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Pan-Fried Chicken Breast with Lemony Mushroom & Herb Rice.

  • 1 cup
    basmati rice
  • 1 ½ lb
    chicken breasts, boneless skinless
  • 16 fl oz
    chicken or vegetable broth
  • 1 lb
    cremini mushrooms
  • 2 cloves
    garlic
  • 1 small bunch
    Italian (flat-leaf) parsley
  • 1
    lemon
  • 2
    shallots
  •  
    black pepper
  •  
    extra virgin olive oil
  •  
    salt
  • 1
    Wash and dry the fresh produce.
    1 lb cremini mushrooms
    1 lemon
    1 small bunch Italian (flat-leaf) parsley
  • 2
    Preheat a sauté pan over medium heat.
  • 3
    While the pan heats up, trim off and discard the ends of the shallots; peel and mince the shallots.
    2 shallots
  • 4
    Trim off and discard the root end of the garlic; peel and mince or press the garlic.
    2 cloves garlic
  • 5
    Once the pan is hot, add olive oil and swirl to coat the bottom.
    2 tbsp extra virgin olive oil
  • 6
    Add the shallots and garlic to the pan; cook, stirring frequently, until softened, 3 to 4 minutes.
  • 7
    While the shallots and garlic cook, thinly slice the mushrooms lengthwise from cap to stem.
  • 8
    Add the mushrooms to the pan and season with salt and pepper; cook, stirring frequently, until the mushrooms are tender and the liquid has evaporated, 5 to 7 minutes.
    ½ tsp salt
    ¼ tsp black pepper
  • 9
    Preheat a skillet over medium heat.
  • 10
    While the skillet heats up, pat the chicken breasts dry with paper towels and place on a plate; generously season with salt and pepper on both sides.
    1 ½ lb chicken breasts, boneless skinless
    1 tsp salt
    ½ tsp black pepper
  • 11
    Once the skillet is hot, add olive oil and swirl to coat the bottom.
    1 tbsp extra virgin olive oil
  • 12
    Carefully place the chicken breasts in the skillet; cook until the chicken is golden brown and cooked through (check doneness with a thermometer or cut into the chicken with a knife), 6 to 8 minutes per side. Once done, transfer the chicken to plate and tent with foil to keep warm.
  • 13
    Once the mushrooms are tender, add the rice and broth to the pan; stir and scrape up any browned bits from the bottom. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15-18 minutes.
    1 cup basmati rice
    16 fl oz (2 cups) chicken or vegetable broth
  • 14
    While the chicken and rice cook, zest and juice the lemon; transfer to a small bowl.
  • 15
    Using a knife, shave the parsley leaves off the stems at a downward angle, working away from your body; discard the stems and finely chop the leaves. Add to the bowl with the lemon zest and juice.
  • 16
    Once the rice is cooked, add the lemon zest, juice, parsley, and olive oil; stir to combine.
    1 tbsp extra virgin olive oil
  • 17
    To serve, divide the rice and chicken between plates. Enjoy!