One of my favorite summer dinners is grilled rosemary chicken. Since grilling season is taking a back seat, I needed a new way to enjoy this delectable chicken.
I had the idea to cook it in a cast iron skillet, because let’s face it, everything is great cooked in cast iron.
I had some mushrooms left over from a previous dinner, so I threw those into the marinade, too.
Rice was an obvious choice for a quick and easy side dish.
It turned out great. Just as delicious, in a different way, as the grilled variety. Plus, the mushrooms were easily some of the best ones I’ve ever had. The marinade made them incredible.
Rosemary Chicken & Rice Dinner
– 1/3 c red wine vinegar
– 1/3 c olive oil
– 1 t garlic powder
– 1 t rosemary leaves
– 1 t salt
– 1 t Dijon mustard
– 1 lb skinless, boneless chicken breasts, cut into 2 inch pieces
– 1 c brown rice, cooked
– 1 c mushrooms
Whisk together first six ingredients in a small bowl. Place chicken and mushrooms into gallon size Ziploc bag and pour marinade over it. Allow to sit 2-24 hours (longer the better).
When ready to make, heat a cast iron skillet over medium high heat. Add chicken and mushrooms and a small amount of the marinade. Allow to cook, tossing occasionally, until chicken is cooked through, about 10 minutes.
Serve over cooked rice.