Description
This creamy herb chicken and basmati rice recipe combines tender, spiced chicken bites coated in a luscious herb-infused cream sauce served over fluffy basmati rice. Perfect for a weeknight dinner, this comforting dish balances aromatic herbs, mild spices, and a silky texture that elevates simple ingredients into a satisfying meal.
Ingredients
Scale
Chicken & Spices
- 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 & Herbs
- 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
Side
- 1 cup uncooked basmati rice
Instructions
- Cook Rice: Prepare 1 cup of basmati rice according to package instructions until fluffy and fully cooked. Keep it warm while preparing the chicken and sauce.
- Season Chicken: In a mixing bowl, combine chicken pieces with paprika, cumin, oregano, crushed red pepper flakes, salt, and pepper, tossing until evenly coated with the spices.
- Cook Chicken: Melt 1 tablespoon of butter in a large skillet over medium heat. Add the seasoned chicken pieces and cook for 6–8 minutes, turning occasionally, until browned and cooked through. Remove the chicken from the skillet and set aside.
- Prepare Pan for Sauce: Drain any excess fat from the skillet, leaving the browned bits on the bottom to add flavor to the sauce.
- Sauté Aromatics: Add the remaining 1 tablespoon of butter to the skillet. If using garlic, add it now and sauté for about 30 seconds until fragrant but not browned.
- Toast Herbs: Stir in dried thyme, rosemary, basil, and optional ground fennel. Toast the herbs in the butter for about 1 minute to release their aroma and flavors.
- Add Cream Cheese: Incorporate the cream cheese into the skillet and stir continuously until it melts smoothly, creating the base of the creamy sauce.
- Add Milk: Slowly pour in the milk while stirring continuously to form a smooth, creamy sauce. Adjust the thickness by adding more milk as needed.
- Combine Chicken and Sauce: Return the cooked chicken to the skillet. Stir well to coat the chicken with the creamy herb sauce. Let it simmer gently for 3–5 minutes to meld the flavors and heat through.
- Serve: Spoon the creamy herb chicken over warm basmati rice. Serve immediately, optionally with extra sauce spooned on top for added indulgence.
Notes
- Use buttermilk instead of regular milk for a tangier, richer flavor in the sauce.
- Adjust crushed red pepper flakes to control the heat level according to your preference.
- For a dairy-free option, substitute butter and cream cheese with plant-based alternatives and use coconut or almond milk.
- Fresh herbs can be used instead of dried, doubling the quantity for more vibrant flavor.
- Leftovers keep well refrigerated for up to 3 days and reheat gently on the stovetop.
