Description
This creamy herb chicken with basmati rice is a comforting and flavorful dish combining tender chicken breasts cooked in a rich, creamy herb sauce served over fragrant basmati rice. The blend of paprika, cumin, oregano, and fresh herbs adds complexity and warmth, while the cream cheese and milk create a luscious texture perfect for a satisfying weeknight meal.
Ingredients
Scale
Chicken and Seasoning
- 2 chicken breasts, cut into bite-sized pieces
- 1 teaspoon paprika
- ½ teaspoon ground cumin
- ½ teaspoon oregano
- ¼ teaspoon crushed chilies (adjust for heat preference)
- Salt and pepper, to taste
Herb Sauce
- 2 tablespoons butter, divided
- ½ teaspoon thyme
- ½ teaspoon rosemary
- ½ teaspoon basil
- ¼ teaspoon ground fennel
- 3 tablespoons cream cheese
- 1 cup milk or buttermilk (for a richer, tangier flavor)
- Optional: 1 clove garlic, minced
Rice
- 1 cup basmati rice (uncooked)
Instructions
- Cook the Rice: Prepare the basmati rice according to package instructions, ensuring it is fluffy and tender. Once cooked, set it aside to keep warm while you prepare the chicken and sauce.
- Season the Chicken: In a bowl, toss the bite-sized chicken pieces with paprika, ground cumin, oregano, crushed chilies, salt, and pepper until evenly coated. This seasoning mix will infuse the chicken with warm and slightly spicy flavors.
- Cook the Chicken: Heat 1 tablespoon of butter in a large pan over medium heat. Add the seasoned chicken pieces and cook for about 6-8 minutes, stirring occasionally, until the chicken is browned on all sides and cooked through. Remove the chicken from the pan and set it aside to rest.
- Make the Sauce: Using the same pan, melt the remaining 1 tablespoon of butter. If using, add minced garlic and sauté for 30 seconds until fragrant. Sprinkle in thyme, rosemary, basil, and ground fennel, cooking for about 1 minute to release their aromas. Stir in the cream cheese, allowing it to melt and combine with the herbs. Slowly pour in the milk or buttermilk while stirring continuously until the sauce is smooth and creamy.
- Combine Chicken and Sauce: Return the cooked chicken to the pan with the creamy herb sauce. Simmer the mixture gently for 3-5 minutes, allowing the flavors to meld together and the sauce to thicken slightly for a luscious coating on the chicken.
- Serve: Spoon the creamy herb chicken over the warm basmati rice. Serve immediately for a comforting and flavorful meal.
Notes
- You can adjust the amount of crushed chilies to control the spiciness according to your taste preference.
- Using buttermilk instead of regular milk will add a slight tang and richer flavor to the sauce.
- Make sure not to overcook the chicken to keep it tender and juicy.
- Leftover chicken and sauce can be stored in an airtight container in the refrigerator for up to 3 days.
- For a dairy-free version, substitute cream cheese and butter with vegan alternatives and use a plant-based milk.
