This Oven-baked chicken, mushroom, thyme & brown rice risotto is great one pot winter’s night meal – add some Parmesan as well for a bit more indulgence! We’ve used a combination of Swiss brown and chestnut mushrooms, but you can use any type of mushrooms you like.
Ingredients
Serves 4-6
3 tsp extra virgin olive oil
4 x 150g chicken breast fillets thinly sliced
1 onion, finely chopped
3 garlic cloves, thinly sliced
8 thyme springs
300g mixed mushrooms, chopped
1 ½ cup (300g) brown rice
1L (4 cups) chicken stock
4 cups baby spinach leaves
1 tsp finely grated lemon zest
Method
Set oven temperature to 180 degrees.
Heat 2tsp oil in a large flameproof casserole over high heat. Season the chicken and cook, turning for 4-5 minutes until golden. Remove from the pan and set aside.
Reduce to medium heat add remaining 1 tsp oil. Add onion, garlic and thyme and cook stirring for 1-2 minutes until softened.
Add the mushroom and cook for a further 3-4 minutes until golden.
Add the rice and stir to combine add the stock, return the chicken to the casserole and bring to the boil. Cover with a tight fitting lid then bake, stirring occasionally for 45-60 minutes until the rice is cooked and liquid absorbed.
Set aside to stand covered for 10minutes.
Stir through the spinach and lemon zest and season then serve.
Recipe adapted from Lilydale
3 Comments
I don’t mean to be rude, but this recipe is exactly the same as the one advertised for Lilydale chicken. The picture is exactly the same, just turned on a different angle. The annoying thing is that neither recipe lists the oven temperature!!
Hi Jennifer, yes this message is adapted from Lilydale, the oven temperature should be 180 degrees. I have made this recipe a few times and it very nice. I have updated the recipe to include the oven temperature.
Hi, I made this and it was delicious.
I cooked it at 160′ for 50min. It was perfectly cooked. But i decided to cook it for an extra 10min at 200’c just to make sure.
I used 2 small onions, red capsicum pieces, And a punnet 200g swiss brown mushrooms. You could add any veg like zucchini. Cut the chicken in thin small pieces easy to eat rather thsn long strips. I didnt have thyme or garlic and didnt end up using that much spinach. I added extra water/ stock to cover the ingredients and found the liquid juices goes well with the dish rather than serving it dry ie.
I served it in a balance of juices, but not to a flooded soupy consistency. Yum! Thanks DH