Oh the blogging that gets done when the kids are back to school and my workload backs down a bit! I’m also able to spend more time in the kitchen. I love trying new recipes…it happens just about every week…but I also have favorites. This Parmesan Chicken and Rice is quickly becoming a recurring favorite. It’s one of the those one-pot-wonders that you love on busy nights. I also hate doing dishes, so it’s good for that too!
The recipe calls for sliced mushrooms and I love mushrooms, so it’s perfect. The kids…not so much. My little secret is using kitchen shears. After the dish is cooked, I cut up the chicken and the mushrooms into tiny pieces. When you use kitchen shears it’s really quick, I promise. That way the mushrooms kind of blend in the with the chicken and I can sneak them into the kids’ diet.
You gotta love Trader Joe’s for their ’2 buck chuck’ (Charles Shaw Chardonnay for those of you who don’t live near a Trader Joes). I also love love love their brown basmati rice. I’m not a huge fan of brown rice, to be honest. I can never get it to cook correctly at home. I usually end up with a starchy mess. But, this basmati rice cooks perfectly and has a really nice earthy flavor.
Clients will sometimes ask when they meet me if I really cook every night for my family (the kind of stuff I post on the blog). The answer…as much as I can. BUT, tonight is a great example of what sometimes happens. Brent had a dinner meeting, so I took the kids to Pizza Hut to collect on their Book-It pizzas and I ate leftover winter vegetable soup. SO not glamorous. I would say that I cook about 5 out of 7 nights. I really like it and if I’m busy I’ll do easy dinners like this or use my crock pot. I’ll share as much as I can, but sometimes I’m cooking too fast to remember to take pictures!
- 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
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.
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.