Chicken and Rice with Mushrooms
A comforting one-pan dish featuring tender chicken, flavorful rice, and savory mushrooms, perfect for busy weeknights.
Ingredients
Main Ingredients
- 12 ounces chicken breasts (diced)
- 1 small yellow onion (diced)
- 8 ounces sliced mushrooms
- 3 cloves garlic (minced)
- 1.25 cups long grain white rice
- 3 cups low sodium chicken broth
Seasonings and Fats
- 3 tablespoons butter
- 1 tablespoon olive oil
- 0.5 teaspoon garlic powder
- 0.5 teaspoon sweet paprika
- 0.25 teaspoon onion powder
- Salt (to taste)
- Fresh ground pepper (to taste)
Garnishes
- Grated Parmesan for garnish
- Chopped fresh parsley for garnish
Instructions
Preparation
- Preheat the oven to 375˚F.
- Season the diced chicken with garlic powder, paprika, and onion powder.
Cooking
- In a large oven-safe skillet, combine the butter and olive oil over medium-high heat until the butter melts.
- Add the onions and cook for 2 minutes.
- Add the chicken to the skillet and cook for about 5 minutes or until it’s golden brown on all sides.
- Stir in mushrooms, season with salt and pepper, and cook for 4 more minutes, stirring frequently until the mushrooms are tender.
- Stir in minced garlic and cook for 15 seconds.
- Add the rice and cook for 1 minute.
- Pour in the chicken broth, increase heat to high, and bring to a boil. Once it boils, remove from heat.
- Cover the skillet with a lid and place it in the oven. Bake for 30 minutes.
- Remove the lid and bake for an additional 3 to 4 minutes or until all the liquid is absorbed.
- Take the chicken and rice out of the oven and let it rest for 5 minutes.
- Garnish with Parmesan cheese and parsley, then fluff the rice and serve.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in microwave or on stovetop with a splash of chicken broth to keep the rice moist.