Description
A savory dish featuring chicken breast in a sun-dried tomato cream sauce served over fluffy rice pilaf.
Ingredients
Scale
- 2 boneless, skinless chicken breasts (about 1 pound)
- 1 cup sun-dried tomatoes, chopped
- 1 cup heavy cream
- 1 tablespoon olive oil
- 1 teaspoon garlic, minced
- 1 teaspoon fresh basil, chopped
- 1 cup long-grain rice
- 2 cups chicken broth
- 1 small onion, diced
- Salt and pepper to taste
Instructions
- Season chicken breasts with salt and pepper.
- In a skillet, heat olive oil over medium heat. Add chicken and cook for 6-7 minutes per side until golden and cooked through. Remove from skillet and set aside.
- In the same skillet, add onion and garlic. Sauté until translucent.
- Add chopped sun-dried tomatoes and cook for 2 minutes.
- Pour in heavy cream and bring to a simmer. Stir in basil and season with salt and pepper.
- Return the chicken to the skillet, coating it in the sauce. Simmer for 5 minutes.
- In a separate pot, bring chicken broth to a boil. Add rice and reduce heat to low. Cover and cook for 15-18 minutes until rice is tender.
- Fluff rice with a fork and serve topped with chicken and sauce.
Notes
- For added flavor, marinate chicken in herbs before cooking.
- Try adding spinach or mushrooms for variation.
- Serve with a sprinkle of parmesan for richness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 600
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 120mg
Keywords: chicken breast, sun-dried tomato, cream sauce, rice pilaf