Description
Creamy Mushroom Chicken and Rice
Need a hearty, one-pot comfort dish for those cold days? This Creamy Mushroom Chicken and Rice delivers with tender chicken, creamy rice, and the rich flavors of sautéed mushrooms, garlic, and thyme. Inspired by cozy mushroom dishes like creamy leek pasta, it’s a fuss-free meal the whole family will love!
1 ¼ lbs boneless chicken thighs
¾ tsp Italian seasoning
2 tbsp olive oil
8 oz sliced mushrooms
1 shallot (chopped)
2 garlic cloves (minced)
3 cups chicken broth
1 cup white rice
Juice of ½ lemon
4 sprigs thyme
¾ cup heavy cream
Directions:
1. Season chicken, brown in skillet.
2. Sauté mushrooms, shallots, and garlic.
3. Add broth, rice, lemon, thyme, and chicken. Simmer until rice is tender.
4. Stir in cream and serve.
Prep Time: 10 mins
Kcal: 651
Step-by-Step Guide
1. Season 1 ¼ lbs of boneless chicken thighs on both sides with ¾ tsp Italian seasoning, salt, and pepper. Heat 2 tbsp olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the chicken and cook for 5-7 minutes per side until golden brown. Remove to a plate.
2. In the same pot, add the 8 oz of sliced mushrooms and chopped shallot. Cook for 5-7 minutes until the mushrooms have released their liquid and browned. Add the 2 minced garlic cloves and cook for 1 more minute until fragrant.
3. Pour in 3 cups of chicken broth to deglaze the pot, scraping up any browned bits. Add 1 cup of white rice, the juice of ½ a lemon, and 4 sprigs of thyme. Stir to combine.
4. Return the browned chicken thighs to the pot, nestling them into the rice. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the rice is tender and has absorbed most of the liquid.
5. Remove the thyme sprigs. Stir in ¾ cup of heavy cream and let the dish heat through for 2-3 minutes. Season with additional salt and pepper to taste before serving.
Serving Suggestions
This rich, creamy dish is a complete meal on its own. For a pop of color and freshness, serve it with a simple side salad dressed with a light vinaigrette. Steamed green beans, roasted asparagus, or garlicky sautéed spinach also make excellent accompaniments to balance the creaminess. Garnish with fresh parsley or extra thyme leaves.
How-to Summary
Season and brown chicken thighs. Sauté mushrooms, shallot, and garlic. Deglaze with broth, then add rice, lemon, thyme, and the chicken back to the pot. Cover and simmer until rice is cooked. Finish by stirring in heavy cream and warming through.
Frequently Asked Questions
Can I use chicken breasts instead of thighs? Yes, but be cautious. Chicken breasts cook faster and can dry out. Use breasts and reduce the initial browning time. You may need to remove them earlier during simmering and add them back at the end to warm through.
What can I substitute for heavy cream? For a lighter version, half-and-half or full-fat coconut milk can work, though the sauce will be less rich. Do not use milk, as it may curdle.
How do I store and reheat leftovers? Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of broth or water to loosen the sauce as the rice will continue to absorb liquid.
Can I make this dish ahead of time? It’s best served fresh, but you can prep components ahead. Brown the chicken and sauté the vegetables. Combine with broth and rice when ready to cook and simmer as directed.
Is this recipe freezer-friendly? Freezing is not recommended. Cream-based sauces can separate and become grainy upon thawing and reheating, and the rice texture will suffer.
Common Mistakes to Avoid
- Not Browning the Chicken Properly: Don’t rush this step. A good sear adds crucial flavor to the entire dish.
- Using the Wrong Rice: Use a standard long-grain white rice. Do not substitute instant or quick-cooking rice, as it will become mushy.
- Stirring During Simmering: Avoid stirring the rice once it’s simmering. This can release starch and make the dish gluey.
- Boiling After Adding Cream: Once the cream is added, only warm it through. Boiling can cause the cream to curdle or separate.
Conclusion
This Creamy Mushroom Chicken and Rice is the epitome of a satisfying, one-pot wonder. It combines simple ingredients into a luxurious and comforting meal with minimal cleanup. By following the detailed steps and tips, you can avoid common pitfalls and achieve a perfectly creamy texture and deep, savory flavor every time. It’s a reliable recipe that’s sure to become a cherished staple in your weekly dinner rotation.