Parmesan Chicken with Red Rice and Mushrooms

Serves 6 Prep Time 15 minutes   Cook Time 50 minutes   Rated:

We all love a midweek chicken dinner don't we? This one will be no exception. It is a meal in one casserole dish. Perfect for the family middle of the week. If you have some mayo just languishing in the fridge that needs using up. This is your go to. The mayo acts as a tenderiser for the chicken, much like buttermilk but also adds a lot of flavour. Delish. Well done mum!

If you enjoyed this recipe, we invite you to come join our FREE TRIAL on the Insider Club #recipesthatwork #youcandoit

Are you on Instagram, Facebook, Pinterest? Follow us for more!

Don't forget we are on YouTube.

Our latest course, (FREE on trial) Shelf Control helps you sort out your pantry and fridge!

The Lazy Sourdough Bakery course now baking.

The Whole Scoop Ice Cream course is churning now!




Preheat oven to 200°C and set aside a large casserole dish.


Place parmesan into the Thermomix bowl and mill 10 sec/speed 10. Remove from bowl and set aside.


In a small mixing bowl, combine chicken and mayonnaise, cover and refrigerate for 30 minutes.


Place the red rice into the simmering basket, and insert into the Thermomix bowl. Pour over 1 litre of water and cook 30 min/100°C/speed 4.


Place butter, onion, garlic into the Thermomix bowl and chop 4 sec/speed 5. Add carrots and mushrooms to the Thermomix bowl, insert Butterfly and cook 8 min/Butterfly/100°C/speed soft.


Place cooked rice into the casserole dish, top with onion and mushroom mix, scatter frozen peas on top. add salt and pepper.


Coat chicken strips in parmesan and place on top. Reserve some parmesan.


Cover with foil and bake for 30 minutes. Remove foil. Sprinkle with remaining parmesan and place under the grill for 10 minutes or until browned.

This is just one of our Insider recipes. Join us today and start cooking!

Find out more

More Mains

That's all the recipes!

No more recipes to load