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Parmesan Chicken and Rice


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  • 1 tbsp olive oil
  • 1/2 c chopped onion
  • 1 tsp minced garlic
  • 1/2 tsp dried thyme
  • 8 8 oz sliced fresh mushrooms
  • 1 lb. boneless skinless chicken breast, cut into bite size pieces
  • 1/2 c dry white wine
  • 1/2 tsp salt
  • 1/4 tsp fresh ground pepper
  • 1 c uncooked instant rice
  • 1 c chicken broth
  • 1/2 c freshly grated parmesan cheese
  • 1/4 c chopped fresh parsley


Servings 4


Step 1

1. Heat oil in large non-stick skillet over medium high heat. Add onion, garlic, thyme, and mushrooms and saute 5 minutes or until onion is tender.
Add chicken, saute 4 minutes or until chicken is lightly browned.
ADd white wine, salt, pepper, and cook for 3 minutes or until the liquid almost copmletely evaporates.
2. Stir in rice and chicken broth. Bring to a boil; cover and reduce heat. Simmer for 5 minutes or until the liquid is almost absorbed. Stir in Parmesan cheese and chopped fresh parsley.


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