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Creamy Mushroom Chicken with Rice (single serving)

By Posted on
Creamy Mushroom Chicken with Rice (single serving)
A quick, low sodium, one pan, FLAVORFUL solution to the nights you find yourself flying Solo!
Ingredients
  1. 1 fresh chicken tender or 1/2 breast
  2. 4 ounces sliced mushrooms
  3. 1/4 yellow onion, diced
  4. 1 tablespoon unsalted butter
  5. 1 teaspoon fresh thyme, chopped
  6. ⅓ cup rice rinsed
  7. 1 Tbsp garlic, minced
  8. ⅓ cup low sodium chicken broth
  9. ⅓ cup milk
  10. 1 Tbsp low fat Greek yogurt
  11. shredded Swiss cheese, to taste
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Instructions
  1. Using a little cooking spray, cook chicken about 4 minutes on each side, in a medium saucepan until golden brown, (cook to 165° F), then set aside to cool before chopping/shredding.
  2. In the saucepan, sauté onions until they start to turn translucent.
  3. Add 1 tablespoon butter, 4 ounces sliced mushrooms, 1 teaspoon fresh, chopped thyme to the onions and cook over medium-high heat about 4-5 minutes, tossing frequently.
  4. Remove onions and mushrooms after cooking, and blend with chopped/shredded chicken.
  5. To saucepan, add ⅓ cup rinsed rice, minced garlic, ⅓ cup chicken broth, ⅓ cup milk. Bring to a boil, then reduce heat to simmer. Cook for 15 minutes. Add more water if needed.
  6. Once rice is cooked and tender, turn off heat, add 1 tablespoon Greek yogurt to rice. Stir into rice. Add back in the cooked chicken, onions and mushrooms. Top with grated Swiss cheese and enjoy.
Notes
  1. Rinse rice before adding to pan. Your creamy mushroom chicken with rice will be gummy if you don't rinse it before cooking.
  2. You can add other vegetables to your dish, just cook them with your mushrooms.
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