prep time
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cook time
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WHAT YOU'LL NEED
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Minute Rice® Premium Long Grain White Rice | ||
1 cup | ||
6 | boneless, skinless chicken thighs | |
1/2 lb | mushrooms, sliced (crimini, portabello, shiitake) | |
1 tbsp | butter | |
1 | shallot, diced | |
1 | clove garlic, minced | |
1 tbsp | fresh thyme | |
1 tbsp | fresh rosemary, chopped | |
1/4 cup | white wine, or chicken stock | |
1 1/2 cup | cream (table cream or heavy cream) | |
1/2 cup | fresh grated Parmesan | |
Garnish: | Chopped parsley |
INSTRUCTIONS

Step 1: In a large skillet, over medium-high heat, brown chicken thighs, 5-7 minutes on either side. Remove chicken thighs from pan, cover with foil and set aside. |
Step 2: To the same pan used for the chicken add sliced mushrooms over medium-high heat. Saute 2-3 minutes, just until they begin to release their moisture. Add butter, shallot, and garlic to the pan. Saute 1-2 minutes. Add fresh thyme and rosemary. Cook another minute or until herbs become fragrant. |
Step 3: Pour white wine into pan with mushrooms to deglaze; scrape up any stuck-on bits using a wooden spoon. Cook until most of the wine has evaporated. |
Step 4: To the mushrooms add cream and Minute Rice. Stir until evenly distributed in pan. Place cooked thighs on top of rice. Lower heat to medium-low, cover and let simmer for 10 minutes, stirring occasionally. |
Step 5: Remove from heat and stir in grated parmesan cheese. Garnish with chopped parsley. Serve hot. |
Golden chicken thighs are served atop rich and creamy mushroom rice. The rice gets a nice punch of umami from earthy mushrooms and flavourful Parmesan cheese. Best of all, it’s all done in one pan so clean up is a breeze! That’s what I call a #WeekdayWin!
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