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Wooden spoon scooping up creamy rice with chicken and mushrooms.

Creamy Mushroom Chicken and Rice

Creamy Mushroom Chicken and Rice is a super satisfying, comforting meal that's made in just one pot! You'll love the layers of flavor with fresh thyme, shallots, garlic, and sauteed mushroom.
5 from 4 votes
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Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 4
Calories: 651kcal

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Ingredients
 

  • 1 ¼ - 1 ½ lbs. boneless skinless chicken thighs
  • 1 teaspoon Italian seasoning
  • 1 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 sprigs fresh thyme (stems removed)
  • ½ cup cream (*see note 2)
  • Few sprigs parsley (optional)
  • ½ cup Parmesan cheese (for serving)

Instructions

  • Season the chicken on both sides with the Italian seasoning, garlic powder, and a generous sprinkling of 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, sprinkle everything with a little more salt, 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.
  • Slowly stir in cream. It will soak in as you add it. You can start with 1/4 cup and keep adding as it soaks in more. Sprinkle with parsley, if desired. Serve chicken and rice with a sprinkle of Parmesan cheese.

Notes

  • 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.

Equipment

Better Than Bouillon Organic Chicken Base, Reduced Sodium
Le Creuset Enameled Cast-Iron 7 Quart Dutch Oven
Course Main Dish
Cuisine American
Keyword creamy mushroom chicken and rice, one pot mushroom chicken and rice

Nutrition

Calories: 651kcal | Carbohydrates: 45g | Protein: 42g | Fat: 34g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.03g | Cholesterol: 194mg | Sodium: 398mg | Potassium: 831mg | Fiber: 2g | Sugar: 3g | Vitamin A: 842IU | Vitamin C: 4mg | Calcium: 228mg | Iron: 3mg
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