Creamy Herb Chicken & Basmati Rice is a comforting one-pan meal featuring tender, bite-sized chicken pieces simmered in a rich, herb-infused cream sauce and served over fluffy basmati rice. It’s the perfect blend of simple preparation and gourmet flavor.

Why You’ll Love This Recipe

I love this dish because the creamy, flavorful sauce wraps tender chicken in a delicious hug, while the aromatic basmati rice rounds it out beautifully. It’s easy enough for a weeknight, yet feels fancy enough for company. The spices—paprika, cumin, oregano—with cream and herbs come together in a way that feels homey and satisfying. And the fact that it’s all one-pan means less work for me after dinner.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 chicken breasts, cut into bite-sized pieces
1 tsp paprika
½ tsp ground cumin
½ tsp oregano
¼ tsp crushed chilies (adjust heat to preference)
Salt and pepper, to taste
2 tbsp butter, divided
½ tsp thyme
½ tsp rosemary
½ tsp basil
¼ tsp ground fennel
3 tbsp cream cheese
1 cup milk or buttermilk
1 cup basmati rice (uncooked)
Optional: 1 clove garlic, minced

Directions

Cook the basmati rice according to package instructions and set it aside.
Toss the chicken pieces with paprika, cumin, oregano, crushed chilies, salt, and pepper until well-coated.
Melt 1 tbsp butter in a large pan over medium heat. Cook the chicken for 6–8 minutes until browned and cooked through. Transfer the chicken to a plate.
Drain excess fat but leave the browned bits and any butter behind in the pan.
Add the remaining butter and garlic (if using); sauté for about 30 seconds until fragrant. Stir in thyme, rosemary, basil, and fennel, cooking for another minute.
Add cream cheese and stir until melted. Gradually whisk in the milk or buttermilk until smooth.
Return the chicken to the pan, coat it in the sauce, and simmer for 3–5 minutes to blend the flavors. Adjust seasoning if needed.
Serve warm over the cooked basmati rice.

Servings and Timing

Servings: 4
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Variations

Vegetarian Twist: I like to swap chicken for tofu or chickpeas and marinate them in the same spices.
Veggie Add‑ins: I often stir in spinach, mushrooms, or bell peppers during the sauce step for extra nutrients.
Grain Swap: I switch to quinoa, couscous, or brown rice depending on what I have or want to try.
Herb Options: I sometimes use dried herbs—just halve the quantity compared to fresh.

Storage/Reheating

Refrigeration: I store leftovers in an airtight container for up to 3 days.
Freezing: I freeze portions in sealed containers for up to 2 months and thaw them before reheating.
Reheat: I warm gently on the stove over low heat, adding a splash of milk if the sauce thickens too much.

FAQs

How can I thicken the sauce further?

I simmer the sauce a bit longer to reduce it. If it’s still thin, I whisk in a small amount of cornstarch mixed with cold water.

Is this recipe gluten-free?

Yes, as long as I use gluten-free cream cheese and milk, it stays gluten-free.

What if I don’t have cream cheese?

I use heavy cream or a milk-cornstarch mix to mimic the creamy texture.

Can I prep this ahead?

Absolutely. I make it in advance, refrigerate it, and reheat with a bit of milk to restore creaminess.

Can I make it spicier?

Sure thing—I just increase the crushed chilies or stir in some hot sauce during cooking.

Conclusion

I love how creamy, comforting, and easy this Chicken & Basmati Rice dish is, plus it feels special enough for guests. With minimal cleanup and maximum flavor, it’s become a staple in my dinner rotation. Give it a try—I think it’ll become a favorite for you too!