Parmesan Chicken and Rice
Rice and broth are added to sautéed chicken, onion, garlic, and mushrooms for a simple entrée that requires only one pan. A crusty roll and sautéed green beans complete the meal.
Instant rice, also called pre-cooked rice, is rice that has been partially or completely cooked and dried; it takes only a few minutes to prepare.
Ingredients
- 1 tablespoon olive oil
- 1/2 cup chopped onion
- 1 teaspoon bottled minced garlic
- 1/2 teaspoon dried thyme
- 1 (8-ounce) package presliced mushrooms
- 3/4 pound skinless, boneless chicken breast, cut into bite-sized pieces
- 1/2 cup dry white wine
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 cup uncooked instant rice
- 1 cup fat-free, less-sodium chicken broth
- 1/2 cup (2 ounces) grated fresh Parmesan cheese
- 1/4 cup chopped fresh parsley
Preparation
- Heat oil in a large nonstick skillet over medium-high heat.
- Add the onion, garlic, thyme, and mushrooms; sauté 5 minutes or until onion is tende.
- Add chicken; sauté 4 minutes or until the chicken is lightly browned.
- Add wine, salt, and pepper; cook 3 minutes or until liquid almost evaporates.
- Stir in rice and broth.
- Bring to a boil; cover, reduce heat, and simmer 5 minutes or until liquid is absorbed.
- Stir in cheese and parsley.
Keywords: Parmesan Chicken and Rice
