Chicken Caruso and Rice

Treat your taste buds to the comforting elegance of Chicken Caruso and Rice, a hearty dish that combines tender, seared chicken breasts with a luxuriously creamy mushroom sauce and fluffy, buttery rice. This recipe masterfully balances robust flavors through the use of baby bella mushrooms, garlic, and a splash of dry white wine that adds depth to the sauce. Parmesan cheese and heavy cream create an irresistibly rich texture, while fresh Italian parsley adds a vibrant, herbaceous finish. Perfect for a weeknight dinner or a special gathering, this one-pan wonder is as satisfying as it is simple, with just 15 minutes of prep and under an hour to cook. Serve this flavorful masterpiece over perfectly cooked long-grain white rice for a meal that’s equal parts indulgent and comforting.

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 4 pieces chicken breasts
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 tablespoons olive oil
• 2 tablespoons butter
• 8 ounces baby bella mushrooms
• 2 pieces garlic cloves
• 0.5 cup dry white wine
• 1 cup chicken stock
• 0.5 cup heavy cream
• 0.25 cup grated Parmesan cheese
• 2 tablespoons Italian parsley
• 1 cup long-grain white rice
• 2 cups water
• 1 tablespoon butter (for rice)

Directions

Step 1

Start by preparing the rice. Rinse the long-grain white rice under cold water until the water runs clear.

Step 2

In a medium saucepan, combine 1 cup of rice, 2 cups of water, 1 tablespoon of butter, and a pinch of salt. Bring to a boil over medium-high heat.

Step 3

Once boiling, reduce the heat to low, cover the pot with a lid, and simmer for 15-18 minutes or until the water is absorbed. Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.

Step 4

While the rice cooks, prepare the Chicken Caruso. Season the chicken breasts with 1 teaspoon of salt and 1 teaspoon of black pepper on both sides.

Step 5

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Sear the chicken breasts for 4-5 minutes per side until golden brown and cooked through. Remove the chicken and set aside on a plate.

Step 6

In the same skillet, reduce the heat to medium and add 2 tablespoons of butter.

Step 7

Slice the mushrooms thinly and mince the garlic cloves. Add both to the skillet and sauté for 5-6 minutes, until the mushrooms are tender and browned, and the garlic is fragrant.

Step 8

Deglaze the pan with 0.5 cups of dry white wine, scraping the bottom of the skillet to release the browned bits. Simmer for 2-3 minutes until the wine is reduced by half.

Step 9

Pour in 1 cup of chicken stock and bring the mixture to a gentle simmer for 4-5 minutes to reduce slightly.

Step 10

Stir in 0.5 cups of heavy cream and 0.25 cups of grated Parmesan cheese. Mix well until the sauce is creamy and smooth.

Step 11

Return the seared chicken breasts to the skillet, spooning the sauce over them. Simmer for 5 minutes to warm the chicken and blend the flavors.

Step 12

Sprinkle 2 tablespoons of chopped Italian parsley over the dish for garnish.

Step 13

To serve, plate a generous portion of the rice and top it with a chicken breast and creamy mushroom sauce. Enjoy your Chicken Caruso and Rice!

Nutrition Facts

Serving size	(2330.6g)

Amount per serving	% Daily Value*
Calories	2699.4

Total Fat 138.6g	0%
Saturated Fat 59.7g	0%
Polyunsaturated Fat 3.4g
Cholesterol 830.5mg	0%
Sodium 3574.4mg	0%
Total Carbohydrate 73.1g	0%
Dietary Fiber 4.8g	0%
Total Sugars 7.2g
Protein 247.7g	0%

Vitamin D 20.4IU	0%
Calcium 466.3mg	0%
Iron 14.1mg	0%
Potassium 1507.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 49.3%

Protein: 39.2%

Carbs: 11.6%