If I had to live on one kind of meat for the rest of my life, I’d choose chicken any day. The best thing about a chicken dish is how versatile it can be: steam it, fry it, bake it — the options are positively endless!
But there’s another ingredient that I love, and that’s cheese. It’s flavourful and goes well with a lot of things, including chicken. With a familiar dish that’s elevated to another level, there’s no denying this cheesy chicken rice makes for a deliciously warm and hearty meal!
What you’ll need:
1 tablespoon of olive oil
1 pound of boneless, skinless chicken breast
Salt and pepper
8 ounces of sliced mushrooms
1 cup of short grain rice
2 cups of chicken broth
1 cup of heavy cream
1 cup of shredded cheddar
How to prepare it:
Step 1: Chop up onions and mushrooms, and place aside.
Step 2: In a large skillet, heat oil over medium-high heat. Add the chicken and season with salt and pepper. Cook the chicken for around 5 minutes, or until golden.
Step 3: Add the onions and mushrooms. Cook the mixture until the liquid from the mushrooms has evaporated.
Step 4: Place the mixture to one side of the skillet, and add in the rice. Let it toast for about a minute before stirring the whole thing together.
Step 5: Pour the chicken broth and heavy cream over the mixture, and let it simmer for 20 minutes, or until the rice is tender.
Step 6: Add in the cheddar and let it melt.
Step 7: Garnish with parsley and serve!
Things to keep in mind:
If you’re not a fan of mushrooms, you can substitute with zucchini, which also adds a healthier edge!