Katie Austin

Brown Butter Mushroom Rice Bowl

Brown Butter Mushroom Rice Bowl

I made a delicious chicken and rice bowl with crispy green beans and garlic brown butter mushrooms for dinner tonight… it is SO simple, yet so good!

Here’s what you need:

1/2 lb green beans (around 1 cup)

1 tbsp teriyaki sauce

1 tsp sesame oil

4 cloves of garlic (2 for the green beans and 2 for the mushrooms)

1 packet of chicken breast tenders

1/2 tsp lawry’s salt

1/2 tsp garlic powder

Pepper to taste

1 tbsp olive oil

1 package of mushrooms

4 tbsp butter

1 cup of white rice (cook according to package)

1 tsp black sesame seeds


Here’s how you make it:

Green beans: first wash and cut the ends off the green beans, then mix in teriyaki sauce, garlic and sesame oil. Bake in the air fryer for 12-14 minutes at 400 (shake halfway through)

Chicken: On the stove on medium heat, cook the chicken breast tenders in lawry’s salt, pepper, garlic powder and olive oil for about 4 minutes on each side! Then simmer on low for another 2-3 minutes or until your chicken is fully cooked. I always cut the thickest piece to make sure it’s all the way cooked!

Mushrooms: add butter to a pan on the stove, and sizzle it on medium/high and wait until it starts to brown. Then add diced mushrooms and garlic and cook for 7-8 minutes or until the sauce has thickened up and the mushrooms are nice and soft.

When everything is cooked add white rice to a bowl and mix with black sesame seeds. Then top with chicken, green beans and mushrooms. This dinner is so simple, yet SO delicious! The rice needs no seasoning because the sauce/flavors from the green beans and mushrooms are to die forrrrr. Hope you guys enjoy!