Parmesan Chicken and Rice

25 Jan

I found this recipe on My Tasty Treasures, one of my favorite blogs to visit. I just loved it! Everything is cooked in one skillet, which is always a good thing in my book. Even better yet, this recipe is a Cooking Light recipe. We have been trying to eat better lately, and it’s nice when you find a healthy recipe that tastes wonderful also!

Parmesan Chicken and Rice

Source: My Tasty Treasures, originally from Cooking Light

  • 1 tablespoon olive oil
  • 1/2 cup chopped onion
  • 1 teaspoon bottled minced garlic, I used 3 cloves fresh
  • 1/2 teaspoon dried thyme
  • 1 8oz package presliced mushrooms
  • 3/4 pound boneless skinless chicken breasts, cut into bite sized pieces
  • 1/2 cup dry white wine
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1 cup uncooked instant rice
  • 1 cup fat free, less sodium chicken broth
  • 1/2 cup grated fresh parmesan cheese
  • 1/4 cup chopped fresh parsley


Heat oil in a large nonstick skillet over medium-high heat. Add the onion, garlic, thyme, and mushrooms; sauté 5 minutes or until onion is tender. Add chicken; sauté 4 minutes or until lightly browned. Add the wine, salt, pepper; cook 3 minutes or until liquid almost evaporates. Stir in rice and broth. Bring to a boil; cover, reduce heat, and simmer 5 minutes or until liquid is absorbed. Stir in cheese and parsley.

Serves 4


One Response to “Parmesan Chicken and Rice”

  1. Jessica {The Novice Chef} January 27, 2010 at 1:33 PM #

    This looks wonderful! Yum!

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