Description
A comforting and flavorful dish featuring tender bite-sized chicken breasts cooked in a creamy herb sauce, served over fragrant basmati rice. This recipe combines aromatic spices and fresh herbs with a rich cream cheese and milk base for a deliciously satisfying meal perfect for weeknight dinners.
Ingredients
Scale
Chicken and Seasonings
- 2 chicken breasts, cut into bite-sized pieces
- 1 teaspoon paprika
- ½ teaspoon ground cumin
- ½ teaspoon oregano
- ¼ teaspoon crushed chilies (adjust for heat preference)
- Salt and pepper, to taste
Sauce
- 2 tablespoons butter, divided
- ½ teaspoon thyme
- ½ teaspoon rosemary
- ½ teaspoon basil
- ¼ 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: Prepare the basmati rice according to package instructions, typically by rinsing the rice and simmering it in water until tender, then fluff with a fork and set aside to keep warm.
- Season the Chicken: Toss the bite-sized chicken pieces with paprika, ground cumin, oregano, crushed chilies, salt, and pepper, ensuring an even coating of the spices.
- Cook the Chicken: Heat 1 tablespoon of butter in a large pan over medium heat. Add the seasoned chicken pieces and cook, stirring occasionally, until they are browned on all sides and cooked through, approximately 6-8 minutes. Remove the chicken from the pan and set aside.
- Make the Sauce: In the same pan, melt the remaining tablespoon of butter. If using, add the minced garlic and sauté for about 30 seconds until fragrant. Add thyme, rosemary, basil, and ground fennel, stirring and cooking for 1 minute to release the herbs’ aromas. Stir in the cream cheese and cook until melted and smooth. Gradually pour in the milk or buttermilk, stirring constantly until the sauce is creamy and well combined.
- Combine Chicken and Sauce: Return the cooked chicken to the pan with the creamy herb sauce. Stir to coat the chicken thoroughly and allow it to simmer for 3-5 minutes so the flavors meld together beautifully.
- Serve: Spoon the creamy herb chicken mixture over warm basmati rice on plates. Serve immediately for a hearty and flavorful meal.
Notes
- You can substitute the chicken breasts with boneless thigh pieces for a juicier texture.
- For a dairy-free version, use plant-based cream cheese and milk alternatives.
- If you prefer a thicker sauce, reduce the amount of milk slightly or cook the sauce a bit longer to thicken.
- Adjust the crushed chilies according to your preferred level of spiciness.
- Rinsing basmati rice before cooking helps achieve fluffy, separate grains.
