Description
A comforting and flavorful dish featuring tender chicken breasts cooked in a creamy herb sauce, served over fragrant basmati rice. This recipe combines aromatic spices with rich cream cheese and herbs for a deliciously smooth and savory meal perfect for dinner.
Ingredients
Scale
Chicken and Spices
- 2 chicken breasts, cut into bite-sized pieces
- 1 teaspoon paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon oregano
- 1/4 teaspoon crushed chilies (adjust for heat preference)
- Salt and pepper to taste
Butter and Herbs
- 2 tablespoons butter, divided
- 1/2 teaspoon thyme
- 1/2 teaspoon rosemary
- 1/2 teaspoon basil
- 1/4 teaspoon ground fennel
Sauce Ingredients
- 3 tablespoons cream cheese
- 1 cup milk or buttermilk (for a richer, tangier flavor)
- Optional: 1 clove garlic, minced
Side
- 1 cup basmati rice (uncooked)
Instructions
- Cook the Rice: Begin by cooking the basmati rice according to the package instructions. Once done, set it aside to keep warm.
- Season the Chicken: In a bowl, mix the chicken pieces with paprika, ground cumin, oregano, crushed chilies, salt, and pepper until evenly coated.
- Cook the Chicken: In a large pan, melt 1 tablespoon of butter over medium heat. Add the seasoned chicken pieces and cook for about 8 minutes, until browned on all sides and cooked through. Remove the chicken from the pan and set aside.
- Prepare the Pan: If there’s excess fat or liquid in the pan, drain some off, leaving behind browned bits and a little butter and juices for flavor.
- Make the Sauce: In the same pan, add the remaining tablespoon of butter. If using, add minced garlic and sauté for about 30 seconds until fragrant. Add thyme, rosemary, basil, and ground fennel, cooking for about 1 minute to release their flavors.
- Create the Creamy Base: Add cream cheese to the pan and stir until it melts and blends with the spices. Slowly pour in the milk or buttermilk, stirring constantly to create a smooth and creamy sauce. Adjust thickness by adding more milk if needed.
- Combine Chicken and Sauce: Return the cooked chicken to the pan, stirring to coat in the creamy herb sauce. Let it simmer for 5 minutes to meld flavors. Taste and adjust seasoning with salt and pepper if necessary.
- Serve: Spoon the creamy herb chicken over the cooked basmati rice and enjoy your meal!
Notes
- Adding the Rice: To soak up more flavor, add the cooked rice directly into the pan with the chicken and sauce before serving.
- Use Buttermilk for Tanginess: Substitute buttermilk for milk to add a rich, tangy flavor to the sauce.
- Don’t Overcrowd the Pan: Cook chicken in batches if necessary to ensure even browning and proper cooking.
- Adjust the Heat: Modify the amount of crushed chilies based on your preferred spice level.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 350 mg
- Fat: 25 g
- Saturated Fat: 14 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1.5 g
- Protein: 30 g
- Cholesterol: 85 mg
