Gluten Free Creamy Mushroom Chicken on Rice
This Creamy Mushroom Chicken on Rice is more than just a meal; it’s a warm hug on a plate that reminds me of my childhood. Try it out for your next dinner, and trust me, it’ll be a new family favorite in no time!
Equipment
- oven proof skillet
Ingredients
- 4 boneless skinless chicken breasts
- 2 cups sliced mushrooms your choice – button, cremini, or a mix
- 1 large onion finely chopped
- 2 cloves garlic minced
- 2 tablespoons olive oil
- 1/4 cup dry white wine
- 1 10.5 oz can of gluten free cream of mushroom soup
- 1 cup shredded sharp cheddar cheese
- 5 green onions thinly sliced
- 1 teaspoon ground dried sage
- Salt and pepper to taste
- 2 cups cooked rice preferably a fluffy variety like basmati or jasmine
Instructions
- Preheat the Oven: heat oven to 425°F.
- Prep the Chicken: Season the chicken breasts with salt and pepper. Heat olive oil in a large, oven-proof skillet over medium heat. Add the chicken and cook until golden brown on both sides, about 5 minutes on each side. Remove from the skillet and set aside.
- In the same skillet, add the chopped onions and cook until they’re translucent. Add the minced garlic and sliced mushrooms, and sauté until the mushrooms are tender and browned. Add the wine and simmer until nearly evaporated.
- Mix the soup, cheese, green onions and sage together in a small bowl.
- Return the chicken to the skillet, nestling it into the mushrooms. Cover with the soup mixture. Bake, uncovered in the preheated oven until cooked through, about 20 minutes.
- Spoon a generous portion of fluffy rice onto each plate, top with a chicken breast, and ladle over the creamy mushroom sauce.
Nutrition
Serving: 1portionCalories: 463kcalCarbohydrates: 28gProtein: 52gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.03gCholesterol: 145mgSodium: 272mgPotassium: 1115mgFiber: 2gSugar: 3gVitamin A: 218IUVitamin C: 9mgCalcium: 42mgIron: 2mg
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