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Herb-Infused Chicken with Zesty Orange Mushroom Rice Recipe

Herb-Infused Chicken with Zesty Orange Mushroom Rice recipe


This is a yummy chicken and rice dish. It has juicy chicken and rice with mushrooms. The rice tastes like oranges and herbs. It's good for dinner and not too hard to make.


1 1/4 cups jasmine rice
2 lbs chicken breasts, boneless skinless
20 fl oz chicken broth
1 1/4 lb cremini mushrooms
3 cloves garlic
1 medium bunch cilantro
1 large orange
3 shallots
1/4 tsp black pepper
3 tbsp extra virgin olive oil
1 1/4 tsp salt
1/2 tsp dried thyme


Wash and dry all fresh produce. Preheat a sauté pan over medium heat.
Trim off and discard the ends of the shallots; peel and finely chop. Peel and mince the garlic.
Thinly slice the mushrooms. Zest the orange to get 1 tsp of zest and then juice it to get 2 tbsp of juice.
In the hot sauté pan, add 2 tbsp olive oil and swirl to coat the bottom. Add the shallots and garlic; cook until softened, about 3 to 4 minutes.
Add the mushrooms to the pan, season with 1 tsp salt and 1/4 tsp black pepper; cook until tender and the liquid has evaporated, about 5 to 7 minutes.
While the mushrooms cook, pat the chicken dry with paper towels and season both sides with 1/4 tsp salt and 1/2 tsp dried thyme.
Preheat another skillet over medium heat. Add 1 tbsp olive oil and place the seasoned chicken in the skillet; cook until golden brown and cooked through, about 6 to 8 minutes per side. Transfer to a plate and cover to keep warm.
Once mushrooms are tender, add the jasmine rice and chicken broth to the pan with mushrooms; bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes.
While the rice cooks, pick the cilantro leaves off the stems and finely chop to get 2 tbsp.
After the rice is cooked, stir in the orange zest, orange juice, and chopped cilantro.
Slice the cooked chicken. Serve the herb-infused chicken on top of the zesty orange mushroom rice.

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