Creamy Tomato Chicken Breast with Rice

Version v1 current · History (1) · Made

Serves 3

Ingredients

• 400 ml vegetable broth
• 150 g basmati rice
• salt
• 375 g chicken breast (boneless skinless, halved horizontally into thin cutlets)
• 5 g Italian seasoning
• 2 g garlic powder
• 2 g paprika
• black pepper
• 15 g plain flour
• 15 ml olive oil
• 15 g butter
• 3 garlic cloves (minced)
• 30 g tomato paste
• 150 ml Kochsahne
• 200 g cherry tomatoes (halved)
• 30 g Parmesan (grated)
• 80 g baby spinach

Steps

1. Bring vegetable broth (300 ml) to a boil in a small pot. Add basmati rice (150 g) and a pinch of salt, cover, reduce to lowest heat, and cook ⏲ 12 minutes. Remove from heat and rest covered ⏲ 5 minutes.
2. Slice chicken breast (375 g) lengthwise so you have thinner, even pieces. Season with Italian seasoning (5 g), garlic powder (2 g), paprika (2 g), salt, and black pepper. Dust lightly in plain flour (15 g) and shake off the excess.
3. Heat olive oil (15 ml) and butter (15 g) together in a large pan over medium-high heat. Sear cutlets ⏲ 4 minutes per side until golden and cooked through. Work in batches if the pan is crowded. Transfer to a plate and cover loosely.
4. Reduce heat to medium. Add garlic cloves (3) to the same pan and cook ⏲ 30 seconds. Add tomato paste (30 g) and stir ⏲ 30 seconds more.
5. Pour in Kochsahne (150 ml) and vegetable broth (100 ml) and whisk smooth. Add cherry tomatoes (200 g). Simmer ⏲ 3 minutes until sauce thickens slightly.
6. Stir in Parmesan (30 g) until melted. Add baby spinach (80 g) and stir until wilted, about ⏲ 1 minutes. Return chicken to the pan and spoon sauce over the top. Simmer ⏲ 2 minutes.
7. Serve over rice with extra Parmesan and torn basil or parsley for adults.