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Parmesan Chicken and Rice

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  • Parmesan Chicken and Rice

    I made this tonight for all 5 of us. Holy cow, did this ever taste great! Don't be put off by the Minute Rice, it worked perfectly and thickened up nicely when the Parmesan cheese is added.



    1 tablespoon olive oil
    1/2 cup chopped onion
    1 teaspoon bottled minced garlic
    1/2 teaspoon dried thyme (1-1/2 tsp fresh)
    1 (8-ounce) package presliced mushrooms
    3/4 pound skinless, boneless chicken breast, cut into bite-sized pieces (I used thighs)
    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 parsleyHow to Make It

    Step 1

    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 tender. 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.

    Step 2

    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.

    Charlene's notes: This was excellent! I used chicken thighs, fresh thyme and Pinot Grigio wine.

  • #2
    Charlene, I made this for dinner and lived it. Not thinking, I used crimini mushrooms which are a little stronger. DH doesn't like mushrooms. So, he ate it but wasn't crazy about it.
    Easy and good. Thanks!


    • #3
      Forgot. I cooked frozen peas and added at the end.


      • #4
        I used creminis too, but we love mushrooms. I thought the wine, thyme and mushrooms made a really nice flavor. Glad you liked it!