One Pot Creamy Parmesan Chicken with Mushroom Rice
One Pot Creamy Parmesan Chicken with Mushroom Rice will be one of the best things you will ever eat! All you need is one pot to create an amazingly creamy and delicious meal that is ready in under 30 minutes!
5 Servings
| Nutrition (1 serv.) | Amount | Nutrition (1 serv.) | Amount |
|---|---|---|---|
| Calories | 381 kcal | Sugar | 2 g |
| Carbs | 33 g | Cholesterol | 91 mg |
| Protein | 26 g | Sodium | 632 mg |
| Fat | 16 g | Fiber | 1 g |
| Sugar | 2 g | ||
| Cholesterol | 91 mg | ||
| Sodium | 632 mg | ||
| Fiber | 1 g |
Prep Time: 5 min Cook Time: 20 min Total Time: 25 min
https://therecipecritic.com/creamy-parmesan-chicken-with-mushroom-rice/
Ingredients
1 pound diced boneless skinless chicken breast
1 tablespoon olive oil
1 tablespoon Italian seasoning
salt to taste
ground black pepper to taste
1 cup uncooked long grain rice
2 ½ cups chicken broth
6 ounces sliced mushrooms about 1 cup
½ cup heavy whipping cream
¼ cup shredded parmesan cheese
Instructions
Add 1 tablespoon olive oil to a 10 or 12-inch skillet and heat over medium-high heat. Add 1 pound diced boneless skinless chicken breast, 1 tablespoon Italian seasoning, and a pinch or two of salt and ground black pepper to the skillet. Cook for 5-7 minutes, until the chicken is no longer pink and reaches 165 degrees Fahrenheit internally.
Add 1 cup uncooked long grain rice, 2 ½ cups chicken broth, and 6 ounces sliced mushrooms to the skillet. Reduce the heat to medium-low, cover, and let it simmer for 15-20 minutes until the rice is cooked through and tender.
Stir in ½ cup heavy whipping cream and ¼ cup shredded parmesan cheese. Season to taste with salt and ground black pepper. Simmer for 2-3 minutes until the cream has thickened and the cheese has melted. Garnish with more parmesan and fresh parsley, if desired, and serve warm.