The Creamy Herb Chicken & Basmati Rice Recipe is a delightful fusion of tender, herb-infused chicken swimming in a luxuriously creamy sauce served atop fluffy, fragrant basmati rice. This dish effortlessly combines a palette of warm spices and fresh herbs for a comforting meal that feels both indulgent and wholesome. Whether you’re craving a cozy dinner for the family or aiming to impress guests with minimal fuss, this recipe brings vibrant flavors and satisfying textures to your table every time.
Ingredients You’ll Need
The beauty of this Creamy Herb Chicken & Basmati Rice Recipe lies in its simplicity and thoughtful ingredient choices. Each component not only adds a burst of flavor but also contributes texture and color, resulting in a harmonious dish that’s as pleasing to the eye as it is to the palate.
- 2 chicken breasts, cut into bite-sized pieces: Tender, lean protein that soaks up all the wonderful spices and creaminess.
- 1 teaspoon paprika: Adds a mild smokiness and beautiful red hue to the chicken.
- ½ teaspoon ground cumin: Brings a warm, earthy depth that elevates the spice blend.
- ½ teaspoon oregano: A classic herb that complements the creamy sauce nicely.
- ¼ teaspoon crushed red pepper flakes (adjust to taste): Provides a subtle heat that awakens the dish without overpowering it.
- Salt and pepper, to taste: Enhances all the other flavors perfectly.
- 2 tablespoons butter, divided: Gives the dish richness and helps build the sauce base.
- ½ teaspoon dried thyme: Adds a fragrant, slightly floral note to the sauce.
- ½ teaspoon dried rosemary: Offers a piney aroma and taste that blends beautifully with thyme.
- ½ teaspoon dried basil: Lends a sweet, slightly peppery herbaceousness.
- ¼ teaspoon ground fennel (optional): A subtle sweet licorice flavor that adds complexity.
- 3 tablespoons cream cheese: The star of the creamy sauce, lending silkiness and tang.
- 1 cup milk (or buttermilk for a tangier flavor): Thins the sauce while adding moisture and mild acidity.
- 1 cup uncooked basmati rice: Fluffy, aromatic rice that pairs beautifully as the base.
- Optional: 1 small clove garlic, minced: Adds a warm, savory depth if you love a hint of garlic.
How to Make Creamy Herb Chicken & Basmati Rice Recipe
Step 1: Cook the Basmati Rice
Begin by cooking the basmati rice according to the package instructions. This rice is wonderfully fragrant and delicate, so once cooked, fluff it gently and keep it warm. The rice acts as the perfect cushy bed for our creamy herb chicken, soaking up all that luscious sauce.
Step 2: Season the Chicken
In a mixing bowl, toss the bite-sized chicken pieces with paprika, ground cumin, oregano, crushed red pepper flakes, salt, and pepper. This spice mix packs a punch of warmth and subtle heat that beautifully flavors every bite.
Step 3: Brown the Chicken
Melt 1 tablespoon of butter in a large skillet over medium heat. Add the seasoned chicken and cook it for 6 to 8 minutes, turning occasionally until the chunks are golden brown on the outside and cooked through. Once done, remove the chicken from the skillet and set it aside while you prepare the sauce. This step locks in juiciness and introduces those irresistible browned bits.
Step 4: Prepare the Herb and Cream Sauce
Drain any excess fat from the skillet, leaving behind those tasty browned bits. Add the remaining tablespoon of butter to the pan. If you’re using garlic, now’s the time to sauté it for about 30 seconds, just until fragrant—this adds an extra layer of savoriness.
Sprinkle in the dried thyme, rosemary, basil, and optionally, ground fennel. Toast the herbs for about 1 minute to awaken their flavors and fragrance. Then, add the cream cheese, stirring until it melts into a smooth, velvety base.
Slowly pour in the milk or buttermilk, stirring continuously. This helps create a rich, creamy sauce. If the sauce appears too thick, feel free to add a splash more milk to reach the perfect consistency.
Step 5: Combine Chicken and Sauce
Return the browned chicken pieces to the skillet and gently stir to coat them in the creamy herb sauce. Let everything simmer together for 3 to 5 minutes so the flavors meld beautifully. The sauce will cling to each piece, making every bite irresistibly flavorful.
Step 6: Serve Over Warm Rice
Finally, spoon the creamy herb chicken generously over the warm basmati rice. Don’t forget to drizzle extra sauce on top for that ultimate creamy experience. This finishing touch ties the entire dish together perfectly.
How to Serve Creamy Herb Chicken & Basmati Rice Recipe
Garnishes
A sprinkle of freshly chopped parsley or chives adds a vibrant pop of color and fresh flavor that lifts the dish. If you’re feeling adventurous, a twist of lemon zest can brighten the creamy richness beautifully.
Side Dishes
This dish pairs wonderfully with a crisp green salad dressed lightly with lemon vinaigrette or a simple roasted vegetable medley like asparagus or Brussels sprouts. These sides provide a refreshing contrast to the creamy texture and herbaceous flavors.
