| Level: | Easy |
| Total: | 45 min |
| Active: | 30 min |
| Yield: | 4 servings |
Ingredients
- 3 tablespoons olive oil, plus more if needed
- Two 8-ounce containers sliced white button mushrooms
- 1 sprig fresh thyme
- 1 medium sweet or white onion, large diced
- Kosher salt and freshly ground black pepper
- 2 tablespoons all-purpose flour
- 1 tablespoon Dijon mustard
- 2 cups beef stock, warmed
- 4 grilled chicken breasts, from the freezer or refrigerator section of the grocery, thawed if frozen
- Two 10-ounce containers microwavable white rice
- 3 tablespoons chopped fresh parsley
Instructions
- Heat the olive oil in a large skillet over medium-high heat. Add the mushrooms and thyme and more olive oil if needed and saute until lightly browned and tender, 5 to 10 minutes. Add the onion and season with salt and pepper. Let cook until the onions are softened, 5 to 7 minutes. Mix in the flour and mustard and cook for about 2 minutes. Whisk in the beef stock and bring to a simmer. Cook until thickened, 3 to 4 minutes. Add the grilled chicken breasts, then cover the skillet and turn down the heat to medium-low. Let simmer for about 10 minutes.
- Prepare the rice according to the package directions. Remove the rice to a large bowl and stir in 2 tablespoons parsley. Place rice on a platter, then top with the chicken and mushroom sauce. Garnish with the remaining fresh parsley.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 763 |
| Total Fat | 14 g |
| Saturated Fat | 2 g |
| Carbohydrates | 126 g |
| Dietary Fiber | 3 g |
| Sugar | 5 g |
| Protein | 33 g |
| Cholesterol | 44 mg |
| Sodium | 1134 mg |
Reviews
No repeat here. Just eh. Not bad, not great either. I think frozen chicken just has a taste/texture you can’t shake. Sauce/gravy was ok but for us was “bland”.
I made this once already and it was delicious. I always “cook from scratch” a little more than this recipe because I tend to keep fresh ingredients on hand more than canned or frozen, but it’s still a simple, easy and delicious recipe. My family loved it and I’m going to make it again tonight. (BTW, I also used chicken stock instead of beef stock because that’s what I keep on hand. And I used chicken legs because I think that they are more flavorful. Still very delicious!)
Instead of chicken piccata, the word “easy” caught my eye. It sounded like too few ingredients to be very good, but I was wrong! I grilled chicken tenders on the grill and used chicken broth cuz I had that to use up. Otherwise followed the recipe to the letter. Served over microwaveable wild rice. Someone else mentioned it being low fat, which I hadn’t noticed. Win, win! Thanks Sunny!
Your recipes are always so simple and delicious. Keep up the good work on the kitchen
This was great! But I would do 2 things differently. First, be sure to use beef stock, not beef broth. (I used broth because I had it on hand). Also, next time, I will use more Dijon mustard for more intense flavor. But it was certainly delicious as is!
We used vegetable broth (because we don’t eat beef) instead. It was good!
SO GOOD. Like others, I didn’t do the shortcuts that Sunny did in the recipe – just because I had plenty of chicken in the freezer. It turned out so good and this will definitely be in regular rotation at our house.
So simple and so good. Can’t believe frozen chicken could taste so good. Will definitely make this again.
This is delicious! Super super easy too! I used raw chicken and cooked it in the skillet before I sauteed the mushrooms, and I just made regular rice because that’s what I had. Even without using those two short cuts, this meal is super simple! And it was so so good! My husband even loved it, and he’s a hard sell on new recipes!
This is easy and full of flavor. I did not use precooked chicken. I cooked the chicken first, removed from pan , then made sauce. Then put chicken back in pan to finish cooking. I served sauce over quinoa. The sauce would be good over noodles too.