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
Scale
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
