This Creamy Mushroom Chicken and Rice is a one-pan comfort classic. Golden and juicy chicken bites are smothered with a homemade mushroom sauce. The creamy rice cooks right in the pan and absorbs all the earthy, savory flavors. Finished with some cream and fresh Parmesan for a velvety bite. It’s rich without being heavy and quick and easy enough to make for a weeknight dinner.
You can use your favorite type of mushrooms for this recipe or a mixture of different kinds. Common to find are button or cremini. We find the baby Bellas have a lot of flavor and a nice texture, and we tend to sway towards those.
Toss the chicken pieces with salt, pepper and garlic powder. Heat a deep skillet over medium and coat with olive oil. Then add the chicken pieces and allow them to sear for 1-2 minutes per side. Place in a bowl and set aside. They will finish cooking in a later step.
Add the mushroom slices to the same skillet and cook down for about 4-5 minutes until tender. Add the shallots and cook for 1-2 more minutes. Mix in the garlic and thyme. Pour the rice and allow it to soak up some of the mushroom juices and toast for a minute. Then pour the chicken broth in and mix. Add the chicken back into the skillet and cover. Turn the heat to low and cook for about 15-17 minutes until the rice is cooked and the broth is mostly absorbed. Careful not to let the liquid evaporate fully, so it doesn’t burn and the rice and chicken don’t overcook.
Stir in the heavy cream and Parmesan cheese and mix until combined and even. The cheese should melt right away. Taste and adjust the seasoning as necessary.
Plate and serve with some extra Parmesan cheese and fresh chopped parsley.
Enjoy!
Creamy Mushroom Chicken and Rice FAQS:
You will need the following ingredients:
Chicken breasts, baby Bella mushrooms, shallots, garlic, white rice, chicken broth, thyme, heavy cream, Parmesan cheese, salt, pepper, olive oil, garlic powder, fresh parsley
You will need the following supplies:
A skillet, cutting board, knife
Place leftovers into an airtight container and refrigerate for up to 5 days. Reheat in the microwave or stovetop with a splash of water or chicken broth until heated through.
This Creamy Mushroom Chicken and Rice is best served hot, right after cooking.
Notes:
- You can really use your favorite type of mushrooms for this recipe or a mixture of different kinds. Common to find are button or cremini. We find the baby Bellas have a lot of flavor and a nice texture, and we tend to sway towards those.
- For a punch of flavor you can add some dry white wine with the chicken broth.
- You can add some spinach or peas to this dish to add some greens.
- If you don’t have any shallots, you can finely dice a white or yellow onion. About 1 cup is a good amount.
- If you find that the broth absorbed too much and now the dish is a little too dense, go ahead and add a splash of chicken broth to loosen it up. This can happen if it sits out too long or for leftovers.
Creamy Mushroom Chicken and Rice
Ingredients
- 1.5 pounds boneless, skinless chicken breasts, cut into pieces
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 tablespoon olive oil
- 1 pack (16 ounces) baby Bella mushrooms, sliced
- 2 shallots, finely diced
- 3 cloves garlic, minced
- 1 cup long-grain white rice, rinsed
- 2 ½ cups chicken broth
- ½ teaspoon dried thyme
- ½ cup heavy cream
- ½ cup freshly grated Parmesan cheese
- 1 tablespoon chopped fresh parsley
Instructions
- Toss the chicken pieces with salt, pepper and garlic powder.
- Heat a deep skillet over medium and coat with olive oil. Add the chicken pieces and allow them to sear for 1-2 minutes per side. Place in a bowl and set aside. They will finish cooking in a later step.
- Add the mushroom slices to the same skillet and cook down for about 4-5 minutes until tender. Add the shallots and cook for 1-2 more minutes. Mix in the garlic and thyme.
- Pour the rice and allow it to soak up some of the mushroom juices and toast for a minute.
- Pour the chicken broth in and mix.
- Add the chicken back into the skillet and cover.
- Turn the heat to low and cook for about 15-17 minutes until the rice is cooked and the broth is mostly absorbed. Careful not to let the liquid evaporate fully, so it doesn’t burn and the rice and chicken don't overcook.
- Stir in the heavy cream and Parmesan cheese and mix until combined and even. The cheese should melt right away. Taste and adjust the seasoning as necessary.
- Plate and serve with some extra Parmesan cheese and fresh chopped parsley.
Notes
- You can really use your favorite type of mushrooms for this recipe or a mixture of different kinds. Common to find are button or cremini. We find the baby Bellas have a lot of flavor and a nice texture, and we tend to sway towards those.
- For a punch of flavor you can add some dry white wine with the chicken broth.
- You can add some spinach or peas to this dish to add some greens.
- If you don’t have any shallots, you can finely dice a white or yellow onion. About 1 cup is a good amount.
- If you find that the broth absorbed too much and now the dish is a little too dense, go ahead and add a splash of chicken broth to loosen it up. This can happen if it sits out too long or for leftovers.
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