Description
A delicious and creamy chicken dish with sun-dried tomatoes served with fragrant rice pilaf.
Ingredients
Scale
- 2 boneless, skinless chicken Fillets
- 1/2 cup sun-dried tomatoes, chopped
- 1 cup heavy cream
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 cup basmati rice
- 2 cups chicken broth
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp butter
- 1/4 cup fresh parsley, chopped
Instructions
- Heat olive oil in a pan over medium heat.
- Season chicken Fillets with salt and pepper, then cook until golden brown, about 5-6 minutes per side. Remove and set aside.
- In the same pan, sauté garlic until fragrant, about 30 seconds.
- Add sun-dried tomatoes and cook for 1 minute.
- Pour in heavy cream and simmer for 3-4 minutes until slightly thickened.
- Return chicken to the pan and coat with the sauce. Simmer for 2 more minutes.
- In a separate pot, melt butter and toast rice for 1-2 minutes.
- Add chicken broth, bring to a boil, then reduce heat and cover. Cook for 15 minutes.
- Fluff rice with a fork and stir in chopped parsley.
- Serve chicken with sauce over rice pilaf.
Notes
- Use full-fat cream for best texture.
- Adjust salt to taste.
- Chicken can be substituted with turkey or tofu.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 plate
- Calories: 650
- Sugar: 5g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 180mg
Keywords: chicken, sun-dried tomato, cream sauce, rice pilaf, Mediterranean