rice and chicken recipe with cream of mushroom
- The Best rice and chicken recipe with cream of mushroom
- Creamy Chicken and Rice with Mushrooms
- 🥘Ingredients
- 👨🍳Directions
- 🔧Equipment
- 📊Nutrition Facts (per serving)
- 📝Notes
- Watch Video Of How Creamy Chicken and Rice with Mushrooms Works
- ❓ Frequently Asked Questions About Creamy Chicken and Rice with Mushrooms
The Best rice and chicken recipe with cream of mushroom
I love this rice and chicken recipe with cream of mushroom because it’s the kind of meal that just works. It’s simple enough for a weeknight but still feels special, like something you’d make when you want to feed your family something warm and satisfying without a lot of fuss. My kids ask for it all the time, and honestly, so do I—it’s creamy, hearty, and the kind of dish that makes you feel like you’ve got dinner handled without standing in the kitchen for hours.
What I really appreciate about this recipe is how balanced it is. You’ve got lean protein from the chicken, fiber and energy from the rice, and the cream of mushroom adds just enough richness without going overboard. Plus, mushrooms bring their own benefits—packed with vitamins and antioxidants, they’re a great way to sneak in some extra nutrition without anyone complaining. It’s the kind of meal that fills you up, keeps you going, and doesn’t leave you feeling sluggish afterward.
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This dish is perfect for those nights when you need something reliable, whether it’s a busy school night, a quick dinner before soccer practice, or even a cozy weekend meal when you don’t want to overcomplicate things. It’s versatile too—you can throw in some extra veggies if you want, or keep it as is for a no-fuss crowd-pleaser. Either way, it’s a recipe that never lets me down.
Creamy Chicken and Rice with Mushrooms
A comforting one-pot meal featuring tender chicken, fluffy rice, and a rich cream of mushroom sauce. This dish is quick to prepare and perfect for a cozy weeknight dinner.
🥘Ingredients
- 1 lb (450g) boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 ½ cups long-grain white rice, rinsed
- 2 ½ cups chicken broth
- 1 (10.5 oz) can cream of mushroom soup
- 1 cup milk (or heavy cream for extra richness)
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 cup sliced mushrooms (fresh or canned)
- 1 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp paprika
- ½ tsp salt (or to taste)
- ½ tsp black pepper
- 2 tbsp chopped fresh parsley (for garnish)
👨🍳Directions
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1 Heat olive oil in a large skillet or deep pan over medium heat. Add the diced onion and garlic, sautéing for 2-3 minutes until softened.
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2 Add the chicken pieces to the pan and cook for 5-6 minutes, stirring occasionally, until lightly browned and no longer pink in the center.
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3 Stir in the sliced mushrooms, thyme, paprika, salt, and black pepper. Cook for another 2-3 minutes until the mushrooms soften.
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4 Add the rinsed rice to the pan and stir to coat it with the chicken and mushroom mixture.
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5 Pour in the chicken broth, cream of mushroom soup, and milk. Stir well to combine, then bring the mixture to a gentle boil.
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6 Reduce the heat to low, cover the pan with a lid, and let it simmer for 20-25 minutes, or until the rice is tender and the liquid has been absorbed. Avoid stirring too often to prevent mushy rice.
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7 Once the rice is cooked, remove the pan from heat and let it sit covered for 5 minutes. Fluff the rice with a fork and garnish with chopped parsley before serving.
🔧Equipment
- Large skillet or deep pan with lid
- Cutting board
- Chef’s knife
- Measuring cups and spoons
- Wooden spoon or spatula
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Creamy Chicken and Rice with Mushrooms Works
This rice and chicken with cream of mushroom recipe is the kind of dish that just works every time. It’s simple enough for a weeknight dinner but rich and comforting enough to impress at family gatherings, and the creamy, savory flavors make it a crowd-pleaser no matter the occasion. I always keep the ingredients on hand because it’s an easy, one-pan meal that brings everyone to the table without any fuss.
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❓ Frequently Asked Questions About Creamy Chicken and Rice with Mushrooms
1. Can I use fresh mushrooms instead of cream of mushroom soup?
Yes! You can substitute fresh mushrooms for cream of mushroom soup. Sauté 8–10 oz of sliced mushrooms (like cremini or white) in butter until soft, then add 1 cup of heavy cream, ½ cup of chicken broth, and seasonings (salt, pepper, garlic powder). Simmer until thickened, then use this mixture in place of the canned soup. Adjust liquid in the recipe as needed to prevent dryness.
2. What type of rice works best for this dish?
Long-grain white rice (like jasmine or basmati) works best because it stays fluffy and absorbs flavors well. Brown rice can be used but will require more liquid and a longer cooking time. Avoid instant rice, as it may turn mushy. For extra richness, you can also use wild rice blend or Arborio rice (risotto-style).
3. How can I make this recipe dairy-free or gluten-free?
For a dairy-free version, replace the cream of mushroom soup with a dairy-free condensed soup or a homemade blend of coconut milk, mushrooms, and cornstarch. Use olive oil or dairy-free butter instead of regular butter. For gluten-free, ensure the cream of mushroom soup is certified gluten-free (some brands contain wheat). Alternatively, make your own gluten-free mushroom sauce using gluten-free flour or cornstarch as a thickener.
4. Can I prepare this dish ahead of time or freeze leftovers?
Yes! You can assemble the dish (unbaked) up to a day ahead—cover and refrigerate, then bake when ready (add 5–10 extra minutes if cold). Leftovers freeze well for up to 3 months. Store in an airtight container, thaw overnight in the fridge, and reheat in the oven at 350°F (175°C) until warmed through. Note that rice may absorb more liquid when reheated, so stir in a splash of broth or water if needed.
5. What are some good side dishes to serve with this recipe?
This creamy rice and chicken dish pairs well with: – Light salads: A simple green salad with vinaigrette or a tangy coleslaw to cut through the richness. – Roasted vegetables: Broccoli, asparagus, or Brussels sprouts for a healthy contrast. – Crusty bread: Garlic bread or dinner rolls to soak up the sauce. – Steamed greens: Green beans, spinach, or peas for added color and nutrients. – Fruit: A side of cranberry sauce or sliced apples for a sweet-tart balance.
