Indulge in a restaurant-quality meal at home with this Pan-Seared Chicken in Creamy Pistachio Pesto Sauce served over fragrant Garlic Rice. The nutty, vibrant pistachio pesto blended with a luscious cream sauce elevates tender chicken breasts, while the garlic-infused rice adds a savory base that ties it all together. Perfect for a cozy dinner or impressing guests, this dish is bursting with flavor and ready in just 45 minutes!

Ingredients

For the Chicken & Creamy Pistachio Pesto Sauce

• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• Salt and black 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, chopped (optional, for garnish)

Directions

1. Prepare the Pistachio Pesto: In a food processor, combine pistachios, basil, garlic, lemon juice, and 1/4 cup olive oil. Blend until smooth. Set aside.
2. Sear the Chicken: Season chicken breasts generously with salt and pepper. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add chicken and sear for 4–5 minutes per side until golden brown and cooked through (internal temperature of 165°F/74°C). Remove chicken from skillet and set aside.
3. Make the Creamy Pesto Sauce: In the same skillet, reduce heat to medium. Pour in heavy cream and add Parmesan cheese, stirring until melted and smooth. Stir in 1/3 cup of the pistachio pesto. Return chicken to the skillet, spooning sauce over the top. Simmer for 5–7 minutes until the sauce thickens slightly.
4. Cook the Garlic Rice: In a medium saucepan, heat butter and olive oil over medium heat. Add minced garlic and sauté for 1–2 minutes until fragrant. Stir in rice and toast for 2 minutes. Pour in chicken broth or water, season with salt, and bring to a boil. Reduce heat to low, cover, and simmer for 15–18 minutes until rice is tender and liquid is absorbed.
5. Serve: Plate the garlic rice, top with a chicken breast, and spoon extra creamy pistachio pesto sauce over the top. Garnish with fresh parsley, if desired.

Recipe Details

• Prep Time: 15 minutes
• Cooking Time: 30 minutes
• Total Time: 45 minutes
• Calories: 625 kcal per serving
• Servings: 4

Tips

• Make Ahead: The pistachio pesto can be prepared up to 2 days in advance and stored in an airtight container in the fridge.
• Substitutions: Swap pistachios for almonds or walnuts for a different nutty flavor. Use half-and-half instead of heavy cream for a lighter sauce.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave.

This vibrant and flavorful dish is a perfect blend of creamy, nutty, and garlicky goodness. Try it for your next dinner and share your experience with us! #FoodAroundTheWorld #ChickenRecipes #PistachioPesto #GarlicRice