Chicken and Rice with Mushrooms​

Ingredients​

• 3 tablespoons butter
• 1 tablespoon olive oil
• 1 small yellow onion, diced
• 340 g chicken breasts, diced
• ½ teaspoon garlic powder
• ½ teaspoon sweet paprika
• ¼ teaspoon onion powder
• 226 g sliced mushrooms
• salt, to taste
• fresh ground pepper, to taste
• 3 cloves garlic, minced
• 1¼ cups long-grain white rice
• 3 cups low-sodium chicken broth
• grated Parmesan, for garnish
• chopped fresh parsley, for garnish

Instructions​

• Preheat oven to 190˚C.
• Combine butter and olive oil in a large oven-safe skillet and set over medium-high heat; Melt butter.
• Add onions to the skillet and cook for 2 minutes.
• Season chicken with garlic powder, paprika, and onion powder.
• Add chicken to the skillet; cook for 5 minutes, or until golden brown on all sides.
• Stir in mushrooms; season with salt and pepper, stir, and continue to cook for 4 minutes, stirring frequently, until mushrooms are tender.
• Stir in garlic.
• Add rice and cook for 1 minute.
• Add chicken broth; increase heat to high and bring to a boil.
• Turn off the heat. Cover the skillet with a lid and bake in the oven for 30 minutes.
• Remove cover and continue to bake for 3 more minutes, or until liquid is absorbed.
• Remove from oven and let stand 5 minutes.
• Garnish with Parmesan cheese and parsley; serve.

Nutrition​