Creamy mushroom chicken and rice made in one pan. Seared chicken, golden mushrooms, white wine and garlicky Parmesan rice. Ready in just under an hour.
Creamy Chicken & Mushroom Rice At A Glance
- ⏱ Ready In: 55 minutes
- 🍽 Serves: 4
- 🌱 Diet: High-protein, gluten-free, nut-free, egg-free
- 💪 Nutrition Highlights: High in protein, with rice and mushrooms making it a full meal in one pan
- 🥕 Main Ingredients: Chicken breast, cremini mushrooms, white rice, white wine, cream, Parmesan, garlic
- 🔥 Flavor Profile: Creamy and savory, with garlicky, earthy mushrooms, a little thyme and a tang from the wine
- 🧊 Meal-Prep Friendly: Keeps 4 days in the fridge. Add a splash of broth when reheating
- Best Served With: A crisp green salad, steamed green beans or broccoli, crusty bread
The best thing about this creamy mushroom chicken and rice dish is that the rice cooks in the same pan as the chicken, mushrooms and white wine, so every grain tastes like them.
The chicken is sliced into thin cutlets, so it sears in a few minutes and stays juicy, and it goes back on top at the end so it never overcooks in the rice. Stirring in the cream and Parmesan off the heat gives you a rich, saucy finish without any flour or roux.
Make it if you love mushrooms, want a filling, high-protein dinner, or like the sound of a one-pot chicken and rice meal with only one pan to wash. It takes about 55 minutes, and the leftovers keep for 4 days in the fridge.
👩🍳 You might also like these one-pot chicken recipes:
→ Spanish One-Pot Chicken And Rice
→ Jerk Chicken And Rice
→ Coconut Chicken With Cauliflower Rice
→ Marry Me Chicken Orzo Bake
→ Mexican Chicken And Rice Casserole
→ Lemon Chicken Orzo Pasta
→ Creamy Chicken Pasta With Pesto
What You’ll Need
Here is what you’ll need for this one-pot mushroom and chicken rice recipe. Find the full measurements in the recipe card below.
For the chicken
- Chicken breasts: Sliced in half horizontally into thin cutlets, so they cook in a few minutes and stay tender. Boneless skinless thighs also work, they just need a couple of extra minutes per side.
- Salt, pepper, garlic powder and smoked paprika: A quick dry rub. The paprika adds color and a little smokiness.
- Olive oil: For searing the chicken.
For the mushroom rice
- Butter: For browning the mushrooms. It adds a richer flavor than oil alone.
- Cremini mushrooms: These have more flavor than white button mushrooms, but button mushrooms will work if that’s what you have.
- Onion, garlic and thyme: The flavor base. Fresh thyme is lovely here, but dried is fine.
- Dry white wine: Use something you’d happily drink, like sauvignon blanc or pinot grigio. If you’d rather skip it, use extra broth and finish with a squeeze of lemon.
- Long-grain white rice: Rinse it first. I wouldn’t swap in brown rice here, it needs more liquid and a longer cook.
- Chicken broth: Warm it before it goes in so the pan doesn’t cool down and the rice cooks evenly.
For the creamy finish
- Heavy cream: Thickened cream works if you’re in Australia.
- Parmesan: Freshly grated melts more smoothly than the pre-grated kind.
- Baby spinach (optional): It wilts into the hot rice in about two minutes. A nice way to sneak in some greens.
- Fresh parsley: For a fresh finish.
How To Make Creamy Mushroom Chicken and Rice
Find the full recipe and nutritional information below. Here are some handy step-by-step photos for how to make this chicken and mushroom recipe.
- Prep the chicken. Slice each breast in half horizontally to make 4 thin cutlets. Pat them dry and season both sides.
- Sear it. Cook the cutlets in olive oil over medium-high heat for 2 to 3 minutes per side, until golden. Move them to a plate and tent with foil.
- Brown the mushrooms. Melt the butter in the same pan, add the mushrooms in a single layer and leave them alone for the first 3 minutes. Cook 6 to 8 minutes total, until deeply golden and the liquid has cooked off.
- Add the aromatics. Cook the onion for 3 minutes, then add the garlic and thyme for 1 more minute.
