Description

This Creamy Herb Chicken & Basmati Rice recipe features tender, bite-sized chicken pieces coated in a flavorful blend of spices and simmered in a rich, creamy herb sauce made with cream cheese and milk or buttermilk. Served over perfectly cooked basmati rice, this comforting dish balances aromatic herbs and spices with a smooth texture, making it a perfect dinner for any night of the week.

Ingredients

Scale

Chicken and Spice Mix

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

Herb and Sauce Ingredients

2 tablespoons butter, divided
1/2 teaspoon thyme
1/2 teaspoon rosemary
1/2 teaspoon basil
1/4 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)

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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.
Use Buttermilk for Tanginess: For a tangier sauce, opt for buttermilk instead of regular milk. It adds depth and a slight tang that pairs wonderfully with the spices.
Don’t Overcrowd the Pan: When cooking the chicken, avoid overcrowding the pan to ensure even browning and proper cooking.
Adjust the Heat: Control the spice level by adjusting the amount of crushed chilies to suit your preference.

Nutrition

Serving Size: 1 serving
Calories: 450 kcal
Sugar: 4 g
Sodium: 320 mg
Fat: 22 g
Saturated Fat: 12 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 35 g
Fiber: 2 g
Protein: 30 g
Cholesterol: 90 mg