This 5 ingredient Creamy Chicken and Rice with Mushrooms came together in under 30 minutes. It’s gluten and dairy free, filling, and really, really tasty. It’s a healthy yet comforting meal that goes perfectly with a cold night, warm fire, and glass of red wine. 😉
Ingredients, Serves 2:
•1 large boneless, skinless chicken breast or two small chicken breasts
•1 cup white or brown rice, cooked
•1-2 cups baby bella mushrooms, sliced
•2-4 T coconut cream
•2 T ghee or butter
•Salt & Pepper, to taste
*Chicken broth (optional), but highly recommended!
Directions:
1. Preheat oven to 425. Pound chicken breast/s for even thickness throughout, season with salt and pepper, and place on greased baking dish. Spray the top of the chicken with a little more evoo spray.
2. Bake for 20 minutes, flipping halfway through.
*(If you’d rather, you can sear chicken on a skillet on medium high heat in 2T of evoo for about four minutes on each side or until cooked through.)
3. While chicken bakes, cook rice according to the directions. When boiling the rice, I swap water for chicken broth to give the rice more flavor!
4. When chicken is done, shred (or cut to your liking), and set aside.
5. When the rice has about 5 minutes left to cook, start sautéing the mushrooms in a skillet on medium heat with the ghee. When rice is done, add it to the mushroom skillet along with the shredded chicken, coconut cream, and s&p, and stir to combine until coconut cream is melted and thoroughly incorporated.
6. Eat and enjoy!
Notes:
*I loved keeping this meal simple with ingredients I had on hand, but there are a ton of ways you can get creative with it. I’m thinking onions, garlic, and broccoli would all be great additions.
*Experiment with the ingredient ratios. Maybe you like more mushrooms and less chicken, or maybe you prefer more coconut cream. Play around with it and figure out what you like best.