One Pan Chicken and Mushroom Parmesan Rice

This One Pan Chicken and Mushroom Parmesan Rice is perfect for busy weeknights. Just a few simple ingredients is all it takes for this easy, one pan meal that's packed with flavor. It's guaranteed to be a favorite all year long!

Course Main Course

Cuisine American

Keyword chicken recipe, fried rice recipe, one pan recipe

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 455

Author Gayle

Ingredients

Mushrooms

3 tablespoons unsalted butter
8 ounces sliced baby bella mushrooms
Salt and pepper to taste

Chicken

3 medium boneless skinless chicken breasts cubed
2 teaspoons Italian season
1 teaspoon garlic powder
Salt and pepper to taste

Rice

1½ cups dry long grain rice
1½ cups low-sodium chicken broth
1½ cups milk any kind (I used 2%)
¾ cup shredded Parmesan cheese
Salt and pepper to taste
Fresh parsley for garnish if desired

Instructions

In a large skillet, melt butter over medium heat. Add mushrooms, season with salt and pepper, and saute until tender, about 5-6 minutes. Remove mushrooms to a separate plate and set aside.
In the same skillet, add the cubed chicken. Season with Italian seasoning, garlic powder, salt and pepper. Cook until no longer pink, about 3-4 minutes per side. To achieve the golden color, try not to move chicken around until ready to flip.
Add mushrooms back to skillet, along with rice, chicken broth, and milk. Stir to combine. Bring mixture to a boil, then turn down heat, cover, and simmer for about 15-20 minutes, or until rice is cooked and most of the liquid is absorbed.
Turn off heat and stir in shredded Parmesan cheese. Season with more salt and pepper, if needed. Garnish with fresh parsley, if desired.
Serve immediately.

Nutrition