Ultimate Creamy Chicken Cubes with Steamed Rice and Crispy Herb Potatoes
This dish combines tender, juicy chicken cubes cooked in a rich creamy garlic-herb sauce, paired with fluffy steamed rice and crispy golden herb potatoes. It’s the perfect comfort-food-meets-Mediterranean dinner—hearty, creamy, and full of flavor.
Prep: 20 minutes
Cook: 35 minutes
Total: 55 minutes
Ingredients
For the Creamy Chicken Cubes:
600g boneless, skinless chicken breast or thighs, cut into bite-sized cubes
2 tbsp olive oil
1 small onion, finely chopped
3 cloves garlic, minced
1 cup heavy cream
½ cup chicken broth
½ cup grated parmesan cheese
1 tsp Dijon mustard
1 tsp dried oregano or Italian seasoning
½ tsp paprika
Salt & black pepper, to taste
Fresh parsley, chopped
For the Crispy Herb Potatoes:
500g baby potatoes (or regular, diced into cubes)
2 tbsp olive oil
1 tsp garlic powder
1 tsp dried thyme or rosemary
½ tsp paprika
Salt & pepper, to taste
For the Steamed Rice:
1 ½ cups basmati or jasmine rice
3 cups water
½ tsp salt
1 tsp olive oil
Instructions
1. Cook the Rice:
Rinse rice under cold water until water runs clear.
In a saucepan, bring water to boil. Add rice, salt, and oil.
Lower heat, cover, and steam for 15 minutes. Remove from heat and let sit 5 minutes. Fluff with fork.
2. Roast the Crispy Herb Potatoes:
Preheat oven to 200°C (400°F).
Toss potatoes with olive oil, garlic powder, thyme/rosemary, paprika, salt, and pepper.
Spread on a baking sheet. Roast 25–30 minutes, flipping halfway, until crispy and golden.
3. Make the Creamy Chicken Cubes:
Heat olive oil and butter in a skillet over medium heat.
Add chicken cubes, season with salt, pepper, and paprika. Cook 6–8 minutes until browned and nearly cooked through. Remove and set aside.
In the same skillet, saute onion until soft, then add garlic and cook 1 minute.
Pour in chicken broth, scraping browned bits from pan.
Stir in cream, parmesan, Dijon, oregano, salt, and pepper. Simmer 3–4 minutes until slightly thickened.
Return chicken cubes to pan. Cook another 5 minutes until tender and coated in creamy sauce.
4. Assemble the Dish:
Serve a scoop of fluffy steamed rice on each plate.
Add creamy chicken cubes on the side with extra sauce spooned over.
Plate crispy herb potatoes alongside.
Garnish with fresh parsley.
Notes & Tips
Lighter option: Use Greek yogurt instead of heavy cream for a tangy, healthier sauce.
Add greens: Stir in spinach or kale at the end for extra nutrition.
Extra crispy potatoes: Parboil potatoes for 5 minutes before roasting.
Frequently Asked Questions
Q: Can I make this ahead for meal prep?
A: Yes—store chicken, rice, and potatoes separately for up to 4 days. Reheat chicken gently with a splash of broth.
Q: Can I swap the rice?
A: Absolutely! Couscous, quinoa, or herbed bulgur work beautifully.
Q: Can I make the sauce without cream?
A: Yes—substitute with milk and a slurry of 1 tsp cornstarch to thicken.
Nutritional Information
Calories: ~610
Protein: 38g
Carbohydrates: 52g
Fiber: 5g
Sugars: 4g
Fat: 25g
Saturated Fat: 10g
Sodium: ~540mg