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)
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
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 460
- Sugar: 3g
- Sodium: 480mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 115mg
