Creamy Tomato Chicken Breast with Rice
- 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.
- 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 flour 15 g and shake off the excess.
- 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.
- 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.
- Pour in cream 150 ml and vegetable broth 100 ml and whisk smooth. Add cherry tomatoes 200 g. Simmer ⏲ 3 minutes until sauce thickens slightly.
- 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.
- Serve over rice with extra Parmesan and torn basil or parsley for adults.
Serves 3