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


  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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