Get ready to fall in love with Creamy Mushroom Chicken and Rice—an absolute comfort classic that satisfies every craving with its velvety texture, savory flavors, and hearty appeal. Picture tender chicken nestled in a bed of fluffy rice, all generously coated with a luscious mushroom cream sauce and finished with Parmesan for a one-pot meal that brings the family running to the table. Whether you’re looking for an easy weeknight dinner or a dish to impress, this recipe is sure to deliver warmth, flavor, and a touch of elegance with minimal fuss.
Ingredients You’ll Need
This dish shines thanks to its simple, reliable ingredients, each one bringing something unique to the experience. From the richness of cream to the earthiness of mushrooms, Creamy Mushroom Chicken and Rice is all about balance—a handful of pantry staples creates something truly special!
- Olive oil: Gives the chicken a golden sear and adds depth to the base of the dish.
- Boneless, skinless chicken breasts or thighs: The star protein, cut into bite-sized pieces for easy eating and speedy cooking.
- Salt and pepper: Simple seasonings that bring out the flavors in every ingredient.
- Onion: Adds sweetness and a mellow background that lifts the sauce.
- Garlic: Infuses the whole dish with an irresistible aroma and savoriness.
- Sliced mushrooms (cremini or white button): Deliver an earthy, meaty taste while soaking up the creamy sauce.
- Dried thyme: Brings delicate floral notes that round out the richness beautifully.
- Long-grain white rice: The perfect base, absorbing every bit of flavor from the pan.
- Chicken broth: Adds savory depth and keeps the rice tender and moist.
- Heavy cream: Turns the sauce silky-smooth with every stir.
- Grated Parmesan cheese: Finishes the dish with salty, nutty goodness and added creaminess.
- Chopped fresh parsley (optional): Sprinkling this on top brings freshness and beautiful color to the plate.
How to Make Creamy Mushroom Chicken and Rice
Step 1: Sear the Chicken
Start by heating olive oil in a large skillet or Dutch oven over medium-high heat. Season the bite-sized chicken pieces generously with salt and pepper, then lay them in the hot pan. Let the chicken cook undisturbed for a couple of minutes to get that irresistible golden crust, then stir and cook until browned on all sides—about 5 to 6 minutes. Move the chicken to a plate and set it aside; don’t worry, it will finish cooking later and stay extra juicy!
Step 2: Sauté Aromatics and Mushrooms
In the same pan (no need to wash—those browned bits are pure flavor!), toss in the diced onion. Cook for around 3 minutes until softened and fragrant, then stir in the minced garlic and sliced mushrooms. Give everything a good mix and let the mushrooms cook down, releasing their moisture and caramelizing until beautifully browned and tender, another 5 to 6 minutes. Don’t rush this part—browned mushrooms are key to the “creamy mushroom” magic.
Step 3: Toast the Rice with Thyme
Stir the dried thyme into the mushroom mixture to let its aroma bloom, then add the uncooked rice. Toast the rice for about a minute, stirring so every grain gets glossy and coated, which amplifies the flavor and helps the rice cook up light and fluffy.
Step 4: Simmer the Rice
Pour in the chicken broth and give everything a good stir, scraping up any browned bits stuck to the pan. Bring the mixture to a gentle boil, then reduce the heat to low, cover with a tight-fitting lid, and let it simmer for 15 to 18 minutes. The rice will slowly absorb the broth and all those wonderful flavors, becoming tender and irresistibly aromatic.
Step 5: Make it Creamy and Finish
Time for the best part: stir the cooked chicken back into the pan, along with the heavy cream and grated Parmesan. Let everything simmer uncovered for another 2 to 3 minutes, until the sauce is thickened, silky, and perfectly creamy. If you like, sprinkle fresh parsley on top for a burst of color. Serve your Creamy Mushroom Chicken and Rice warm and dig in—you’ve just made a crowd-pleaser!
How to Serve Creamy Mushroom Chicken and Rice
Garnishes
For a final flourish, a scatter of freshly chopped parsley is picture-perfect—its vibrant green color pops against the creamy background and adds a light, herbal brightness. An extra sprinkle of Parmesan amps up the savoriness, and a pinch of cracked black pepper offers just the right kick. Feel free to tuck in a few lemon wedges on the side if you like a bit of tang.
