Creamy Herb Chicken with Rice
This creamy herb chicken with rice is a one-pan wonder featuring seared, juicy chicken breasts in a velvety garlic herb cream sauce over fluffy white rice. It’s infused with thyme, parsley, and a touch of lemon for freshness. Ideal for weeknights or a cozy weekend dinner.
Total Time: 40 minutes
Prep time: 10 minutes
Cook time: 30 minutes
Servings: 4
Ingredients:
For the Chicken:
4 boneless, skinless chicken breasts (or thighs)
1 tsp garlic powder
1 tsp onion powder
½ tsp dried oregano
Salt and pepper to taste
1 tbsp olive oil
1 tbsp butter
For the Creamy Herb Sauce:
3 cloves garlic, minced
1½ cups chicken broth
1 cup heavy cream or half-and-half
½ tsp Dijon mustard (optional)
1 tsp fresh or dried thyme
½ tsp dried parsley
¼ tsp dried basil
Juice of ½ lemon
Salt and pepper to taste
2 tbsp grated Parmesan cheese
For the Rice:
1 cup long grain white rice (uncooked)
2¼ cups chicken broth or water
Salt to taste
Instructions:
Season and Sear Chicken:
Season chicken with garlic powder, onion powder, oregano, salt, and pepper.
In a large skillet, heat olive oil and butter over medium heat. Sear chicken for 4–5 minutes per side until golden and cooked through. Remove and set aside.
Make the Creamy Herb Sauce:
In the same skillet, add garlic and saute for 30 seconds.
Stir in chicken broth, cream, mustard (if using), herbs, lemon juice, salt, pepper, and Parmesan (if using). Simmer 2–3 minutes.
Cook the Rice:
Add uncooked rice directly into the sauce. Stir to combine.
Return chicken to the pan, nestling it into the rice and sauce. Cover the skillet and reduce heat to low.
Simmer for 18–20 minutes, or until rice is tender and liquid is absorbed.
Finish and Serve:
Remove from heat and let rest 5 minutes.
Garnish with chopped fresh parsley, more lemon juice, or Parmesan if desired.
Serve hot.
Notes & Tips:
Use half-and-half for a lighter version.
Add baby spinach or mushrooms for extra nutrition.
Swap in brown rice but increase cooking time by 15–20 minutes and add more broth.
Make it spicier with a pinch of chili flakes or cayenne (optional).
Frequently Asked Questions
Q: Can I use pre-cooked or leftover rice?
A: Yes! Skip the raw rice step. Just reduce the liquid in the sauce by half and stir in cooked rice before adding back the chicken.
Q: Can I make this dairy-free?
A: Use full-fat coconut milk instead of cream and skip Parmesan. It will have a slightly different flavor but still be creamy and tasty.
Q: How do I store leftovers?
A: Store in an airtight container in the fridge for up to 3 days. Reheat with a splash of broth or cream.
Nutritional Information
Calories: 480
Protein: 38g
Carbs: 32g
Fat: 24g
Fiber: 1g
Sugar: 1g
Sodium: 620mg