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Tomato-Basil Chicken with Rice Pilaf

Tomato-Basil Chicken and Cashew Rice Pilaf - an impressive Italian recipe that my whole family loves. The flavors blend together and the sweet tomatoes go well with the savory rice.

Prep Time
20 mins
Cook Time
20 mins
Total Time
45 mins
Servings: 4 servings
Course: Main Course
Cuisine: American

Ingredients

CHICKEN
  • 1 1 Tablespoon butter
  • 1/2 1/2 cup finely chopped onion
  • 1 1 clove garlic minced
  • 1 1 (14.5 ounce) can Italian seasoned diced tomatoes
  • 1/2 1/2 cup heavy whipping cream
  • 1/4 1/4 cup julienned fresh basil leaves
  • 1/2 1/2 teaspoon salt
  • 1/2 1/2 teaspoon freshly ground pepper
  • 4 4 boneless skinless chicken breast halves
CASHEW RICE PILAF:
  • ¼ ¼ cup butter
  • ⅓ ⅓ finely chopped onion
  • 1 1 cup uncooked long grain rice
  • 2 2 cups chicken broth
  • ½ ½ teaspoon salt
  • ½ ½ cup cashews, measured then chopped
  • 1/4 1/4 cup chopped parsley

Instructions

    Cup of Yum
  1. Preheat oven to 450 degrees.
  2. For the chicken: Heat butter in skillet. Add onion and cook over medium heat until translucent, 5 minutes. Add the garlic and cook for one minute. Increase heat to high; add tomatoes and cook until liquid is almost evaporated, 5-7 minutes. Add cream and bring to boil; boil until slightly thickened, approximately 3 minutes.
  3. Stir in basil, salt and pepper. Arrange chicken in shallow baking dish; pour sauce on top. Bake for 20-25 minutes or until chicken is done. While chicken is cooking make the rice.
  4. For the rice pilaf: In large saucepan, melt butter. Sauté onion until soft. Add rice; stir until coated. Stir in broth and salt. Bring to a boil. Cover, then reduce heat to a simmer 15-20 minutes until rice is tender and liquid is absorbed. Stir in cashews and parsley. Serve with chicken on top.

Notes

  • Source: slightly adapted from my friend Steph Jensen