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Chicken and Rice with Mushrooms

A hearty dish combining juicy chicken, fluffy rice, and earthy mushrooms, perfect for family dinners.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb Chicken Thighs or Breasts, boneless and skinless Use Halal options if needed.
  • 1 cup Rice, uncooked (any variety)
  • 2 cups Chicken Broth, low-sodium recommended
  • 1 cup Mushrooms, sliced Fresh mushrooms provide the best flavor.
  • 1 unit Onion, chopped Adds sweetness and depth.
  • 2 cloves Garlic, minced Infuses the dish with aroma and flavor.
  • 2 tablespoons Olive Oil For cooking.
  • Salt and pepper to taste Essential for seasoning.
  • Fresh Parsley for garnish Optional but adds freshness.

Method
 

Cooking Steps
  1. Heat the olive oil in a large skillet over medium heat.
  2. Add the chopped onion and sauté for about 2-3 minutes until translucent. Toss in the minced garlic and cook for another minute, stirring occasionally.
  3. Push the onion and garlic to the side and place the chicken in the skillet. Season with salt and pepper and cook for about 5-7 minutes, or until the chicken is browned on all sides.
  4. Stir in the uncooked rice and sliced mushrooms, mixing everything thoroughly.
  5. Add the chicken broth and bring everything to a boil. Once boiling, reduce the heat to low, cover the skillet, and let it simmer for 20 minutes.
  6. After 20 minutes, check to see if the rice is cooked and the liquid is absorbed. If not, cover and let it simmer for a few more minutes.
  7. Once done, fluff the rice with a fork, and sprinkle fresh parsley on top before serving.

Notes

Store in the fridge for up to 3 days in an airtight container. Can be frozen for up to 3 months. Reheat with a splash of chicken broth.