Creamy Herb Chicken & Rice (Print Version)
Flavorful one-pan creamy chicken dish with basmati rice. Perfect for a quick, comforting meal.
# Ingredients:
→ Chicken and Seasoning
01 -
2 chicken breasts, cut into bite-sized pieces
02 -
1 tsp paprika
03 -
1/2 tsp ground cumin
04 -
1/2 tsp oregano
05 -
1/4 tsp crushed chilies
06 -
Salt and pepper, to taste
→ Sauce
07 -
2 tbsp butter, divided
08 -
1/2 tsp thyme
09 -
1/2 tsp rosemary
10 -
1/2 tsp basil
11 -
1/4 tsp ground fennel
12 -
3 tbsp cream cheese
13 -
1 cup milk or buttermilk
14 -
Optional: 1 clove garlic, minced
→ Rice
15 -
1 cup basmati rice (uncooked)
# Steps:
01 -
Cook the basmati rice according to package instructions. Set aside and keep warm.
02 -
Season the chicken with paprika, cumin, oregano, crushed chilies, salt, and pepper.
03 -
Heat 1 tablespoon butter in a large pan over medium heat. Cook the chicken until browned and fully cooked, about 6–8 minutes. Remove and set aside.
04 -
If needed, drain excess fat, but keep any browned bits in the pan for flavor.
05 -
Add the remaining tablespoon of butter. Sauté the garlic (if using) for 30 seconds. Stir in thyme, rosemary, basil, and ground fennel. Cook for about 1 minute to release their aromas.
06 -
Add the cream cheese and stir until melted. Gradually pour in the milk or buttermilk, stirring constantly to create a smooth sauce. Adjust thickness with additional milk if needed.
07 -
Return the chicken to the pan, stirring to coat it in the sauce. Simmer for 3–5 minutes to meld the flavors.
08 -
Serve the creamy herb chicken over the cooked basmati rice. Garnish with fresh herbs if desired.
# Notes:
01 -
For a vegetarian version, substitute chicken with tofu or chickpeas.
02 -
Add vegetables like spinach, mushrooms, or bell peppers for extra nutrition.
03 -
For extra tang, opt for buttermilk over regular milk.
04 -
Avoid overcrowding the pan for even cooking and better browning.