Description
This Creamy Mushroom Chicken and Rice recipe features tender seared chicken breasts simmered with aromatic onions, garlic, and mushrooms in a rich and creamy Parmesan sauce. Cooked in one skillet, this comforting dish combines hearty flavors and creamy textures, perfect for an easy weeknight dinner.
Ingredients
Scale
Chicken and Rice
- 1 tablespoon olive oil
- 4 boneless, skinless chicken breasts
- Salt and pepper to taste
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 cups sliced mushrooms (white or cremini)
- 1 cup long-grain rice
- 2 cups chicken broth
Creamy 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 chicken breasts with salt and pepper on both sides. Sear chicken for 3-4 minutes per side until golden brown and cooked through, then remove from the pan and set aside.
- Sauté Aromatics and Mushrooms: In the same pan, add the finely chopped onion and minced garlic. Sauté for 2-3 minutes until the onion softens and becomes translucent. Add the sliced mushrooms and cook for another 5 minutes until tender and lightly browned.
- Toast Rice and Simmer: Stir the rice into the mushroom mixture and toast for 1-2 minutes, coating the rice with the flavors. Pour in the chicken broth, stir well, and nestle the seared chicken breasts back into the pan. Cover and simmer on low heat for 20 minutes, until the rice is cooked and liquid absorbed.
- Add Cream and Cheese: Stir in the heavy cream and grated Parmesan cheese into the rice and mushroom mixture. Cook for an additional 2-3 minutes, stirring occasionally, until the sauce thickens and becomes creamy.
- Garnish and Serve: Sprinkle chopped fresh parsley over the dish if using, and serve the creamy mushroom chicken and rice warm, straight from the skillet.
Notes
- Use chicken broth for rich flavor; vegetable broth can be substituted for a milder taste.
- Ensure to toast the rice for a couple of minutes to enhance its nutty flavor before simmering.
- For a lighter option, substitute heavy cream with half-and-half or a non-dairy cream alternative.
- If fresh parsley isn’t available, dried parsley can be used but add earlier during cooking to release flavor.
- Leftovers can be refrigerated for up to 3 days and reheated gently to preserve creaminess.
