One Pan Marry Me Chicken & Rice
One Pan Marry Me Chicken & Rice
Ingredients
For the Chicken and Rice
- 700 g chicken breast
- 1 Mingle chicken bake seasoning packet
- 1 light spray olive oil, as needed
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- 1 teaspoon ground oregano
- 1 teaspoon chilli flakes
- 1 tablespoon chopped garlic
- 150 g mushrooms, raw
- 300 g white rice, dry weight
- 90 g semi-dried tomato strips, not in oil, dehydrated
- 100 g spinach
- 2 salt reduced chicken stock cubes, to make 800ml chicken stock
For the Creaminess
- 200 g light Greek yoghurt
- 130 g light cream cheese
- 25 g Parmesan cheese
Instructions
- 1
Season the chicken breast generously with the Mingle chicken bake seasoning packet, dried basil, dried thyme, ground oregano, and chilli flakes. Boil your kettle and prepare 800ml of chicken stock using the salt reduced chicken stock cubes; set aside.
⏱️ 5 min
- 2
Heat a large pan or skillet over medium heat. Add a light spray of olive oil, then brown the chopped garlic for about 30 seconds until fragrant. Add the seasoned chicken to the pan and sear until golden on both sides.
⏱️ 5 min
- 3
Add the raw mushrooms to the pan with the chicken and cook for 30 seconds, stirring.
⏱️ 1 min
- 4
Add the white rice to the pan and toast it for 1 to 2 minutes, stirring constantly. Pour in the prepared chicken stock.
⏱️ 3 min
- 5
Cover the pan and bring the mixture to a boil. After 3 minutes, stir the rice, then add the semi-dried tomato strips and spinach.
⏱️ 3 min
- 6
Continue to cook, covered, for another 3 to 5 minutes on medium heat, stirring occasionally to prevent the rice from sticking to the bottom of the pan.
⏱️ 5 min
- 7
Turn off the heat. Stir through the light Greek yoghurt, light cream cheese, and Parmesan cheese until the mixture is creamy and well combined. Serve immediately and enjoy!
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
One Pan Marry Me Chicken & Rice
For the Chicken and Rice
- 700 g chicken breast
- 1 Mingle chicken bake seasoning packet
- 1 light spray olive oil, as needed
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- 1 teaspoon ground oregano
- 1 teaspoon chilli flakes
- 1 tablespoon chopped garlic
- 150 g mushrooms, raw
- 300 g white rice, dry weight
- 90 g semi-dried tomato strips, not in oil, dehydrated
- 100 g spinach
- 2 salt reduced chicken stock cubes, to make 800ml chicken stock
For the Creaminess
- 200 g light Greek yoghurt
- 130 g light cream cheese
- 25 g Parmesan cheese
Instructions
- 1
Season the chicken breast generously with the Mingle chicken bake seasoning packet, dried basil, dried thyme, ground oregano, and chilli flakes. Boil your kettle and prepare 800ml of chicken stock using the salt reduced chicken stock cubes; set aside.
⏱️ 5 min - 2
Heat a large pan or skillet over medium heat. Add a light spray of olive oil, then brown the chopped garlic for about 30 seconds until fragrant. Add the seasoned chicken to the pan and sear until golden on both sides.
⏱️ 5 min - 3
Add the raw mushrooms to the pan with the chicken and cook for 30 seconds, stirring.
⏱️ 1 min - 4
Add the white rice to the pan and toast it for 1 to 2 minutes, stirring constantly. Pour in the prepared chicken stock.
⏱️ 3 min - 5
Cover the pan and bring the mixture to a boil. After 3 minutes, stir the rice, then add the semi-dried tomato strips and spinach.
⏱️ 3 min - 6
Continue to cook, covered, for another 3 to 5 minutes on medium heat, stirring occasionally to prevent the rice from sticking to the bottom of the pan.
⏱️ 5 min - 7
Turn off the heat. Stir through the light Greek yoghurt, light cream cheese, and Parmesan cheese until the mixture is creamy and well combined. Serve immediately and enjoy!
⏱️ 3 min