Chicken and Rice with Mushrooms
This one pot Chicken and Rice with Mushrooms recipe is smooth, creamy, hearty comfort food at its best.
Servings: 4 servings
Ingredients
- 3 tablespoons butter
- 1 tablespoon olive oil
- 1 small yellow onion diced
- 12 ounces chicken breasts diced
- ½ teaspoon garlic powder
- ½ teaspoon sweet paprika
- ¼ teaspoon onion powder
- 8 ounces sliced mushrooms
- salt to taste
- fresh ground pepper to taste
- 3 cloves garlic minced
- 1¼ cups long grain white rice
- 3 cups low sodium chicken broth
- grated Parmesan for garnish
- chopped fresh parsley for garnish
Instructions
- Prep. Preheat the oven to 375˚F.
- Prepare the chicken. Season the diced chicken with garlic powder, paprika, and onion powder.
- Sauté the aromatics. Combine the butter and olive oil in a large oven-safe skillet and set over medium-high heat; melt the butter. Add the onions to the skillet and cook for 2 minutes.
- Brown the chicken and add the mushrooms. Add the chicken pieces to the skillet and cook for 5 minutes, or until golden brown on all sides. Stir in the mushrooms; season with salt and pepper, stir, and cook for 4 minutes, stirring frequently, until the mushrooms are tender.
- Add garlic, rice, and broth. Stir in the garlic and cook for 15 seconds. Add rice and cook for 1 minute. Stir in the chicken broth and increase the heat to high; bring the mixture to a boil. Remove from heat.
- Bake. Cover the skillet with a lid and bake in the oven for 30 minutes. Remove the lid and continue to bake for 3 to 4 more minutes, or until all the liquid is absorbed.
- Rest and serve. Remove the chicken and rice from the oven and let stand for 5 minutes. Garnish with Parmesan cheese and parsley. Fluff and serve.
Video
Nutrition
Calories: 469kcal | Carbohydrates: 53g | Protein: 28g | Fat: 16g | Saturated Fat: 7g | Cholesterol: 77mg | Sodium: 235mg | Potassium: 748mg | Fiber: 2g | Sugar: 2g | Vitamin A: 415IU | Vitamin C: 4mg | Calcium: 38mg | Iron: 1mg
