Description
This One-Pan Chicken and Mushroom Parmesan Rice is perfect for busy weeknights!
Ingredients
- 3 Tablespoons Unsalted Butter
- 8 ounces, weight Sliced Baby Bella Mushrooms
- Salt And Pepper, to taste
- 3 Medium Boneless, Skinless Chicken Breasts, Cubed
- 2 teaspoons Italian Season
- 1 teaspoon Garlic Powder
- Salt And Pepper, to taste
- 1-½ cup Dry Long Grain Rice
- 1-½ cup Low Sodium Chicken Broth
- 1-½ cup Milk, Any Kind (I Used 2%)
- ¾ cups Shredded Parmesan Cheese
- Salt And Pepper, to taste
- Fresh Parsley, For Garnish If Desired
Preparation
In a large skillet, melt butter over medium heat. Add mushrooms, season with salt and pepper, and saute until tender, about 5–6 minutes. Remove mushrooms to a separate plate and set aside.
In the same skillet, add cubed chicken. Season with Italian seasoning, garlic powder, salt and pepper. Cook until no longer pink, about 3–4 minutes per side. To achieve the golden color, try not to move chicken around until ready to flip.
Add mushrooms back to skillet, along with rice, chicken broth, and milk. Stir to combine. Bring mixture to a boil, then turn down heat, cover, and simmer for about 15–20 minutes, or until rice is cooked and most of the liquid is absorbed.
Turn off heat and stir in shredded Parmesan cheese. Season with more salt and pepper, if needed. Garnish with fresh parsley, if desired. Serve immediately.
