Description
Creamy Mushroom Chicken and Rice is a comforting one-pan meal featuring tender chicken breasts seared to golden perfection, simmered with aromatic mushrooms, onions, and garlic in a creamy Parmesan sauce. The dish combines savory flavors with silky texture, making it an easy yet elegant dinner option perfect for family meals.
Ingredients
Scale
Chicken and Searing
- 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)
Grains and Liquids
- 1 cup long-grain rice
- 2 cups chicken broth
Dairy and Garnish
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 tablespoon fresh parsley, chopped (optional)
Instructions
- Heat and Sear Chicken: Heat olive oil in a large skillet or Dutch oven over medium heat. Season the chicken breasts with salt and pepper. Sear the chicken for 3-4 minutes on each side until they develop a golden crust. Once done, 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 them for 2-3 minutes until softened and fragrant. Add the sliced mushrooms and cook for about 5 minutes, until they release their moisture and become tender.
- Add Rice and Broth, Simmer: Stir the long-grain rice into the mushroom mixture, toasting it for 1-2 minutes to enhance its flavor. Pour in the chicken broth and stir to combine. Nestle the seared chicken breasts back into the pan, cover it, and allow everything to simmer on low heat for 20 minutes, until the rice is fully cooked and has absorbed the liquid.
- Create Creamy Sauce: Remove the cover and stir in the heavy cream and grated Parmesan cheese. Cook the mixture for an additional 2-3 minutes, stirring occasionally, until the sauce thickens and becomes creamy.
- Garnish and Serve: Sprinkle chopped fresh parsley over the dish for a bright, fresh touch if desired. Serve the creamy mushroom chicken and rice warm for a hearty and satisfying meal.
Notes
- You can substitute chicken thighs for breasts if preferred; they remain juicier after cooking.
- For a lighter version, use half-and-half or whole milk instead of heavy cream, though the sauce will be less rich.
- Try adding a pinch of thyme or rosemary alongside the mushrooms for an herby flavor boost.
- Using a tight-fitting lid helps the rice cook evenly during simmering.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely in a microwave or stovetop skillet with a splash of broth.
