Creamy Herb Chicken & Basmati Rice One-Pan Delight (Print Version)

Creamy Herb Chicken & Basmati Rice One-Pan Meal - a truly comforting, simple dinner. My family loves this easy, flavorful dish, perfect for busy weeknights.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 45 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Homestyle
Dietary: Contains Dairy, Meat

# Ingredients:

→ Main Ingredients

01 - 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
02 - 1.5 cups basmati rice, unrinsed
03 - 1.5 cups heavy cream
04 - 1.5 cups chicken broth (low sodium preferred)

→ Aromatics & Seasonings

05 - 2 tbsp olive oil
06 - 1 medium yellow onion, finely chopped
07 - 4 cloves garlic, minced
08 - 1 tsp salt (or to taste)
09 - 0.5 tsp black pepper (or to taste)

→ Fresh Herbs & Zest

10 - 0.25 cup fresh dill, chopped
11 - 0.25 cup fresh parsley, chopped
12 - 1 tbsp fresh thyme leaves
13 - 1 tbsp fresh lemon juice

→ Greens

14 - 2 cups fresh spinach

# Instructions:

01 - First things first, pat those chicken thighs dry, then cut them into bite-sized pieces. Season them generously with salt and pepper. While you're doing that, get your onion and garlic finely chopped. I usually have a little kitchen dance party going on at this stage, the smells are already starting to build! This is where I sometimes get distracted and forget to preheat my oven, so learn from my mistakes, hon!
02 - Heat a large, oven-safe skillet (cast iron or a heavy-bottomed pan works wonders) over medium-high heat with a little olive oil. Once it's shimmering, add your chicken pieces in a single layer. Don't overcrowd the pan! Let them get a lovely golden-brown sear, about 3-4 minutes per side. We're building flavor here, so don't rush it. This step is crucial, I once pulled them too early and the dish just wasn't as rich.
03 - Remove the chicken to a plate. Reduce the heat to medium, then toss in your chopped onion. Sauté until it’s soft and translucent, about 5 minutes. Then, add the minced garlic and cook for just a minute more until fragrant. Oh, that smell! It's the best part, honestly, the whole kitchen just comes alive. Don't let the garlic burn; that's a sad, bitter flavor nobody wants.
04 - Stir in the basmati rice, coating it in the pan drippings and aromatics for a minute or two. This little toast helps the grains cook up perfectly. Pour in the chicken broth and heavy cream, then sprinkle in your fresh herbs – dill, parsley, and thyme. Give it a good stir, making sure to scrape up any browned bits from the bottom of the pan. This is where all the magic starts to combine!
05 - Bring the liquid to a gentle simmer. Once it's bubbling softly, nestle the seared chicken pieces back into the pan, submerging them slightly in the liquid. Cover the skillet tightly with a lid or foil. Transfer it to your preheated oven and bake for about 20-25 minutes. Honestly, I always peek once or twice, even though I know I shouldn't. Patience is a virtue, but sometimes hunger wins!
06 - After baking, remove the skillet from the oven. Carefully take off the lid (watch out for steam!). Stir in the fresh spinach and a good squeeze of lemon juice. Let it sit for 5 minutes, covered, to allow the rice to finish absorbing any liquid and the spinach to wilt. The rice should be tender, the chicken cooked through, and the sauce wonderfully creamy. It should smell absolutely divine, like a fancy restaurant but way more comforting. Give it a final taste and adjust seasonings if needed. Dig in!

# Notes:

01 - Don't skip searing the chicken; it builds incredible flavor early on.
02 - Reheat leftovers gently on the stove with a splash of broth to keep the sauce creamy.
03 - Jasmine rice can be swapped for basmati, but adjust liquid slightly if needed.
04 - Serve with a crisp side salad to balance the richness, it's a game-changer!

# Tools You'll Need:

01 - Large oven-safe skillet (cast iron recommended)
02 - cutting board
03 - sharp knife
04 - measuring cups and spoons

# Nutrition Facts (Per Serving):

Calories: 550
Total Fat: 35g
Total Carbohydrate: 30g
Protein: 30g

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