Parmesan Chicken and Rice

Looking for a one-pot-meal? In this dish, rice and broth are added to sauteed chicken, onion, garlic and mushrooms for a simple entree using only one pan.

I made this Parmesan chicken and rice recipe for my husband and myself just a few weeks ago, and we really enjoyed it. It was quick, easy and savory. Plus, who doesn’t like chicken and rice? If you’re not a fan of mushrooms, you could probably substitute artichoke hearts or perhaps broccoli. If you have a really picky eater, you can leave out all the vegetables to accommodate them. (However, if that were me, I would make the picky eater eat around it! Haha.)

Although I would not classify this meal as “Italian”, the Parmesan cheese really gives this dish a complexity of savory flavors. Plus, the dish is pretty healthy since it’s under 400 calories and less than 10 grams of fat.

Enjoy!

1 Tbsp. olive oil

1/2 cup chopped onion

1 tsp. bottled minced garlic

1/2 tsp. dried thyme

1 (8 oz.) package presliced mushrooms

3/4 pound skinless, boneless chicken breast, cut into bite-sized pieces

1/2 cups dry white wine

1/2 tsp. salt

1/4 tsp. freshly ground black pepper

1 cup uncooked instant rice

1 cup fat-free, less sodium chicken broth

1/2 cup (2 oz.) grated fresh Parmesan cheese

1/4 cup chopped fresh parsley

1. Heat oil in a large nonstick skillet over medium-heat. Add the onion, garlic, thyme, and mushrooms; saute 5 minutes or until onion is tender.

2. Add chicken; cook 3 minutes or until liquid almost evaporates.

3. 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.

Yield: 4 servings (serving size: about 1 cup)

Recipe from: Cooking Light

NUTRITIONAL INFORMATION: 395 Calories | 8g Fat | 29.9g Protein | 4.1mg Iron | 656mg Sodium | 171mg Calcium