Creamy Herb Chicken & Rice (Print Version)
# Ingredients:
→ For the Chicken
01 -
2 chicken breasts, cut into bite-sized pieces
02 -
1 teaspoon paprika
03 -
1/2 teaspoon ground cumin
04 -
1/2 teaspoon oregano
05 -
1/4 teaspoon crushed chilies
06 -
Salt and pepper to taste
→ For the Creamy Herb Sauce
07 -
2 tablespoons butter, divided
08 -
1/2 teaspoon thyme
09 -
1/2 teaspoon rosemary
10 -
1/2 teaspoon basil
11 -
1/4 teaspoon ground fennel
12 -
3 tablespoons cream cheese
13 -
1 cup milk or buttermilk
14 -
1 clove garlic, minced (optional)
→ For the Rice
15 -
1 cup basmati rice, uncooked
# Instructions:
01 -
Start by cooking the basmati rice according to the package instructions. Once done, set it aside to keep warm.
02 -
Mix the chicken pieces with paprika, cumin, oregano, chilies, salt, and pepper. Heat 1 tablespoon butter in a large pan over medium heat and cook the seasoned chicken for 6-8 minutes until browned and cooked through. Set aside.
03 -
In the same pan, add remaining butter and optional garlic. Add thyme, rosemary, basil, and fennel, cooking for about 1 minute to release their flavors.
04 -
Add cream cheese to the pan and stir until it melts. Gradually pour in the milk or buttermilk, stirring constantly for a smooth sauce. Return chicken to the pan and simmer for 3-5 minutes to blend flavors.
05 -
Spoon the creamy herb chicken over the warm basmati rice and enjoy!
# Notes:
01 -
For a tangier flavor, use buttermilk instead of regular milk
02 -
Avoid overcrowding the pan when cooking chicken for even browning
03 -
You can adjust the crushed chilies amount to control spiciness
04 -
For extra flavor, you can add the cooked rice directly to the sauce