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.

Tomato-Basil Chicken and Cashew Rice Pilaf

CHICKEN AND RICE PILAF

My friend Steph sent me this Tomato Basil Chicken and Cashew Rice Pilaf recipe that was really popular with her dinner group. I didn’t want to even post a picture because it does NOT do the recipe justice.

First, I will say that I am not usually a huge rice fan. I’ll eat it if it gets stuck to my food or if I am at PF Changs and pour their special sauce all over it. Lets face it, you can pour their special sauce over cardboard and it would be fabulous.

Well this blew me away. I could eat it and only it for dinner and be completely happy. I know you are thinking how can rice be worth all this praise. Try it, and you will know why. With the chicken, sooo good! Thanks Steph for the recipe.

I don’t think that the chicken necessarily is supposed to go on top of the rice but that’s how it ended up on my plate and it was divine.

HOW TO MAKE

  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. diced tomatoesIncrease heat to high; add tomatoes and cook until liquid is almost evaporated, 5-7 minutes. diced tomatoes with creamAdd cream and bring to boil; boil until slightly thickened, approximately 3 minutes.diced tomatoes with cream with basil
  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.

Tomato-Basil Chicken and Cashew Rice Pilaf

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Tomato-Basil Chicken and Cashew Rice Pilaf

Tomato-Basil Chicken with Rice Pilaf

4.60 from 5 votes
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 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 4 servings

Ingredients

CHICKEN

  • 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 boneless skinless chicken breast halves

CASHEW RICE PILAF:

  • ¼ cup butter
  • finely chopped onion
  • 1 cup uncooked long grain rice
  • 2 cups chicken broth
  • ½ teaspoon salt
  • ½ cup cashews, measured then chopped
  • 1/4 cup chopped parsley

Instructions
 

  • Preheat oven to 450 degrees.
  • 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.
  • 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.
  • 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
Cuisine: American
Course: Main Course

Tomato-Basil Chicken and Cashew Rice Pilaf

Tomato-Basil Chicken and Cashew Rice Pilaf