Name: Chicken thigh mushroom rice pilaf
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 oz boneless skinless chicken thighs, trimmed of excess fat and cut into 1/2-inch pieces; 1/4 cup white rice; 3 oz cremini mushrooms, sliced; 3/4 medium yellow onion, diced; 2 cloves garlic, minced; 1 tsp olive oil; 1/2 cup reduced-sodium chicken broth; 1/4 tsp salt; 1/2 tsp black pepper; 1 tsp dried thyme; 1 tbsp fresh parsley, chopped

Nutrition

Per serving

519 calories

Protein: 44g; 34% of calories
Carbs: 42g; 32% of calories
Fat: 20g; 34% of calories

Instructions

Prep 15 min · Cook 25 min

Heat half the olive oil in a small saucepan over medium-high heat. Add the chicken pieces, half the salt, and half the pepper. Cook for 5 minutes, stirring often, until browned and cooked through. Done when opaque in the center, 165°F.
Remove the chicken to a plate. Add the remaining oil to the same pan. Stir in the mushrooms and onions. Cook for 5 to 6 minutes until the vegetables are softened and the mushrooms are browned. Add the garlic and thyme, cooking for 1 minute more until fragrant.
Stir in the rice, broth, and the remaining salt and pepper. Bring the liquid to a boil, then reduce the heat to low. Cover and simmer for 15 to 18 minutes until the liquid is absorbed.
Remove the pan from the heat. Stir the cooked chicken and any accumulated juices back into the rice. Cover and let the pot rest for 5 minutes. Fluff with a fork, stir in the fresh parsley, and serve.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More dinner recipes