Ingredients:
For the Chicken & Sauce:
4 boneless, skinless chicken breasts
2 tablespoons olive oil
Salt and pepper, to taste
1 cup heavy cream
1/2 cup grated Parmesan cheese
1/3 cup shelled pistachios
1 packed cup fresh basil leaves
1 garlic clove
1/4 cup olive oil (for pesto)
Juice of 1/2 lemon
For the Garlic Rice:
1 tablespoon butter
1 tablespoon olive oil
3 cloves garlic, minced
1 cup long grain white rice
2 cups chicken broth or water
Salt, to taste
Fresh parsley for garnish (optional)
Directions:
Make the Pistachio Pesto: In a food processor, blend pistachios, basil, garlic, lemon juice, and olive oil until smooth. Set aside.
Sear the Chicken: Season chicken with salt and pepper. Heat olive oil in a skillet over medium-high heat. Sear chicken 4–5 minutes per side until golden and cooked through. Remove and set aside.
Prepare the Cream Sauce: In the same skillet, reduce heat to medium. Pour in cream and Parmesan, stirring until smooth. Add 1/3 cup of the pistachio pesto and mix well. Return chicken to skillet and simmer for 5–7 minutes.
Make Garlic Rice: In a saucepan, melt butter and olive oil. Sauté garlic for 1–2 minutes. Add rice and toast for another 2 minutes. Pour in broth, add salt, bring to a boil, then reduce to a simmer. Cover and cook 15–18 minutes until rice is tender.
Serve chicken over garlic rice, spooning extra sauce on top and garnishing with parsley.
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Kcal: 625 kcal | Servings: 4 servings enjoy