Creamy Herb Chicken Rice: The Ultimate Comfort Food Recipe

Creamy Herb Chicken Rice, a symphony of flavors and textures, is about to become your new weeknight hero. Imagine tender, juicy chicken simmered in a luscious, herb-infused cream sauce, all nestled atop a bed of fluffy, perfectly cooked rice. Are you already drooling? I know I am! This isn't just a meal; it's a comforting hug in a bowl, guaranteed to satisfy even the pickiest eaters.

While its exact origins are debated, the concept of combining creamy sauces with chicken and rice has roots in various culinary traditions around the world. From classic French cuisine to comforting Southern dishes, the combination of rich, savory flavors with the satisfying simplicity of rice has always been a winner. This particular version, Creamy Herb Chicken Rice, draws inspiration from these traditions, offering a modern twist with its vibrant blend of fresh herbs.

What makes this dish so irresistible? It's the perfect balance of creamy richness and bright, herbaceous notes. The chicken is incredibly tender, practically melting in your mouth, and the rice provides a comforting base that soaks up all that delicious sauce. Plus, it's surprisingly easy to make! Whether you're a seasoned chef or a kitchen novice, you'll find this recipe straightforward and rewarding. It's also a fantastic way to use up leftover cooked chicken or rice, making it a budget-friendly and convenient option for busy weeknights. Get ready to experience a flavor explosion that will leave you craving more!

Ingredients:

• For the Chicken:
• 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• For the Rice:
• 1 tablespoon butter
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 cup long-grain rice, rinsed
• 2 cups chicken broth
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 1/4 cup chopped fresh parsley
• 2 tablespoons chopped fresh chives
• 1 tablespoon chopped fresh dill
• Salt and pepper to taste
• Optional Garnishes:
• Extra fresh herbs (parsley, chives, dill)
• Grated Parmesan cheese
• Lemon wedges

Preparing the Chicken:

1. In a medium bowl, combine the cubed chicken breasts with olive oil, garlic powder, onion powder, dried thyme, dried rosemary, salt, and pepper. Toss well to ensure the chicken is evenly coated with the seasonings. I like to use my hands for this to really get the spices in there!
2. Heat a large skillet or Dutch oven over medium-high heat. Once the skillet is hot, add the seasoned chicken in a single layer. Avoid overcrowding the pan, as this will cause the chicken to steam instead of sear. If necessary, cook the chicken in batches.
3. Cook the chicken for about 5-7 minutes, or until it is cooked through and lightly browned on all sides. Make sure the internal temperature reaches 165°F (74°C). Remove the chicken from the skillet and set aside. We'll add it back in later!

Cooking the Rice:

1. In the same skillet or Dutch oven (no need to clean it!), melt the butter over medium heat. Add the finely chopped onion and cook until softened and translucent, about 5-7 minutes. Stir occasionally to prevent burning. I love the aroma of onions cooking in butter!
2. Add the minced garlic to the skillet and cook for another minute, until fragrant. Be careful not to burn the garlic, as it can become bitter.
3. Add the rinsed long-grain rice to the skillet and stir to coat it with the butter, onion, and garlic mixture. Cook for about 1-2 minutes, stirring constantly. This helps to toast the rice slightly and enhances its flavor.
4. Pour in the chicken broth and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the skillet tightly with a lid, and simmer for 18-20 minutes, or until the rice is cooked through and the liquid is absorbed. Do not lift the lid during this time, as it will release steam and affect the cooking process.
5. After 18-20 minutes, remove the skillet from the heat and let it sit, covered, for another 5 minutes. This allows the rice to finish steaming and become perfectly fluffy.

Combining and Finishing the Dish:

1. Gently fluff the cooked rice with a fork. This will help to separate the grains and prevent them from sticking together.
2. Stir in the heavy cream, grated Parmesan cheese, chopped fresh parsley, chopped fresh chives, and chopped fresh dill. Mix well to combine all the ingredients. The cream and cheese will create a rich and creamy sauce that coats the rice.
3. Add the cooked chicken back to the skillet and stir to incorporate it into the creamy rice mixture. Make sure the chicken is evenly distributed throughout the dish.
4. Season with salt and pepper to taste. Adjust the seasoning according to your preference. I usually add a pinch more salt and a generous grind of black pepper.
5. Heat the Creamy Herb Chicken Rice over low heat for a few minutes, stirring occasionally, until heated through. Be careful not to overcook it, as the cream can curdle.

