Creamy Mushroom Chicken and Rice
This Creamy Mushroom Chicken and Rice is a comforting one-pot meal with tender chicken, earthy mushrooms, and luscious creamy sauce over perfectly cooked Arborio rice.
Servings: 4 servings
Ingredients
- 1 lb chicken breast cut into bite-sized pieces
- 1 cup Arborio rice
- 2 cups chicken broth
- 1 cup mushrooms sliced
- 1 small onion diced
- 2 cloves garlic minced
- 1 cup heavy cream
- 2 tablespoons olive oil for sautéing and richness
- 1 teaspoon dried thyme
- salt and pepper to taste
- chopped parsley for garnish
Instructions
- Start by cutting the chicken breast into bite-sized pieces. Dice the onion, mince the garlic, and slice your mushrooms. Having everything ready before you start cooking makes the process smooth and stress-free.
- Heat 2 tablespoons of olive oil in your skillet over medium-high heat. Add the chicken pieces and season with salt and pepper. Cook until the chicken is browned on all sides but not fully cooked through, about 4-5 minutes. Remove the chicken from the pan and set aside.
- In the same pan, add the diced onion and sauté until translucent, about 3 minutes. Add the minced garlic and cook for 30 seconds until fragrant. Toss in the sliced mushrooms and dried thyme, cooking until the mushrooms release their moisture and start to brown, about 5 minutes.
- Add the Arborio rice to the pan, stirring to coat it with the mushroom and onion mixture. Toast the rice for about 2 minutes; this step helps develop flavor and ensures the grains stay separate.
- Pour in 2 cups of chicken broth and stir everything together. Return the chicken pieces to the pan. Bring the mixture to a gentle boil, then reduce heat to low, cover with a lid, and let it simmer for 15-18 minutes until the rice is tender and the liquid is mostly absorbed.
- Once the rice is cooked, stir in 1 cup of heavy cream. Cook uncovered for another 3-5 minutes, allowing the sauce to thicken and become luxuriously creamy. Adjust seasoning with salt and pepper as needed.
- Sprinkle chopped parsley over the top for a fresh pop of color and flavor. Serve immediately, spooning generous portions onto plates or bowls.
Equipment
- Large Skillet or Sauté Pan
- Sharp Knife
- Measuring cups and spoons
- Wooden spoon or silicone spatula
- Cutting Board
- Lid for the pan
Notes
- For a dairy-free version, substitute heavy cream with coconut cream or cashew cream.
- Use vegetable broth and tofu or tempeh to make this dish vegan or vegetarian.
- Leftovers store well in the refrigerator for up to 3 days; reheat gently with added broth to loosen the sauce.
- Freeze portions for up to 2 months, thaw overnight before reheating.
- Let the rice simmer slowly to achieve a creamy, risotto-like texture.
