If you’re craving a dinner that wraps you up in comfort and fills your kitchen with irresistible aromas, you’ll fall in love with Creamy Mushroom Chicken and Rice. This one-pan wonder brings together golden seared chicken, tender mushrooms, and fluffy rice, all enveloped in a velvety sauce that’s truly soul-soothing. It’s a complete meal that feels special enough for company yet simple enough for a weeknight, and every bite is bursting with cozy, creamy goodness.

Creamy Mushroom Chicken and Rice Recipe - Recipe Image

Ingredients You’ll Need

The magic of Creamy Mushroom Chicken and Rice lies in its straightforward, familiar ingredients coming together to create something extraordinary. Each element brings its own unique flavor, texture, or color, ensuring every forkful is just as crave-worthy as the last.

Chicken Thighs (or Breasts): Choose boneless, skinless cuts for quick cooking and maximum tenderness in every bite.
Olive Oil: Adds a hint of fruitiness and helps the chicken brown beautifully.
Butter: Lends richness and that classic, comforting flavor to both the chicken and the sauce.
Cremini or White Mushrooms: Their earthy flavor deepens the dish and pairs perfectly with the creamy sauce.
Yellow Onion: Provides a sweet, savory backbone that elevates the entire skillet.
Garlic Cloves: A quick sauté releases their aroma, infusing the dish with irresistible flavor.
Long-Grain White Rice: Absorbs all the wonderful flavors and turns delightfully tender.
Low-Sodium Chicken Broth: Keeps the rice moist and flavorful without overpowering saltiness.
Heavy Cream: The secret to that luscious, creamy sauce—feel free to swap for half-and-half if you like it lighter.
Dried Thyme: Adds an herby note that complements the mushrooms beautifully.
Black Pepper: Just enough to give a subtle kick and balance the richness.
Salt: Enhances every ingredient—taste as you go for perfection.
Parmesan Cheese: A final sprinkle amps up the savory, cheesy goodness.
Fresh Parsley: Chopped and scattered on top for a burst of color and freshness.

How to Make Creamy Mushroom Chicken and Rice

Step 1: Sear the Chicken

Start by heating olive oil and butter in a large skillet over medium-high heat. While the pan gets hot, season your chicken thighs (or breasts) on both sides with salt and black pepper. Once the oil shimmers, add the chicken and let it sear undisturbed for 3 to 4 minutes per side. This step locks in juices and gives your chicken a gorgeous golden crust, which adds so much flavor to the finished Creamy Mushroom Chicken and Rice. After searing, set the chicken aside on a plate.

Step 2: Sauté Mushrooms and Onions

In the same pan—with all those delicious browned bits left behind—toss in your sliced mushrooms and diced onion. Sauté, stirring occasionally, for about 5 to 6 minutes. You want the mushrooms to release their moisture and become golden, while the onions turn soft and slightly sweet. This forms the aromatic base for your dish and ensures every layer is packed with flavor.

Step 3: Add Garlic and Toast the Rice

Sprinkle in the minced garlic and let it cook for just 30 seconds, stirring constantly so it doesn’t burn. Immediately stir in the uncooked long-grain rice, letting it toast in the pan for about a minute. This quick toasting step gives the rice a subtle nutty flavor and helps it absorb the creamy sauce even better.

Step 4: Build the Creamy Sauce

Pour the chicken broth and heavy cream into the pan, then add the dried thyme, salt, and black pepper. Stir everything together until well combined. This is where the magic starts: the liquid will bubble gently, inviting all the flavors to mingle. Nestle the seared chicken back into the pan right on top of the rice and sauce.

Step 5: Simmer to Perfection

Reduce the heat to low, cover the skillet, and let everything simmer for 20 to 25 minutes. The rice will soak up the creamy broth, the chicken will finish cooking, and the kitchen will start to smell absolutely heavenly. When the rice is tender and the chicken is completely cooked through, sprinkle the grated Parmesan cheese over the top, cover the pan again, and let it rest for 5 minutes off the heat. This little pause lets all the flavors meld and the sauce thicken just right.

How to Serve Creamy Mushroom Chicken and Rice

Garnishes

A sprinkle of fresh chopped parsley right before serving is the finishing touch that adds color and a pop of freshness. You could also shower on a bit of extra Parmesan if you’re feeling indulgent—the salty, nutty cheese really brings the whole Creamy Mushroom Chicken and Rice together.

Side Dishes

This dish is hearty all on its own, but it’s wonderful with something green alongside. Try steamed green beans, roasted carrots, or a simple mixed salad to balance the creamy richness. The contrast in flavors and textures will make your meal feel complete and satisfying.

Creative Ways to Present

For a special touch, serve Creamy Mushroom Chicken and Rice in wide, shallow bowls so everyone can see all the colorful layers. If you’re entertaining, portion it into individual ramekins for a personal, elegant presentation. Or, for a rustic family-style dinner, bring the whole skillet straight to the table and let everyone help themselves.

