Stovetop Chicken and Rice

Ingredients

• 1 tablespoon olive oil
• 8 ounces mushrooms (sliced and divided)
• 1 small onion (diced )
• 1 pound boneless skinless chicken breasts (or thighs, diced)
• ½ teaspoon poultry seasoning
• ¼ teaspoon dried thyme leaves
• salt and pepper to taste
• 3 cloves garlic (minced)
• ¼ cup white wine (optional)
• 2½ cups chicken broth (not low sodium)
• 1 cup basmati rice (uncooked )
• 1 bay leaf
• 1 cup peas (thawed)
• 2 tablespoons butter
• 2 tablespoons shredded Parmesan cheese (for garnish, optional)
• ⅔ cup half and half

Steps

1. 1

   Cook mushrooms over medium heat with olive oil until tender, about 6 minutes. Remove from pan and set aside.

2. 2

   Cook onions (use same pan as mushrooms) until softened, about 5 minutes. Season the chicken with poultry seasoning, thyme, and salt and pepper. Add chicken and garlic, cook 2-3 minutes or until chicken is lightly browned on the outside.

3. 3

   Add wine and cook 3-5 minutes or until wine is reduced to half.

4. 4

   Stir in the mushrooms, broth, rice, and bay leaf. Cover and simmer 18-20 or until rice is tender.

5. 5

   Remove from heat and discard bay leaf. Stir in peas, butter and cream. Cover and let rest 5 minutes.

6. 6

   Top with Parmesan cheese if using.