Entree: United States – Pan-Seared Chicken Breasts with Cherry-Pistachio Basmati Pilaf

Serving Size: 4

Approximate Time

Prep 15 min

Cook 25 min

Additional 5 min

Total 45 min

Ingredients

- 4 boneless skinless chicken breasts, approx. 6 oz (170 g) each
- 1 1/2 cups (278 g) basmati rice, rinsed and drained
- 3/4 cup (112 g) dried cherries
- 1/2 cup (70 g) shelled pistachios, coarsely chopped
- 2 tbsp (30 ml) olive oil
- 2 tbsp (28 g) unsalted butter
- 2 cloves garlic, minced
- 1 tsp (6 g) kosher salt, divided
- 1/2 tsp (1 g) freshly ground black pepper, divided
- 1 tsp (5 ml) lemon zest
- 2 tbsp (30 ml) lemon juice
- 2 cups (480 ml) low-sodium chicken broth
- 1 tsp (1 g) dried thyme or 1 tbsp (3 g) fresh thyme leaves
- 2 tbsp (8 g) chopped fresh parsley

Instructions

1. Season chicken breasts with 1/2 tsp (3 g) salt, 1/4 tsp (0.5 g) pepper, and lemon zest. Heat 1 tbsp (15 ml) olive oil in a large skillet over medium-high heat. Add chicken and sear 4–5 minutes per side until golden and cooked through (internal temp 165°F / 74°C). Remove to rest.
2. In a medium saucepan, melt 2 tbsp (28 g) butter with remaining 1 tbsp (15 ml) olive oil over medium heat. Add garlic and thyme and cook 30 seconds. Add basmati rice and toast 1–2 minutes.
3. Stir in chicken broth, dried cherries, remaining 1/2 tsp (3 g) salt, and remaining 1/4 tsp (0.5 g) pepper. Bring to a boil, reduce heat to low, cover, and simmer 15 minutes or until rice is tender and liquid absorbed. Let stand covered 5 minutes.
4. Fluff rice, stir in chopped pistachios, lemon juice, and parsley. Slice chicken breasts and serve over or alongside the cherry-pistachio basmati pilaf.