Succulent Chicken with Mushroom Rice
Tender chicken breast sautéed with button mushrooms, served on a bed of fluffy white rice and accompanied by a side of lightly seasoned cabbage. This delightful combination of flavors and textures will surely please your taste buds.
ingredients
- 4 chicken breasts, boneless and skinless
- 8 ounces button mushrooms, sliced
- 2 cups white rice
- 4 cups chicken broth
- 1 small cabbage, shredded
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- Salt and pepper to taste
steps
- 1.
Preheat the oven to 375°F (190°C).
- 2.
Season the chicken breasts with salt, pepper, and dried thyme.
- 3.
Heat olive oil in a large oven-safe skillet over medium heat.
- 4.
Sear the chicken breasts until golden brown, about 4-5 minutes per side.
- 5.
Remove the chicken from the skillet and set aside.
- 6.
In the same skillet, add sliced mushrooms and sauté until tender.
- 7.
Add minced garlic and cook for another 1-2 minutes.
- 8.
Stir in the white rice and chicken broth, bring to a boil.
- 9.
Cover the skillet and transfer it to the preheated oven.
- 10.
Bake for 20 minutes or until the rice is tender and the liquid is absorbed.
- 11.
While the rice cooks, steam the shredded cabbage until crisp-tender.
- 12.
Serve the chicken on a bed of mushroom rice, accompanied by the steamed cabbage on the side.