Description
Bring restaurant-quality flavors to your kitchen with this Savory Chicken with Flavorful Basmati Rice recipe! Juicy, marinated chicken fillets paired with creamy melted cheese and fragrant basmati rice spiced to perfection make for a satisfying and easy-to-make meal. Whether it’s a family dinner or a special occasion, this dish will become your go-to comfort food.
Ingredients
For the Chicken:
- 2 chicken fillets
- 2–3 tablespoons soy sauce
- 1 tablespoon tomato paste
- 1 teaspoon mustard
- 1 teaspoon Italian herbs
- 1 teaspoon paprika powder
- 1 onion, chopped
- 2 tablespoons butter
- 2 cloves garlic, minced
- 2 chili peppers, chopped
- 1 cup mushrooms, sliced
- 1 cup grated cheese
For the Basmati Rice:
- 1 cup basmati rice
- 1 onion, chopped
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1 grated carrot
- 1 teaspoon paprika
- 1 teaspoon turmeric
- 1 tablespoon sriracha sauce
- 3–4 tablespoons soy sauce
Instructions
Prepare the Chicken
- In a bowl, combine soy sauce, tomato paste, mustard, Italian herbs, and paprika powder. Coat the chicken fillets with the marinade. Let them marinate for at least 30 minutes (or up to 2 hours for deeper flavor).
Cook the Chicken
- Heat butter in a large skillet over medium heat. Add the chopped onion and minced garlic, sautéing until soft and fragrant.
- Place the marinated chicken fillets into the skillet. Cook for about 5-7 minutes on each side until golden brown and fully cooked through.
- Add the chili peppers and mushrooms to the skillet. Stir and cook until the vegetables are tender.
- Sprinkle grated cheese over the chicken and vegetables. Allow the cheese to melt into a creamy sauce. Remove the skillet from heat and set aside.
Prepare the Basmati Rice
- Rinse the basmati rice under cold water until the water runs clear to remove excess starch.
- In a separate saucepan, melt butter over medium heat. Sauté the onion and garlic until soft and translucent.
- Add the grated carrot, paprika, and turmeric. Stir and cook for 2 minutes.
- Add the rinsed basmati rice and stir to coat the grains with the spices.
- Pour in sriracha sauce, soy sauce, and 2 cups of water. Bring to a boil, reduce the heat to low, and cover the pan. Let it simmer for 15-20 minutes, or until the rice is tender and the liquid is fully absorbed.
Serve
- Fluff the cooked rice with a fork and plate it. Top the rice with the cheesy chicken and vegetable mixture.
- Garnish with fresh herbs like parsley or cilantro, and serve warm.
Notes
- For extra heat, add chili flakes or more sriracha to the rice.
- Feel free to substitute chicken with tofu, paneer, or shrimp for a variation.
- Leftovers can be stored in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Sauté and Simmer
- Cuisine: Asian-inspired