Creamy Herb Chicken Basmati Rice: Simple One-Pan Wonder (Print Version)

Make creamy herb chicken basmati rice in one pan! This easy, flavorful meal comes together quickly for a fuss-free weeknight dinner.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 35 Minutes minutes
Total Time: 50 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Contains Dairy, Contains Gluten

# Ingredients:

→ Main Players

01 - 1.5 lbs boneless, skinless chicken thighs
02 - 1.5 cups basmati rice, rinsed

→ Flavor Boosters

03 - 3 cups low-sodium chicken broth
04 - 1 small yellow onion, chopped
05 - 4 cloves garlic, minced
06 - 2 tbsp olive oil
07 - Salt and freshly ground black pepper to taste

→ Fresh Herbs & Finishing Touches

08 - 1/2 cup sour cream (full-fat is best!)
09 - 1/4 cup fresh dill, chopped
10 - 1/4 cup fresh parsley, chopped
11 - 2 tbsp fresh chives, chopped

→ Optional Extras

12 - Squeeze of fresh lemon juice, for serving
13 - 1/2 cup frozen peas, added in last 5 minutes of cooking

# Instructions:

01 - First things first, pat your chicken thighs dry and season them generously with salt and pepper. This step is crucial for getting that lovely golden crust later. While they're chilling, chop your onion and mince that garlic. I usually get a little teary-eyed chopping onions, but it's worth it for the flavor. Don't forget to measure out your rice and broth too; it just makes everything smoother. Honestly, I'm always misplacing my measuring cups, so I usually just eyeball the herbs!
02 - Heat a good glug of olive oil in a large, oven-safe skillet over medium-high heat. Once it's shimmering, add your chicken thighs. Let them sear for about 4-5 minutes per side until they're beautifully golden brown. We're not cooking them through here, just building that amazing flavor. This is where I always get impatient and flip too early, but resist the urge! That crust is everything. Remove the chicken and set it aside.
03 - In the same skillet (don't clean it, those browned bits are gold!), add the chopped onion. Sauté for about 3-4 minutes until it starts to soften. Then, toss in the minced garlic and cook for another minute until fragrant. Oh, that smell! It’s just so good. Make sure not to burn the garlic; a quick stir is key. If the pan looks a little dry, a tiny splash of broth can help.
04 - Stir in the basmati rice, coating it in all those delicious pan drippings and aromatics. Pour in the chicken broth, making sure to scrape up any browned bits from the bottom of the pan – that's pure flavor! Bring the liquid to a gentle simmer, then nestle the seared chicken thighs back into the pan, making sure they're partially submerged. This is where the magic really starts to happen for our creamy herb chicken basmati rice.
05 - Cover the skillet tightly with a lid or foil and pop it into a preheated oven at 375°F (190°C). Let it bake for about 20-25 minutes, or until the rice is tender and has absorbed most of the liquid. Check halfway through; if it looks dry, a tiny splash more broth won't hurt. I've definitely undercooked the rice once, so don't be afraid to give it an extra 5 minutes if it needs it. The smell coming from the oven at this point is just heavenly!
06 - Once the rice is cooked and the chicken is tender, remove the skillet from the oven. Stir in the sour cream and all those lovely fresh chopped herbs – dill, parsley, and chives. Give it a good stir until everything is beautifully combined and creamy. Taste and adjust seasoning if needed. Sometimes it needs a little extra salt or a crack of fresh black pepper. Serve immediately and watch everyone dig in!

# Notes:

01 - Don't rush the browning of the chicken; it builds so much flavor, honestly.
02 - Leftovers keep well for 3-4 days, but add a splash of broth when reheating to keep it creamy.
03 - Greek yogurt can totally sub for sour cream if you're out, it gives a nice tang.
04 - A sprinkle of chopped parsley at the end makes it look so much fancier than it is!

# Equipment Needed:

01 - Large oven-safe skillet with lid
02 - measuring cups and spoons
03 - chopping board
04 - sharp knife

# Nutrition (Per Serving):

Calories: 550
Total Fat: 25g
Total Carbohydrate: 45g
Protein: 40g

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