Creamy Herb Chicken & Basmati Rice (Printer-Friendly Version)
# What You'll Need:
→ For the Chicken
01 -
2 chicken breasts, cut into bite-sized pieces
02 -
1 teaspoon paprika
03 -
½ teaspoon ground cumin
04 -
½ teaspoon oregano
05 -
¼ teaspoon crushed chilies (adjust for heat preference)
06 -
Salt and pepper, to taste
07 -
2 tablespoons butter, divided
08 -
½ teaspoon thyme
09 -
½ teaspoon rosemary
10 -
½ teaspoon basil
11 -
¼ teaspoon ground fennel
→ For the Sauce
12 -
3 tablespoons cream cheese
13 -
1 cup milk or buttermilk (for a richer, tangier flavor)
→ For the Rice
14 -
1 cup basmati rice (uncooked)
→ Optional
15 -
1 clove garlic, minced
# Let's Cook!:
01 -
Cook the basmati rice according to the package instructions. Once done, set it aside to keep warm.
02 -
In a bowl, mix the chicken pieces with paprika, ground cumin, oregano, crushed chilies, salt, and pepper until evenly coated.
03 -
In a large pan, melt 1 tablespoon of butter over medium heat. Add the seasoned chicken pieces and cook for 6-8 minutes, until browned on all sides and cooked through. Remove the chicken from the pan and set aside.
04 -
If there’s 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 for flavor.
05 -
In the same pan, add the remaining tablespoon of butter. If using, add minced garlic and sauté for 30 seconds until fragrant. Add thyme, rosemary, basil, and ground fennel, and cook for 1 minute to release their flavors.
06 -
Add the cream cheese to the pan and stir until melted and blended with the spices. Slowly pour in the milk or buttermilk, stirring constantly to create a smooth and creamy sauce. Add more milk or buttermilk if the sauce is too thick.
07 -
Return the cooked chicken to the pan, stirring to coat it in the creamy herb sauce. Simmer for 3-5 minutes to meld the flavors. Taste and adjust seasoning with salt and pepper if needed.
08 -
Spoon the creamy herb chicken over the cooked basmati rice and enjoy!
# Cook's Notes:
01 -
If your rice has cooled, add it to the pan with the chicken to soak up the sauce flavors.
02 -
Use buttermilk for a tangier sauce that pairs wonderfully with the spices.
03 -
Avoid overcrowding the pan when cooking the chicken to ensure even browning.
04 -
Adjust the amount of crushed chilies to control the spice level.