Description
This One Pot Creamy Parmesan Chicken with Mushroom Rice is a comforting and flavorful dish combining tender chicken breast, savory mushrooms, and creamy Parmesan-infused rice. Perfect for a quick and satisfying weeknight meal, it brings together simple ingredients in a single skillet for easy cleanup and rich taste.
Ingredients
Scale
Chicken
- 1 pound diced boneless skinless chicken breast
- 1 tablespoon olive oil
- 1 tablespoon Italian seasoning
- Salt to taste
- Ground black pepper to taste
Mushroom Rice
- 1 cup uncooked long grain rice
- 2 ½ cups chicken broth
- 6 ounces sliced mushrooms (about 1 cup)
Cream Sauce
- ½ cup heavy whipping cream
- ¼ cup shredded Parmesan cheese
Garnish
- Additional Parmesan cheese
- Chopped fresh parsley (optional)
Instructions
- Cook the Chicken: Heat olive oil in a skillet over medium heat. Add the diced chicken breast, season with Italian seasoning, salt, and black pepper. Cook until the chicken is no longer pink in the center, about 5-7 minutes, stirring occasionally to ensure even cooking.
- Prepare the Mushroom Rice: To the same skillet with the cooked chicken, add uncooked long grain rice, chicken broth, and sliced mushrooms. Stir everything together and bring the mixture to a simmer. Cover and cook until the rice is tender and the liquid is absorbed, about 15-18 minutes, stirring occasionally to prevent sticking.
- Finish the Dish: Once the rice is cooked, reduce heat to low and stir in the heavy whipping cream and shredded Parmesan cheese. Continue to simmer gently until the sauce thickens slightly, about 3-5 minutes. Taste and adjust the seasoning with salt and pepper as needed. Garnish with additional Parmesan cheese and chopped parsley if desired before serving.
Notes
- Use fresh Parmesan cheese for the best flavor and texture.
- Ensure the rice is fully cooked by simmering it covered; add a splash of extra broth if necessary.
- This dish can be made gluten-free by using gluten-free chicken broth.
- For a lighter option, substitute heavy cream with half-and-half or milk, though the sauce will be less creamy.
- Leftovers keep well in the refrigerator for up to 3 days and reheat nicely on the stovetop with a splash of broth or cream.
