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Chicken And Mushroom Baked Rice Recipe

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Chicken and Mushroom Baked Rice Recipe Warehouse
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Description

Looking for a hearty and comforting meal? Try this chicken and mushroom baked rice recipe. It's a one-pan dish that's perfect for busy weeknights or lazy weekends. The dish is packed with flavors and textures, and it's a crowd-pleaser that everyone will love. The dish consists of baked rice, juicy chicken, sautéed mushrooms, and a creamy sauce that ties everything together. It's easy to make, and the leftovers are even better the next day.

Prep Time

The prep time for this recipe is approximately 20 minutes.

Cook Time

The cook time for this recipe is approximately 45 minutes.

Ingredients

  • 1 ½ cups of uncooked white rice
  • 3 cups of chicken broth
  • 1 lb. boneless, skinless chicken thighs, cut into bite-sized pieces
  • 8 oz. of sliced mushrooms
  • 1 onion, chopped
  • 3 cloves of garlic, minced
  • 1 cup of heavy cream
  • 1 cup of grated Parmesan cheese
  • 2 tbsp. of olive oil
  • Salt and pepper to taste

Equipment

  • Large oven-safe skillet or casserole dish
  • Cutting board and knife
  • Measuring cups and spoons
  • Spatula or wooden spoon
  • Oven mitts

Method

  1. Preheat your oven to 375°F.
  2. Rinse the rice in a fine mesh strainer and drain well.
  3. In the skillet or casserole dish, heat the olive oil over medium heat.
  4. Add the chopped onion and minced garlic and cook until fragrant, about 2-3 minutes.
  5. Add the chicken pieces to the skillet and cook until browned on all sides, about 6-8 minutes.
  6. Remove the chicken from the skillet and set aside.
  7. Add the sliced mushrooms to the skillet and cook until they release their liquid and are browned, about 5-6 minutes.
  8. Add the rice to the skillet and stir to coat it with the oil and vegetables.
  9. Add the chicken broth, salt, and pepper to the skillet and stir well.
  10. Bring the mixture to a boil, then reduce the heat to low and cover the skillet with a lid or foil.
  11. Cook the rice for 18-20 minutes or until it's tender and the liquid is absorbed.
  12. Add the cooked chicken back to the skillet and stir well.
  13. Pour the heavy cream over the rice and chicken mixture and stir well.
  14. Sprinkle the grated Parmesan cheese over the top of the dish.
  15. Bake the skillet in the preheated oven for 20-25 minutes or until the cheese is melted and bubbly.
  16. Serve hot and enjoy!

Notes

  • You can substitute chicken breasts for chicken thighs if you prefer.
  • You can also use a different type of mushroom, such as shiitake or cremini.
  • Feel free to add other vegetables, such as bell peppers or carrots, to the dish for added nutrition.

Nutrition Info

  • Calories: 520
  • Protein: 30g
  • Fat: 28g
  • Carbs: 38g
  • Fiber: 1g
  • Sugar: 2g

Recipe Tips

  • Make sure to use an oven-safe skillet or casserole dish. If your skillet doesn't have an oven-safe handle, wrap it with foil before placing it in the oven.
  • Rinse the rice to remove excess starch and prevent it from becoming sticky.
  • Cut the chicken into bite-sized pieces to ensure even cooking.
  • Don't skip the step of browning the chicken and mushrooms. This adds flavor and texture to the dish.
  • Make sure to cover the skillet with a lid or foil while cooking the rice to prevent the liquid from evaporating too quickly.
  • Let the baked rice cool for a few minutes before serving to avoid burning your tongue.

Try this chicken and mushroom baked rice recipe today for a delicious and satisfying meal that's easy to make and even easier to clean up. Bon appétit!


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