Chicken with Mushroom Sauce and Brown Rice

Ingredients

• •4 boneless, skinless chicken breasts
• •2 cups brown rice
• •12 oz mushrooms, sliced
• •1 medium onion, diced
• •2 cloves garlic, minced
• •1 cup chicken broth (gluten-free)
• •1/2 cup heavy cream
• •2 tablespoons butter
• •1 teaspoon dried thyme
• •to taste salt and black pepper

Directions

1. 1Cook brown rice according to package directions; set aside.
2. 2Season chicken breasts with salt and pepper. Melt 1 tablespoon butter in a large skillet over medium-high heat and cook chicken for 6-7 minutes per side until golden; remove and set aside.
3. 3In the same skillet, melt remaining butter and sauté diced onion until softened, about 3 minutes. Add minced garlic and cook for 1 minute.
4. 4Add sliced mushrooms to the skillet and cook for 5 minutes until golden.
5. 5Pour in chicken broth and thyme, scraping up any browned bits from the bottom. Return chicken to the skillet and simmer for 8-10 minutes until cooked through.
6. 6Stir in heavy cream and simmer for 2-3 minutes until sauce thickens.
7. 7Serve chicken and mushroom sauce over cooked brown rice.

💡 Brown rice takes far longer than chicken breast. Start the rice first and remove the chicken while the mushroom sauce finishes to keep the meat juicy.

Cook this with Miamzi 👨‍🍳

Miamzi knows what's in your kitchen — it checks this recipe against your ingredients, adds what's missing to your grocery list, plans your week, and invents new dishes from what you already have.