Serving Suggestions:

1. Serve the Creamy Herb Chicken Rice hot, garnished with extra fresh herbs (parsley, chives, dill), grated Parmesan cheese, and lemon wedges, if desired. The lemon wedges add a bright and zesty flavor that complements the richness of the dish.
2. This dish is delicious on its own, but it also pairs well with a side salad or steamed vegetables. A simple green salad with a light vinaigrette dressing would be a perfect accompaniment.
3. For a more elegant presentation, you can serve the Creamy Herb Chicken Rice in individual bowls or plates. Garnish each serving with a sprig of fresh herbs and a sprinkle of Parmesan cheese.

Tips and Variations:

• Chicken Thighs: You can substitute chicken thighs for chicken breasts. Chicken thighs are more flavorful and tend to stay more moist during cooking. Just make sure to trim any excess fat before cooking.
• Vegetables: Feel free to add vegetables to the dish. Some good options include mushrooms, peas, carrots, and spinach. Add the vegetables to the skillet along with the onion and garlic, and cook until softened.
• Spices: Experiment with different spices to customize the flavor of the dish. Some other spices that would work well include paprika, oregano, and basil.
• Cheese: You can use different types of cheese in the dish. Some good options include Gruyere, mozzarella, and cheddar.
• Broth: Vegetable broth can be used instead of chicken broth for a vegetarian option.
• Make Ahead: The Creamy Herb Chicken Rice can be made ahead of time and reheated. Store it in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of chicken broth or water to prevent it from drying out.
• Cream Cheese: For an extra creamy texture, stir in a tablespoon or two of cream cheese at the end.
• Wine: Add a splash of white wine to the skillet after cooking the onions and garlic for an extra layer of flavor. Let the wine reduce slightly before adding the rice.
• Spice it up: Add a pinch of red pepper flakes for a little heat.

Detailed Notes:

1. Rinsing the Rice: Rinsing the rice before cooking is an important step. It removes excess starch, which can prevent the rice from becoming sticky and gummy. Rinse the rice under cold water until the water runs clear.
2. Cooking the Rice: The key to perfectly cooked rice is to use the correct ratio of rice to liquid and to avoid lifting the lid during cooking. The ratio of 1 cup of rice to 2 cups of chicken broth works well for long-grain rice. If you are using a different type of rice, you may need to adjust the amount of liquid.
3. Heavy Cream: The heavy cream adds richness and creaminess to the dish. If you prefer a lighter option, you can use half-and-half or milk instead. However, the dish will not be as creamy.
4. Parmesan Cheese: Parmesan cheese adds a salty and savory flavor to the dish. Use freshly grated Parmesan cheese for the best flavor.
5. Fresh Herbs: Fresh herbs add a bright and vibrant flavor to the dish. Use a combination of parsley, chives, and dill for the best flavor. You can also add other fresh herbs, such as thyme, rosemary, or oregano.
6. Chicken Doneness: Ensure the chicken is cooked to an internal temperature of 165°F (74°C) to ensure it is safe to eat. Use a meat thermometer to check the temperature.
7. Skillet Size: Use a large skillet or Dutch oven to ensure there is enough room for all the ingredients. A 12-inch skillet works well.
8. Salt and Pepper: Seasoning is key to a flavorful dish. Don't be afraid to add salt and pepper to taste. Start with a small amount and then add more as needed.
9. Low Sodium Broth: If you are watching your sodium intake, use low-sodium chicken broth.
10. Gluten-Free: This recipe is naturally gluten-free, but always double-check the labels of your ingredients to be sure.

Troubleshooting:

• Rice is too Sticky: If the rice is too sticky, it may be because you didn't rinse it well enough or you used too much liquid. Next time, rinse the rice more thoroughly and use slightly less liquid.


