Best 4 Chicken Pilaf Saute Recipes

Tantalize your taste buds with our delectable Chicken Pilaf Sauté, a symphony of flavors and textures that will leave you craving for more. This versatile dish combines tender chicken, fluffy rice, aromatic spices, and an array of vegetables in a delightful one-pot meal. Indulge in our classic Chicken and Rice Pilaf recipe, a timeless dish that showcases the perfect balance of flavors. For a vegetarian twist, try our Vegetable Pilaf, packed with colorful vegetables and brimming with savory goodness. If you're seeking a flavorful and protein-rich option, our Chicken and Lentil Pilaf is a must-try, featuring a harmonious blend of chicken, lentils, and aromatic spices. For a delightful Middle Eastern twist, embark on a culinary journey with our Jeweled Rice Pilaf, adorned with vibrant jewels of dried fruits and nuts, offering a symphony of flavors and textures. And for those who love a spicy kick, our Spicy Chicken Pilaf will tantalize your palate with its fiery heat and bold flavors. Whichever recipe you choose, our Chicken Pilaf Sauté will transport you to a world of culinary delight, leaving you satisfied and craving for more.

Here are our top 4 tried and tested recipes!

SEARED CHICKEN BREAST WITH RICE PILAF

Seared Chicken Breast with Rice Pilaf image

Provided by Anne Burrell

Categories main-dish

Time 55m

Yield 2 servings

Number Of Ingredients 16

Ingredients

4 cloves garlic, minced
2 sprigs rosemary, stems removed and finely chopped
Zest and juice of 2 lemons
1/4 cup plus 2 tablespoons extra-virgin olive oil
Kosher salt
Crushed red pepper flakes
2 airline chicken breasts, skin on
1 tablespoon all-purpose flour
1 1/2 cups chicken stock
Cooked green beans, for serving, optional
Chopped chives, for serving, optional
2 tablespoons extra-virgin olive oil
1 shallot, finely diced
Kosher salt
1 cup long-grain rice
2 cups chicken stock

Steps:

For the chicken: Preheat the oven to 400 degrees F. In a small bowl, combine the garlic, rosemary, lemon zest, 2 tablespoons of the olive oil a pinch of crushed red pepper and kosher salt to taste. Set aside.
Pat the chicken skin dry and season liberally with kosher salt. Heat a large saute pan with the remaining 1/4 cup olive oil over medium-high heat. Place the chicken skin-side down into the pan and reduce the heat to medium. Cook until the chicken is golden brown and crispy, 4 to 5 minutes. Flip the chicken and continue to cook until golden on the other side, 3 to 4 minutes. Remove the chicken to a sheet tray lined with a wire rack. Reserve the pan that the chicken was cooked in, including the fat. Brush the chicken with the rosemary and garlic mixture. Transfer to the oven and bake for 10 to 12 minutes or until the internal temperature reaches 165 degrees F.
Heat the pan that the chicken was cooked in over medium heat. Add the flour to the pan and stir with the fat to create a roux; cook for 2 minutes. Whisk in the chicken stock and a pinch of salt, then cook until the sauce has thickened, 5 minutes.
For the pilaf: Add the olive oil to a medium saucepan and turn on the heat to medium-high. Add the shallot, season with salt and cook until soft and translucent, 5 to 7 minutes. Add the rice and stir to toast for 2 minutes, ensuring the olive oil and shallot have fully coated the rice. Add the chicken stock and kosher salt. Bring to a boil, then cover, reduce to a simmer and cook until the rice is tender, 15 to 20 minutes. Fluff with a fork.
To serve: Plate a scoop of the rice, sliced chicken and gravy. Serve with green beans and garnish with chives if using.

EASY PILAF

Easy Pilaf image

This basic pilaf is quick and easy to make.

