One Pan Chicken and Rice with Mushrooms

Name: One Pan Chicken and Rice with Mushrooms
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 1 lb Chicken Breast (thinly sliced cutlets); 1/2 tsp Salt (or to generously season chicken); 1/2 tsp Garlic Powder (or to generously season chicken); 1/4 tsp Umami Seasoning Blend (optional); 2 tbsp Butter (divided); 1 tbsp Extra Virgin Olive Oil; 1/4 cup White Wine (dry; can substitute chicken broth); 8 oz Baby Bella Mushrooms (sliced); 1/2 Sweet Onion (thinly sliced); 2 cloves Garlic (minced); 1/2 tsp Black Pepper; 3 sprigs Fresh Thyme; 1 cup Chicken Broth; 1/2 cup White Rice (I used Jasmine rice); 2 tbsp Mascarpone Cheese; Fresh Parsley (optional to serve)

5 steps

Prep:15minCook:40min

A flavor-packed one pan dish. This recipe is loaded with chicken, mushrooms, a few sprigs of thyme, and creamy mascarpone cheese.

Updated at: Mon, 09 Dec 2024 07:07:45 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories744.1 kcal (37%)

Total Fat40.2 g (57%)

Carbs45.6 g (18%)

Sugars3.3 g (4%)

Protein41.9 g (84%)

Sodium1530.3 mg (77%)

Fiber2.3 g (8%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

1 lbChicken Breast

thinly sliced cutlets

½ tspSalt

or to generously season chicken

½ tspGarlic Powder

or to generously season chicken

¼ tspSeasoning Blend

optional

2 Tbspbutter

divided

1 Tbspextra virgin olive oil

¼ cupWhite Wine

dry, can substitute chicken broth

8 ozBaby Bella Mushrooms

0.5sweet onion

½ tspblack pepper

3 sprigsfresh thyme

1 cupchicken broth

½ cupWhite Rice

I used Jasmine rice

2 Tbspmascarpone cheese

Fresh Parsley

optional, to serve

Instructions

Step 1

Season chicken cutlets with salt, garlic powder, and optional Umami Seasoning.

Step 2

Heat 1 tbsp butter and olive oil over medium heat in a large high-rimmed sauté pan. Add the chicken and cook for 3 minutes a side. Remove to a plate.

Step 3

Pour in the white wine to deglaze the pan. Scrape up the bits with a wooden spoon. Turn the heat to medium-high and cook for about 3 minutes until most of the wine absorbs.

Step 4

Melt the remaining 1 tbsp butter. Add the sliced mushrooms and sliced onion. Stir to combine and cook over medium heat for 10 minutes, stirring a couple times. Add the garlic, stir, and cook another minute. Season to taste with salt and pepper, add a few sprigs of fresh thyme, the chicken broth, rice, and bring to a boil. Lower heat to medium low, add back the chicken, and put a lid on the pot. Cook for about 15 minutes or until the rice is cooked.

Step 5

Remove the chicken and fresh thyme springs. Stir in the mascarpone cheese. Add back the chicken and optionally top with fresh chopped parsley to serve.

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