1. Season the chicken breasts with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown on both sides, approximately 3-4 minutes per side. Once cooked, remove the chicken from the skillet and set it aside.
2. In the same skillet, add the diced onion and minced garlic, sautéing until the onions become translucent and fragrant.
3. Stir in the sliced mushrooms and cook until they’re tender and starting to brown.
4. Add the white rice to the skillet, stirring to combine everything well. Let the rice toast for just a minute with the onion and mushroom mixture.
5. Pour in the chicken broth and bring it to a boil. As it starts bubbling, reduce the heat to a simmer.
6. Place the chicken back into the skillet, nestling them down into the rice mixture. Cover the skillet with a lid and let it all cook for approximately 20 minutes or until the rice is tender and the chicken is cooked through.
7. Garnish with chopped fresh parsley before serving for a bit of zing and color.
Crockpot Pepper Steak
6 ways to clean your kitchen sink that you might not have heard of.
Crab Rangoon Egg Rolls
Ingredient Blueberry Cheesecake Rolls Recipe
Cinnamon Sugar Doughnuts
I Went on a Date with My Brother’s Friend – Turned out It Was a Trap
Irresistible 5-Step Pistachio Pudding Recipe With Fresh Grapes
Cranberry Cheesecake Bars
Breaking: Garth Brooks Quits Country Music: “Nobody Listens To Me Anymore