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 👀 #onepan #chickenandrice
♬ original sound - Carolyn | Easy Recipes
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