Parmesan Chicken and Rice

READY IN: 35mins
Recipe by HEP MEP

I made this for dinner last night, and it was easy and tasty. I did double the amount of rice and broth though. I knew one cup wouldn't make it here! From Cooking Light...

Top Review by newchef 1

This was excellent considering it was a last minute, "use what you have in the pantry" meal. I also doubled the broth and rice and was asked for even more rice during dinner. I omitted the mushrooms just based on my family's tastes. Very tasty, very easy, light and very delicious. Thanks! This will go in my rotation.

Ingredients Nutrition

Directions

  1. Heat oil in a large nonstick skillet over medium-high heat.
  2. Add the onion, garlic, thyme, and mushrooms:saute 5 minutes or until onion is tender.
  3. Add chicken; saute 4 minutes or until the chicken is lightly browned.
  4. Add wine, salt, and pepper; cook 3 minutes or until liquid almost evaporates.
  5. Stir in rice and broth. Bring to a boil: cover, reduce heat and simmer 5 minutes or until liquid is absorbed.
  6. Stir in cheese and parsley.
  7. Eat.

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