If you’re craving comfort food that’s equal parts creamy, hearty, and packed with flavor, Creamy Mushroom Chicken and Rice is just what your dinner table needs. With tender chicken, savory mushrooms, perfectly cooked rice, and a luscious Parmesan cream sauce, this one-pan wonder brings together the best of home-cooked goodness in only 40 minutes. Whether you’re cooking for the family or meal prepping for the week, this dish is cozy, satisfying, and deeply delicious—you’re about to discover your new favorite!
Ingredients You’ll Need
The beauty of Creamy Mushroom Chicken and Rice lies in its humble yet essential ingredients. Each staple brings something special, from rich flavors to creamy texture and appetizing color. Trust me, when combined, they create culinary magic!
- Olive Oil: The key to a golden sear and extra flavor depth as your foundation ingredient.
- Boneless Skinless Chicken Breasts: Cut into bite-sized pieces for quick, even cooking and a tender bite in every forkful.
- Salt: Brings out the natural flavors of the chicken and vegetables.
- Black Pepper: Adds subtle heat and enhances all the savory notes.
- Mushrooms: Their earthiness pairs seamlessly with the cream and chicken, adding flavor and texture.
- Yellow Onion: Diced for gentle sweetness and aromatic depth.
- Garlic: A punch of garlicky goodness that infuses every bite.
- Long Grain White Rice: The heart of the dish, soaking up all those wonderful juices and cream.
- Low-Sodium Chicken Broth: Ensures the rice cooks up fluffy and flavorful without being too salty.
- Heavy Cream: Delivers that unforgettable silky, creamy texture that makes this dish shine.
- Dried Thyme: Adds a warm, herbal note that elevates the aroma and taste.
- Grated Parmesan Cheese: Melts beautifully into the sauce for a savory, cheesy finish.
- Fresh Parsley (optional): A burst of green for garnish, adding color and a fresh lift to the final dish.
How to Make Creamy Mushroom Chicken and Rice
Step 1: Sear the Chicken
Start by heating olive oil in a large skillet over medium-high heat. Season your bite-sized chicken pieces with salt and pepper, then add them to the pan. Let them cook undisturbed for 4–5 minutes—this helps develop a beautiful, flavorful sear. The goal isn’t to cook them all the way through yet, just to get that irresistible golden color. Once browned, transfer the chicken to a plate and set aside.
Step 2: Cook Mushrooms and Onion
In the same skillet (don’t you just love a one-pan meal?), toss in the sliced mushrooms and diced onion. Sauté for 5–6 minutes, stirring often, until the mushrooms are deeply golden and the onion is soft. This step builds the flavor base for your Creamy Mushroom Chicken and Rice and fills your kitchen with that unmistakably delicious aroma. Stir in the minced garlic and cook for another 30 seconds—just until fragrant.
Step 3: Toast the Rice
Add the uncooked white rice to the skillet and gently toast it for 1–2 minutes. This quick step enhances the rice’s nuttiness and ensures it will absorb all the fantastic flavors as it cooks.
Step 4: Simmer with Broth and Cream
Pour in the low-sodium chicken broth and heavy cream, then sprinkle in the dried thyme. Give everything a good stir, making sure to scrape up any browned bits from the bottom—those are flavor gold! Return the chicken (and any accumulated juices) to the skillet, nestling the pieces into the creamy mixture. Bring the skillet to a gentle simmer, reduce the heat to low, cover, and cook for 18–20 minutes. When the rice is tender and chicken cooked through, you’re almost ready for creamy magic.
Step 5: Final Flavors and Finish
Take off the lid and stir in the grated Parmesan cheese, letting it melt smoothly into the sauce. Taste and adjust your seasoning if necessary. The result is Creamy Mushroom Chicken and Rice with a luxurious sauce you’ll want to eat by the spoonful. Garnish generously with fresh chopped parsley before serving for an irresistibly fresh finish.
How to Serve Creamy Mushroom Chicken and Rice
Garnishes
The simplest garnish—chopped fresh parsley—adds a pop of color and a bright, herby flavor that balances the deeprichness of the creamy sauce. For extra flair, you can also sprinkle on additional Parmesan or a hint of freshly cracked pepper.
