bite-sized pieces of chicken soak up all the goodness of the buttery, herbed cream sauce, while the basmati rice underneath turns into the perfect base for scooping up every last drop. Whether I need something quick for a busy evening or want a cozy, homemade meal without much fuss, this recipe never disappoints. Plus, it’s flexible—great as-is or with small tweaks depending on what I have on hand.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 chicken breasts, cut into bite-sized pieces

1 teaspoon paprika

½ teaspoon ground cumin

½ teaspoon oregano

¼ teaspoon crushed red pepper flakes (or adjusted for heat)

Salt and pepper, to taste

½ teaspoon dried thyme

2 tablespoons butter, divided

½ teaspoon dried rosemary

½ teaspoon dried basil

¼ teaspoon ground fennel (optional)

3 tablespoons cream cheese

1 cup milk (or buttermilk, for a tangier flavor)

1 cup uncooked basmati rice

Optional: 1 small clove garlic, minced

Directions

I start by cooking the basmati rice according to the package instructions. Once it’s done, I keep it warm while I prep the chicken.

In a mixing bowl, I toss the chicken pieces with paprika, cumin, oregano, red pepper flakes, salt, and pepper until they’re evenly coated.

I melt 1 tablespoon of butter in a large skillet over medium heat, then add the seasoned chicken. I cook it for about 6–8 minutes, turning occasionally, until the pieces are browned and cooked through. Then I remove the chicken and set it aside.

If there’s extra fat left in the pan, I drain a bit of it, making sure to leave behind the flavorful browned bits.

I add the remaining butter to the skillet. If I’m using garlic, I sauté it for about 30 seconds until fragrant. Then I stir in the thyme, rosemary, basil, and fennel and let them toast for about a minute to bring out their flavors.

Next I add the cream cheese and stir until it melts and blends with the herbs and butter. Slowly, I pour in the milk (or buttermilk), stirring continuously to create a smooth, creamy sauce. If it gets too thick, I simply add a splash more milk.

I return the chicken to the pan and stir to coat it well in the sauce. I let everything simmer together for 3–5 minutes to let the flavors meld.

To serve, I spoon the creamy herb chicken over the warm basmati rice, making sure to pour extra sauce over the top.

Servings and timing

Servings: 4

Prep Time: 15 minutes

Cooking Time: 30 minutes

Total Time: 45 minutes

Calories: Approx. 420 kcal per serving

Variations

I sometimes use boneless chicken thighs instead of breasts for extra juiciness.

For a dairy-free version, I swap the milk with a plant-based option and use dairy-free cream cheese.

When I want more vegetables, I stir in some spinach or peas during the final simmer.

If I don’t have fennel, I just leave it out—there’s still plenty of herb flavor.

I’ve also tried it with jasmine rice, and it works just as well if I’m out of basmati.

Storage/Reheating

I store any leftovers in an airtight container in the fridge for up to 3 days. When reheating, I use a skillet over low heat or the microwave. If the sauce thickens too much, I add a splash of milk to bring it back to its creamy consistency. I don’t recommend freezing this dish since the dairy sauce can separate when thawed.

Related Recipes:

Lemon Herb Grilled Chicken

FAQs

What can I use instead of cream cheese?

I’ve replaced the cream cheese with heavy cream or a bit of sour cream in the past. It changes the texture slightly but still tastes great.

Can I make this ahead of time?

Yes, I sometimes make the chicken and sauce ahead of time and reheat it just before serving. I cook the rice fresh so it stays fluffy.

How spicy is this dish?

It has a mild kick from the crushed red pepper flakes, but I can easily reduce or skip them to make it milder.

Is there a vegetarian version of this?

For a vegetarian twist, I swap the chicken for mushrooms or chickpeas. The creamy herb sauce pairs nicely with both.

Can I double the recipe?

Absolutely. I’ve doubled it for meal prep and family dinners. I just make sure to use a large enough pan so everything cooks evenly.

Conclusion

Creamy Herb Chicken & Basmati Rice is one of those comforting, go-to meals I rely on when I want something hearty and flavorful without a lot of effort. The creamy herb sauce, tender chicken, and fluffy rice create a combo that’s always satisfying, and I love how easy it is to adjust based on what I’ve got in the kitchen. Whether I’m cooking for one or feeding a hungry family, this dish is always a winner.

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