Mushroom Chicken & Rice
Everyone will love this one pot dish with tender bites of chicken in a creamy rice with savory mushrooms.
Equipment
- large skillet with lid
Ingredients
- 1½ lbs boneless skinless chicken breasts, diced
- 16 oz sliced mushrooms
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 2 tsp Italian seasoning
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp mushroom seasoning, optional
- salt & pepper, to taste
- 2½ cups chicken broth
- 1 tsp chicken bullion
- 1 cup long grain rice
- ¾ cup heavy cream
- ⅓ cup Parmesan cheese, grated
- freshly chopped parsley, to garnish
Instructions
- Cut chicken into 1 inch pieces.
- Season with salt and pepper and 1 teaspoon of the Italian seasoning.
- Heat 1 tablespoon olive oil in a large skillet over medium heat and cook chicken until cooked through and lightly browned.
- Remove chicken from the skillet with a slotted spoon. Set aside, and keep warm.
- Add another tablespoon olive oil to the skillet. When oil is hot add sliced mushrooms.
- Cook mushrooms until they release all their liquid. Continue to cook until all the liquid evaporates and mushrooms are browned.
- Add garlic to the skillet and cook until fragrant, about 30 seconds.
- In a small bowl stir together chicken broth with chicken bouillon.
- Add chicken broth mixture and uncooked rice to the skillet. Bring mixture to a boil, then reduce the heat to low. Cover with a lid and simmer for 15-20 minutes, stirring occasionally, until all the liquid has been absorbed into the rice.
- Stir in heavy cream and parmesan cheese.
- Return the chicken to the pan.
- Add remaining Italian seasoning, mushroom seasoning, garlic powder, and onion powder and stir. Heat through.
- Season with salt and black pepper to taste.
- Garnish with freshly chopped parsley to serve.