Mushroom butter rice and garlic baked chicken
Prepare mushroom butter rice and garlic baked chicken using fresh mushrooms, whole milk butter, and seasoned chicken baked to perfection.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Chicken Breast | 800 | Grams |
| White Rice | 2 | Cups |
| Mushrooms | 300 | Grams |
| Butter | 100 | Grams |
| Garlic | 6 | Cloves |
| Olive Oil | 3 | Tbsp |
| Chicken Broth | 3 | Cups |
| Salt | 2 | Tsp |
| Black Pepper | 1 | Tsp |
| Thyme | 1 | Tsp |
| Parsley | 1 | Bunch |
| Lemon | 1 | Count |
Instructions
- Preheat the oven to 200 degrees Celsius.
- In a bowl, mix minced garlic, olive oil, salt, pepper, thyme, and lemon juice. Coat the chicken breasts with this mixture.
- Place the seasoned chicken breasts in a baking dish and bake for 25-30 minutes until cooked through.
- While the chicken is baking, melt butter in a large saucepan over medium heat.
- Add sliced mushrooms to the saucepan and sauté until they are golden brown.
- Add the uncooked rice to the mushrooms and stir for 2 minutes.
- Pour in the chicken broth, bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until rice is cooked.
- Fluff the rice with a fork and stir in chopped parsley.
- Serve the mushroom butter rice alongside the garlic baked chicken.
Prep
- Thaw chicken breasts if frozen
Kitchen equipment
Baking DishLarge Saucepan