Description
This Creamy Herb Chicken & Basmati Rice recipe features tender chicken breasts cooked with a fragrant blend of herbs and spices, simmered in a rich cream cheese and milk sauce, served over fluffy basmati rice. Perfectly balanced with a touch of heat from crushed red pepper flakes and aromatic dried herbs, this comforting dish is simple yet elegant, ready in just 45 minutes for a satisfying family 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 red pepper flakes (adjust to taste)
- Salt and pepper, to taste
Cooking Fat and Herbs
- 2 tablespoons butter, divided
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- ½ teaspoon dried basil
- ¼ teaspoon ground fennel (optional)
Sauce and Rice
- 3 tablespoons cream cheese
- 1 cup milk (or buttermilk for a tangier flavor)
- 1 cup uncooked basmati rice
- Optional: 1 small clove garlic, minced
Instructions
- Cook the rice: Prepare the basmati rice according to the package instructions. Once cooked, keep it warm while preparing the chicken and sauce.
- Season the chicken: In a mixing bowl, combine the bite-sized chicken pieces with paprika, ground cumin, oregano, crushed red pepper flakes, salt, and pepper. Toss well to ensure all pieces are evenly coated with the spices.
- Brown the chicken: Heat 1 tablespoon of butter in a large skillet over medium heat. Add the seasoned chicken pieces and cook for 6 to 8 minutes, turning occasionally, until the chicken is browned on all sides and cooked through. Remove the chicken from the skillet and set aside.
- Prepare the skillet: Drain any excess fat from the skillet, leaving behind the browned bits to add flavor for the sauce.
- Sauté garlic and herbs: Add the remaining tablespoon of butter to the skillet. If using garlic, add the minced clove and sauté for 30 seconds until fragrant. Then stir in dried thyme, rosemary, basil, and optional ground fennel. Toast the herbs for about 1 minute to release their aroma.
- Create the creamy sauce: Add the cream cheese to the skillet and stir until it melts completely and becomes smooth. Gradually pour in the milk, stirring continuously to combine and create a creamy sauce. If the sauce thickens too much, add a little more milk to reach your desired consistency.
- Combine chicken and sauce: Return the browned chicken pieces to the skillet and stir to coat them thoroughly with the herb cream sauce. Let the mixture simmer gently for 3 to 5 minutes to meld flavors and heat through.
- Serve: Spoon the creamy herb chicken over the warm basmati rice. Serve immediately, garnishing with extra sauce as desired.
Notes
- For a tangier sauce, substitute buttermilk for regular milk.
- Adjust the crushed red pepper flakes depending on your preferred spice level.
- Optional ground fennel adds a subtle licorice flavor that complements the herbs but can be omitted if unavailable.
- Make sure to not overcook the chicken to keep it moist and tender.
- Use fresh herbs as a garnish for an extra burst of color and flavor if available.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
