Creamy Mushroom Chicken and Rice is an easy one pot meal with layers of rich flavor. This is the ultimate comfort food recipe for cold and dreary days!
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Comforting Mushroom Chicken and Rice
Everyone has their own unique requirements for comfort food. Mine are pretty simple:
- It must be warm. I love a good pasta salad or veggie sandwich as much as the next person, but it absolutely doesn’t qualify as comfort food for me.
- It must be creamy and/or cheesy. I want my comfort food to have a texture that’s either gooey with melted cheese or has a creamy sauce. Better yet? Both.
- It must be flavorful. Comfort does not have to equal bland. My comfort cravings might be for something homey and familiar, but I still want it to taste fantastic.
This Creamy Mushroom Chicken and Rice recipe meets all of my comfort food requirements and then some.
This dish is warm and cozy, features rich and creamy rice, and has loads of flavor thanks to sauteed mushrooms and shallots, garlic, and fresh thyme.
You will love that this recipe is:
- Made in one pot. Hooray for less dishes!
- Kid friendly. I usually don’t have an issue getting my kids to eat anything in the creamy cheesy chicken category, and this dish is no different.
- Satisfying and filling. This is the kind of hearty meal I really crave during the winter, plus it’s got a balance of carbs, proteins, and fats to keep me fuller longer.
Key Ingredients + Substitutions
- Boneless skinless chicken thighs– In most recipes, we prefer the flavor of chicken thighs over chicken breasts. They’re foolproof to cook, juicy, tender, and nearly impossible to dry out.
- Seasonings– We season the chicken with a mix of Italian seasoning, garlic powder, salt and pepper for plenty of flavor.
- Mushrooms– White or crimini mushrooms both work well here. Buy them already sliced to save time.
- Shallot– I love the sweet flavor of shallots, but you can definitely substitute a sweet yellow onion here if you prefer.
- Chicken broth– Our favorite chicken broth is Better than Bouillon’s Reduced Sodium Chicken, but feel free to use what you have on hand.
- White rice– This recipe uses plain white rice. If you substitute a different kind of rice, you may need to adjust the amount of liquid and length of cooking time.
- Lemon– Just a squeeze of lemon really adds some brightness to this dish. We’ve made it with and without the lemon, and while we prefer it with, you can make it without and it will still be fabulous.
- Thyme– Ever since we discovered this Creamy Mushroom Soup, we’ve been pairing thyme and mushrooms any chance we get. They go so well together!
- Cream– We used heavy cream for this recipe, but you can substitute half and half if it’s what you have on hand.
How to Make Creamy Mushroom Chicken and Rice
Step 1: Season the chicken on both sides with the Italian seasoning, garlic powder, and salt and pepper.
Step 2: Brown the chicken. Heat the oil in a large, deep skillet or Dutch oven over medium high heat. When the oil is shimmering, add the chicken. Brown until the chicken releases easily from the pan, 2-4 minutes, then turn and brown the other side. Remove the chicken to a plate.
Step 3: Brown the mushrooms and shallots. Add the mushrooms and shallot to the pan and saute until golden, 3-4 minutes. Stir in the garlic and saute an additional minute.
Step 4: Add broth, rice, and additional seasonings. Pour a small amount of the chicken broth into the pan and use a wooden spoon or spatula to deglaze, scraping any browned bits off the bottom of the pan. Add the remaining broth, rice, lemon, and thyme, then add the chicken and all the reserved juices back to the pan.
Step 5: Cook. Bring to a simmer, then lower the heat, cover, and cook for 18-20 minutes or until rice is tender and liquid is mostly absorbed.
Step 6: Add cream and serve. Stir in the cream, allowing the rice to absorb most of it. Sprinkle with parsley, if desired. Serve chicken and rice with a sprinkle of Parmesan cheese.
Tip for success: If you would like this dish to be even more creamy, add up to a half cup more cream.
Storage and Reheating Instructions
Leftover chicken and mushroom rice keeps well in an airtight container in the fridge for up to a week.
Reheat individual portions in the microwave. I usually add an extra splash of milk or cream to bring back the creaminess, as the rice will absorb more moisture as it sits.
To freeze the leftover rice, allow it to cool completely then place in a freezer safe container and freeze for up to 3 months. Thaw overnight in the fridge. Reheat on the stove top with a little extra milk over medium low heat.
Time Saving Tips
- Cut down on prep time by buying pre-sliced mushrooms.
- During busy seasons, we almost exclusively use pre-minced and jarred garlic. It’s not quite the same as fresh, but still delicious.
- I like to use the time while the rice cooks to wash up prep dishes, have the kids set the table, or sit down and relax for a bit.
More Comfort Food Recipes For Dreary Days
If your comfort food cravings are anything like mine, these recipes should also go on your must make list!
- Broccoli Cheddar Soup–Perfect served with a hunk of crusty bread.
- Buttery crisp on the outside, melty and gooey on the inside, these Air Fryer Grilled Cheeses are nostalgic and delicious. I pair them with a bowl of tomato soup, and it always brightens up a dull day.
- When you need a dish that will warm you up figuratively and literally, go for this Copy Cat Max and Erma’s Tortilla Soup.
- When you need to bring comfort to a crowd, it’s all about this ridiculously creamy and cheesy Company Casserole.
- A best comfort foods list wouldn’t be complete without the Creamiest Mac and Cheese. It’s a beloved classic for a reason.
- 1 ¼-1 ½ lbs. boneless skinless chicken thighs
- ¾ teaspoon Italian seasoning
- ¾ teaspoon garlic powder
- Kosher salt and pepper
- 2 Tablespoons olive oil
- 8 ounces sliced mushrooms
- 1 shallot, chopped
- 2 large cloves garlic, minced
- 3 cups lower sodium chicken broth *see note 1
- 1 cup white rice
- Juice of ½ a lemon
- 4 fresh thyme sprigs, stems removed
- ¾ cup cream *see note 2
- Few sprigs parsley, optional
- ½ cup Parmesan cheese, for serving
- Season the chicken on both sides with the Italian seasoning, garlic powder, and salt and pepper.
- Heat the oil in a large, deep skillet or Dutch oven over medium heat. When the oil is shimmering, add the chicken. Brown until the chicken releases easily from the pan, 2-4 minutes, then turn and brown the other side. Remove the chicken to a plate.
- Add the mushrooms and shallot to the pan and saute until golden, 3-4 minutes. Stir in the garlic and saute an additional minute.
- Pour a small amount of the chicken broth into the pan and use a wooden spoon or spatula to deglaze, scraping any browned bits off the bottom of the pan. Add the remaining broth, rice, lemon, and thyme, then add the chicken and all the reserved juices back to the pan. Bring to a simmer, then lower the heat, cover, and cook without stirring for 18-20 minutes or until rice is tender and liquid is mostly absorbed.
- Stir in cream. Sprinkle with parsley, if desired. Serve chicken and rice with a sprinkle of Parmesan cheese.
Note 1: Make sure the broth you are using is certified gluten free if you are making this for someone who cannot have gluten.
Note 2: Add up to another half cup of cream for an even creamier dish.
Store leftover chicken and rice in an airtight container in the fridge for up to 5 days. Reheat leftovers in the microwave with an extra splash of milk or cream.
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Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 740Total Fat: 44gSaturated Fat: 18gTrans Fat: 1gUnsaturated Fat: 23gCholesterol: 324mgSodium: 1421mgCarbohydrates: 30gFiber: 2gSugar: 12gProtein: 61g
Please note nutritional information for my recipes is calculated by a third party service and provided as a courtesy to my readers. For the most accurate calculation, I always recommend running the numbers yourself with the specific products you use.