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Roasted Chicken Breast with Dried Tomatoes & Olive Oil + Creamy Herb Rice
2 people
00h 20
00h 35
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Ingredients and Method
Ingredients
- 2 boneless, skinless chicken breasts
- 2 tbsp olive oil
- 3 cloves garlic, minced
- ¼ cup sun-dried tomatoes, chopped
- ½ tsp dried oregano
- ½ tsp paprika
- ½ tsp salt
- ¼ tsp black pepper
- ¼ cup chicken broth
- 2 tbsp butter
- 1 cup basmati rice
- 2 cups chicken broth
- 1 tbsp butter
- ½ cup heavy cream
- ¼ cup Parmesan cheese, grated
- 1 tsp dried basil
- ½ tsp salt
- ¼ tsp black pepper
Method
- Heat the 3.5L sauté pan over medium heat and add olive oil.
- Season the chicken breasts with salt, pepper, paprika, and oregano.
- Sear for 4-5 minutes per side until golden brown.
- Add garlic, sun-dried tomatoes, chicken broth, and butter. Simmer for 5 minutes, then cover and cook on low for another 10 minutes.
- In the 2L saucepan, bring chicken broth to a boil.
- Add rice, reduce heat, cover, and cook for 15 minutes.
- Stir in butter, heavy cream, Parmesan, basil, salt, and pepper.
- Simmer for 5 minutes until creamy.
- Plate the chicken over the creamy herb rice, drizzle with pan juices, and serve warm.
- Enjoy!
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