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Creamy Herb Chicken & Basmati Rice Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 52 reviews
  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American

Description

This Creamy Herb Chicken & Basmati Rice recipe delivers tender chicken pieces bathed in a luscious herb-infused cream sauce, served atop perfectly cooked fluffy basmati rice. With a fragrant blend of paprika, cumin, and aromatic herbs like thyme, rosemary, and basil, this dish offers a comforting and flavorful meal perfect for weeknight dinners.

Ingredients

Chicken

  • 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

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

Rice

  • 1 cup uncooked basmati rice

Instructions

  1. Cook Basmati Rice: Prepare the basmati rice according to the package instructions. Once cooked, set aside and keep warm until ready to serve.
  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 until evenly coated.
  3. Cook the Chicken: Heat 1 tablespoon of butter in a large skillet over medium heat. Add the seasoned chicken and cook for 6 to 8 minutes, turning occasionally, until the chicken is browned and fully cooked through. Remove the chicken from the pan and set aside.
  4. Prepare the Skillet: Drain any excess fat from the skillet, leaving the flavorful browned bits at the bottom.
  5. Sauté Garlic and Herbs: Add the remaining 1 tablespoon of butter to the skillet. If using garlic, add it now and sauté for about 30 seconds until fragrant. Then stir in the dried thyme, rosemary, basil, and ground fennel (if using) and toast the herbs for 1 minute.
  6. Create Cream Sauce: Add the cream cheese to the skillet and stir continuously until it melts smoothly. Slowly pour in the milk, stirring constantly to form a creamy sauce. Adjust the thickness by adding a little more milk if necessary.
  7. Combine Chicken and Sauce: Return the cooked chicken to the skillet and stir to coat the pieces thoroughly with the creamy herb sauce. Let the chicken simmer in the sauce for 3 to 5 minutes to meld the flavors.
  8. Serve: Spoon the creamy herb chicken over warm basmati rice. Serve immediately with extra sauce on the side for a comforting, delicious meal.

Notes

  • You can substitute milk with buttermilk for a tangier flavor.
  • Adjust crushed red pepper flakes to control the heat level.
  • Ground fennel is optional but adds a subtle licorice note.
  • Use fresh herbs if available for a more vibrant taste, adjusting quantity accordingly.
  • This dish pairs well with steamed vegetables or a simple side salad.

Find it online: https://slsrecipes.com/creamy-herb-chicken-and-basmati-rice-recipe/