Garlic Butter Mushroom Chicken Rice - Deluxe

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Step 1

1. SEAR THE MUSHROOMS: Melt 3 tablespoons of butter over medium-high heat in a large skillet or Dutch oven. Add the sliced fresh mushrooms. Let them sit undisturbed for 3-4 minutes to get a deep golden sear. Sauté until cooked through, then stir in half of the minced garlic and the white parts of the green onions for 60 seconds.

Step 2

2. MAKE THE SAUCE: Pour 1 cup of the chicken broth into the skillet with the mushrooms. Scrape the bottom of the pan to release the browned bits. Let it simmer and reduce for about 5 minutes until glossy and slightly thickened. Pour this mushroom sauce into a separate bowl and set it aside. Do not wipe out the skillet.

Step 3

3. SEAR THE CHICKEN: Add 1 tablespoon of butter to the same skillet over medium-high heat. Add the diced raw chicken breast in a single layer. Sear until golden brown on all sides (it does not need to be cooked through yet). Remove the chicken to a separate plate and set aside.

Step 4

4. TOAST THE RICE: Reduce heat to medium. Melt the remaining 4 tablespoons of butter in the skillet. Add both bags of dry rice and vermicelli. Sauté, stirring constantly, until the pasta is a dark golden brown.

Step 5

5. THE LIQUID AND SEASONING: Pour the remaining chicken broth from your can into a measuring cup. Add enough water to reach the total liquid requirement for two boxes (usually 4 to 4.5 cups total). Slowly pour this into the skillet. Stir in both seasoning packets and the remaining minced garlic.

Step 6

6. THE SIMMER: Add the seared chicken cubes (and any juices from the plate) back into the skillet. Bring the mixture to a boil, then immediately reduce the heat to low. Cover the skillet tightly and simmer for 15 to 20 minutes.

Step 7

7. THE FINISH: Once the rice is tender and liquid is absorbed, fluff with a fork. Plate the chicken and rice, then pour the reserved Garlic-Butter Mushroom sauce over each serving. Garnish with the green onion tops and plenty of black pepper.