One-Pot Creamy Mushroom Chicken and Rice
This Creamy Mushroom Chicken and Rice is the ultimate comfort food—juicy chicken thighs, tender mushrooms, and fluffy jasmine rice all simmer together in a rich, Parmesan cream sauce. A one-pot dinner that’s cozy, flavorful, and family-approved!
Equipment
Ingredients
- 1.5 lbs chicken thighs boneless, skinless
- 2 tbsp olive oil
- ¼ tsp salt
- ¼ tsp black pepper
- ¼ tsp garlic powder
- ¼ tsp onion powder
- ¼ tsp Italian seasoning
- ½ cup white wine sauvignon blanc or pinot grigio
- 8 oz baby bella mushrooms sliced
- 3 shallots diced small
- 2 cloves garlic minced
- 2 ½ cups chicken broth
- 1 tsp Better Than Bouillon chicken flavor
- 1 lemon juiced
- 1 cup jasmine rice
- 3-4 sprigs thyme
- ½ cup heavy cream
- ½ cup parmesan cheese grated
- fresh parsley for garnish
Instructions
- Season the Chicken: Sprinkle chicken with garlic powder, onion powder, Italian seasoning, salt, and black pepper.
- Brown the Chicken: Heat olive oil in a Dutch oven or a deep, large skillet. Sear the chicken 3-4 minutes per side. Don’t worry about cooking it through yet—it’ll finish in the rice.
- Deglaze with Wine: Remove the chicken, pour in the white wine, and scrape up all the browned bits on the bottom of the pan with a wooden spoon. (That’s where the flavor is!)
- Sauté the Veggies: Add mushrooms and shallots, cook 2 minutes, then toss in garlic and cook for 30 seconds.
- Simmer with Rice: Add the rice and bouillon and cook 1-2 minutes while stirring. Then stir in the chicken broth and bring to a low boil. Reduce the heat to low and nestle the chicken back in. Toss in some thyme sprigs, then cover and cook for 18–20 minutes. No peeking!
- Make It Creamy: Remove the lid and thyme sprigs, and stir in cream until silky.
- Finish & Serve: Top with grated Parmesan cheese, a squeeze of lemon, and fresh parsley, then dig in.
Notes
Storing, Reheating, and Leftovers
- Storing: Refrigerate leftovers in an airtight container up to 3 days.
- Reheating: Warm gently on the stovetop with a splash of chicken broth or cream. Avoid the microwave if you can—it tends to dry out the rice.
- Leftover Magic:
- Spoon into peppers, top with cheese, and bake.
- Add extra broth to turn it into a cozy soup.
- Bake with more cheese for a quick rice casserole.
Nutrition
Calories: 554kcalCarbohydrates: 41gProtein: 38gFat: 24gSaturated Fat: 10gCholesterol: 167mgSodium: 588mgPotassium: 818mgFiber: 1gSugar: 5gVitamin A: 467IUVitamin C: 3mgCalcium: 181mgIron: 2mg
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