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.
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
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