Creamy Herb Chicken & Rice (Print Version)

# Ingredients:

→ For the Chicken

01 - 2 chicken breasts, cut into bite-sized pieces

02 - 1 teaspoon paprika

03 - 1/2 teaspoon ground cumin

04 - 1/2 teaspoon oregano

05 - 1/4 teaspoon crushed chilies

06 - Salt and pepper to taste

→ For the Sauce

07 - 2 tablespoons butter, divided

08 - 1/2 teaspoon thyme

09 - 1/2 teaspoon rosemary

10 - 1/2 teaspoon basil

11 - 1/4 teaspoon ground fennel

12 - 3 tablespoons cream cheese

13 - 1 cup milk or buttermilk

14 - 1 clove garlic, minced (optional)

→ Base

15 - 1 cup basmati rice, uncooked

# Instructions:

01 - Start by cooking the basmati rice according to package instructions. Once done, keep it warm while preparing the rest of the dish.

02 - Mix your chicken pieces with paprika, cumin, oregano, chilies, salt, and pepper. Heat 1 tablespoon butter in a large pan over medium heat and cook the seasoned chicken for 6-8 minutes until nicely browned. Set aside once done.

03 - In the same pan, add remaining butter and garlic (if using). Stir in herbs (thyme, rosemary, basil, fennel) and cook briefly. Add cream cheese, letting it melt, then gradually stir in milk until you have a smooth sauce.

04 - Return chicken to the pan, coating it in the sauce. Let everything simmer together for 3-5 minutes, then serve your creamy herb chicken over the warm basmati rice.

# Notes:

01 - For extra tang, try using buttermilk instead of regular milk in the sauce

02 - Avoid overcrowding the pan when cooking chicken for better browning

03 - Feel free to add the cooked rice directly to the sauce if you prefer

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