- 1 pound chicken breast (cubed)
- 1 tablespoon olive oil
- 1 tablespoon italian seasoning
- 1 cup long grain rice (uncooked)
- 2 1/2 cups chicken broth
- 6 ounces sliced mushrooms (about 1 cup)
- 1/2 cup heavy whipping cream
- 1/4 cup shredded parmesan cheese (I prefer freshly grated)
- chopped parsley
- shredded parmesan cheese
|Calories450Calories from Fat170|
|% DAILY VALUE|
|Calories from Fat170|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
kim ULRICH 7 hours ago
Easy and delicious as described skipped per the cream and still great
Carole Geiger 12 days ago
Good. I would make again and add garlic and onion.
Kent Williams 14 days ago
Great! Simple and plenty of leftovers!
Sheridan 15 days ago
Perfect! Kids love it <3
Benjamin Spears 17 days ago
delicious. i wish i had put the mushrooms (and broccoli) a little later so maintain their color and crispiness. but overall very happy
Kelsie Vogds Robinson 19 days ago
Easy to make, one pan recipe but missing a little something to give it a little extra flavor
Tanisha H. 20 days ago
turned out great! added some frozen peas when I added the afredo sauce, super yummy! will definitely make again.
Cindy 20 days ago
Delicious and easy. Loved it
Veronica Griffin - Riel 21 days ago
My family liked it very much. it was very tasty.
Kaitlyn 23 days ago
Fabulous!! Very yummy!!! And super easy!
Jane Davis 25 days ago
Tastes great, added extra Parm though.
Connie C. a month ago
Substituted quinoa for rice
Christina 2 months ago
Tried this recipe today. Used quinoa instead of rice and added jalapeno, garlic, and onion for extra kick. Skipped the heavy cream as dont have any. Taste is still a little bland.
HJ Baker 2 months ago
Wonderful. Substituted quinoa for rice and it was great
Hall 2 months ago
Simpld to cook, good flavors, and easy to modify to your liking.
Debbie R. 2 months ago
Great taste. added 2 pieces garlic minced, sprinkle of crushed red pepper and 1/2 cup of peas last few minutes. used 1 cup milk with 1 tsp cornstarch as had no cream.
Sierra Trott 2 months ago
Delicious!! definitely take the lid off a few minutes prior for a thicker consistency
Loraine 2 months ago
This is a new staple for dinner with 2 teenage boys!
Skyler Vicknair 2 months ago
Absolutely delicious and easy! Doubled the recipe and it came out great! I would suggest to take off the lid and allow some of the chicken broth to evaporate for the last 5 min while simmering. Husband likes his thicker so that did the trick
Maureen Smith 2 months ago
Great flavorful quick meal
waynett malheim-klemetson 3 months ago
We love this chicken and rice!! I also added fresh peas and spinach......so good!! My husband wants me to add it to the meal schedule every week! Thanks for the great recipe!!
Jen D 3 months ago
Great meal! It is a little on the plain side so I will be adding more seasoning next time but it is a great meal. The whole family liked it!
Carrie Robinson 3 months ago
great yes i will make it again
Eric 3 months ago
Just sharing through my experience, you need to pre-soak the rice for 15minutes then drain. And when you add the rice to the skillet, stir fry the rice with the chicken before adding the “preboiled chicken stock” take note the stock should be hot for it to cook at the given time. Once you get the hang about cooking the rice it would easy to make!
Stef 3 months ago
The rice took forever to cook I spent 1 hr and to 1 hr and 30 min. I gave up on it and just ate it with the rice not fully cooked, I was starving
Summers 3 months ago
yum! my daughter thought the sauce could have more seasoning BUT i really enjoyed this meal The rice needed to cook longer than listed in the recipe too That may have been operator error lol
CHeuckP 3 months ago
This one hit on all cylinders for me -- fast, easy, and really yummy! Will be doubling the recipe next time as my husband came back for seconds and thirds.
Devone Harris 3 months ago
This was really tasty and easy. Will definitely make again.
Victoria S 3 months ago
This recipe was a really good start for me, but I adjusted for dietary preferences and taste. I added shallot and fresh minced garlic with the chicken. I also finely chopped up a bit of broccoli to pack some extra veggies in this. Plus, I made it a tad healthier by leaving out the heavy cream, and instead of 2 1/2 cup of broth, I cooked the rice/chicken/veggie mixture in 1 cup broth and 1 1/12 cups almond milk. It still turned out very creamy and delicious! Without the shallot and garlic, this would have been missing a lot in my opinion. Next time I think I’ll even add a touch of crushed red pepper for a small hint of heat. A good base for a dish, but easy to adjust for your own preferences!
Taylor 3 months ago
very good. I'll definitely make again.