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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.

Ingredients

For the Chicken

  • 2 chicken breasts, cut into bite-sized pieces
  • 1 teaspoon paprika
  • ½ teaspoon ground cumin
  • ½ teaspoon dried oregano
  • ¼ teaspoon crushed red chilies (adjust to heat preference)
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons butter, divided

For the Sauce

  • ½ teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • ½ teaspoon dried basil
  • ¼ 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

Instructions

1. Cook the Rice

  1. Rinse the basmati rice under cold water until the water runs clear.
  2. 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.
  3. Remove from heat, cover, and let sit for 5 minutes. Fluff with a fork before serving.

2. Prepare the Chicken

  1. In a bowl, combine chicken pieces with paprika, ground cumin, dried oregano, crushed red chilies, salt, and pepper. Toss to coat evenly.
  2. 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

  1. In the same skillet, add remaining 1 tablespoon butter. Once melted, add thyme, rosemary, basil, and fennel. Sauté for 1 minute until fragrant.
  2. 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

  1. Return cooked chicken to the skillet, stirring to coat with the sauce. Cook for an additional 2-3 minutes until heated through.
  2. 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.

Find it online: https://chocolatecoveredamy.com/creamy-herb-chicken-basmati-rice/