“BMC” – Chicken with Thyme Cream and Baby Bellas over Wild Rice

So in case you are wondering what “BMC” stands for, I will tell ya! Before my blog launched, I asked some of my closest friends to let me know what they would like to see on the blog.  My fellow busy mom friend Shelly said she would love to see recipes with stuff pulled from the items already on hand in the fridge and that took 30 minutes or less to make.  So, of course, that sent me straight home that night to give her challenge the old college try and from that night erected what I will refer to as the “Busy Mom Challenge” or “BMC” for short because we are busy, you know, and all about some time management.

For my first BMC, I was able to come up with this super yummy (or so my family says) Chicken with Thyme Cream and Baby Bellas over Wild Rice.  We had a cookout last night and had LOTS of leftover grilled chicken, so that served as the base ingredient for the dish.  Channeling my inner semi-homemade Sandra Lee, I decided to head to the pantry and pull out a box of long grain and wild rice.  Yes, I realize that it was a little high in sodium, but the challenge was to make it quick and with ingredients on hand, so we will go with a “mostly” healthy dish and deal with the sodium bloat later.  Just chug some water, girls and you should be good to wear your rings tomorrow.   So now that I had the bones of the meal, it was time to bring in the flavor.  My exceptional grill master husband grilled the chicken to the perfect temperature the night before, but I was concerned that reheating the chicken might dry it out slightly, so I knew I needed some sort of sauce.  The chicken/rice combo seemed to lend itself to something creamy.  Unless I feel like disregarding my usual somewhat regimented diet with complete abandon, you are generally not going to find heavy cream in my house, so there ensued my challenge within the challenge to come up with some sort of “cream” with what I had on hand.  I started with a base of fat free half and half in a small saucepan.  I then mixed in about 2 tbsp plain fat free greek yogurt and that formed the base for my cream sauce.  So now I was in need of some flavor for my cream sauce.  Luckily for me my herbs are overabundant since transplanting to their new Spring home, so I headed out to the garden to clip a few sprigs of thyme to incorporate into the cream sauce.  I have always been a rosemary girl, but it seems that it’s savory friend thyme has been my herb of choice here lately.  Sorry, old buddy, I promise to revisit your delicious nutty flavor again soon, but for now let’s talk about thyme.  Jumping back into Sandra Lee mode, I headed over to the spice rack and grabbed the garlic powder and onion salt to add another layer of flavor to the sauce.  I have ZERO training in the culinary arts other than spending countless hours in the kitchen, but I have discovered through trial and error a few ingredients that always work well together, so to finish off the dish I added sliced sauteed baby bellas that I found buried deep in the produce drawer and just about to hit their magic date.

My first BMC was super fun and somewhat successful and I base that on the fact that I liked it, my husband loved it and my picky toddler ate the deconstructed version sans the mushrooms.  All in all I was within my challenge time frame with a few extra minutes for R&D, but totally able to create this with ingredients already on hand.  Hope y’all enjoy!!!!!

Chicken with Thyme Cream and Baby Bellas over Wild Rice


Serves 4

  • 4 cooked boneless, skinless chicken breasts
  • 1 box long grain and wild rice
  • 4 oz sliced baby bella mushrooms
  • 1/4 cup fat free half and half
  • 2 tbsp fat free greek yogurt
  • 2 1/2 tsp fresh thyme, chopped
  • 1/2 tsp garlic powder
  • 1/2 tsp onion salt
  • salt & pepper to taste


Preheat oven to 200 degrees farenheit. Cook rice according to package instructions.  Saute mushrooms over medium heat in a saute pan sprayed with vegetable oil spray for approximately 6-7 minutes.  In a small saucepan over medium low heat, combine half and half and yogurt.  Simmer until smooth.  Add thyme, garlic powder, onion salt and salt and pepper to taste and simmer 5-6 minutes.  In a small glass pan, heat chicken in the oven lightly covered with aluminum foil until heated through.  Once rice is finished, plate dish by layering rice, then chicken and mushrooms and top with cream sauce.


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