Creamy Garlic Chicken & Herb Rice

This Creamy Garlic Chicken & Herb Rice is a comforting one-pan meal featuring juicy, seasoned chicken served over fluffy herb-infused rice with a rich, creamy garlic Parmesan sauce. It’s perfect for busy weeknights yet elegant enough for guests.

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 4

Ingredients

For the Chicken

• 4 boneless, skinless chicken breasts or thighs (about 1½ lbs / 680 g)
• 2 tablespoons olive oil
• 1 teaspoon paprika
• 1 teaspoon Italian seasoning
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• 1 teaspoon salt
• ½ teaspoon black pepper

For the Herb Rice

• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1½ cups long-grain white rice, rinsed
• 3 cups chicken broth
• 1 teaspoon dried parsley
• 1 teaspoon dried thyme
• ½ teaspoon dried oregano
• ¼ teaspoon black pepper
• ½ teaspoon salt (adjust based on broth)
• 1 tablespoon chopped fresh parsley

For the Creamy Garlic Sauce

• 2 tablespoons butter
• 5 cloves garlic, minced
• 1 tablespoon all-purpose flour
• 1 cup chicken broth
• 1 cup heavy cream
• ½ cup freshly grated Parmesan cheese
• 1 teaspoon Dijon mustard (optional)
• ½ teaspoon Italian seasoning
• ¼ teaspoon black pepper
• Salt to taste

Optional Garnishes

• Fresh chopped parsley
• Extra grated Parmesan
• Lemon wedges
• Cracked black pepper

Instructions

1. Season the Chicken

1. Pat the chicken dry with paper towels.
2. In a small bowl, combine the paprika, Italian seasoning, garlic powder, onion powder, salt, and pepper.
3. Rub the seasoning evenly over both sides of the chicken.

2. Cook the Chicken

1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the chicken and cook for 5–7 minutes per side, or until golden brown and the internal temperature reaches 165°F (74°C).
3. Transfer the chicken to a plate and cover loosely with foil.

3. Make the Herb Rice

1. In a saucepan, heat the butter and olive oil over medium heat.
2. Sauté the onion for 4–5 minutes until softened.
3. Add the garlic and cook for 30 seconds.
4. Stir in the rice and cook for 1–2 minutes.
5. Add the chicken broth, parsley, thyme, oregano, salt, and pepper.
6. Bring to a boil, then reduce the heat to low.
7. Cover and simmer for 15–18 minutes, or until the rice is tender and the liquid is absorbed.
8. Remove from the heat and let stand for 5 minutes, then fluff with a fork and stir in the fresh parsley.

4. Prepare the Creamy Garlic Sauce

1. In the same skillet used for the chicken, melt the butter over medium heat.
2. Add the garlic and cook for 1 minute, stirring frequently.
3. Whisk in the flour and cook for 1 minute.
4. Gradually whisk in the chicken broth until smooth.
5. Stir in the heavy cream, Dijon mustard (if using), Italian seasoning, and black pepper.
6. Simmer for 3–5 minutes, until slightly thickened.
7. Stir in the Parmesan cheese until melted and smooth.
8. Taste and adjust seasoning with salt and pepper.

5. Finish the Dish

1. Return the cooked chicken to the skillet.
2. Spoon the sauce over the chicken and simmer for 2–3 minutes until heated through.

Serving

Spoon the herb rice onto serving plates and top with the creamy garlic chicken. Garnish with fresh parsley, extra Parmesan, and a squeeze of fresh lemon juice if desired.