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Easy Tomato-Basil Chicken and Cashew Rice Pilaf photo

Tomato-Basil Chicken and Cashew Rice Pilaf

This Tomato-Basil Chicken and Cashew Rice Pilaf is a delightful blend of flavors, perfect for any occasion!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken and Sauce:
  • 1 tablespoon butter
  • 1/2 cup finely chopped onion
  • 1 clove garlic minced
  • 1 14.5 ounce can Italian seasoned diced tomatoes
  • 1/2 cup heavy whipping cream
  • 1/4 cup julienned fresh basil leaves
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 4 pieces boneless skinless chicken breast halves
For the Cashew Rice Pilaf:
  • 1 tablespoon butter
  • 1/2 cup finely chopped onion
  • 1 cup uncooked long grain rice
  • 2 cups chicken broth
  • 1 teaspoon salt
  • 1/2 cup cashews measured then chopped
  • 1/4 cup chopped parsley for garnish

Equipment

  • Large skillet
  • Medium saucepan
  • Wooden spoon
  • Knife and cutting board
  • Measuring cups and spoons
  • Serving platter

Method
 

Preparation Steps:
  1. In a large skillet, melt 1 tablespoon of butter over medium heat. Add the finely chopped onion and sauté until it becomes translucent, about 3-4 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
  2. Season the chicken breast halves with salt and pepper. Push the sautéed onions to the side of the skillet, then add the chicken breasts. Cook for about 5-6 minutes on each side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
  3. In the same skillet, add the can of Italian seasoned diced tomatoes, heavy whipping cream, and freshly julienned basil leaves. Stir well to combine and bring the mixture to a gentle simmer. Let it cook for about 5 minutes, allowing the flavors to meld together.
  4. Add the cooked chicken breast halves back into the skillet, spooning the sauce over the top. Let it simmer for another 5 minutes to ensure the chicken is heated through and infused with the delicious flavors.
  5. In a medium saucepan, melt 1 tablespoon of butter over medium heat. Add the finely chopped onion and sauté until softened, about 3 minutes. Stir in the uncooked long grain rice and toast it for 2-3 minutes until it begins to turn golden.
  6. Pour in the chicken broth and add 1 teaspoon of salt. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for about 15-20 minutes, or until the rice is cooked and the liquid is absorbed.
  7. Once the rice is cooked, fluff it with a fork and stir in the chopped cashews and parsley. This will add crunch and a pop of color to your pilaf.
  8. To serve, place a generous scoop of cashew rice pilaf on each plate, top it with a piece of Tomato-Basil Chicken, and drizzle some sauce over the chicken. Garnish with additional basil or parsley if desired. Enjoy the explosion of flavors!

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat the chicken and rice separately for best results.
  • For longer storage, freeze the cooked chicken and rice pilaf in individual portions for up to 2 months.