Description
Creamy herb chicken basmati rice brings comfort straight to your dinner table with tender chicken nestled in aromatic rice. Herb-packed and smooth, this one-pan wonder delivers delicious flavors that make weeknight cooking feel like a breeze.
Ingredients
Scale
Protein:
- 2 chicken breasts
Herbs and Spices:
- 1 teaspoon paprika
- ½ teaspoon ground cumin
- ½ teaspoon oregano
- ½ teaspoon thyme
- ½ teaspoon rosemary
- ½ teaspoon basil
- ¼ teaspoon crushed chilies
- ¼ teaspoon ground fennel
- 1 clove garlic
Supporting Ingredients:
- 1 cup basmati rice
- 3 tablespoons cream cheese
- 2 tablespoons butter
- 1 cup milk
- Salt and pepper to taste
Instructions
- Rinse 1 cup basmati rice under cold water until water runs clear. Cook rice according to package instructions at medium-high heat for 18-20 minutes.
- Combine 2 chicken breasts (cut into bite-sized pieces) with 1 teaspoon paprika, ½ teaspoon cumin, ½ teaspoon oregano, ¼ teaspoon crushed chilies, salt, and pepper in a mixing bowl.
- Melt 1 tablespoon butter in a large pan over medium heat at 350°F. Add seasoned chicken and cook for 6-8 minutes, turning occasionally until golden brown and internal temperature reaches 165°F.
- Remove chicken from pan, keeping pan drippings and browned bits for added flavor.
- Add remaining 1 tablespoon butter to pan. If desired, sauté 1 minced garlic clove for 30 seconds.
- Sprinkle ½ teaspoon thyme, ½ teaspoon rosemary, ½ teaspoon basil, and ¼ teaspoon fennel into pan. Toast herbs for 1 minute.
- Drop 3 tablespoons cream cheese into pan, stirring until it melts and blends with herbs.
- Gradually pour 1 cup milk, whisking continuously to create a smooth sauce at medium-low heat.
- Return chicken to pan, coating thoroughly with creamy herb sauce. Simmer for 3-5 minutes.
- Taste sauce and adjust seasoning with salt and pepper as needed.
- Serve creamy herb chicken over warm basmati rice immediately.
Notes
- Check chicken doneness by cutting into the thickest piece to ensure no pink remains and internal temperature reaches 165°F.
- Fresh herbs make a significant difference in the sauce’s flavor, so avoid dried herbs if possible.
- For a lighter version, substitute cream cheese with Greek yogurt and use skinless chicken breasts.
- When cooking basmati rice, rinse thoroughly before cooking to remove excess starch and achieve fluffy texture.
- Prep Time: 5 minutes
- Cook Time: 20-25 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 2
- Calories: 560 kcal
- Sugar: 4 g
- Sodium: 230 mg
- Fat: 27 g
- Saturated Fat: 15 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.3 g
- Carbohydrates: 43 g
- Fiber: 1.5 g
- Protein: 39 g
- Cholesterol: 110 mg