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Creamy Mushroom Chicken and Rice Recipe

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4.4 from 70 reviews

This Creamy Mushroom Chicken and Rice recipe combines tender boneless skinless chicken thighs with earthy mushrooms and aromatic herbs, all cooked together in a creamy, flavorful sauce. The dish is hearty and comforting, featuring tender rice soaked with chicken broth, lemon juice, and cream, making it perfect for a satisfying weeknight dinner or special occasion meal.

  • Total Time: 45 minutes
  • Yield: 4 servings

Ingredients

Chicken and Seasoning

  • 1 ¼ – 1 ½ lbs. boneless skinless chicken thighs
  • 1 teaspoon Italian seasoning
  • 1 teaspoon garlic powder
  • Kosher salt and pepper, to taste
  • 2 Tablespoons olive oil

Vegetables and Aromatics

  • 8 ounces sliced mushrooms
  • 1 shallot, chopped
  • 2 large cloves garlic, minced

Liquids and Herbs

  • 3 cups lower sodium chicken broth
  • 1 cup white rice
  • Juice of ½ a lemon
  • 4 sprigs fresh thyme, stems removed
  • ½ cup cream

Finishing Touches

  • Few sprigs parsley, chopped (optional)
  • ½ cup Parmesan cheese, for serving

Instructions

  1. Season the Chicken: Pat the chicken thighs dry and season both sides evenly with Italian seasoning, garlic powder, kosher salt, and pepper to enhance the flavor.
  2. Sear the Chicken: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the seasoned chicken thighs and cook for about 4-5 minutes per side until golden brown. Remove the chicken and set aside.
  3. Sauté the Vegetables: In the same skillet, add the sliced mushrooms and chopped shallot. Cook until the mushrooms release their moisture and start to brown, about 5-6 minutes. Then add the minced garlic and sauté for another minute until fragrant.
  4. Add Broth, Rice, and Herbs: Pour in 3 cups of lower sodium chicken broth, scraping up any browned bits from the skillet. Stir in 1 cup of white rice, the juice of half a lemon, and 4 sprigs of fresh thyme. Bring the mixture to a simmer.
  5. Cook Chicken and Rice Together: Return the seared chicken thighs to the skillet, nestling them into the broth and rice mixture. Cover the skillet with a lid and cook on low heat for about 20-25 minutes, or until the rice is tender and the chicken is cooked through.
  6. Finish with Cream and Cheese: Remove the thyme sprigs from the pan. Stir in ½ cup of cream to create a rich, creamy sauce. If desired, sprinkle freshly chopped parsley over the top for freshness.
  7. Serve: Plate the chicken and rice, and generously sprinkle ½ cup of grated Parmesan cheese over each serving. Serve warm and enjoy a comforting, flavorful meal.

Notes

  • Use lower sodium chicken broth to keep the dish from becoming too salty and to control sodium levels.
  • For a lighter option, you can substitute cream with half-and-half or a milk alternative, though it will be less rich.
  • Make sure the rice is fully cooked and tender before serving. If liquid is absorbed too quickly, add a little more broth or water as needed.
  • Fresh parsley adds a nice color and fresh herbal note but can be omitted if unavailable.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: American

Find it online: https://allyumcooks.com/creamy-mushroom-chicken-and-rice-recipe/