Description
A comforting twist on chicken and rice paired with crisp-tender asparagus, sautéed mushrooms, garlic, and olive oil.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 ½ pounds chicken thighs, boneless and skinless, cut into 1-inch pieces
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 cup long-grain white rice, uncooked
- 2 ¼ cups chicken broth
- ½ cup heavy cream
- ½ teaspoon dried thyme
- 1 cup asparagus, trimmed and cut into 1-inch pieces
- 8 ounces mushrooms, sliced
- 2 cloves garlic, minced
- 1 tablespoon butter
Instructions
- Heat olive oil in a large skillet over medium-high heat.
- Season chicken with salt, pepper, garlic powder, and onion powder. Add to the skillet and cook until browned on all sides, about 5-7 minutes.
- Stir in rice, chicken broth, heavy cream, and thyme. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes.
- Add asparagus, mushrooms, and garlic to the skillet. Cover and cook for an additional 10 minutes until rice is tender and chicken is cooked through.
- Stir in butter until melted. Serve hot.
Notes
Use low-sodium chicken broth if watching salt intake. Ensure rice is fully cooked before serving. Leftovers can be stored in the fridge for up to 3 days.
- Prep Time: 15 mins
- Cook Time: 35 mins
- Method: Main Course
Nutrition
- Calories: 450
- Sugar: 3g
- Fat: 22g
- Carbohydrates: 30g
- Protein: 32g