Chicken Mushroom Skillet (Print)
Chicken, mushrooms, and rice bubble together in one pan for a cozy, rich dish that's simple to clean up.
# Ingredients:
→ Chicken
01 -
Slice up 3 big chicken breasts into strips about 2 cm thick
02 -
Half a teaspoon of salt
03 -
Half a teaspoon onion powder
04 -
Half a teaspoon dried thyme
05 -
Half a teaspoon paprika
06 -
Half a teaspoon black pepper
→ For cooking
07 -
Two tablespoons olive oil
08 -
Six tablespoons of unsalted butter
09 -
Twelve ounces (340 g) mushrooms, sliced
10 -
Two tablespoons garlic, finely chopped
→ Grains and Liquids
11 -
One and a half cups (285 g) long grain white rice
12 -
Three cups (710 ml) chicken broth
13 -
One can (about 298 g) Golden Mushroom condensed soup
→ Herbs (optional)
14 -
Two teaspoons fresh rosemary, chopped up
# Steps:
01 -
Toss chicken strips with salt, pepper, onion powder, paprika, and thyme. Make sure everything's mixed up really well. Cut the chicken into wide strips first.
02 -
Drop butter into your pan, crank up the heat, and stir in mushrooms. Let them cook until they're a deep golden brown, about 4 or 5 minutes.
03 -
Turn the heat to medium. Pour in garlic and rice, give them a couple of minutes in the pan. Let that garlic smell awesome for a few minutes, stirring so the rice is coated.
04 -
Warm up some olive oil in your big skillet. Sear the chicken, working in batches if you need to. Get them browned on both sides, but don’t cook them all the way through. Move them over to a plate for now.
05 -
Toss in chicken broth and mushroom soup together. Stir and scrape up any bits from the pan with a fork so nothing sticks. Wait for it to bubble up.
06 -
Slide the browned chicken and its juices back in. Turn the heat to low, cover the pan, and let it gently cook for about 20 to 25 minutes till the rice is soft. For the first 10 minutes, lift the lid sometimes and give the bottom a stir, then keep everything covered until the end.
07 -
Pop off the lid and make sure the rice is cooked through. Sprinkle on rosemary if you’re feeling fancy, and you’re good to go.
# Notes:
01 -
Wide chicken strips help keep the meat juicy and make it easy to get a good sear.
02 -
Mushrooms like button or baby bella work great—just pat them dry first to help them brown up.
03 -
Don’t mix water into the Golden Mushroom Soup. Use it straight out of the can.
04 -
You can swap in chicken thighs or tenderloins if you want and cook them the same way.