Ingredients Jump to Instructions ↓

  1. 2 tablespoon(s) olive oil

  2. 1 1/4 pound(s) skinless, boneless chicken thighs

  3. 1 package(s) sliced cremini mushrooms

  4. 2 medium stalks celery , thinly sliced

  5. 1 teaspoon(s) chopped fresh thyme leaves

  6. 1 can(s) chicken broth

  7. 1 cup(s) instant brown rice

  8. 1/2 cup(s) dry white wine

  9. 1/4 teaspoon(s) salt

  10. 1/4 teaspoon(s) coarsely ground black pepper

  11. 8 baby summer squash , halved and steamed

Instructions Jump to Ingredients ↑

  1. In 12-inch skillet, heat oil on medium-high until hot. Add chicken and cook, covered, 5 minutes. Reduce heat to medium; turn chicken and cook, covered, 5 more minutes. Transfer to plate. To same skillet, add mushrooms, celery, and thyme; cook 5 minutes or until vegetables are softened, stirring occasionally. Add broth, rice, wine, salt, and black pepper; heat to boiling. Return chicken to skillet. Reduce heat to low; cover and simmer about 12 minutes or until juices run clear when thickest part of chicken is pierced with knife, and rice is cooked. Serve with squash.Nutritional information is based on 1 serving without squash.


Send feedback