One-Pot Chicken and Mushroom Herb Rice

• 1 tablespoon olive oil
• 1 cup uncooked long-grain white rice
• 1 medium onion, diced
• 8 ounces mushrooms, sliced
• 2 boneless, skinless chicken breasts, cut into bite-sized pieces
• 2 cups chicken broth
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 2 cloves garlic, minced
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon lemon juice

Steps

1. 1 Heat olive oil in a large skillet over medium heat.
2. 2 Add onion and cook until softened, about 3 minutes.
3. 3 Stir in rice and toast for 1 minute.
4. 4 Add chicken and cook until browned on all sides.
5. 5 Toss in mushrooms, garlic, thyme, rosemary, pepper, and salt.
6. 6 Pour in chicken broth, cover, and simmer for 20 minutes.
7. 7 Remove from heat, fluff with a fork, and stir in lemon juice and parsley.
8. 8 Cover and let sit for 5 minutes before serving.

Equipment

• Large skillet with lid

Variations

• Add a handful of peas or diced bell peppers for extra color and nutrients.
• For a creamy twist, stir in a tablespoon of sour cream or Greek yogurt before serving.

Substitutions

• Substitute chicken broth with vegetable broth for a vegetarian option.
• Use Arborio rice for a risotto-like texture.

Pairings

• A crusty baguette
• A wedge of Camembert cheese

Nutrition

Tips

• For extra flavor, use homemade chicken broth.
• If you prefer dark meat, swap in chicken thighs for the breasts.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of broth to maintain moisture.

Freezing: Freezes well for up to 2 months. Thaw in the fridge overnight and reheat gently on the stovetop with a bit of broth.

Serving Suggestions

• Serve with a side of steamed broccoli or a simple green salad.
• Pairs well with a glass of crisp Chardonnay.

FAQ