1. Cook the Rice

Start by cooking the basmati rice according to the package instructions. Rinse the rice under cold water to remove excess starch and prevent it from becoming too sticky. Once cooked, set it aside and keep it warm. Basmati rice tends to be delicate and fragrant, so you’ll want to ensure it’s not overcooked, which would cause it to lose its light, fluffy texture.

2. Season the Chicken

While the rice is cooking, prepare the chicken. Cut the chicken breasts into bite-sized pieces. In a bowl, combine the paprika, ground cumin, oregano, crushed chilies, salt, and pepper. Toss the chicken in the seasoning mixture, ensuring every piece is well-coated. The spices will not only add flavor to the chicken but also create a beautiful, golden crust when browned in the pan.

3. Cook the Chicken

Heat 1 tablespoon of butter in a large pan over medium heat. Once the butter is melted, add the seasoned chicken pieces. Make sure not to overcrowd the pan—this will help the chicken brown evenly. Cook for about 6-8 minutes, turning the chicken pieces occasionally to ensure they are golden and cooked through. When the chicken is done, remove it from the pan and set it aside. The chicken should be juicy and tender, with a slightly crispy exterior.

4. Prepare the Pan

If there’s any excess fat or liquid in the pan, drain some off, but leave behind the browned bits and a little bit of butter. These bits are packed with flavor and will help infuse the sauce. Scrape up the browned bits with a wooden spoon as you move to the next step. These remnants will add depth to the flavor of your creamy sauce.

5. Make the Sauce

In the same pan, add the remaining tablespoon of butter. If you’re using garlic, add it now and sauté for about 30 seconds until fragrant. The garlic will release its aromatic oils and add an additional layer of flavor to the sauce. Next, add the thyme, rosemary, basil, and ground fennel. Let them cook for another minute, allowing the herbs to release their oils and intensify the sauce’s flavor.

6. Create the Creamy Base

Add the cream cheese to the pan and stir it in, allowing it to melt and incorporate into the herb mixture. As the cream cheese begins to melt, it will create a creamy, rich sauce. Slowly pour in the milk or buttermilk, stirring constantly to create a smooth sauce. The cream cheese should dissolve into the milk, forming a velvety, luscious cream base. If the sauce feels too thick, add a little more milk or buttermilk until you reach your desired consistency.

7. Combine Chicken and Sauce

Once the sauce is creamy and smooth, return the cooked chicken to the pan. Stir the chicken into the sauce, ensuring each piece is well-coated. Allow the chicken to simmer in the sauce for 3-5 minutes, allowing the flavors to meld together. Taste and adjust the seasoning with more salt and pepper if needed. The chicken should be tender and flavorful, with every piece enveloped in the creamy, herb-infused sauce.

8. Serve

Serve the creamy herb chicken over the basmati rice. The rice will absorb the creamy sauce, enhancing its flavor and adding texture to each bite. The combination of tender chicken, creamy sauce, and aromatic rice is simply irresistible. Garnish with extra herbs or a sprinkle of freshly cracked pepper if desired.