This One Pan Chicken and Rice with Mushrooms is a flavor-packed one pan dish. This recipe is loaded with chicken, mushrooms, a few sprigs of thyme, and creamy mascarpone cheese.
It’s hard to go wrong with chicken and rice, but the addition of mushrooms and mascarpone really elevate this dish into something special.
Recipe 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
Recipe Instructions
- Season chicken cutlets with salt, garlic powder, and optional Umami Seasoning.
- 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.
- 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.
- 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.
- 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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One Pan Chicken and Rice with Mushrooms
A flavor-packed one pan dish. This recipe is loaded with chicken, mushrooms, a few sprigs of thyme, and creamy mascarpone cheese.
Equipment
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
Instructions
- Season chicken cutlets with salt, garlic powder, and optional Umami Seasoning.
- 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.
- 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.
- 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.
- 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.
Video
@carolbeecooks Attention one pan recipe fans! New one pan chicken & rice dish coming soon đź‘€ #onepan #chickenandrice
♬ original sound – Carolyn | Easy Recipes
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