Parmesan Chicken and Rice

Randy Mayor; Jan Gautro

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

Yield: 4 servings (serving size: about 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 395
  • Calories from fat: 18%
  • Fat: 8g
  • Saturated fat: 2.8g
  • Monounsaturated fat: 3.7g
  • Polyunsaturated fat: 0.8g
  • Protein: 29.9g
  • Carbohydrate: 44.4g
  • Fiber: 2g
  • Cholesterol: 57mg
  • Iron: 4.1mg
  • Sodium: 656mg
  • Calcium: 171mg

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

Preparation

  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.
  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.
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