Description
This Creamy Mushroom Chicken and Rice recipe combines tender chicken breasts with sautéed mushrooms and creamy Parmesan-infused rice for a comforting, one-pan meal. With simple ingredients and a straightforward cooking process, it’s perfect for a hearty weeknight dinner that delivers rich flavors and a creamy texture in just 45 minutes.
Ingredients
Scale
Chicken and Seasoning
- 1 tablespoon olive oil
- 4 boneless, skinless chicken breasts
- Salt and pepper to taste
Vegetables and Aromatics
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 cups sliced mushrooms (white or cremini)
Rice and Liquids
- 1 cup long-grain rice
- 2 cups chicken broth
- 1/2 cup heavy cream
Cheese and Garnish
- 1/2 cup grated Parmesan cheese
- 1 tablespoon fresh parsley, chopped (optional)
Instructions
- Sear the Chicken: Heat olive oil in a large skillet or Dutch oven over medium heat. Season the chicken breasts with salt and pepper. Place them in the hot oil and sear for 3-4 minutes on each side until they develop a golden brown crust. Once seared, remove the chicken from the pan and set aside.
- Sauté Aromatics and Mushrooms: In the same pan, add the finely chopped onion and minced garlic. Sauté for 2-3 minutes until the onion becomes translucent and fragrant. Add the sliced mushrooms and cook for about 5 minutes until they are tender and have released their moisture.
- Toast the Rice and Add Broth: Stir the rice into the mushroom mixture, allowing it to toast lightly for 1-2 minutes, which helps develop a deeper flavor. Pour in the chicken broth and stir everything to combine. Return the seared chicken breasts to the pan, nestling them into the rice. Cover the pan and reduce the heat to low, allowing the mixture to simmer gently for 20 minutes until the rice is cooked and has absorbed the broth.
- Add Cream and Parmesan: Remove the cover and stir in the heavy cream and grated Parmesan cheese. Continue cooking for 2-3 minutes, stirring occasionally, until the sauce thickens and becomes creamy.
- Garnish and Serve: Sprinkle with freshly chopped parsley if desired. Serve the creamy mushroom chicken and rice warm for a complete and satisfying meal.
Notes
- You can use either white or cremini mushrooms depending on your preference.
- For a lighter option, substitute heavy cream with half-and-half, though the sauce will be less rich.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- Add a splash of white wine when sautéing onions and garlic for added depth of flavor.
- Ensure the rice is fully cooked before adding cream to prevent a gritty texture.
