Roast chicken with mushroom and herb rice
This roast chicken dish features golden, succulent chicken breasts served atop a bed of mushroom and herb-infused rice, creating a comforting and flavorful meal. Ideal for family dinners, it combines simple roasting and simmering techniques for an easy, satisfying dinner.
Cook time 25 min
Prep time 5 min
Ingredients:
2 tbsp butter1 tbsp fresh thyme
2 garlic cloves
salt & pepper to taste
1.50 lb chicken breasts
2 tbsp olive oil
1 leek
1/2 cup mushrooms
1 cup white rice
1/3 cup vegetable broth
1/2 cup water
1/4 cup fresh parsley
Roast chicken with mushroom and herb rice is a delightful dish that combines succulent chicken breasts with savory mushroom and herb-infused rice. This recipe is perfect for a family dinner or a special get-together, offering a balanced meal that is both flavorful and nutritious.
Instructions:
Preheat your oven to 375°F (190°C).
- Season the chicken breasts with salt and pepper on both sides.
- In an oven-safe skillet, melt 2 tbsp of butter over medium-high heat.
- Add the chicken breasts and sear them for about 3-4 minutes on each side until they are golden brown. Remove chicken from the skillet and set aside.
- In the same skillet, add 2 tbsp of olive oil and heat over medium heat.
- Add the chopped leek and cook for about 3 minutes, until it starts to soften.
- Add the minced garlic, fresh thyme, and sliced mushrooms. Cook for an additional 2-3 minutes until the mushrooms start to release their moisture and become tender.
- Add the white rice to the skillet, stirring to combine with the vegetables and aromatics.
- Pour in the vegetable broth and water, and stir to combine. Bring the mixture to a simmer.
- Place the seared chicken breasts on top of the rice mixture in the skillet.
- Cover the skillet with a lid or aluminum foil, and transfer it to the preheated oven.
- Bake for about 25-30 minutes, or until the chicken is cooked through and the rice is tender.
- Remove the skillet from the oven and let it rest for a few minutes.
- Garnish with freshly chopped parsley.
- Serve the roast chicken breasts over the mushroom and herb rice. Enjoy your delicious meal!
This roast chicken with mushroom and herb rice is a hearty dish that promises a delectable mix of flavors and textures. With the perfect balance of tender chicken, aromatic herbs, and earthy mushrooms, this recipe is sure to impress your family and guests. Following these tips will help you achieve the best results, ensuring a memorable dining experience.
Roast chicken with mushroom and herb rice FAQ:
The chicken should be baked for about 25-30 minutes, or until it is cooked through and reaches an internal temperature of 165°F (74°C).
The chicken is done when it reaches an internal temperature of 165°F (74°C) and is no longer pink in the center. You can use a meat thermometer for accuracy.
Yes, you can substitute brown rice for white rice, but you will need to adjust the cooking time and liquid. Brown rice usually requires about 40-45 minutes to cook, and more broth or water may be needed to ensure it is tender.
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or oven until heated through.
Yes, if you don't have leeks, you can substitute them with diced onions or shallots, as they will provide a similar flavor.
Tips:
- Ensure the chicken breasts are at room temperature before cooking to ensure even cooking.
- For extra flavor, you can marinate the chicken breasts with herbs and olive oil at least 30 minutes before cooking.
- Use a mixture of different mushroom types to enhance the depth of the flavor in the rice.
- Toast the rice for a couple of minutes before adding liquid to bring out a nutty flavor.
- Keep an eye on the rice to ensure it doesn’t overcook or get mushy; it should be fluffy and separate.
- Garnish with fresh parsley just before serving to retain its vibrant color and fragrance.
Nutrition per serving
4 ServingsCalories 510kcal
Protein 44g
Carbohydrates 55g
Fiber 2.53g
Sugar 2.59g
Fat 18g
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