ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Parmesan Chicken and Rice

Parmesan Chicken and Rice

Photo: Lee Harrelson; Styling: Jan Gautro

Yield

4 servings (serving size: about 1 cup)

Rice and broth are added to sautéed chicken, onion, garlic, mushrooms and parmesan for a simple entrée that requires only one pan.

Ingredients

  • 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

Nutrition Information

  • calories 395
  • caloriesfromfat 18 %
  • fat 8 g
  • satfat 2.8 g
  • monofat 3.7 g
  • polyfat 0.8 g
  • protein 29.9 g
  • carbohydrate 44.4 g
  • fiber 2 g
  • cholesterol 57 mg
  • iron 4.1 mg
  • sodium 656 mg
  • calcium 171 mg

How to Make It

  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.

    Chopping Onion
  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.