Creamy Thyme-Mushroom Chicken and Rice

chicken thighs, garlic, mushrooms, thyme, parsley, Parmesan + rice

Recipe

Serves: 2 Servings | Time to Table: 25 Minutes | Calories: 690 | Category: Gluten-Free, Low-Carb | Allergens: Contains Milk (Heavy Cream + Parmesan) | Excellent Source of: Protein | Good Source of: Calcium, Iron, Potassium, Vitamin A


Equipment:

  • - Large Skillet
  • - Measuring Spoons
  • - Small Saucepan with Lid
  • - Spatula
  • - Tongs

What You Need:

  • - Coarsely Ground Black Pepper
  • - Kosher Salt or Flake Sea Salt
  • - Olive Oil

What We Send:

  • - Chicken Thighs
  • - Cooked Basmati Rice
  • - Crimini Mushrooms
  • - Fresh Thyme
  • - Heavy Cream
  • - Minced Garlic
  • - Parsley
  • - shredded Parmesan

Wine Pairings by @grapefriend

A peppery, black currant Cab Franc has just the right brightness and body to complement the mushroom creamy sauce here.

Beer Pairings

A Brown Ale is our go-to for this dish. Nutty, caramel notes will enhance the earthy flavor of the mushrooms and thyme and cut through the richness of the cream sauce.

TK Table Talk:

If you could break any world record, which would it be?

What To Do:

1. Chicken may arrive slightly frozen. Thaw as needed.

2. Prep Herbs and Chicken: Strip thyme leaves from stems and set aside (save a few leaves for garnish). Pat chicken dry and season with 1 teaspoon salt and ½ teaspoon pepper.

Creamy Thyme-Mushroom Chicken and Rice - Step 1

3. Cook Chicken: Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add chicken and brown about 4 minutes on each side or until no longer pink in center. Transfer to a plate and keep warm.

Creamy Thyme-Mushroom Chicken and Rice - Step 2

4. Add Mushrooms and Herbs: Add 1 tablespoon oil and mushrooms to the drippings in the skillet and heat over medium-high heat. Sprinkle with ½ teaspoon salt and ¼ teaspoon pepper. Cook until soft (about 3 minutes). Add the garlic, parsley and thyme. Sauté until fragrant (about 1 minute).

Creamy Thyme-Mushroom Chicken and Rice - Step 4

5. Finish Chicken: Reduce heat to medium and stir in cream. Bring to a simmer and then reduce the heat to low, continuing to cook until the sauce just starts to thicken. Stir in the Parmesan cheese and simmer 2 more minutes, stirring occasionally, until the cheese is melted. Return the chicken and any accumulated juices to the pan.

6. Reheat Rice: In a small saucepan over medium-low heat, add the rice and 1 tablespoon water. Cover and cook just until heated through.

To Serve: Serve the chicken over rice and garnish with reserved fresh thyme.

Pro Tip:

Reheat rice in a microwave by sprinkling with water or a drizzle of olive oil. Cover and microwave on high for 1-2 minutes.

terraskitchen.com

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