Conclusion:

This Creamy Herb Chicken Rice isn't just another recipe; it's a warm hug in a bowl, a comforting symphony of flavors that will leave you wanting more. From the tender, juicy chicken to the perfectly cooked rice, all enveloped in a luscious, herb-infused cream sauce, every element works in harmony to create a truly unforgettable dish. I know I'm biased, but trust me on this one – you absolutely have to try it! What makes this recipe a must-try? It's the simplicity, really. You don't need to be a seasoned chef to whip up this masterpiece. The ingredients are readily available, and the steps are straightforward, making it perfect for a weeknight dinner or a cozy weekend meal. But don't let the simplicity fool you; the flavor is anything but basic. The combination of fresh herbs, like thyme, rosemary, and parsley, elevates the creamy sauce to new heights, adding a vibrant and aromatic dimension that will tantalize your taste buds. And the best part? It's incredibly versatile! Looking for serving suggestions? Serve it alongside a crisp green salad for a complete and balanced meal. Or, for an extra touch of elegance, garnish with a sprinkle of freshly grated Parmesan cheese and a drizzle of olive oil. If you're feeling adventurous, why not try some variations? Add some sautéed mushrooms or spinach to the sauce for an extra boost of nutrients and flavor. You could also swap out the chicken for shrimp or tofu for a vegetarian option. For a spicier kick, add a pinch of red pepper flakes to the sauce. The possibilities are endless!

Serving Suggestions and Variations:

• Serve with a side of steamed broccoli or asparagus.
• Top with crispy fried onions for added texture.
• Add a squeeze of lemon juice for a brighter flavor.
• Use brown rice or quinoa for a healthier twist.
• Try different herbs, such as dill or chives.
I truly believe that this Creamy Herb Chicken Rice will become a staple in your kitchen. It's a crowd-pleaser that's sure to impress your family and friends. It's also a fantastic way to use up leftover cooked chicken or rice. So, what are you waiting for? Gather your ingredients, put on your apron, and get cooking! I'm so excited for you to try this recipe and experience the deliciousness for yourself. Once you do, I'd love to hear about your experience! Did you make any variations? What did you think of the flavor? Share your thoughts and photos in the comments below. Your feedback is invaluable, and it helps me create even better recipes for you in the future. Don't be shy – let me know what you think! Happy cooking! I hope this recipe brings as much joy to your table as it has to mine. I can't wait to hear all about your culinary adventures with this creamy, dreamy dish. Enjoy!

---

Creamy Herb Chicken Rice: The Ultimate Comfort Food Recipe



Creamy Herb Chicken Rice is a comforting and flavorful one-pan dish featuring tender chicken and perfectly cooked rice in a rich, creamy herb sauce.

Prep Time15 minutes

Cook Time45 minutes

Total Time60 minutes

Category: Dinner

Yield: 6 servings

Save This Recipe

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon butter
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 cup long-grain rice, rinsed
• 2 cups chicken broth
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 1/4 cup chopped fresh parsley
• 2 tablespoons chopped fresh chives
• 1 tablespoon chopped fresh dill
• Salt and pepper to taste