Make Ahead and Storage

Storing Leftovers

Leftover Creamy Mushroom Chicken and Rice stores beautifully. Simply transfer cooled leftovers to an airtight container and refrigerate for up to 3 days. The flavors actually deepen overnight, making it a fantastic next-day lunch or dinner.

Freezing

If you want to freeze, let the dish cool completely first. Scoop individual portions into freezer-safe containers or zip-top bags. Creamy sauces can separate a little after thawing, but this dish holds up surprisingly well—just give it a good stir when reheating.

Reheating

To reheat, add a splash of chicken broth or milk to loosen up the sauce. Warm gently on the stovetop over low heat, stirring occasionally until heated through. You can also microwave individual portions, but be sure to cover and stir halfway for even warming.

FAQs

Can I use chicken breasts instead of thighs?

Absolutely! Chicken breasts work beautifully in this recipe. Just be sure not to overcook them, as they can dry out more quickly than thighs. Sear as directed, and check for doneness toward the end of simmering.

Is there a dairy-free option for the cream?

Yes, you can substitute the heavy cream with a can of full-fat coconut milk or your favorite unsweetened plant-based cream. The sauce will still be luscious, though the flavor will change slightly—perfect for those who are dairy-free.

Can I make Creamy Mushroom Chicken and Rice with brown rice?

You can, but brown rice takes longer to cook and may require a bit more liquid. Plan for an extra 10 to 15 minutes of simmering, and keep an eye on the liquid level, adding more broth if needed.

How can I make this dish gluten-free?

Creamy Mushroom Chicken and Rice is naturally gluten-free as long as you ensure your chicken broth and Parmesan cheese are certified gluten-free. Always check labels if you’re cooking for someone with celiac disease or gluten sensitivity.

Can I add vegetables to the skillet?

Definitely! Stir in baby spinach, peas, or diced bell pepper during the last few minutes of cooking. They’ll add color, nutrients, and extra flavor without making the recipe complicated.

Final Thoughts

There’s just something magical about a big, bubbling skillet of Creamy Mushroom Chicken and Rice—it’s comfort food at its coziest and most delicious. If you’re looking for an easy dinner that feels like a warm hug, give this recipe a try and let it become a new favorite in your home!

Creamy Mushroom Chicken and Rice Recipe

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4.5 from 23 reviews

Author: admin
Total Time: 40 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

This Creamy Mushroom Chicken and Rice is a comforting one-pan meal featuring tender chicken thighs simmered with mushrooms, garlic, and creamy Parmesan-infused rice. Easy to prepare and packed with flavor, it’s perfect for a satisfying weeknight dinner.

Ingredients

Scale

Chicken and Searing

4 boneless, skinless chicken thighs (or breasts)
1 tablespoon olive oil
1 tablespoon butter
1/2 teaspoon salt (or to taste)
1/4 teaspoon black pepper

Vegetables and Aromatics

8 ounces cremini or white mushrooms (sliced)
1 small yellow onion (diced)
3 garlic cloves (minced)

Rice and Liquids

1 cup long-grain white rice (uncooked)
2 cups low-sodium chicken broth
1/2 cup heavy cream
1/2 teaspoon dried thyme

Finishing Touches

1/4 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley (for garnish)

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Instructions

Prepare the Chicken: Season both sides of the chicken thighs with salt and pepper. Heat the olive oil and butter in a large skillet or sauté pan over medium-high heat. Once hot, add the chicken and sear for 3–4 minutes per side until golden brown. Remove the chicken from the pan and set aside.
Sauté Vegetables: In the same pan, add the sliced mushrooms and diced onion. Cook for 5–6 minutes, stirring occasionally, until they are softened and have turned golden. Add the minced garlic and cook for an additional 30 seconds until fragrant.
Toast the Rice: Stir the uncooked rice into the pan with the vegetables. Toast the rice for about 1 minute, stirring frequently to coat it with the flavors and lightly brown it.
Add Liquids and Seasoning: Pour in the low-sodium chicken broth and heavy cream. Add dried thyme, salt, and black pepper to the mixture, then stir well to combine all ingredients evenly.
Simmer with Chicken: Nestle the seared chicken thighs back into the pan on top of the rice mixture. Reduce the heat to low and cover the skillet. Let it simmer gently for 20–25 minutes, or until the rice is tender and the chicken is fully cooked through.
Finish and Serve: Remove the pan from heat and sprinkle the grated Parmesan cheese over the dish. Cover again and let it rest for 5 minutes to allow the cheese to melt and the flavors to meld. Garnish with chopped fresh parsley before serving.

Notes

For a lighter variation, substitute half-and-half for the heavy cream.
You can use shredded rotisserie chicken instead of raw chicken thighs; add it during the last few minutes of cooking to warm through.
This dish pairs beautifully with steamed green beans or roasted carrots for a complete meal.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Stovetop
Cuisine: American