Creamy Herb Chicken & Basmati Rice Recipe
Creamy Herb Chicken & Basmati Rice is a comforting and flavorful one-pan dish featuring tender bite-sized chicken pieces cooked in a rich, creamy herb-infused sauce served over fluffy basmati rice. Perfect for weeknight dinners or special occasions, this recipe combines aromatic spices, fresh herbs, and a smooth cream sauce to create a savory and satisfying meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Ingredients
Chicken and Seasoning
- 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
Sauce
- 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)
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 6-8 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 3-5 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
- Adjust crushed chilies quantity to control heat level.
- Use buttermilk instead of milk for a richer and tangier flavor.
- Ensure chicken is cooked through by checking that the internal temperature reaches 165°F (75°C).
- You can garnish the dish with fresh herbs like parsley or cilantro for added freshness.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
