Description
This Creamy Herb Chicken & Basmati Rice is an easy one-pan dinner featuring crispy golden chicken thighs nestled over fluffy basmati rice cooked in a rich garlic herb cream sauce. Finished with fresh parsley and a squeeze of lemon, it’s a comforting, family-friendly meal that’s perfect for busy weeknights or cozy Sunday dinners.
Ingredients
Scale
- 4 bone-in, skin-on chicken thighs, patted dry
- 1½ cups basmati rice, rinsed until water runs clear
- 2½ cups low-sodium chicken broth
- ½ cup heavy cream
- 4 garlic cloves, minced
- 1 yellow onion, finely diced
- 2 tablespoons extra virgin olive oil
- 1 tablespoon unsalted butter
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
- 1 teaspoon fresh rosemary, finely chopped
- 2 tablespoons fresh parsley, chopped, for garnish
- 1 teaspoon Dijon mustard
- 1¼ teaspoons kosher salt, divided
- ½ teaspoon freshly cracked black pepper
- ½ teaspoon garlic powder
- Juice of ½ lemon
Instructions
- Season the chicken thighs with 1 teaspoon kosher salt, black pepper, and garlic powder. Let rest for 10 minutes.
- Heat olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Sear the chicken skin-side down for 5–6 minutes until golden brown. Flip and cook for another 3 minutes. Remove and set aside.
- Reduce heat to medium. Melt the butter, then cook the diced onion for 3–4 minutes until softened. Stir in the garlic, thyme, and rosemary and cook for 1 minute.
- Add the rinsed basmati rice and toast for 1–2 minutes, stirring frequently.
- Pour in the chicken broth and heavy cream. Stir in Dijon mustard and the remaining ¼ teaspoon salt. Scrape up any browned bits from the pan.
- Return the chicken to the skillet, skin-side up, nestling it into the rice mixture.
- Cover tightly and cook over low heat for 18–20 minutes, or until the rice is tender and the chicken reaches an internal temperature of 165°F (74°C).
- Remove from the heat and let rest for 5 minutes. Finish with fresh lemon juice and chopped parsley before serving.
Notes
- Rinse the basmati rice well for light, fluffy grains.
- Pat the chicken dry before seasoning to help the skin crisp beautifully.
- Fresh herbs provide the best flavor, but dried herbs work well if needed.
- Don’t lift the lid while the rice cooks to keep the steam trapped inside.
- Leftovers reheat beautifully with a splash of chicken broth or cream.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: One-Pan, Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 chicken thigh with rice
- Calories: 690 kcal
- Sugar: 3 g
- Sodium: 720 mg
- Fat: 36 g
- Saturated Fat: 12 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 2 g
- Protein: 44 g
- Cholesterol: 165 mg