Side Dishes
Creamy Mushroom Chicken and Rice stands tall as a one-pan meal, but it welcomes company! Try pairing it with a simple mixed green salad tossed in a lemony vinaigrette or roasted green beans. Steamed broccoli or sautéed spinach make wonderful, nutritious sides that complement the creamy main without overwhelming it.
Creative Ways to Present
Serve your Creamy Mushroom Chicken and Rice straight from the skillet in the center of the table for comforting family style. For more intimate occasions, spoon it into individual bowls and top each with an extra sprinkle of cheese. Hosting a dinner party? Portion into ramekins, add a touch of panko and Parmesan, and broil for a crispy, golden top!
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any leftover Creamy Mushroom Chicken and Rice to an airtight container and refrigerate. It stays fresh for up to 3 days, making it perfect for a satisfying lunch or quick dinner the next day.
Freezing
You can easily freeze this dish! Spoon cooled portions into freezer-safe containers, seal tightly, and freeze for up to 2 months. Thaw overnight in the refrigerator—the sauce may be slightly thicker after freezing, but a splash of broth or cream during reheating brings it right back to life.
Reheating
To reheat, place the Creamy Mushroom Chicken and Rice in a skillet or saucepan over low heat. Add a tablespoon of chicken broth or water to loosen the sauce, stirring gently until everything is hot and creamy again. Avoid microwaving for too long, as it can make the rice overly soft; short bursts work best.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Boneless, skinless chicken thighs add a richer flavor and stay wonderfully tender. Just cut them into similar bite-sized pieces and follow the same instructions for perfect results.
What kind of mushrooms are best for this dish?
Creamy Mushroom Chicken and Rice is delicious with classic white button or cremini mushrooms, but feel free to experiment. Baby bella, shiitake, or even a wild mushroom blend will boost the earthy flavor and make your dish extra special.
Can I make this recipe dairy-free?
Yes, you can swap the heavy cream for unsweetened coconut cream and use a dairy-free Parmesan alternative. The sauce will have a slightly sweeter, nutty profile but will still be creamy and satisfying.
Does this recipe work with brown rice?
Brown rice can be used, but it requires a longer cooking time and a bit more liquid. Add an extra 1/2 cup broth and cook until the rice is fully tender, checking occasionally and adding more liquid as needed.
How can I add more vegetables?
Stir in a few handfuls of baby spinach or frozen peas during the last 3 minutes of cooking. Not only does it add color and nutrients, but it turns Creamy Mushroom Chicken and Rice into an even more complete meal!
Final Thoughts
There’s something special about sharing a table with people you love and a comforting skillet of Creamy Mushroom Chicken and Rice. It’s simple yet rich, endlessly adaptable, and sure to leave everyone asking for seconds. I can’t wait for you to give this recipe a try—your family (and your taste buds) will thank you!
Print
Creamy Mushroom Chicken and Rice Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Creamy Mushroom Chicken and Rice is a comforting one-pan meal that combines tender chicken, earthy mushrooms, and fluffy rice in a rich and creamy sauce. This easy stovetop dish is perfect for a weeknight dinner.
Ingredients
For the Chicken:
- 1 tablespoon olive oil
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Mushroom Rice:
- 8 ounces mushrooms, sliced
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 cup long grain white rice, uncooked
- 2 cups low-sodium chicken broth
- 1/2 cup heavy cream
- 1/2 teaspoon dried thyme
- 1/4 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley (optional)
Instructions
- Cook the Chicken: Heat olive oil in a large skillet over medium-high heat. Season the chicken with salt and pepper, then add to the skillet and cook for 4–5 minutes, until browned but not fully cooked through. Remove chicken and set aside.
- Cook the Mushroom Rice: In the same skillet, add the mushrooms and onion. Cook for 5–6 minutes until softened and golden. Stir in the garlic and cook for 30 seconds. Add the rice and toast for 1–2 minutes. Pour in the chicken broth, heavy cream, and thyme. Stir well and return the chicken to the skillet. Bring to a simmer, then reduce heat to low. Cover and cook for 18–20 minutes, or until the rice is tender and the chicken is cooked through.
- Finish and Serve: Stir in the Parmesan cheese and adjust seasoning if needed. Garnish with fresh parsley before serving.
Notes
- For a lighter version, substitute half-and-half for the heavy cream.
- Baby spinach can be stirred in at the end for added nutrition.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 430
- Sugar: 3g
- Sodium: 420mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 29g
- Cholesterol: 95mg
