Chicken Mushroom Rice Skillet with Asparagus
 
Prep time
Cook time
Total time
 
Author:
Serves: 6
Ingredients
  • 2 tbsp. extra virgin olive oil, divided
  • 1.5 lbs. Boneless, skinless chicken breasts, chopped into bite-size pieces
  • salt and Pepper, divided
  • 1 large, sweet yellow onion, chopped
  • 3-4 cloves fresh garlic, minced or pressed
  • 1 cup quick cooking brown rice
  • 2 cups reduced-sodium chicken broth
  • ½ cup dry white wine
  • 1 cup fresh mushrooms, sliced
  • 1 lb. fresh asparagus, woody ends removed and chopped in half
  • ⅓ cup grated parmesan cheese
  • 1 tsp. crushed red pepper flake (more or less depending on preference)
  • sea salt and fresh cracked pepper pepper, to taste.
Instructions
  1. Heat 1 tbsp. olive oil over medium-high heat, Add chicken and cook chicken until no longer pinck in the middle. set aside and keep warm.
  2. Add remaining olive oil. cook onion and garlic until soft and translucent.
  3. Add rice and stir for 1 minute.
  4. Add wine and deglaze pan. Cooking down the wine by half.
  5. Add chicken broth and mushroom. cover and simmer for 10-12 minutes
  6. In last 5 minutes of cooking add asparagus. Cover and continue to cook.
  7. Return chicken to pan and stir to combine.
  8. Add parmesan and spices. Give it a final stir. Serve immediately.
Recipe by Becky's Best Bites at https://beckysbestbites.com/chicken-mushroom-rice-skillet-asparagus/