Provided by Elaine Mical

Categories Side Dish Rice Side Dish Recipes Pilaf

Time 50m

Yield 6

Number Of Ingredients 5

Ingredients

2 tablespoons butter
1 onion, chopped
1 cup uncooked white rice
2 cups chicken broth
1 teaspoon salt

Steps:

Preheat an oven to 375 degrees F (190 degrees C). Prepare a 1 quart baking dish with butter.
Melt the butter in a large skillet over medium-high heat. Fry the onion in the butter until translucent, 3 to 5 minutes. Stir in the rice; cook until the rice is slightly golden. Pour in the chicken broth. Season with the salt. Simmer another 5 minutes. Transfer to the prepared dish.
Bake in the preheated oven until the broth is completely absorbed, 35 to 40 minutes. Fluff with a fork to serve.

Nutrition Facts : Calories 162.3 calories, Carbohydrate 27.9 g, Cholesterol 10.2 mg, Fat 4.1 g, Fiber 0.6 g, Protein 2.8 g, SaturatedFat 2.5 g, Sodium 416.3 mg, Sugar 0.9 g

RICE AND CHICKEN PILAF WITH DRIED CURRANTS AND TOASTED ALMONDS

Rice and Chicken Pilaf with Dried Currants and Toasted Almonds image

Categories Chicken Rice Sauté Low Fat Kid-Friendly Quick & Easy Currant Dried Fruit Almond Cinnamon Simmer Bon Appétit Small Plates

Yield Makes 4 (main-dish) servings

Number Of Ingredients 9

Ingredients

1 tablespoon olive oil
1 onion, cut through root end into 1/4-inch-thick wedges
12 ounces skinless boneless chicken thighs, cut crosswise into 1/4-inch-wide strips
1 garlic clove, minced
1 1/2 cups arborio rice or medium-grain white rice
1/4 cup dried currants
2 cinnamon sticks, broken in half
4 cups canned low-salt chicken broth
2 tablespoons sliced almonds, toasted

Steps:

Heat oil in heavy large deep skillet (preferably nonstick) over medium-high heat. Add onion and sauté until golden, about 5 minutes. Sprinkle chicken with salt and pepper. Add chicken and garlic to skillet; sauté until chicken is no longer pink, about 4 minutes. Stir in rice, currants, and cinnamon sticks. Add broth and bring to boil. Reduce heat to low; cover and cook until rice is tender and most liquid is absorbed, about 20 minutes. Season with salt and pepper. Transfer to bowl. Discard cinnamon. Sprinkle with almonds.

SANTA FE CHICKEN PILAF

Santa Fe Chicken Pilaf image

Make and share this Santa Fe Chicken Pilaf recipe from Food.com.

Provided by Audrey M

Categories One Dish Meal

Time 25m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

1 package near east brand rice pilaf mix
fat-free chicken broth, 1 can
1 teaspoon cumin
1 cup canned seasoned diced tomato
2 cups cooked chicken strips, cut into 1 inch chunks, heated
1/2 cup chopped fresh tomato
8 3/4 ounces whole kernel corn
1 cup canned black beans, drained and rinsed

Steps:

Prepare rice according to package directions, using chicken broth instead of the water.
Add cumin with contents of spice pack.
Stir remaining five ingredients into rice mixture.
Top with cheese; if desired.

Tips:

Mise en Place: Before you start cooking, make sure you have all your ingredients and equipment ready. This will help you stay organized and avoid scrambling during the cooking process.
Choose the Right Rice: Long-grain rice, such as basmati or jasmine, is best for pilaf because it cooks evenly and doesn't get sticky.
Toast the Rice: Toasting the rice before cooking helps bring out its nutty flavor and prevents it from sticking together.
Use a Good Broth: The broth you use for your pilaf is important. Choose a flavorful broth that will complement the other ingredients in the dish.
Don't Overcook the Rice: Pilaf rice should be cooked until it is tender but still has a slight bite to it. Overcooking will make the rice mushy.
Let the Pilaf Rest: After cooking, let the pilaf rest for a few minutes before fluffing it with a fork. This will help the rice absorb the remaining liquid and prevent it from becoming sticky.

Conclusion:

Chicken pilaf is a delicious and versatile dish that can be enjoyed for lunch or dinner. With its combination of tender chicken, fluffy rice, and flavorful vegetables, it's a meal that's sure to please everyone. So next time you're looking for a quick and easy weeknight meal, give chicken pilaf a try. You won't be disappointed!