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Recipe For Mushroom Chicken And Rice

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Bake for Happy Kids The "Campbell" mushroom chicken rice bake
Bake for Happy Kids The "Campbell" mushroom chicken rice bake from www.bakeforhappykids.com

Description

This mushroom chicken and rice recipe is a perfect dish for a cozy night in. It's creamy, flavorful, and filling. The combination of tender chicken, earthy mushrooms, and fluffy rice is sure to please your taste buds. It's also quick and easy to make, making it a great option for a weeknight dinner.

Prep Time

Preparation time for this recipe is approximately 20 minutes.

Cook Time

Cooking time for this recipe is approximately 30 minutes.

Ingredients

  • 1 pound boneless, skinless chicken breasts, cut into small pieces
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 8 ounces mushrooms, sliced
  • 1 cup long-grain white rice
  • 2 cups chicken broth
  • 1/2 cup heavy cream
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon black pepper
  • Salt, to taste

Equipment

  • Large skillet or sauté pan
  • Cutting board
  • Chef's knife
  • Measuring cups and spoons
  • Spatula

Method

  1. Heat the olive oil and butter in a large skillet or sauté pan over medium heat.
  2. Add the chopped onion and sauté for 2-3 minutes, or until softened.
  3. Add the minced garlic and sliced mushrooms and sauté for another 2-3 minutes, or until the mushrooms are tender and the garlic is fragrant.
  4. Add the chicken pieces and cook for 5-7 minutes, or until the chicken is cooked through.
  5. Add the rice to the skillet and stir to coat it in the oil and butter.
  6. Pour in the chicken broth and stir to combine everything.
  7. Bring the mixture to a boil, then reduce the heat to low and cover the skillet with a lid.
  8. Simmer the rice for 18-20 minutes, or until the liquid has been absorbed and the rice is cooked through.
  9. Stir in the heavy cream, dried thyme, black pepper, and salt, to taste.
  10. Serve hot with additional black pepper and fresh thyme, if desired.

Notes

  • This recipe can easily be doubled or tripled to serve more people.
  • If you don't have chicken broth, you can use water instead.
  • If you don't have heavy cream, you can use half-and-half or milk instead, but the sauce will not be as rich and creamy.
  • If you don't have dried thyme, you can use another dried herb, such as rosemary or oregano, instead.

Nutrition Info

  • Calories: 420
  • Protein: 27g
  • Fat: 16g
  • Carbohydrates: 41g
  • Sugar: 2g
  • Sodium: 590mg

Recipes FAQ

Can I use brown rice instead of white rice?

Yes, you can use brown rice instead of white rice, but you will need to adjust the cooking time and liquid ratio accordingly. Brown rice takes longer to cook and requires more liquid.

Can I use other types of mushrooms?

Yes, you can use other types of mushrooms, such as cremini, shiitake, or oyster mushrooms. The flavor and texture may vary slightly, but any type of mushroom will work in this recipe.

Can I make this recipe ahead of time?

Yes, you can make this recipe ahead of time and reheat it in the microwave or on the stove. However, the rice may become a little dry and the sauce may thicken, so you may need to add a little more liquid or cream when reheating.

Recipe Tips

  • Cut the chicken into small pieces to ensure that it cooks evenly and quickly.
  • Use a non-stick skillet or sauté pan to prevent the rice from sticking to the bottom.
  • Stir the rice occasionally while it's cooking to prevent it from burning.
  • Adjust the seasoning to your taste, adding more or less salt and pepper as needed.

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