Description

Creamy Herb Chicken & Basmati Rice is a comforting and flavorful dish featuring tender chicken breasts cooked in a rich, creamy herb sauce served over fluffy basmati rice. The combination of paprika, cumin, oregano, and aromatic herbs like thyme, rosemary, and basil with cream cheese and milk creates a luscious sauce perfect for a satisfying weeknight dinner.

Ingredients

Scale

Chicken & Seasoning

2 chicken breasts, cut into bite-sized pieces
1 teaspoon paprika
1/2 teaspoon ground cumin
1/2 teaspoon oregano
1/4 teaspoon crushed chilies (adjust for heat preference)
Salt and pepper to taste
2 tablespoons butter, divided
1/2 teaspoon thyme
1/2 teaspoon rosemary
1/2 teaspoon basil
1/4 teaspoon ground fennel
1 clove garlic, minced (optional)

Sauce & Base

3 tablespoons cream cheese
1 cup milk or buttermilk (for a richer, tangier flavor)

Rice

1 cup basmati rice (uncooked)

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Instructions

Cook the Rice: Begin by cooking the basmati rice according to the package instructions. Once done, set it aside to keep warm.
Season the Chicken: In a bowl, mix the chicken pieces with paprika, ground cumin, oregano, crushed chilies, salt, and pepper until evenly coated.
Cook the Chicken: In a large pan, melt 1 tablespoon of butter over medium heat. Add the seasoned chicken pieces and cook for about 8 minutes, until they are browned on all sides and cooked through. Remove the chicken from the pan and set it aside.
Prepare the Pan: If there’s a lot of excess fat or liquid in the pan, drain some off, but leave behind any browned bits and a little of the remaining butter and juices, as they will add flavor to the sauce.
Make the Sauce: In the same pan, add the remaining tablespoon of butter. If using, add minced garlic and sauté for about 30 seconds until fragrant. Add thyme, rosemary, basil, and ground fennel, and cook for about 1 minute to release their flavors.
Create the Creamy Base: Add the cream cheese to the pan and stir until it begins to melt and blend with the spices. Slowly pour in the milk or buttermilk, stirring constantly to create a smooth and creamy sauce. If the sauce is too thick, add a bit more milk or buttermilk to reach your desired consistency.
Combine Chicken and Sauce: Return the cooked chicken to the pan, stirring to coat it in the creamy herb sauce. Let it simmer for 5 minutes to meld the flavors. Taste and adjust seasoning with salt and pepper if needed.
Serve: Spoon the creamy herb chicken over the cooked basmati rice and enjoy your meal!

Notes

Adding the Rice: If your rice has cooled or you want to soak in the flavors from the sauce, add the rice to the pan with the chicken and stir gently to combine.
Use Buttermilk for Tanginess: For a tangier sauce, opt for buttermilk instead of regular milk to add depth and slight acidity that pairs wonderfully with the spices.
Don’t Overcrowd the Pan: Avoid overcrowding when cooking chicken to ensure even browning and proper cooking throughout.
Adjust the Heat: Control the spice level by adjusting the amount of crushed chilies to suit your preference.

Nutrition

Serving Size: 1 serving
Calories: 420 kcal
Sugar: 3 g
Sodium: 290 mg
Fat: 22 g
Saturated Fat: 12 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 30 g
Fiber: 1 g
Protein: 28 g
Cholesterol: 85 mg