Mushroom Chicken With Rice

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This Simple and Quick Mushroom Chicken with Rice will be on your table in just 30 minutes, allowing you to get back to your busy schedule.

This quick and easy mushroom chicken recipe is the perfect easy weeknight meal. A big juicy mushroom stuffed with a simple, but delicious flavor bomb of chicken and rice that comes together in just minutes using a few simple ingredients.

One Pot Mushroom Chicken and Rice

One Pot Mushroom Chicken and Rice

This one pot mushroom chicken and rice recipe is an easy one pot meal – flavourful chicken and mushrooms with rice, all cooked in the same pot!

One Pot mushroom chicken and rice

One pot meals are the best. Mostly because it’s lovely when there is only one pot to wash after supper.

But also because everything for your meal is there in one pot. No decisions to make on side dishes.

Also, no making side dishes. Just one pot. It’s the best. 

Mushroom chicken and rice

Although this one doesn’t have a ton of veggies in it, so you might still want a salad  or steamed veggies on the side.

But that’s easy. No thought or actual cooking required. And not even totally necessary if you don’t feel like making anything else.

This one pot mushroom chicken and rice is one of the best one pot meals I’ve made yet.

One pot chicken and rice

The kids wouldn’t agree with that.

They liked it well enough, but they don’t love mushrooms, so they are happier with something like this Mexican One Pan Pasta.

Also – pasta. So they like it more.

But I loved this one pot mushroom chicken and rice.

Crispy, flavourful chicken thighs, lots of mushrooms, and the rice, all cooked in one pot. It’s delicious.

One Pot Mushroom chicken and rice

And so easy to make.  You should definitely make it for dinner tonight.

You didn’t want to do a lot of dishes tonight anyways, did you?

One pot chicken and rice

How to make One Pot Mushroom Chicken and Rice:

  • I have this large non-stick skillet that I love to use for one pot meals like this. It’s the perfect size to have lots of room for browning the chicken, has a lid, is perfectly non-stick, and washes up really easily.
  • I’ve also made this recipe using 4 chicken legs with the back attached, so that’s an option if you like, although we did prefer the skin on, bone-in chicken thighs for this recipe. 
  • If you would like your rice to be creamier, you can make it with a little more cream and a little less chicken broth. We found a 1/4 cup of cream was the right amount to make the rice a bit creamy, but felt more than that was a bit too much. It’s an option if you don’t find it creamy enough with 1/4 cup though.

ONE POT CREAMY PARMESAN CHICKEN WITH MUSHROOM RICE

One Pot Creamy Parmesan Chicken with Mushroom Rice will be one of the best things you will ever eat! All you need is one pot to create an amazingly creamy and delicious meal that is ready in under 30 minutes!

Creamy Parmesan Chicken with Mushroom Rice in a skillet.

HOLY YUM!! Brace yourselves for all future recipes having creamy parmesan rice. 😉 This meal has our family obsessed. Like I am talking every single person in the family licked their plate clean. The baby, the toddler, the picky eater, everyone couldn’t get enough of this dish.

Dare I say this is the best one pot meal that we have ever had??

We also love this One Pot Chicken Florentine, but I think that the creamy parmesan rice is what made us fall in love. This dish couldn’t be easier to make. You brown the chicken, dump the rice, stir in some parmesan cheese and heavy cream, and voila! Dinner on the table in less than 30 minutes.

How do you make Creamy Parmesan Chicken with Mushroom Rice?

You start by adding oil to a medium skillet or pot add in seasonings and brown your chicken pieces. As soon as they are brown, you add the rice, mushrooms, and chicken broth. Let it simmer for about 15 minutes or until liquid has absorbed and then stir in your heavy cream and parmesan cheese.

What can I serve as a side dish?

Since this dish already includes rice and mushrooms, a simple side salad and bread make the perfect addition.

You guys have got to put this one on the menu this week! I promise the entire family is going to go crazy for it. And the best part is that it is all made in one dish so little clean up is required on your end. It is a win-win situation for everyone and I know you will love it as much as we did!

ONE POT CREAMY PARMESAN CHICKEN WITH MUSHROOM RICE

One Pot Creamy Parmesan Chicken with Mushroom Rice will be one of the best things you will ever eat! All you need is one pot to create an amazingly creamy and delicious meal that is ready in under 30 minutes!

