Chicken Breasts ‘n Rice with Roasted Red Peppers, Mushrooms and White Wine

Easy prep, then pop in the oven for 1 hour. Viola – dinner!!

When I was a young mother I discovered an I Hate to Cook Book by Peg Bracken at our local library. The author supposedly ‘hated to cook’, so her recipes are all easy to make – but delicious at the same time.  And that’s how I found the original recipe for this dish.

Years later I printed a cookbook for my twin sons and included the recipe, reminding them how it used to be my ‘go to recipe’ whenever we had company because I could do all the prep work, then clean up the the kitchen while the chicken and rice was cooking. (Some of you may remember me mentioning what a truly messy cook I am.)

The version I prepared today was based upon any ‘goodies’ I happened to have on hand.  I decided against black olives but decided for Baby Bella Mushrooms, roasted red peppers and white wine.  I think you’ll enjoy it. And, you may want to order a copy of the original I Hate to Cook Book!

Oven at 350 F            Bake (covered tightly) for 1 hour       Serves 5 – 6


  • 3 chicken breasts – cut in half to equal 6 pieces   ++ I highly rec. using bone-in chicken breasts with the skin. Or… even part of the skin.  The flavor is just so much richer!!    ; o )
  • 1 Tbs. butter
  • 1/3 cup chopped onion
  • 1 (8 oz) package Baby Bella sliced mushrooms
  • 1 large clove garlic, minced
  • 1/3 cup jarred roasted red pepper, roughly chopped
  • 1/3 cup white wine  ++  I used Pinot Grigio 
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1 1/2 cups long grain rice
  • 3 1/2 cups chicken bouillon,  boiling   ++  You can add more salt and a chicken bouillon cube if you wish.
  • paprika
  • 1 Tbs. butter

Cut three chicken breasts in half to equal six pieces. ++  If using bone-in chicken breasts, you can leave on the skin if you wish.  Set breasts aside.

Put 1 Tbs. butter in a medium skillet. Add 1/3 cup chopped onion. Cook over medium heat until softened. Add 1 (8 oz) package Baby Bella sliced mushrooms and 1 large clove minced garlic.  Cook until mushrooms are wilted.  Add 1/3 cup chopped jarred roasted red pepper, 1/3 cup white wine, 1/2 tsp. salt and 1/4 tsp. pepper. Simmer for 1 minute. Remove from heat.

Bring 3 1/2 cups chicken bouillon to a boil.  Spread 1 1/2 cups long grain rice on the bottom of a 10″ x 13″ casserole. Place cooked veggies on top of rice, trying to spread veggies somewhat evenly.  Place six (halved) chicken breasts on top of the veggies and rice.

Pour boiling chicken bouillon over everything.  Sprinkle some paprika over chicken breasts and dot with 1 Tbs. butter.  Cover tightly with foil.  Bake at 350F for an hour.  Enjoy!  

Prepare Ahead Green Beans with Browned Butter and Sesame Seeds

You may want to serve Green Beans with Browned Butter and Sesame Seeds



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My Yellow Farmhouse - Cooking with Love!

Sure, it's necessary to eat to survive - but that's not any fun!! The fun comes from cooking, serving and eating with lots of love, I began this blog to share some of the delicious recipes I've gathered over the years. Thanks for dropping by & sharing the love!

13 thoughts on “Chicken Breasts ‘n Rice with Roasted Red Peppers, Mushrooms and White Wine

  1. Welcome back. That chicken looks like what I want to have for my dinner tonight. I would like to add lots of cremini mushrooms and I also have a huge bottle of white wine right now. How have you been and where did you go?


    1. Hi My Friend!! I’m still working on my Hypothyroidism… Other than that things are great. I sooo love St. Augustine. Great people, great weather & lots to do.
      I like your idea of cremini mushroom and LOTS of them!! Also, the flavor is even better when the skin is left on. You may want to add a bit more salt – as always, it’s up to personal taste.
      Check out my post from December which shows my first Christmas here.
      As always, I’m sooo impressed with the quality of each recipe you post & how many you put out. You’re amazing!! ; o )


  2. A lot of the people I talk to ‘hate to cook’ … so they don’t. I think the author’s solution was a much better one. It looks like a great dish. I wish I could snatch up your mushrooms since I was SUPPOSED to go grocery shopping today (postponed Fri and Sat too) and pick some up for the broccoli and bacon quiche I’m making today. Oh well. It will still taste good. 🙂

    Liked by 1 person

      1. It’s been only me for many years and I really had no excuse except it was a 3 day weekend so I read late and then slept in. And then I wanted to avoid the noon rush. As it was, I made the quiche (and the 2 pizzas) without the mushrooms so now I probably won’t buy them. Depending on the school I work at, I may drive by a grocery store on the way home and buy the things I absolutely NEED then.

        Liked by 1 person

        1. I give you so much credit for cooking ‘goodies’ for yourself. I don’t think I’ll ever get used to Cooking for One. But, having a food blog does get me motivated!! ; o )

          Liked by 1 person

          1. I recently taught a 3rd year high school math class in which kids were expected to budget for a day’s meals … between breakfast ($5), lunch ($10) and dinner ($15-20) they were spending $30 on meals. I’m guessing this was based on eating out daily. My daily budget is $10 and I eat pretty well because I do most of my cooking from basics.

            Liked by 1 person

    1. That’s great my friend. What I’d do since you’re gonna be bringing it to Hunter, I wouldn’t bake it for the whole hour because the chicken will dry out when it’s reheated. I’d cook it for about 45 minutes. ; o )


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