Instructions

1. Prepare the Chicken: In a medium bowl, combine the cubed chicken breasts with olive oil, garlic powder, onion powder, dried thyme, dried rosemary, salt, and pepper. Toss well to coat.
2. Heat a large skillet or Dutch oven over medium-high heat. Add the seasoned chicken in a single layer (cook in batches if needed to avoid overcrowding).
3. Cook the chicken for 5-7 minutes, or until cooked through and lightly browned on all sides (internal temperature reaches 165°F/74°C). Remove from skillet and set aside.
4. Cook the Rice: In the same skillet, melt the butter over medium heat. Add the finely chopped onion and cook until softened and translucent, about 5-7 minutes, stirring occasionally.
5. Add the minced garlic to the skillet and cook for another minute, until fragrant.
6. Add the rinsed long-grain rice to the skillet and stir to coat it with the butter, onion, and garlic mixture. Cook for about 1-2 minutes, stirring constantly.
7. Pour in the chicken broth and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the skillet tightly with a lid, and simmer for 18-20 minutes, or until the rice is cooked through and the liquid is absorbed. Do not lift the lid during this time.
8. After 18-20 minutes, remove the skillet from the heat and let it sit, covered, for another 5 minutes.
9. Combine and Finish: Gently fluff the cooked rice with a fork.
10. Stir in the heavy cream, grated Parmesan cheese, chopped fresh parsley, chopped fresh chives, and chopped fresh dill. Mix well to combine.
11. Add the cooked chicken back to the skillet and stir to incorporate it into the creamy rice mixture.
12. Season with salt and pepper to taste.
13. Heat the Creamy Herb Chicken Rice over low heat for a few minutes, stirring occasionally, until heated through. Be careful not to overcook it, as the cream can curdle.
14. Serve: Serve hot, garnished with extra fresh herbs, grated Parmesan cheese, and lemon wedges, if desired.

Notes

• Chicken Thighs: You can substitute chicken thighs for chicken breasts. Chicken thighs are more flavorful and tend to stay more moist during cooking. Just make sure to trim any excess fat before cooking.
• Vegetables: Feel free to add vegetables to the dish. Some good options include mushrooms, peas, carrots, and spinach. Add the vegetables to the skillet along with the onion and garlic, and cook until softened.
• Spices: Experiment with different spices to customize the flavor of the dish. Some other spices that would work well include paprika, oregano, and basil.
• Cheese: You can use different types of cheese in the dish. Some good options include Gruyere, mozzarella, and cheddar.
• Broth: Vegetable broth can be used instead of chicken broth for a vegetarian option.
• Make Ahead: The Creamy Herb Chicken Rice can be made ahead of time and reheated. Store it in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of chicken broth or water to prevent it from drying out.
• Cream Cheese: For an extra creamy texture, stir in a tablespoon or two of cream cheese at the end.
• Wine: Add a splash of white wine to the skillet after cooking the onions and garlic for an extra layer of flavor. Let the wine reduce slightly before adding the rice.
• Spice it up: Add a pinch of red pepper flakes for a little heat.
• Rinsing the Rice: Rinsing the rice before cooking is an important step. It removes excess starch, which can prevent the rice from becoming sticky and gummy. Rinse the rice under cold water until the water runs clear.
• Cooking the Rice: The key to perfectly cooked rice is to use the correct ratio of rice to liquid and to avoid lifting the lid during cooking. The ratio of 1 cup of rice to 2 cups of chicken broth works well for long-grain rice. If you are using a different type of rice, you may need to adjust the amount of liquid.
• Heavy Cream: The heavy cream adds richness and creaminess to the dish. If you prefer a lighter option, you can use half-and-half or milk instead. However, the dish will not be as creamy.
• Parmesan Cheese: Parmesan cheese adds a salty and savory flavor to the dish. Use freshly grated Parmesan cheese for the best flavor.
• Fresh Herbs: Fresh herbs add a bright and vibrant flavor to the dish. Use a combination of parsley, chives, and dill for the best flavor. You can also add other fresh herbs, such as thyme, rosemary, or oregano.
• Chicken Doneness: Ensure the chicken is cooked to an internal temperature of 165°F (74°C) to ensure it is safe to eat. Use a meat thermometer to check the temperature.
• Skillet Size: Use a large skillet or Dutch oven to ensure there is enough room for all the ingredients. A 12-inch skillet works well.
• Salt and Pepper: Seasoning is key to a flavorful dish. Don't be afraid to add salt and pepper to taste. Start with a small amount and then add more as needed.
• Low Sodium Broth: If you are watching your sodium intake, use low-sodium chicken broth.
• Gluten-Free: This recipe is naturally gluten-free, but always double-check the labels of your ingredients to be sure.
• Rice is too Sticky: If the rice is too sticky, it may be because you didn't rinse it well enough or you used too much liquid. Next time, rinse the rice more thoroughly and use slightly less liquid.