Cozy Creamy Mushroom Chicken & Rice Without Canned Soup

Do you ever crave that classic, creamy comfort food but want to skip the canned soup? You know the feeling—it’s cozy, it’s satisfying, and it makes the whole house smell incredible. Well, my friend, you’ve found your new go-to dinner. This Creamy Mushroom Chicken & Rice (No Canned Soup!) is all that and more. It’s a from-scratch recipe that feels just as simple but tastes a million times better, letting you control exactly what goes into your family’s meal. Perfect for those nights when you need a hug in a bowl.

Top Reasons To Make It

First, it’s unbelievably easy. We’re using simple ingredients you can feel good about. No mysterious cans here! It’s also a true one-pan wonder, which means less time cleaning and more time enjoying your evening. And honestly, the flavor is just so, so much richer and more delicious than any shortcut version. It’s a wholesome, hearty meal that will have everyone asking for seconds.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts or thighs: The main protein, tender and perfect for soaking up the sauce.
• 1 tbsp olive oil: For browning the chicken to golden perfection.
• 8 oz cremini or white mushrooms, sliced: They add a deep, earthy flavor and meaty texture.
• 1 medium yellow onion, diced: The savory base for our creamy sauce.
• 3 cloves garlic, minced: For that essential aromatic punch.
• 1 cup long-grain white rice, uncooked: The perfect starch to soak up all the delicious creamy goodness.
• 2 cups chicken broth: Forms the liquid base of our creamy sauce, adding tons of flavor.
• 1/2 cup heavy cream or half-and-half: Creates that luxurious, creamy texture we’re after.
• 1/2 cup grated parmesan cheese: Adds a salty, nutty richness that thickens the sauce.
• 1 tsp dried thyme: The classic herb pairing for chicken and mushrooms.
• Salt and black pepper to taste: To season every layer of the dish.

Instructions

1. Pat the chicken dry and season both sides generously with salt and pepper.
2. Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the chicken and cook for 5-7 minutes per side, until golden brown. The chicken does not need to be cooked through yet. Remove it to a clean plate and set aside.
3. Reduce the heat to medium. Add the diced onion and sliced mushrooms to the same skillet. Cook for 5-7 minutes, stirring occasionally, until the mushrooms have released their water and started to brown.
4. Add the minced garlic and dried thyme. Cook for one more minute, until fragrant.
5. Stir in the uncooked rice, coating it in the oil and vegetable mixture. Pour in the chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the pan. Those bits are packed with flavor!
6. Bring the liquid to a simmer. Nestle the partially cooked chicken breasts back into the skillet, along with any accumulated juices.
7. Cover the skillet with a tight-fitting lid, reduce the heat to low, and let it simmer gently for 20-25 minutes. The rice should be tender and have absorbed most of the liquid.
8. Remove the skillet from the heat. Stir in the heavy cream and grated parmesan cheese until the cheese is melted and the sauce is creamy. Let it sit for 5 minutes to thicken up. Taste and adjust seasoning with more salt and pepper if needed. So good.

Variations & Substitutions

You can easily make this dish your own. For a lighter version, swap the heavy cream for whole milk and use a low-sodium broth. If you have some leftover rotisserie chicken, you can shred it and stir it in during the last few minutes just to warm through. Not a fan of mushrooms? Try using chopped asparagus or broccoli florets instead. And for a dairy-free option, use full-fat coconut milk and a sprinkle of nutritional yeast in place of the cream and parmesan.

Pro Tips For Perfect Results

• Don’t skip browning the chicken! It builds a foundation of flavor for the entire dish.
• Use a skillet with a tight-fitting lid. This traps the steam and ensures the rice cooks evenly.
• Resist the urge to peek under the lid while the rice is cooking. Lifting the lid lets out precious steam.
• Let the dish rest for those 5 minutes after adding the cream and cheese. This allows the sauce to thicken up beautifully.
• Honestly, if you’re using pre-shredded parmesan, your sauce might be a little less smooth. Freshly grated cheese melts so much better.
• For a pop of color and freshness, stir in a handful of chopped parsley right before serving.

Cooking Method Notes

This recipe is designed for the stovetop, using a single skillet or Dutch oven. The key is moving from the higher heat for browning to a low, gentle simmer for cooking the rice. If you have a gas stove, you may find the cooking time is slightly faster, so keep an eye on it after 18 minutes. If you’re using an electric stove, it might take the full 25 minutes for the rice to become perfectly tender.

Storage & Reheating

Let any leftovers cool completely before storing. They’ll keep in an airtight container in the refrigerator for up to 4 days. To reheat, the stovetop is best. Add a splash of broth or water to a saucepan along with the leftovers and warm over medium-low heat, stirring occasionally, until heated through. You can also use the microwave, but stir it every 30 seconds to help it heat evenly. The rice will continue to absorb liquid, so don’t be afraid to add that extra splash to bring back the creaminess.

Frequently Asked Questions

• Can I use a different type of rice? I don’t recommend it for this recipe. Long-grain white rice has the perfect cooking time and texture. Brown rice would require much more liquid and a longer cook time, which would overcook the chicken.
• Is this one of those healthy dinner recipes? It certainly can be! By ditching the canned soup, you’re in control of the sodium and ingredients. Using lean chicken breast and loading it with mushrooms makes it a well-rounded, healthy chicken recipe.
• My sauce is too thin. What happened? The rice might not have absorbed all the liquid yet. Let it sit off the heat, covered, for another 5-10 minutes. It will continue to thicken as it rests.
• Can I make this ahead of time? Absolutely! It’s a great make-ahead meal. Simply prepare the entire dish, let it cool, and refrigerate. Reheat gently on the stove with a little extra liquid.