Chicken & Rice With Creamy Herb Sauce

chefs-mate chefs-mate 0 Comments
Servings: 4 Difficulty: Advanced
Jump To Recipe Print Recipe
A comforting one-pan meal featuring tender chicken breast served over fluffy rice with a rich, herb-infused cream cheese sauce.
Chicken & Rice With Creamy Herb Sauce recipe image
Chicken & Rice With Creamy Herb Sauce recipe image
Print Recipe

Chicken & Rice With Creamy Herb Sauce

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 15.3

Description

This dish transforms simple ingredients into a restaurant-quality meal with minimal effort. Tender, boneless chicken breasts are poached in a savory mixture of white wine and hot water infused with chicken bouillon, ensuring the meat stays juicy and flavorful. The cooking liquid is then reduced and thickened to create a luxurious, velvety sauce. The star of the show is the addition of herb-and-spice cream cheese, which melts into the liquid to provide a rich, tangy depth that pairs perfectly with the mild chicken. Served over hot cooked long-grain rice, this dish offers a balance of textures and flavors. It is an ideal weeknight dinner that feels indulgent yet is quick enough for busy evenings. The herbal notes from the cheese blend add a fresh aroma, making every bite satisfying and comforting.

Ingredients

Directions

  1. Place 4 (4 oz) skinned and boned chicken breast halves in a large skillet.
  2. In a small bowl, mix 1/2 teaspoon cornstarch with 1 tablespoon water until smooth; set aside.
  3. Pour 3/4 cup hot water, 1/4 cup white wine, and 1 teaspoon chicken bouillon granules into the skillet with the chicken.
  4. Bring the liquid to a boil over medium-high heat.
  5. Reduce heat to medium-low and simmer chicken for 15 minutes, turning once after 8 minutes, until cooked through.
  6. Remove chicken from skillet and keep warm on a plate.
  7. Increase heat to medium-high and boil the remaining cooking liquid until reduced to approximately 2/3 cup.
  8. Stir the cornstarch-water mixture into the hot liquid.
  9. Bring the mixture to a boil and cook for 1 minute, stirring constantly, until thickened.
  10. Reduce heat to low and add 1 package (8 oz) Neufchatel-style cheese with herbs and spices.
  11. Cook until the cheese is completely melted and well blended, stirring constantly with a wire whisk to ensure a smooth sauce.
  12. Serve 2 cups of hot cooked long-grain rice (no salt or fat added) on plates.
  13. Top the rice with the cooked chicken breasts and spoon the creamy herb sauce over the chicken.
  14. Garnish with fresh parsley if desired and serve immediately.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 15.3kcal
% Daily Value *
Total Fat 0.2g1%
Saturated Fat 0.0g0%
Cholesterol 1.1mg1%
Sodium 1.6mg1%
Total Carbohydrate 0.4g1%
Dietary Fiber 0.0g0%
Sugars 0.1g
Protein 0.4g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chicken, rice, cream cheese, herb sauce, white wine, one pan, weeknight dinner, poultry, comfort food, easy recipe, creamy, simmered, healthy, low fat, quick meal, family friendly, dinner idea, protein, grain bowl
Recipe Card powered by WP Delicious