Description
This creamy mushroom chicken and rice dish combines tender, seared chicken breasts with a flavorful blend of sautéed mushrooms, garlic, and onions, cooked together with rice in a rich and creamy Parmesan sauce. Perfect for a comforting weeknight meal, it’s easy to prepare in one pan and delivers a satisfying balance of protein, carbs, and creamy goodness.
Ingredients
Scale
Chicken
- 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)
Rice and Liquid
- 1 cup long-grain rice
- 2 cups chicken broth
Sauce
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 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. Sear the chicken for 3-4 minutes on each side until they develop a golden brown crust. Remove the chicken from the pan and set aside.
- Sauté Vegetables: In the same pan, add chopped onion and minced garlic. Sauté for 2-3 minutes until they soften and become fragrant. Add the sliced mushrooms and cook for an additional 5 minutes until the mushrooms are tender and release their moisture.
- Toast Rice and Add Liquid: Stir in the long-grain rice with the sautéed vegetables, toasting it for 1-2 minutes to enhance the flavor. Pour in the chicken broth and stir to combine. Nestle the seared chicken breasts back into the pan, ensuring they are partially submerged. Cover the pan tightly and simmer on low heat for 20 minutes, allowing the rice to cook through and absorb the broth.
- Add Cream and Cheese: Remove the cover and stir in the heavy cream and grated Parmesan cheese. Cook uncovered for 2-3 minutes, stirring gently, until the sauce thickens and becomes creamy.
- Garnish and Serve: Sprinkle chopped fresh parsley over the dish for a touch of color and freshness if desired. Serve warm and enjoy your creamy mushroom chicken and rice.
Notes
- Use chicken thighs instead of breasts for a juicier result.
- If you prefer a lighter sauce, substitute heavy cream with half-and-half or whole milk, but the sauce will be less thick.
- You can swap long-grain rice for jasmine or basmati rice, but adjust cooking time accordingly.
- For a gluten-free version, verify that your chicken broth contains no gluten additives.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
