Chicken Mushroom Rice Skillet

Get on the right track in the new year with a one-skillet, healthy-ish meal that doubles up as lunch for the next day.  Chicken Mushroom Rice Skillet is sure to go into the dinner rotation this year. 

Chicken Mushroom Rice Skillet from The Girl In The Little Red Kitchen | Easy, healthy, flavorful and comforting one-pot meal that's sure to go into your dinner rotation.

We are back!  Happy New Year to all!

Did you have a nice and relaxing winter break?  Do anything fun? Travel anywhere new? Cook something delicious?

Similar to years past, I was unceremoniously lazy – I mean we are talking almost sloth like lazy.  I blame it for the fact that I was gifted with an early Christmas present of a head cold that took me out for 3 days.  Honestly though, I think I just like the comfort of my home instead of the crowds on the street.  Each year, I tell myself it will be different, that I will actually go out and do things.

Nope, each year it’s the same.  I watched way too much television in the last week – three seasons of Vikings and the new season of Transparent completed! There was movie time in house and at the theater tossed in there too.  Plus a mini Doctor Who marathon leading up to the Christmas Special and one outing to spend New Years Eve with They Might Be Giants.

Chicken Mushroom Rice Skillet | girlinthelittleredkitchen.com

I did cook and ate way too many cookies.  Isn’t that the way it’s supposed to be? This year could be the year I get over my fear of frying because there was freshly fried calamari in the house but also some healthier fare like this chicken and rice skillet.

This dish was my attempt to get back on the healthy eating track before the new year started.  Let’s face it, we can eat all the cookies we want but there needs to be some balance.  That my friends is the goal for this year! I had noticed that on the January issue of Bon Appetit they had Healthy-Ish written out in big bold letters.  The theme for that issue but it’s has always been my theme and way of eating.  There’s room for little indulgences everywhere, from a cocktail on Friday night (or after a rough day at work) or that once in a while cookie or piece of cake.  You can’t go through life denying the things that you love, if you do then you’d be unhappy.

Chicken Mushroom Rice Skillet | girlinthelittleredkitchen.com

So healthy-ish is how we will continue in 2016.  Expect more meals like this dish, full of flavor but tastes good for you with our desserts and drinks tossed in.

Sounds like a plan?  Good!

So for now, let’s get cooking and start with dinner tonight because in 40 minutes you’ll have this one skillet meal on the table and if you’re a small household it’s enough for lunch the next day.

Chicken Mushroom Rice Skillet
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Ingredients

  • 1 - 1 1/4 pounds boneless, skinless chicken breast
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 1 - 8 ounce container baby bella or crimini mushrooms, cleaned and sliced
  • 1 cup light brown rice
  • 1/2 cup dry white wine, divided
  • 1 3/4 cups chicken stock
  • juice from 1 lemon
  • 1 tablespoon chopped fresh parsley
  • kosher salt and pepper to taste

Instructions

  1. In a large skillet over medium high heat drizzle 1 tablespoon avocado or grapeseed oil to heat until it starts to shimmer.
  2. Pat dry the chicken breasts and season generously on both sides with salt and pepper.
  3. Brown in the chicken in the skillet on both sides, about 3-4 minutes per side. Remove from the skillet.
  4. Lower the heat to medium, add another tablespoon of oil and add the onions and saute for 4-5 minutes until they are soft and translucent. Stir in the garlic and cook for 30 seconds.
  5. Add your mushrooms, season with salt and pepper and cook until soft, about 8-10 minutes.
  6. Stir in the rice, mix everything together and deglaze the pan with 1/4 cup of white wine. Let simmer for 2 minutes before adding the the remaining wine and chicken stock.
  7. Place the chicken breasts pack in the pan and bring the liquid to a boil.
  8. Reduce the heat to a simmer, cover and cook until the rice has absorbed all the liquid - about 20 minutes.
  9. Remove from the heat, taste and season as needed with salt and pepper. Squeeze the lemon over the dish and sprinkle with fresh parsley.
  10. Serve immediately.
Recipe Type: Main
http://girlinthelittleredkitchen.com/2016/01/chicken-mushroom-rice-skillet/

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Chicken Mushroom Rice Skillet | girlinthelittleredkitchen.com

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