Creamy Mushroom Chicken and Rice
One Pan. 30 Minutes. Absolutely Scrumptious.
This Creamy Mushroom Chicken and Rice is comfort food heaven. It’s also ridiculously easy to make. A one-pan wonder that’s perfect for a quick weeknight meal or a cozy weekend gathering.
Tender pieces of chicken are perfectly browned, then simmered with hearty mushrooms, sweet onions and garlic. A good splash of white wine adds depth, while sharp Parmesan and rich cream create a velvety sauce that coats each grain of rice. Garnished with fresh parsley and a dash of pepper, this one’s a real crowd-pleaser.
I want to call this recipe effortless but that might be a little deceiving… obviously there’s a little effort involved. Don’t panic. It’s minimal. It seriously takes half an hour and that includes cutting up the mushrooms and the onions.
Plus, 15 minutes of that time involves waiting for the rice too cook, undisturbed. Meaning, you have nothing to do and so now is a perfect to time taste the wine… just to make sure it’s ok.
I am so excited to be getting into comfort food season. I am into everything warming and creamy and I especially love a meal like this one that I can eat out of a single bowl while cozying up on the couch watching all my favourite guilty pleasure trashy TV shows and movies (don’t ask).
Chicken – I prefer boneless skinless chicken thighs in this dish, but chicken breasts will also work well.
Mushrooms – I’m a big fan of Cremini mushrooms and that’s what I usually use, but any kind of mushroom will work.
Rice – any long grain white rice will work.
White Wine – you can just omit this if you don’t want to add the wine.
Cheese – sharp Parmesan is excellent in this dish but feel free to sub in another cheese. Pecorino and Asiago are good too, and I would suggest opting for a stronger flavoured cheese.
Cream – this is obviously what makes this dish extra creamy, but if you want to make this dish dairy free you can substitute coconut cream.
Creamy Mushroom Chicken and Rice Recipe Variations:
Extra Veggie Version – add in a big handful of greens… baby spinach or kale… when you add in the cream and cheese.
Herby Version – use fresh thyme and stir in a bit handful of chopped parsley and chives at the end..
Alright, start to finish this should only take 30 minutes so let’s get going!
First, heat up some olive oil in a large skillet and once it’s nice and warm, toss in the chicken, sprinkle a bit of salt and pepper on it, and cook until it’s browned all over. When that’s done, scoop the chicken onto a plate and set it aside.
Now you’ll want to add a little more oil to the skillet and throw in the onions and mushrooms. Let them cook for about several minutes until they’re slightly softened. Then, stir in the garlic and let it cook for about a minute – it should start to smell amazing right about now.
Next, pour in the white wine and let it bubble away until most of the liquid has cooked off. Now add the chicken back to the skillet along with the rice and a bit more salt and pepper. Give it all a good stir to combine.
Pour in the chicken broth and bring everything to a boil. Reduce the heat to a simmer, cover the skillet with a lid, and let it cook undisturbed for 15 minutes. Resist all urges to peek or stir!
After 15 minutes, take off the lid and stir in the cream and Parmesan cheese. Let it cook for another 2-3 minutes, just until everything is nicely combined and creamy.
Finish it off with a sprinkle of fresh parsley and a bit more pepper. Enjoy your meal!
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Creamy Mushroom Chicken and Rice
Recipe details
- 6 servings
- Prep time: 15 Minutes Cook time: 15 Minutes Total time: 30 min
Comments
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The creamy chicken recipe says nothing about cooking the rice! Do you mean that to prepare this dish one uses uncooked rice? Jerome
Where do you use the butter??