Foodie Friday! Chicken & Mushroom Rice

This week I prepared a recipe for my husband. This immediately became a favorite meal for him.

This is super easy and the kitchen smells wonderful while this meal is cooking.


  • Boneless, skinless chicken thighs
  • 2 cups chicken broth
  • 1 pound mushrooms
  • Garlic powder with parsley – to taste
  • Paprika – to taste
  • 1/4 cup chopped green onions
  • 2 Tbsp vegetable oil
  • 1 cup jasmine rice


Heat skillet and add the 2 Tbsp vegetable oil. Season the chicken with the garlic powder and paprika. Place seasoned side down in the skillet. Season the side that is facing up.

Cook the chicken for 5 minutes. Turn and cook for 2 more minutes. Remove chicken from skillet and set aside.

Add mushrooms to skillet and saute’ until browned. When mushrooms are cooked add two cups chicken broth and 1 cup jasmine rice. Turn up the heat and bring to a boil. When the liquid comes to a boil, reduce the heat and add the chicken to the rice.

Cook for 15 to 20 minutes or until the liquid is absorbed. Garnish with the green onions.

Serve as a complete meal or add a favorite vegetable as a side dish.




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