PREP TIME5 MINUTES

COOK TIME20 MINUTES

TOTAL TIME25 MINUTES

SERVINGS:5

Ingredients  1x2x3x

  • ▢1 pound chicken breast cubed
  • ▢1 Tablespoon olive oil
  • ▢1 Tablespoon Italian Seasoning
  • ▢salt and pepper
  • ▢1 cup long grain rice uncooked
  • ▢2 1/2 cups chicken broth
  • ▢6 ounces sliced mushrooms about 1 cup
  • ▢1/2 cup heavy whipping cream
  • ▢1/4 cup shredded parmesan cheese (I prefer freshly grated)
  • ▢salt and pepper to taste
  • ▢chopped parsley and freshly shredded parmesan cheese for garnish

Instructions 

  • In a medium-sized pot or skillet add the olive oil and turn to medium-high heat. Add the chicken to the skillet along with Italian Seasoning and salt and pepper and cook until the chicken is no longer pink and cooked throughout.
  • Add the uncooked rice to the skillet, chicken broth, and mushrooms. Reduce heat to medium-low and cover and let simmer for 15-20 minutes until rice is cooked and tender.
  • Stir in heavy cream and parmesan cheese and salt and pepper to taste. Garnish with freshly grated parmesan and fresh chopped parsley.

Chicken Rice & Mushroom Skillet

One skillet meals are my favorite and this Chicken Rice & Mushroom Skillet is high on my list with tender chicken, sauteed mushrooms and the most flavorful rice!

Chicken Mushroom Rice Skillet view from over head.

I have to give a shout out to my kids. Lately I’ve been working on some recipes that 100% they won’t eat. Or at least they’ll whine pick through what’s “edible”. 

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What they DID like about this chicken rice skillet is the chicken. And they went bonkers for the rice. SO much flavor

Mushrooms aren’t their favorite.

To be fair, I was over 30 before I could say that I liked mushrooms. There’s still hope for them.

This chicken skillet is easy enough for a weeknight, but I’d totally make a rice casserole like this for a new mama or someone who is sick.

Blue cutting board with sliced mushrooms and fresh thyme.

Another reason why I love this hearty meal is because it doesn’t have cream of mushroom soup. Nothing against canned soups — I just prefer using more whole, unprocessed ingredients. All you need for this rice recipe are a few easy-to-find ingredients:

  • Chicken
  • Mushrooms
  • Shallots
  • Worcestershire
  • thyme
  • uncooked rice (I like long-grain white rice for this — more on that later)
  • chicken broth or chicken stock

Just make sure you have a large skillet that has a lid.

The recipe is pretty straightforward, but I’m anticipating some questions on this so I’ll answer them here as well as give you a few tips I wanted to share.

A shot of chicken broth being poured into the skillet with the chicken, rice, and mushrooms.

Can I double this recipe?

I wouldn’t recommend it. I increased it by 50% and because of the extra rice it needed to cook longer which dried out the chicken. If you’re wanting to feed an extra person or two, I’d recommend using larger, thicker chicken breasts instead of more smaller ones.

Can I use skin-on, bone-in chicken?

Sure! Just make sure the chicken is cooked thoroughly. The chicken skin won’t be crispy — in case you like that sort of thing. That type of chicken is more forgiving than boneless skinless chicken breasts, so you might like them better, actually.

Can I use olive oil?

If you like using olive oil to saute, make sure you’re using light olive oil and not extra-virgin olive oil. The heat will cause the extra-virgin oil to oxidize (not a good thing). I prefer using avocado oil or coconut oil for medium-high heat cooking.

Finished Chicken Mushroom Rice Skillet with a black serving spoon.

Can I use brown rice or wild rice?

Brown rice and wild rice take significantly longer to cook which would dry out the chicken. You could try to cook the rice halfway, remove the chicken from the pan, and continue to cook the rice until it’s done.

I like to use jasmine rice.

What kind of mushrooms are best for this recipe?

Whichever ones you like! White or brown button mushrooms, cremini, portabellos, or shiitake mushrooms would work beautifully.

What can I use instead of mushrooms?

Ah, you’re a mushroom hater. I see you. Honestly, I’m not sure if there’s a good substitute. You can leave them out if you like and make a separate veggie side.

A black plate with a chicken breast and some mushroom rice next to a black fork.

Can I make it creamy?

Those canned soups do make things nice and creamy, don’t they? If you’re wanting a more creamy chicken dish, stir in a dollop of sour cream or drizzle some heavy cream in at the end. I think I’ll do that next time because it sounds so delicious.

Can I make this in a rice cooker?

Don’t do it.

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