Chicken And Rice With Creamy Herb Sauce
Juicy chicken breasts served with a creamy herb sauce over fluffy rice, offering a comforting and flavorful meal perfect for weeknights or casual gatherings.
Ingredients
- 3/4 cup hot water ⓘ
- 1/4 cup Chablis or other white wine ⓘ
- 1 teaspoon chicken flavored bouillon granules
- 4 (4 oz.) skinless, boned chicken breast halves ⓘ
- 1/2 teaspoon cornstarch
- 1 tablespoon water ⓘ
- 1/2 (6 oz.) package Neufchatel-style cheese with herbs and spices ⓘ
- 2 cups hot cooked long grain rice ⓘ
Instructions
- Bring 3/4 cup hot water, Chablis or white wine, and bouillon granules to a boil in a large skillet over medium-high heat.
- Reduce heat, add chicken breasts, cover, and simmer for 15 minutes, turning chicken after 8 minutes.
- Remove chicken from skillet and keep warm. Bring the cooking liquid to a boil and cook for 5 minutes or until reduced to 2/3 cup.
- Combine cornstarch and 1 tablespoon water to make a slurry.
- Add the cornstarch mixture to the skillet and stir well.
- Bring to a boil and cook for 1 minute, stirring constantly.
- Add Neufchatel-style cheese with herbs and spices to the skillet and cook until well blended, stirring constantly with a wire whisk.
- Serve the chicken over hot cooked long grain rice and spoon the creamy herb sauce over the chicken.
- Garnish with parsley.
Tips & Substitutions
For an extra flavor boost, consider marinating the chicken in the wine and bouillon mixture for an hour before cooking. If you don't have Neufchatel cheese, a light cream cheese or even Greek yogurt can be a great substitute. Adjust the herbs in the sauce to your liking, using fresh herbs like dill or parsley for a vibrant touch.
Serving Suggestions
Serve this dish with a side of steamed vegetables, such as broccoli or green beans, for a balanced meal. It pairs beautifully with other American recipes like Progresso Chicken Casserole or Easy Apricot Chicken for a delightful dinner spread. Garnish with freshly chopped parsley for a pop of color.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, gently warm the chicken and sauce in a skillet over low heat, adding a splash of water or broth to maintain creaminess. Alternatively, you can microwave in short bursts, stirring occasionally.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken And Rice With Creamy Herb Sauce contains roughly 536 calories, with 14g protein, 110g carbohydrates, and 5g fat. It is an excellent source of dietary fiber (36% of the Daily Value), iron (30% of the Daily Value), and protein (29% of the Daily Value), and a good source of calcium and potassium. It also contributes 10g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen chicken breasts for this recipe?
Yes, you can use frozen chicken breasts, but they should be thawed before cooking to ensure even cooking. You may need to adjust the cooking time slightly to ensure they are fully cooked through.
What can I substitute for white wine in this recipe?
If you prefer not to use wine, you can substitute with additional chicken broth or a mixture of vinegar and water. A splash of lemon juice can also add a nice acidity that mimics the wine's flavor.
How can I make this dish spicier?
To add heat, you can incorporate red pepper flakes into the sauce or serve with a spicy sauce on the side. Additionally, using a spicier cheese blend can enhance the overall flavor profile.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).