This dish takes about an hour to fully prepare, but it’s worth it, and you kill two birds with one stone by marinating the chicken while waiting for the rice. The chicken is light and flavorful, and the wild rice is hearty and delicious. Great to make early in the week so you have rice left over for later!
Chicken
- 1 Chicken breast
- 2tbs Olive oil
- 2tbs Dijon mustard
- Juice from 1/2 lemon
- 1 clove garlic
- Salt
- Pepper
Rice
- Wild rice
- Sliced onions
- Pressed Garlic
- Unsalted chicken broth
- Sliced mushrooms
- Fresh parsley
Directions
Prep chicken
In a measuring cup big enough to stir with a whisk, combine olive oil, mustard, lemon juice, pressed garlic and a pinch of salt and pepper. Whisk until the mustard and oil are no longer separated.
On a plastic or wooden cutting board (never glass, for the love of god), lay chicken breasts between 2 pieces of plastic wrap with smooth side down.
Tenderize chicken between two pieces of plastic wrap
Bang with meat tenderizer or rolling pin until about the 1/2 the height of your index finger from the side. (this step isn’t necessary, but will make the chicken taste better and cook faster).
Flatten chicken
Should be thinner than your index finger
with tongs, place chicken in a ziplock bag and poor in marinade. Set aside in room temperature.
Start rice
Combine chicken broth and rice in a non-stick pot, and bring to a boil. Use directions on rice for proper amounts of rice to liquid ratio (probably around 2.5 cups of liquid for each cup of rice). You can add a pinch of salt or butter to this step, but it’s not necessary, and is healthier without it.)
Start onion and mushroom concoction
Peel and slice onions as thin as you can without cutting your finger (seriously, don’t cut your finger).
In a frying pan, add about a tbsp of olive oil (a 3 count with pour spout), and turn up to medium high. After oil is hot, but before oil starts to smoke, add onions. Once onions get soft, turn down heat to medium low and add pressed garlic. Stir every once in a while so onions brown evenly. Turn down to low once onions are good and brown.
Once this step is done, you’ve got time to kill! Check your emails, grab a glass of wine, fire up a sitcom on the DVR or just relax. You’ll get back to it when the rice is finished.
Cook chicken and finish rice
After rice is fully cooked, preheat iron skillet (or grill) to medium heat.
Rinse off mushrooms and toss them into pan with onions. Turn it back up just past medium. Add a small sprinkle of salt and pepper.
Start cooking chicken in pan (or grill) smooth side up.
Keep eye on mushrooms. Once they are soft and brown, spoon in the rice and mix together. Turn heat to medium low and cover to infuse the flavor into the rice. After a couple minutes covered, sprinkle in parsley.
Flip chicken when the bottom side is brown, and there is no pink left in the cracks. (See notes).
When chicken is done, plate chicken and rice and wait at least 3-5 minutes before cutting chicken (trust me, it’s worth the wait…it’ll taste better).
Enjoy!
Substitutions
Chicken
- Can substitute approx 2tbsp lemon juice for fresh lemon
- Can use 2-3 shakes of garlic powder instead of fresh garlic
Rice
What you put into the rice is very versatile! Adding any kind of mushroom will give it a heartier flavor, and the onions will balance it out with their savory flavor. Using salted chicken broth is perfectly fine in this instance, and should not over salt the entire dish (just not quite as healthy). For health’s sake, try to stick to brown or wild rice…stay away from white.
