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.
