Why You’ll Love This Recipe

Rich, Creamy Sauce: The combination of spices like paprika, cumin, and oregano with a creamy base creates a dish that’s both flavorful and comforting.
Aromatic Basmati Rice: Served over aromatic basmati rice, this dish is easy to prepare yet delivers a restaurant-quality meal right at home.
Versatile and Customizable: Easily adaptable to suit vegetarian preferences or to incorporate additional vegetables.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Chicken

2 chicken breasts, cut into bite-sized pieces
1 teaspoon paprika
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon crushed red chilies (adjust for heat preference)
Salt and freshly ground black pepper, to taste
2 tablespoons butter, divided

For the Sauce

1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/2 teaspoon dried basil
1/4 teaspoon ground fennel
3 tablespoons cream cheese
1 cup milk or buttermilk (for a richer, tangier flavor)

For the Rice

1 cup basmati rice
2 cups water
1 tablespoon butter
Salt, to taste

Directions

1. Cook the Rice

Rinse the basmati rice under cold water until the water runs clear.
In a medium saucepan, bring 2 cups of water to a boil. Add the rinsed rice, a pinch of salt, and 1 tablespoon of butter. Stir, reduce the heat to low, cover, and simmer for 15-20 minutes, or until the rice is tender and the water is absorbed. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork before serving.

2. Prepare the Chicken

In a bowl, combine the chicken pieces with paprika, ground cumin, dried oregano, crushed red chilies, salt, and pepper. Toss to coat evenly.
In a large skillet, melt 1 tablespoon of butter over medium heat. Add the seasoned chicken pieces and cook for about 6-8 minutes, until browned on all sides and cooked through. Remove the chicken from the skillet and set aside.

3. Make the Sauce

In the same skillet, add the remaining 1 tablespoon of butter. Once melted, add the dried thyme, dried rosemary, dried basil, and ground fennel. Sauté for about 1 minute until fragrant.
Add the cream cheese and stir until melted and smooth. Gradually pour in the milk or buttermilk, stirring continuously to combine. Let the sauce simmer for 3-5 minutes, until it thickens slightly. Adjust seasoning with salt and pepper to taste.

4. Combine and Serve

Return the cooked chicken to the skillet, stirring to coat with the sauce. Cook for an additional 2-3 minutes to heat through.
Serve the creamy herb chicken over the prepared basmati rice. Garnish with fresh herbs or a squeeze of lemon juice, if desired.

Servings and Timing

Servings: 4
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes

Variations

Vegetarian Option: Substitute the chicken with tofu or chickpeas for a vegetarian version. Marinate the tofu or chickpeas with the same spices for added flavor.
Add Vegetables: Incorporate vegetables like spinach, mushrooms, or bell peppers for added nutrition and flavor.
Alternative Grains: Serve over quinoa, couscous, or brown rice for a different texture and added fiber.
Herb Substitutes: If you don’t have fresh herbs, use dried herbs, but reduce the amount to about half, as dried herbs are more concentrated.

Storage and Reheating

Refrigeration: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Freezing: Freeze the cooked chicken and sauce in a freezer-safe container for up to 2 months. Reheat gently after thawing.
Reheating: Reheat in a pan over low heat, adding a splash of milk or buttermilk to loosen the sauce if needed.

FAQs

Can I use other types of rice?

Yes, jasmine rice or long-grain white rice can be used instead of basmati. Adjust the cooking time accordingly.

What if I don’t have cream cheese?

You can substitute cream cheese with heavy cream or a mixture of milk and a thickener like cornstarch to achieve a similar creamy texture.

Can I make this recipe ahead of time?

Yes, you can cook the chicken and make the sauce ahead of time. Store separately and reheat before serving.

How can I make the sauce spicier?

Add more crushed red chilies or a finely chopped jalapeño to the sauce for a kick of spice.

Can I use boneless skinless chicken thighs instead?

Yes, boneless skinless chicken thighs are a great substitute for chicken breasts and will add more flavor and moisture to the dish.

Can I use coconut milk instead of regular milk?

Yes, coconut milk can be used for a dairy-free alternative, which will add a subtle coconut flavor to the dish.

What can I serve this dish with?

Serve this dish with a side of roasted vegetables, a fresh green salad, or some crispy bread to soak up the sauce.

Can I make this dairy-free?

Yes, use dairy-free alternatives for butter, cream cheese, and milk, such as coconut oil, dairy-free cream cheese, and almond or oat milk.

How do I prevent the rice from being too sticky?

Make sure to rinse the basmati rice thoroughly before cooking to remove excess starch, which helps prevent stickiness.

Can I add more herbs to the sauce?

Absolutely! Fresh herbs like parsley, chives, or tarragon can be added to the sauce for extra flavor and color.

Conclusion

Creamy Herb Chicken & Basmati Rice is a deliciously comforting dish that combines tender chicken in a rich and flavorful cream sauce, paired with aromatic basmati rice. This recipe is versatile, easy to make, and perfect for any occasion, whether it’s a weeknight dinner or a special gathering. The creamy sauce, seasoned perfectly with herbs and spices, will surely become a family favorite. Enjoy this comforting and satisfying meal tonight!

Creamy Herb Chicken & Basmati Rice

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Creamy Herb Chicken & Basmati Rice is a comforting, flavorful dish that combines tender chicken with a rich, herb-infused cream sauce, served over aromatic basmati rice. This easy-to-make recipe is perfect for busy weeknights or special family dinners, offering a gourmet taste with simple ingredients.

Author: Amy
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4 servings
Category: Main Course
Method: Stovetop
Cuisine: American, Comfort Food
Diet: Gluten Free

Instructions

1. Cook the Rice

Rinse the basmati rice under cold water until the water runs clear.
In a medium saucepan, bring 2 cups of water to a boil. Add rinsed rice, a pinch of salt, and 1 tablespoon of butter. Stir, then reduce heat to low. Cover and simmer for 15-20 minutes or until rice is tender and water is absorbed.
Remove from heat, cover, and let sit for 5 minutes. Fluff with a fork before serving.

2. Prepare the Chicken

In a bowl, combine chicken pieces with paprika, ground cumin, dried oregano, crushed red chilies, salt, and pepper. Toss to coat evenly.
In a large skillet, melt 1 tablespoon of butter over medium heat. Add chicken and cook for 6-8 minutes, until browned on all sides and cooked through. Remove chicken from skillet and set aside.

3. Make the Sauce

In the same skillet, add remaining 1 tablespoon butter. Once melted, add thyme, rosemary, basil, and fennel. Sauté for 1 minute until fragrant.
Add cream cheese and stir until melted and smooth. Gradually pour in milk (or buttermilk), stirring continuously. Simmer for 3-5 minutes, until sauce thickens slightly. Adjust seasoning with salt and pepper.

4. Combine and Serve

Return cooked chicken to the skillet, stirring to coat with the sauce. Cook for an additional 2-3 minutes until heated through.
Serve the creamy herb chicken over prepared basmati rice. Garnish with fresh herbs or a squeeze of lemon juice if desired.

Notes

Vegetarian Option: Substitute chicken with tofu or chickpeas for a vegetarian version. Marinate tofu or chickpeas in the same spices for added flavor.
Grain Variations: Swap basmati rice for quinoa, couscous, or brown rice for a different texture and added fiber.
Herb Substitutes: If fresh herbs are unavailable, use dried herbs, but reduce the amount to half, as dried herbs are more concentrated.