*One Pan Creamy Mushroom Chicken and Rice

• servings: 4 servings
• active time: 20 minutes
• total time: 40 minutes

Ingredients

2 tbsp olive oil (divided)

1 ½ lbs chicken breast (boneless skinless)

Salt and black pepper (to taste)

2 cups cremini mushrooms (sliced)

3 shallots (finely sliced)

2 cloves garlic (pressed)

2 tsp Italian seasoning

2 ½ cups low sodium chicken broth

1 cup jasmine rice (uncooked)

Juice of ½ lemon

2 tbsp fresh thyme

½ cup milk

3 cups spinach

¼ cup parmesan cheese (grated)

Directions

Season chicken breast with salt and black pepper and slice into cubes. In a large pan over medium heat, 1 tbsp of olive oil. Once hot, add the chicken. Allow the chicken cubes to brown (about 2-3 minutes per side). Once chicken is brown, remove from the heat and set the chicken aside.

In the same pan, add the remaining 1 tbsp of olive oil. Add mushrooms, shallots and garlic to the pan along with the Italian seasoning. Allow to cook until fragrant (about 3 minutes).

Deglaze the pan by adding ½ cup of chicken broth and using a wooden spatula to gently scrape the bottom of the pan, removing the brown bits. Once the pan is deglazed, add the rice, along with the rest of the broth, lemon juice and fresh thyme, add the cooked chicken back into the pan. Stir and bring to a simmer. Once the broth is simmering, cover, reduce the heat to low and cook for about 18-20 minutes (until the rice is fully cooked and most of the liquid has been absorbed).

Stir in the milk and spinach, allowing the spinach to wilt fully (this works best over low heat, constantly stirring). Sprinkle it with parmesan cheese!

Notes

We subbed wild rice and it was good

Nutrition

• Serving Size: 1.5 cups
• Calories: 520 kcal
• Total Fat: 15 g
• Saturated Fat: 4 g
• Unsaturated Fat: 9 g
• Trans Fat: 0.02 g
• Cholesterol: 115 mg
• Sodium: 379 mg
• Total Carbohydrate: 48 g
• Dietary Fiber: 3 g
• Total Sugars: 4 g
• Protein: 48 g