When my day is busy but I want something tasty at end of it, this is my go-to! (Page 2 ) | February 10, 2025

1. Season the chicken breasts with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown on both sides, approximately 3-4 minutes per side. Once cooked, remove the chicken from the skillet and set it aside.
2. In the same skillet, add the diced onion and minced garlic, sautéing until the onions become translucent and fragrant.

3. Stir in the sliced mushrooms and cook until they’re tender and starting to brown.
4. Add the white rice to the skillet, stirring to combine everything well. Let the rice toast for just a minute with the onion and mushroom mixture.
5. Pour in the chicken broth and bring it to a boil. As it starts bubbling, reduce the heat to a simmer.
6. Place the chicken back into the skillet, nestling them down into the rice mixture. Cover the skillet with a lid and let it all cook for approximately 20 minutes or until the rice is tender and the chicken is cooked through.
7. Garnish with chopped fresh parsley before serving for a bit of zing and color.
Variations & Tips
– If there’s a picky eater at your table, you can swap out the mushrooms for peas or diced carrots, which might be a more welcome sight for little eyes.
– Feel free to use brown rice instead of white for a healthier twist, but remember to adjust the cooking time since brown rice takes a bit longer to cook.
– For an extra creamy version, stir in a splash of cream or a dollop of sour cream towards the end of cooking.
– Keep your pantry stocked with quick-cooking rice and canned broth, so you’re always ready to whip up this comforting dish at a moment’s notice.
Gather ’round, scoop yourself a heaping portion, and enjoy this simple yet satisfying skillet meal that’s a bona fide family-pleaser!