Description
This Creamy Mushroom Chicken and Rice recipe combines tender seared chicken breasts with a savory mushroom and garlic sauté, all cooked together with long-grain rice in a rich, creamy Parmesan sauce. Perfect for a comforting and satisfying weeknight dinner, this one-pan meal is packed with flavor and ready in just 45 minutes.
Ingredients
Scale
Chicken and Rice
- 1 tablespoon olive oil
- 4 boneless, skinless chicken breasts
- Salt and pepper to taste
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 cups sliced mushrooms (white or cremini)
- 1 cup long-grain rice
- 2 cups chicken broth
Creamy Sauce
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 tablespoon fresh parsley, chopped (optional)
Instructions
- Prepare the chicken: Heat olive oil in a large skillet or Dutch oven over medium heat. Season the chicken breasts with salt and pepper, then sear them for 3-4 minutes on each side until golden brown. Once seared, remove the chicken from the pan and set aside.
- Sauté vegetables: In the same pan, add the chopped onion and minced garlic. Sauté for 2-3 minutes until the onions are softened and fragrant. Then add the sliced mushrooms and continue cooking for another 5 minutes until the mushrooms are tender and have released their moisture.
- Cook the rice: Stir in the long-grain rice, allowing it to toast slightly for 1-2 minutes while mixing well with the vegetables. Pour in the chicken broth and stir to combine. Nestle the seared chicken breasts back into the pan, making sure they are partially submerged in the liquid.
- Simmer: Cover the pan with a lid and reduce the heat to low. Let everything simmer gently for 20 minutes, or until the rice is fully cooked and has absorbed most of the liquid.
- Finish the sauce: Remove the lid and stir in the heavy cream and grated Parmesan cheese. Cook for an additional 2-3 minutes, stirring occasionally, until the sauce has thickened to a creamy consistency.
- Garnish and serve: If using, sprinkle with chopped fresh parsley for a burst of color and flavor. Serve the creamy mushroom chicken and rice warm and enjoy your comforting meal.
Notes
- For extra flavor, you can deglaze the pan with a splash of white wine after sautéing the mushrooms before adding the rice.
- Use chicken thighs instead of breasts for juicier meat if preferred.
- If you don’t have heavy cream, you can substitute with half-and-half or full-fat coconut milk for a dairy-free option.
- Make sure to use long-grain rice for best texture; short-grain rice may become too sticky.
- Leftovers store well in an airtight container in the refrigerator for up to 3 days.
