Golden Herb Crusted Chicken With Rice Pilaf Recipe

French cuisine · 336 calories

About this recipe

Golden Herb-Crusted Chicken with Rice Pilaf is a breakfast masterpiece that blends tender chicken with a fragrant rice pilaf for a truly satisfying start to your day. This French-inspired dish is rich in protein, providing 32g per serving to fuel your morning, while the rice delivers 45g of carbohydrates to keep your energy steady. A touch of Cajun seasoning adds a delightful kick, balanced by the freshness of parsley. Cooking this dish is straightforward yet rewarding, with the chicken seared to golden perfection and the pilaf boasting aromatic garlic and onion. Ideal for a cozy breakfast or brunch, this meal is a testament to how flavorful and nutritious mornings can be.

Ingredients

  • 500 g Haringhata Boneless Frozen Chicken Breast
  • 1 kg Rice
  • 100 ml Oleev Olivana Natural Olive Oil (Bottle)
  • 50G Cajun Seasoning (50g)
  • - Parsley
  • 100 g Garlic - Single Clove
  • - Onion-250 Gms
  • 400 g Delichic Raw Chicken Stock Broth
  • 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
  • 25 g Whole Black Pepper

Instructions

  1. 1. Preheat a skillet over medium heat and add olive oil to coat the surface.
  2. 2. Rub chicken breasts with Cajun seasoning, salt, and black pepper evenly on all sides.
  3. 3. Sear the chicken in the skillet until golden brown, about 3-4 minutes per side.
  4. 4. Remove chicken from the skillet and set aside on a plate to rest.
  5. 5. Chop garlic and onion finely, then sauté in the same skillet until softened and aromatic.
  6. 6. Add rice to the skillet, stirring to coat it with the oil and aromatics for 1-2 minutes.
  7. 7. Pour in chicken stock, bring to a boil, then reduce heat to low and cover.
  8. 8. Let the rice simmer for 15 minutes or until fully cooked and fluffy.
  9. 9. Chop fresh parsley while the rice cooks, reserving for garnish.
  10. 10. Return the chicken to the skillet, placing it atop the rice for the last 2 minutes.
  11. 11. Plate the rice pilaf and chicken together, then sprinkle with fresh parsley.
  12. 12. Serve warm and enjoy the harmony of flavors in this French-inspired breakfast.