Tender chicken and basmati rice in a creamy, herb-infused sauce. Hearty, comforting, ready in 45 minutes.
# Components:
→ Chicken and Seasoning
01 - 2 boneless, skinless chicken breasts, cut into bite-sized pieces
02 - 1 teaspoon paprika
03 - 1/2 teaspoon ground cumin
04 - 1/2 teaspoon dried oregano
05 - 1/4 teaspoon crushed red chilies, adjust to taste
06 - Salt, to taste
07 - Black pepper, to taste
→ Sauce
08 - 2 tablespoons unsalted butter, divided
09 - 1/2 teaspoon dried thyme
10 - 1/2 teaspoon dried rosemary
11 - 1/2 teaspoon dried basil
12 - 1/4 teaspoon ground fennel
13 - 3 tablespoons cream cheese
14 - 1 cup whole milk or buttermilk
15 - 1 clove garlic, minced (optional)
→ Rice
16 - 1 cup uncooked basmati rice
# Directions:
01 - Cook basmati rice using the package instructions in a saucepan. When done, fluff with a fork and keep warm.
02 - Combine chicken pieces with paprika, ground cumin, dried oregano, crushed chilies, salt, and black pepper in a mixing bowl. Mix thoroughly to ensure even coating.
03 - Heat 1 tablespoon of butter in a large skillet over medium heat. Add seasoned chicken and cook until browned and fully cooked through, about 6 to 8 minutes. Remove chicken from skillet and set aside.
04 - If necessary, carefully drain excess fat from the pan, retaining any browned bits. Add remaining 1 tablespoon butter to the skillet. Sauté minced garlic (if using) for 30 seconds over medium heat.
05 - Stir in thyme, rosemary, basil, and ground fennel. Sauté herbs for 1 minute to bloom their flavors. Add cream cheese, stirring until fully melted.
06 - Gradually pour in milk or buttermilk, stirring constantly to attain a smooth, creamy sauce. If the mixture is too thick, add extra milk in small increments to achieve desired consistency.
07 - Return cooked chicken to the skillet, tossing to coat in the herb sauce. Simmer for 3 to 5 minutes to blend flavors and heat through.
08 - Plate the cooked basmati rice and spoon creamy herb chicken over top. Garnish with additional fresh herbs, if desired.
