Description
A quick, one-pot weeknight dinner featuring tender chicken, fluffy rice, and earthy mushrooms in a rich, creamy sauce. Ready in just 30 minutes with minimal cleanup.
Ingredients
Scale
- 2 large chicken breasts, diced (about 600g)
- 1 cup white or brown rice (200g)
- 8 oz mushrooms, sliced or quartered (225g)
- 1 medium yellow onion, diced (about 150g)
- 4 cloves garlic, minced
- 1 cup heavy cream (240ml)
- 2 cups chicken broth (480ml)
- 2 tablespoons butter
- 1 teaspoon dried thyme (or 1 tablespoon fresh)
- ½ cup freshly grated Parmesan cheese (50g)
- Salt and black pepper to taste
- Optional: ½ cup frozen peas
- Optional: 1 small carrot, diced
- Optional: ¼ cup white wine
- Optional: 2 tablespoons fresh parsley, chopped
Instructions
- Prep ingredients: Dice chicken, slice mushrooms, mince garlic, and measure broth and cream.
- Heat butter in a large skillet over medium-high heat. Add diced chicken seasoned with salt and pepper. Cook for 5-7 minutes until golden brown and cooked through. Remove chicken and set aside.
- In the same skillet, sauté diced onion for 2-3 minutes until soft. Add mushrooms and cook for 2-3 minutes until they release moisture and brown. Add garlic and thyme, cooking for 1 minute until fragrant.
- Pour in chicken broth and simmer for 2 minutes, scraping up browned bits from the pan. Stir in heavy cream and simmer for 1-2 minutes until slightly thickened.
- Add rice to the sauce and stir to combine. Return cooked chicken to the pan. Bring to a gentle simmer, then reduce heat to low. Cover and cook for 10-12 minutes until rice is tender and liquid is absorbed, stirring once or twice.
- Remove skillet from heat. Stir in Parmesan cheese until melted and creamy. Adjust consistency with a splash of broth or milk if needed, and season with salt to taste.
- Serve immediately topped with fresh parsley, extra Parmesan, and black pepper.
Notes
Brown the chicken first for better flavor. Use low-sodium broth to control salt levels. Do not use instant rice as it becomes mushy. For a lighter version, substitute half-and-half for heavy cream. This dish does not freeze well due to the dairy sauce; store in the refrigerator for up to 4 days. Reheat gently with a splash of milk or cream to maintain creaminess.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 4
- Sodium: 420
- Fat: 18
- Saturated Fat: 10
- Carbohydrates: 45
- Fiber: 2
- Protein: 25
Keywords: chicken and rice casserole, creamy mushroom sauce, one pot dinner, weeknight meals, 30 minute recipes, comfort food, easy dinner