Ingredients
3 tbsp. butter
3 cloves garlic, minced
8 oz. baby bella mushrooms, sliced
1 yellow onion, chopped
3 large carrots, sliced into 1/4" rounds
2 stalks celery, chopped
1 tbsp. fresh thyme leaves
1/4 c. all-purpose flour
4 c. low-sodium chicken broth
1 c. milk
1 c. basmati or jasmine rice
2 boneless skinless chicken breasts
Preparation
Step 1In a large pot or Dutch oven, melt butter. Add mushrooms, onion, carrots, and celery. Cook, stirring, until vegetables are tender and liquid has evaporated, 6 minutes. Add chicken and cook until golden, 3 to 4 minutes, then add garlic, thyme, and stir until fragrant, 1 minute. Season generously with salt and pepper. Step 2Add flour and whisk until golden, 1 minute. Pour over chicken broth and milk and season with salt and pepper. Add rice and bring to a simmer until rice is tender and chicken is cooked through.Step 3Adjust seasoning and serve.
