Ma sem halunk éhen · Recipes
Natural Chicken Breast with Steamed Vegetables, Sautéed Mushrooms, and Jasmine Rice
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Prep Time15 minutes
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Baking time45 minutes
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Serving5
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Total time60 minutes
Natural Chicken Breast with Steamed Vegetables, Sautéed Mushrooms, and Jasmine Rice
Natural chicken breast with steamed vegetables and jasmine rice is a simple, quick weekday lunch that doesn’t require any complicated techniques. The sautéed mushrooms with onions make a great side, while the rice and vegetables ensure a complete meal on the plate.
Author: sendrew
I enjoy preparing meals at home that don’t require spending half a day in the kitchen, and I don’t have to hunt for ingredients in three different stores. This chicken dish is just that. You can also use frozen vegetable mixes, which makes the preparation quick.
When preparing this dish, it’s best to start with the rice, then move on to the mushrooms, the steamed vegetables, and finally the chicken breast. This way, everything is freshly made, and you won’t have to worry about why half of the meal has gone cold by the time you serve it.
Why This Natural Chicken Breast Recipe Works?
It’s made from simple ingredients: chicken breast, rice, mushrooms, and frozen vegetables are all easily accessible.
The mushrooms are sautéed separately: this allows their moisture to evaporate, giving them a nicely browned flavor.
The vegetables soften under a lid, and with a little butter and low heat, you don’t have to stand over them constantly.
The chicken breast is cooked at the end: this makes it easier to time everything so that the meat doesn’t sit cooked for too long while the sides are finishing.
Tools
Pot or rice cooker for jasmine rice
Two pans for the mushrooms, vegetables, and chicken
Cutting board and knife
Wooden spoon or spatula
Lid for steaming the vegetables
If you don’t have a rice cooker, a simple pot with a lid will work as well.
Common Mistakes
The mushrooms tend to boil rather than sauté. If too many mushrooms are added to the pan at once, they can release more moisture. If necessary, sauté them in a larger pan or in batches.
The chicken breast can dry out. Thin slices cook quickly, so don’t leave them in the pan for too long unnecessarily.
The vegetables can become too soft. Don’t forget about them under the lid. Check occasionally, and when they are tender, finish steaming.
The rice can become sticky. Follow the water ratio indicated on the packaging, and avoid stirring continuously while cooking.
Pro Tips
Only set the mushrooms aside once the moisture has evaporated and the slices have browned slightly.
Try to cut the chicken breast into pieces of uniform thickness. This way, the thinner pieces won’t dry out while the thicker ones are cooking.
If you’re making five servings at once, it’s better to cook the meat in batches if it doesn’t fit comfortably in the pan. It’s harder to achieve a nice browned surface in a crowded pan.
Be cautious with the salt, as the vegetable broth cube may also contain salt.
Variations
With different vegetable mixes: you can replace the frozen mix with broccoli, carrots, or green beans. Adjust the steaming time according to the vegetables.
With brown rice: if you prefer, you can use brown rice instead of jasmine rice. Just account for a longer cooking time.
With garlic mushrooms: you can add a little chopped garlic along with the onion. Just add it towards the end of sautéing to prevent burning.
With less butter: you can omit some of the butter or use a smaller amount. This will lower the nutritional value of the dish, but it may also affect the flavor and browning.
Cooling and Storage
If there are leftovers, do not leave the chicken breast and sides at room temperature for long. Place them in airtight containers and refrigerate them within two hours if possible.
In the refrigerator, they can generally be kept for 3–4 days at a maximum of 4 °C. If you prepare lunch in advance for several days, it’s advisable to store the portions in separate containers.
The dish can also be frozen. The texture of the chicken breast and vegetables may change slightly after thawing, and the rice may be drier, so a little water will help when reheating.
Reheating
In the microwave: place the food in a microwave-safe container, drizzle a little water over the rice, then cover and heat for 1–2 minutes. Stir and continue heating as needed until everything is hot.
In a pan: reheat the rice and vegetables with a little water over medium or low heat. You can also reheat the chicken breast separately to prevent it from drying out.
In the oven: if reheating multiple servings, place them in a covered oven-safe dish and heat at 160 °C for about 15–20 minutes. The time will depend on the portion size.
Only reheat leftovers as many times as absolutely necessary, and always check that the center is heated through.
FAQ
How long does it take to prepare the natural chicken breast with rice?
Preparation takes 15 minutes, and the specified cooking time is 45 minutes, so you should plan for about 60 minutes in total.
What type of rice goes well with chicken breast?
For this recipe, we use jasmine rice, but it can also be made with long-grain or brown rice. The latter may require a longer cooking time.
Can I use fresh vegetables instead of frozen?
Yes. Clean and cut the fresh vegetables into roughly equal-sized pieces. The steaming time will depend on the vegetables you choose.
How do I keep the chicken breast juicy?
Cut the slices to uniform thickness and cook them over medium heat. As soon as they are fully cooked, remove them from the heat.
Can I prepare this dish in advance?
Yes, you can portion it into containers and store it in the refrigerator for later reheating. Freezing is also an option if prepared in advance for several days.
What can I substitute for button mushrooms?
The recipe works with other sautéable mushrooms as well. Just make sure to let the mushrooms release their moisture while sautéing and wait for it to evaporate.
Summary
This natural chicken breast with jasmine rice is typically the kind of lunch I would gladly prepare on a weekday. It doesn’t require searching for complicated ingredients, and the vegetable mix simplifies the preparation. Just be careful not to overcook the chicken breast and ensure the mushrooms get a little color.
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YOUR RECIPE
Ingredients
Some units use ingredient-specific estimates.
- For the Chicken
- For the Side
Directions
Start by cooking the jasmine rice according to the instructions on the package. Meanwhile, slice the chicken breast into thinner pieces, then season both sides with salt and pepper. I make sure that the slices are roughly the same thickness. This makes it easier to cook them evenly.
Clean the button mushrooms and slice them. Chop the onion and begin sautéing it with the mushrooms in one tablespoon of butter. Season with salt and pepper, then let the moisture from the mushrooms evaporate and allow the slices to gain some color. It’s not worth taking them off the heat too early, as the browned flavor of the mushrooms adds a lot to the overall dish. Once done, transfer them to a bowl.
Place the thawed vegetable mix in a pan with one tablespoon of butter. Add a vegetable broth cube, cover, lightly salt, and steam on low heat until tender. Check occasionally, and if necessary, stir. The goal is for the vegetables to soften but not completely break down.
In another pan, melt two tablespoons of butter. Sauté the chicken breast slices on both sides over medium heat until they are nicely browned and fully cooked. Cooking time may vary depending on their thickness. If unsure, check the thickest slice: the center should not be raw. Serve the natural chicken breast with jasmine rice, steamed vegetables, and sautéed mushrooms.
Nutrition
The estimated serving is approximately 400–450 g, depending on water loss during cooking and the rice's water absorption.
- Daily Value*
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Energy ~650 kcal~33%
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Fat ~17 g~24%
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of which saturated fat ~9 g~45%
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Carbohydrates ~49 g~19%
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of which sugar ~6 g~7%
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Protein ~63 g~126%
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Fiber ~5 g~20%
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Salt ~1.5 g~25%
- The percentages are based on general daily reference values for adults: 2000 kcal, 70 g fat, 20 g saturated fat, 260 g carbohydrates, 90 g sugar, 50 g protein, 25 g fiber, and 6 g salt. Actual values may vary based on the products used and the amount of butter.
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