Creative Ways to Present
For a fun twist, serve the creamy herb chicken nestled inside a hollowed-out bell pepper or alongside warm naan bread for mopping up all the delicious sauce. You could also turn this into a cozy bowl meal by layering the chicken and rice in a deep dish and topping it with avocado slices and a drizzle of hot sauce.
Make Ahead and Storage
Storing Leftovers
Any leftovers of the Creamy Herb Chicken & Basmati Rice Recipe should be stored in an airtight container in the refrigerator. It will stay fresh for up to 3 days, making for a convenient and delicious lunch or dinner the next day.
Freezing
This dish freezes well! Portion out the chicken and sauce separately from the rice if possible to maintain texture. Store in freezer-safe containers and freeze for up to 2 months. When ready to eat, thaw overnight in the fridge before reheating.
Reheating
Reheat gently on the stove over low to medium heat, stirring occasionally and adding a splash of milk to revive the creamy sauce’s silky texture. Avoid microwaving at high power, which can dry out the chicken and rice.
FAQs
Can I use other types of rice for this recipe?
Absolutely! While basmati rice is recommended for its fragrance and light texture, jasmine or even long-grain white rice can work well as substitutes. Just adjust cooking times accordingly.
Is there a substitute for cream cheese?
You can try using mascarpone or ricotta cheese to keep the creamy texture, though it may alter the flavor slightly. For a dairy-free option, a cashew cream or coconut cream can be experimented with, but the taste will be different.
Can I make this recipe spicier?
Definitely! Amplify the amount of crushed red pepper flakes or add a dash of cayenne pepper for extra heat. Fresh chili slices or a spicy hot sauce drizzle on the finished dish can also bring more kick.
How do I make this dish gluten-free?
This recipe is naturally gluten-free since it uses rice and no flour-based thickeners. Just be sure your seasonings and cream cheese are gluten-free certified for peace of mind.
Can I prepare this recipe ahead of time?
Yes! You can fully cook the chicken and sauce, then keep it refrigerated until ready to reheat and serve. Cooking the rice fresh is ideal, but leftover rice can be reheated or transformed into fried rice for another meal.
Final Thoughts
I can’t recommend the Creamy Herb Chicken & Basmati Rice Recipe enough for anyone craving a meal that’s both simple and bursting with flavor. It’s a beautiful balance of herbs, spices, and creamy goodness that feels special yet easy enough for any night of the week. Give it a try—you might just find your new favorite go-to dinner!
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Creamy Herb Chicken & Basmati Rice Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
This creamy herb chicken with basmati rice is a flavorful and comforting dish combining tender chicken breasts cooked in a rich, herb-infused cream sauce, served over fluffy basmati rice. The blend of paprika, cumin, oregano, and crushed red pepper flakes adds warmth and a hint of spice, while a medley of dried thyme, rosemary, basil, and optional fennel enhances the aromatic profile. Cream cheese and milk form a luscious sauce that brings everything together in about 45 minutes.
Ingredients
Chicken and Seasonings
- 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
Herbs and Sauce
- 2 tablespoons butter, divided
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- ½ teaspoon dried basil
- ¼ teaspoon ground fennel (optional)
- 3 tablespoons cream cheese
- 1 cup milk (or buttermilk for a tangier flavor)
- Optional: 1 small clove garlic, minced
Grain
- 1 cup uncooked basmati rice
Instructions
- Cook Rice: Prepare the basmati rice according to the package instructions, ensuring it is fluffy and fully cooked. Keep it warm until serving.
- Season Chicken: In a mixing bowl, toss the bite-sized chicken pieces with paprika, ground cumin, oregano, crushed red pepper flakes, salt, and pepper until evenly coated.
- Cook 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 and cooked through. Remove the chicken from the skillet and set aside.
- Prepare Skillet: Drain any excess fat from the skillet, leaving the browned bits in the pan for flavor.
- Sauté Garlic and Herbs: Add the remaining tablespoon of butter to the skillet. If using garlic, add the minced garlic and sauté for about 30 seconds until fragrant. Stir in dried thyme, rosemary, basil, and ground fennel (if using) and toast the herbs for 1 minute to release their aroma.
- Make Cream Sauce: Add the cream cheese to the skillet and stir until it melts and forms a smooth mixture. Slowly pour in the milk, stirring continuously to create a creamy sauce. Adjust the thickness by adding more milk if needed.
- Combine Chicken with Sauce: Return the cooked chicken pieces to the skillet, stirring well to coat them evenly with the creamy herb sauce. Let the mixture simmer for 3 to 5 minutes to blend the flavors and heat through.
- Serve: Spoon the creamy herb chicken over warm basmati rice. Serve immediately with extra sauce from the skillet spooned on top.
Notes
- For a tangier sauce, substitute milk with buttermilk.
- Adjust the crushed red pepper flakes according to preferred spice level.
- If you prefer a thicker sauce, reduce the amount of milk or simmer a bit longer.
- Fresh herbs can be used instead of dried by doubling the quantity.
- This dish pairs well with steamed vegetables or a fresh green salad.
