Creamy Herb Chicken & Basmati Rice

A cozy and flavorful one-pan dish featuring tender chicken in a herb-infused creamy sauce, served over fluffy basmati rice. Perfect for busy weeknights or when you’re craving comfort with a touch of elegance.

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4

Ingredients

For the Chicken

• 2 boneless, skinless 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 taste)
• Salt and black pepper, to taste
• 1 tablespoon unsalted butter

For the Cream Sauce

• 1 tablespoon unsalted butter
• 1 clove garlic, minced (optional)
• 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 added tang)

For the Rice

• 1 cup uncooked basmati rice

Instructions

1. Cook the Rice

Cook the basmati rice according to package instructions. Fluff with a fork and set aside, keeping it warm.

2. Season the Chicken

In a bowl, toss the chicken pieces with paprika, cumin, oregano, crushed chilies, salt, and black pepper until well coated.

3. Cook the Chicken

In a large skillet over medium heat, melt 1 tablespoon of butter. Add the seasoned chicken and cook for 6–8 minutes, stirring occasionally, until browned and cooked through. Remove the chicken from the pan and set aside.

4. Prepare the Sauce Base

If there is excess fat in the pan, drain some off, but leave behind any browned bits and a little butter. These add flavor to the sauce.
Add the remaining 1 tablespoon of butter to the skillet. If using, add the minced garlic and sauté for 30 seconds until fragrant.

5. Build the Herb Cream Sauce

Add thyme, rosemary, basil, and ground fennel. Stir for 1 minute to bloom the herbs.
Add the cream cheese and stir until it begins to melt. Gradually pour in the milk or buttermilk, whisking constantly to create a smooth sauce. Adjust consistency by adding more milk if needed.

6. Combine Chicken and Sauce

Return the cooked chicken to the pan. Stir to coat the chicken in the sauce and let it simmer for 3–5 minutes to meld flavors. Taste and adjust seasoning if needed.

7. Serve

Spoon the creamy herb chicken over the warm basmati rice and serve immediately. Garnish with extra herbs if desired.

Notes

• Add the Rice to the Pan: For extra flavor, stir the cooked rice directly into the creamy chicken mixture before serving.
• Use Buttermilk for Tang: For a richer, tangier flavor, substitute milk with buttermilk.
• Control the Heat: Adjust the amount of crushed chilies to suit your spice preference.
• Avoid Overcrowding: Cook the chicken in batches if necessary to ensure even browning.

Nutrition Information

Serving Size: 1
Calories: 205
Total Fat: 11g
Saturated Fat: 7g
Cholesterol: 36mg
Sodium: 301mg
Carbohydrates: 19g
Fiber: 1g
Sugar: 7g
Protein: 7g

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