One Pan Chicken and Rice with Mushrooms

A flavor-packed one pan dish. This recipe is loaded with chicken, mushrooms, a few sprigs of thyme, and creamy mascarpone cheese.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Season chicken cutlets with salt, garlic powder, and optional Umami Seasoning.

Step 2

Heat 1 tbsp butter and olive oil over medium heat in a large high-rimmed sauté pan. Add the chicken and cook for 3 minutes a side. Remove to a plate.

Step 3

Pour in the white wine to deglaze the pan. Scrape up the bits with a wooden spoon. Turn the heat to medium-high and cook for about 3 minutes until most of the wine absorbs.

Step 4

Melt the remaining 1 tbsp butter. Add the sliced mushrooms and sliced onion. Stir to combine and cook over medium heat for 10 minutes, stirring a couple times. Add the garlic, stir, and cook another minute. Season to taste with salt and pepper, add a few sprigs of fresh thyme, the chicken broth, rice, and bring to a boil. Lower heat to medium low, add back the chicken, and put a lid on the pot. Cook for about 15 minutes or until the rice is cooked.

Step 5

Remove the chicken and fresh thyme springs. Stir in the mascarpone cheese. Add back the chicken and optionally top with fresh chopped parsley to serve.

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