Side Dishes
Creamy Mushroom Chicken and Rice is a one-pan wonder, but it plays nicely with simple sides. A crisp green salad with a lemony vinaigrette, some garlicky green beans, or even roasted asparagus complement the richness of the dish. No-fuss crusty bread is also welcome for swiping up all that dreamy sauce!
Creative Ways to Present
If you’re entertaining, spoon individual portions into small bowls and top each with a sprinkle of fresh herbs for a more elegant presentation. Or, for casual gatherings, serve family-style straight from the skillet—the rustic look invites everyone to dig in! You can even fill roasted bell peppers with Creamy Mushroom Chicken and Rice for fun, edible “bowls” that wow at potlucks.
Make Ahead and Storage
Storing Leftovers
Transfer any leftover Creamy Mushroom Chicken and Rice to an airtight container once cooled. It keeps wonderfully in the fridge for up to 3 days, making it perfect for easy lunches or speedy dinners. The flavors deepen as it sits, so don’t be surprised if it tastes even richer the next day!
Freezing
While this dish can technically be frozen, the creamy sauce may change in texture once thawed—expect a slightly grainier consistency. If you do freeze, use a freezer-safe container and enjoy within 2 months for the best flavor and quality.
Reheating
Warm Creamy Mushroom Chicken and Rice gently in a skillet over medium heat, adding a splash of broth or milk to loosen up the sauce if it’s thickened. Stir until heated through, and it will be just as comforting as when freshly made. The microwave works in a pinch too—just cover and heat, stirring midway for even warming.
FAQs
Can I use different types of mushrooms?
Absolutely! While cremini or white button mushrooms are classic for Creamy Mushroom Chicken and Rice, feel free to branch out with shiitake or baby bella mushrooms for more earthy depth, or even a wild mushroom mix for a gourmet twist.
Can I make it dairy-free?
Yes, you can swap the heavy cream for unsweetened coconut cream or a plant-based alternative, and use a dairy-free Parmesan-style cheese or nutritional yeast. The flavor profile will shift a bit, but it will still be creamy and delicious.
How can I make this gluten-free?
Great news: Creamy Mushroom Chicken and Rice is naturally gluten-free as written! Just double-check that your chicken broth and Parmesan are certified gluten-free if you’re serving someone with a sensitivity.
Can I use brown rice instead of white?
Brown rice works nicely, though it needs a longer cook time (usually 35–40 minutes) and extra broth to get perfectly tender. The result has a slightly nuttier taste and a bit more chew.
Is it possible to prep this dish ahead?
Definitely! You can chop your onions, garlic, and mushrooms, as well as cut the chicken in advance. Store everything in separate containers in the fridge, and this Creamy Mushroom Chicken and Rice comes together in a snap when it’s time to cook.
Final Thoughts
Creamy Mushroom Chicken and Rice is the kind of recipe that quickly becomes a keeper—just one taste and you’ll want to make it again and again. Whether you’re feeding your family or hosting friends, it brings everyone together with satisfying flavors and comforting vibes. Give it a try soon and watch it become an instant favorite at your table!
Print
Creamy Mushroom Chicken and Rice Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Non-Vegetarian
Description
Indulge in the creamy goodness of this comforting Creamy Mushroom Chicken and Rice dish. Tender chicken, earthy mushrooms, and savory Parmesan cheese come together in a luscious sauce, all served over perfectly cooked rice.
Ingredients
Chicken:
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts or thighs (cut into bite-sized pieces)
- Salt and pepper to taste
Mushroom and Rice:
- 1 small onion (diced)
- 3 cloves garlic (minced)
- 8 oz sliced mushrooms (cremini or white button)
- 1 teaspoon dried thyme
- 1 cup long-grain white rice
- 2½ cups chicken broth
- ½ cup heavy cream
- ½ cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley (optional)
Instructions
- Cook the Chicken: Heat olive oil in a skillet, season chicken, and brown on all sides. Set aside.
- Sauté Onion and Mushrooms: Cook onion until softened, then add garlic and mushrooms until browned.
- Add Rice and Broth: Stir in thyme, rice, and chicken broth. Simmer until rice is tender.
- Finish the Dish: Stir in cooked chicken, cream, and Parmesan. Simmer until creamy. Garnish with parsley and serve.
Notes
- For added richness, use a splash of white wine when cooking the mushrooms.
- Brown rice can be used but will require longer cooking time and more broth.
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