Ingredients
Scale
- 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 to taste)
- Salt and pepper to taste
- 2 tablespoons butter, divided
- 1/2 teaspoon thyme
- 1/2 teaspoon rosemary
- 1/2 teaspoon basil
- 1/4 teaspoon ground fennel
- 3 tablespoons cream cheese
- 1 cup milk or buttermilk
- 1 cup basmati rice (uncooked)
- 1 clove garlic, minced (optional)
Instructions
- Cook the basmati rice according to package instructions. Set aside and keep warm.
- In a bowl, season the chicken pieces with paprika, cumin, oregano, crushed chilies, salt, and pepper. Mix well to coat evenly.
- In a large pan, melt 1 tablespoon butter over medium heat. Add the chicken and cook for 6–8 minutes until browned and cooked through. Remove and set aside.
- Drain excess liquid if needed, leaving some for flavor.
- Add remaining butter to the pan. If using, sauté minced garlic for about 30 seconds until fragrant.
- Add thyme, rosemary, basil, and ground fennel. Cook for 1 minute to release aromas.
- Add cream cheese and stir until melted and combined with spices.
- Slowly pour in milk or buttermilk, stirring continuously to create a smooth sauce. Adjust consistency if needed.
- Return chicken to the pan and simmer for 3–5 minutes to combine flavors. Adjust seasoning if necessary.
- Serve the creamy herb chicken over warm basmati rice and enjoy.
Notes
- Add rice directly to the pan if you want it to absorb more flavor from the sauce.
- Use buttermilk instead of milk for a tangier, richer sauce.
- Avoid overcrowding the pan when cooking chicken to ensure even browning.
- Adjust crushed chilies to control spice level.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: International
Nutrition
- Serving Size: 1 serving
- Calories: 205
- Sugar: 7 g
- Sodium: 301 mg
- Fat: 11 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 36 mg