Chicken Rice and Grape Pilaf
Elevate your weeknight dinners with this aromatic and vibrant Chicken Rice and Grape Pilaf—a delightful one-pan dish that combines tender chicken breasts, fluffy spiced rice, and the surprising sweetness of juicy grapes. Toasted slivered almonds and fresh parsley add irresistible crunch and color, making this dish as visually appealing as it is delicious. Infused with fragrant cinnamon and cumin, and simmered in savory chicken broth, the rice achieves perfectly seasoned fluffiness, while the grapes offer bursts of refreshing flavor. With a quick 15-minute prep and just 30 minutes of cooking time, this recipe is ideal for busy evenings yet sophisticated enough for entertaining. Serve it warm for a comforting meal that effortlessly balances sweet and savory notes, leaving everyone at the table impressed.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 1.5 cups long-grain white rice
- 3 cups chicken broth
- 0.25 teaspoons ground cinnamon
- 0.5 teaspoons ground cumin
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 cup seedless red or green grapes, halved
- 0.25 cup slivered almonds, toasted
- 2 tablespoons fresh parsley, chopped
Instructions
Season the chicken breasts with salt and pepper on both sides.
Heat 1 tablespoon of olive oil in a large skillet or pot over medium heat. Sear the chicken breasts for 3-4 minutes per side until golden brown. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining olive oil and unsalted butter. Sauté the chopped onion for 3-4 minutes until softened, then stir in the minced garlic and cook for another 30 seconds.
Add the rice to the skillet and stir for 2 minutes until the grains are lightly toasted.
Stir in the chicken broth, ground cinnamon, ground cumin, and 1 teaspoon of salt. Bring the mixture to a boil.
Return the chicken to the skillet, nestling it into the rice mixture. Reduce the heat to low, cover the skillet, and simmer for 20 minutes.
After 20 minutes, add the halved grapes to the skillet. Cover again and cook for an additional 5 minutes, or until the rice is tender and the chicken is fully cooked (internal temperature should reach 165°F / 74°C).
Remove the skillet from heat. Let it rest, covered, for 5 minutes.
Fluff the rice with a fork and garnish with toasted slivered almonds and fresh parsley. Serve warm.
Nutrition Facts
Calories |
1710 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.1 g | 89% | |
| Saturated Fat | 16.2 g | 81% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 327 mg | 109% | |
| Sodium | 4302 mg | 187% | |
| Total Carbohydrate | 135.8 g | 49% | |
| Dietary Fiber | 8.6 g | 31% | |
| Total Sugars | 30.8 g | ||
| Protein | 135.3 g | 271% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 301 mg | 23% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 2401 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
