When we started creating $3 Dinners here on the site it was because I believe every parent should be able to feed their kiddos a healthy dinner without spending a ton of money. Inexpensive meals are possible, you just have to pick a handful of great ingredients instead of a dozen. This week’s recipe for Mushroom Chicken over rice does just that and it will knock your socks off! Make a little extra and have it for lunch the next day, the leftovers are the best! ~Rachel
The full recipe is at the bottom of the post but you can use the photos as a how-to!
We start by browning the chicken pieces, onion, garlic, and mushrooms. This step is crucial because it develops the dish’s flavors but also gives the chicken and veggies a nice browned color.
Add the flour to the skillet and toss to evenly coat. Slowly add in the stock, while stirring.
Allow the mixture to thicken and form a gravy of sorts. It should take about 5 minutes to thicken. Lower the heat and allow the chicken and veggies to simmer in the gravy for 5 minutes longer.
I like to garnish the chicken and mushrooms with sliced scallions (or parsley if you have that on hand) just for a little pop of color. You eat with your eyes first so I think that little bit of green is important.
Serve the chicken and mushrooms over rice! While the chicken is cooking, make a pot of white rice (or brown if you prefer) on the stove. Once down, fluff it with a fork and serve it in bowls with the chicken, mushrooms and gravy spooned over. Enjoy!
- 2 tablespoons olive oil
- 1 1/2 pounds chicken breast, cut into small pieces
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 1 pound mushrooms, sliced
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons flour
- 2 cups chicken broth
- 1 tablespoon Worcestershire sauce
- 1/4 cup sliced scallions
- cooked white rice
- Heat a large skillet over medium-high heat with the olive oil. Once hot, add the chicken pieces and cook until browned and crispy all over, about 10 minutes. Make sure to stir around every once in a while. Add the chopped onions and garlic and cook for another 5 minutes to soften them. Season with a bit of salt and pepper. Add the sliced mushrooms and cook until browned, about 5 minutes.
- Add the flour over the veggies and chicken and stir to evenly coat. Slowly stream in the chicken broth and allow to thicken. Season with the rest of the salt and pepper. Cook for about 10 minutes on low to blend the flavors. Garnish with the sliced scallions and serve with rice. Enjoy!
