Ever have one of those nights where you’re staring into the fridge, hoping dinner will magically assemble itself? You want something comforting, something that feels like a hug in a bowl, but you don’t have hours to spend at the stove. Well, honey, let me introduce you to your new best friend: this Creamy Mushroom Chicken & Rice. It’s the kind of one-pot wonder that solves all your “what’s for dinner?” dilemmas with minimal fuss and maximum flavor. And honestly, isn’t that what we’re all craving?
Top Reasons To Make It
This dish is a weeknight game-changer for so many reasons. First, it’s a complete meal all cooked up in one pot, which means less time cleaning and more time enjoying your evening. Second, it’s incredibly forgiving. Use what you’ve got! Got some leftover rotisserie chicken? Toss it in. Only have brown rice? That works too. It’s also a crowd-pleaser that the whole family will devour. So creamy. So satisfying.
Ingredients
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces: For lean, tender bites of protein.
- 1 tbsp olive oil: To get that beautiful sear on the chicken.
- 1 medium yellow onion, diced: Adds a sweet, savory foundation.
- 2 cloves garlic, minced: For that essential aromatic punch.
- 8 oz cremini mushrooms, sliced: Brings an earthy, meaty depth.
- 1 cup long-grain white rice, uncooked: The perfect base to soak up all the creamy goodness.
- 2 cups chicken broth: Forms the flavorful cooking liquid for the rice.
- 1/2 cup heavy cream: Creates that luxurious, velvety sauce we all love.
- 1 tsp dried thyme: Adds a subtle, herby warmth.
- Salt and black pepper to taste: To make all the flavors pop.
Instructions
- In a large skillet or Dutch oven, heat the olive oil over medium-high heat. Season the chicken pieces with salt and pepper. Add them to the hot oil and cook for about 5-7 minutes, until golden brown on all sides. You don’t need to cook them all the way through yet. Remove the chicken and set it aside on a plate.
- Reduce the heat to medium. Add the diced onion to the same pot and cook for about 3-4 minutes, until it starts to soften. Throw in the garlic and cook for another minute until fragrant.
- Add the sliced mushrooms and dried thyme. Cook, stirring occasionally, for about 5-7 minutes, until the mushrooms have released their liquid and turned a beautiful golden brown.
- Stir in the uncooked rice, toasting it for just a minute with the veggies. Pour in the chicken broth, scraping up any browned bits from the bottom of the pot—that’s pure flavor!
- Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and let it cook for 15-18 minutes, or until the rice has absorbed most of the liquid.
- Stir in the browned chicken and any accumulated juices. Pour in the heavy cream and give everything a good stir. Cover and cook for another 5 minutes, or until the chicken is cooked through and the rice is tender. Season with more salt and pepper if needed. Let it sit for 5 minutes off the heat before serving—it’ll thicken up perfectly.
Variations & Substitutions
This recipe is wonderfully adaptable! For a lighter version, swap the heavy cream for half-and-half or whole milk (just know the sauce might be a tad less rich). If you’re looking for healthy dinner ideas, using brown rice is a great option; just add an extra 1/2 cup of broth and extend the cooking time by about 15-20 minutes. Don’t have fresh mushrooms? A drained can of mushrooms works in a pinch. And if you’re short on time, this is one of the best shredded chicken recipes or rotisserie chicken recipes—just stir in 3 cups of pre-cooked, shredded chicken during the last step with the cream to warm through.
Serving Ideas & Pairings
This creamy chicken and rice is a complete meal all on its own, but I love serving it with a simple, bright side to cut through the richness. A crisp green salad with a tangy vinaigrette or some steamed green beans are perfect partners. A crusty piece of bread is also non-negotiable for wiping up every last bit of that delicious sauce.
Healthy Chicken Recipes Overview
When we talk about healthy chicken recipes, it’s all about balance and smart choices. Using lean protein like chicken breast, loading up on veggies like mushrooms and onions, and controlling portions are key. This dish fits the bill beautifully—it’s packed with flavor without being overly heavy, making it a fantastic addition to your roster of healthy dinner recipes.
Storage & Reheating
Leftovers will keep in an airtight container in the fridge for up to 4 days. The rice will continue to absorb the sauce, so when you reheat it, add a splash of broth or water to bring back the creamy consistency. Reheat gently on the stove over medium-low heat, stirring occasionally, until piping hot. You can also microwave it in a covered, microwave-safe dish. I don’t recommend freezing this one, as the creamy sauce can separate and the rice can get mushy upon thawing.
Frequently Asked Questions
- Can I use a different type of rice? Absolutely! Brown rice works great but requires more liquid and a longer cook time. I’d add an extra 1/2 cup of broth and cook for about 35-40 minutes before adding the chicken and cream.
- What are some other quick dinner ideas using chicken? My go-to simple chicken recipes are always a hit. Think sheet pan fajitas, a quick stir-fry, or even just seared chicken breasts with a pan sauce. They’re all fantastic quick and easy dinner recipes.
- How do I know when the chicken is done? The safest way is to use an instant-read thermometer; chicken is done at 165°F. If you don’t have one, cut into the largest piece—the juices should run clear, and there should be no pink.