Description
This Creamy Mushroom Chicken and Rice recipe features tender chicken breasts seared to perfection, simmered with sautéed mushrooms, onions, and garlic in a luscious creamy Parmesan sauce. Cooked all in one skillet, it’s a comforting and hearty meal perfect for weeknight dinners that delivers rich flavors and satisfying textures.
Ingredients
Scale
Protein
- 4 boneless, skinless chicken breasts
Vegetables
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 cups sliced mushrooms (white or cremini)
Grains & Broth
- 1 cup long-grain rice
- 2 cups chicken broth
Dairy
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
Oils & Seasonings
- 1 tablespoon olive oil
- Salt and pepper to taste
- 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, then sear them 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 Vegetables: In the same pan, add the chopped onion and minced garlic, sautéing for 2-3 minutes until softened and fragrant. Add the sliced mushrooms and cook for an additional 5 minutes until the mushrooms are tender and have released their moisture.
- Add Rice and Broth: Stir in the long-grain rice, toasting it for 1-2 minutes to bring out its nutty flavor. Pour in the chicken broth, stirring gently to combine. Nestle the seared chicken breasts back into the pan with the rice mixture. Cover the pan and let it simmer over low heat for 20 minutes, allowing the rice to cook and absorb the flavors.
- Create Creamy Sauce: Remove the lid and stir in the heavy cream and grated Parmesan cheese. Cook for another 2-3 minutes while stirring until the sauce thickens and becomes creamy, coating the chicken and rice beautifully.
- Garnish and Serve: Sprinkle freshly chopped parsley over the dish if desired. Serve the creamy mushroom chicken and rice warm for a comforting and flavorful meal.
Notes
- For extra flavor, you can add a splash of white wine when sautéing the mushrooms.
- Use chicken thighs instead of breasts for a juicier result.
- If you prefer a thicker sauce, reduce the chicken broth to 1 1/2 cups.
- This recipe can be made in a Dutch oven or a large deep skillet with a lid.
- Leftovers keep well in the refrigerator for up to 3 days and reheat nicely.