- Deglaze. Pour in the wine and scrape up all the browned bits from the bottom of the pan. Let it bubble for 2 to 3 minutes, until reduced by about half.
- Toast the rice. Stir in the rinsed rice for about a minute so every grain gets coated.
- Simmer. Add the warm broth, bring to a simmer, then cover, turn the heat to low and cook for 14 to 18 minutes, until the rice is tender. Take it off the heat and leave it covered for 5 minutes.
- Finish. Stir in the cream, parmesan and spinach if you’re using it. Slice the rested chicken, lay it on top and finish with parsley.
Recipe Tips
- Don’t move the chicken while it sears. Two to three minutes untouched per side is what gives you a golden crust. It releases from the pan on its own when it’s ready.
- Give the mushrooms room and time. Crowd them or stir too early and they steam instead of brown. Cook off every drop of liquid before moving on, because that’s where the flavor is.
- Scrape the pan properly when the wine goes in. All those stuck-on browned bits are concentrated flavor, and the wine lifts them straight into the rice.
- Rinse the rice. It removes surface starch, which can make the finished dish gluey instead of fluffy.
- Keep the lid on while the rice cooks. The steam does the work. If the liquid is gone and the rice still has a bite, add a splash of warm broth, cover and cook for a couple more minutes.
- Add the cream and parmesan off the heat. The leftover warmth melts the cheese smoothly. High heat makes parmesan clump.
- Storing: Keep leftovers in an airtight container in the fridge for up to 4 days. The rice soaks up the sauce and thickens a lot, so add a splash of broth or water when reheating.
- Make ahead: Slice the mushrooms, dice the onion and cut and season the chicken earlier in the day, then cook everything when you’re ready.
Serving Suggestions
This is a full meal on its own, but something green on the side balances the richness. A crisp salad with a lemony dressing works well, and so do my garlic green beans or lemon garlic asparagus. A slice of crusty bread is good for mopping up any sauce left in the pan.
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Thin chicken cutlets are seared until golden, then the mushrooms, onion, garlic and white wine build a flavour base for the rice to cook in. Cream and parmesan go in at the end, and the chicken goes back on top. Find step-by-step photos below and more recipe tips above.
Ingredients
- 2 large boneless skinless chicken breasts about 1½ lbs / 680 grams
- 1 teaspoon kosher salt plus more to taste
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- 2 tablespoons olive oil 30 ml
- 2 tablespoons unsalted butter 28 grams
- 10 oz cremini mushrooms sliced / 285 grams
- 1 small yellow onion finely diced
- 4 garlic cloves minced
- 1 teaspoon fresh thyme leaves or ½ teaspoon dried
- ½ cup dry white wine 120 ml
- 1 cup long-grain white rice rinsed (7 oz / 200 grams)
- 2½ to 3 cups chicken broth warm (600 to 700 ml)
- ½ cup heavy cream 120 ml
- ½ cup grated parmesan 1½ oz / 45 grams
- 2 cups baby spinach optional (2 oz / 60 grams)
- Fresh parsley chopped, for serving
Instructions
- Slice each chicken breast in half horizontally to make 4 thin cutlets.
- Pat the cutlets dry and season both sides with the salt, pepper, garlic powder and paprika.
- Heat the olive oil in a large, deep skillet over medium-high heat. Sear the chicken for 2 to 3 minutes per side, until golden and just cooked through. Transfer to a plate and tent with foil.
- Add the butter to the same pan over medium-high heat. Add the mushrooms in a single layer and don't stir for the first 3 minutes. Crowding and stirring make them steam instead of brown. Cook for 6 to 8 minutes total, until deeply golden and any liquid has cooked off.
- Add the onion and cook for 3 minutes, then stir in the garlic and thyme and cook for 1 minute more.
- Pour in the wine and scrape the bottom of the pan firmly with a wooden spoon to lift every browned bit. Let it bubble for 2 to 3 minutes, until reduced by about half and the sharp alcohol smell is gone.
- Add the rinsed rice and stir for about 1 minute, so every grain gets coated.
- Pour in the warm broth and bring to a simmer. Cover, reduce the heat to low and cook for 14 to 18 minutes, until the liquid is absorbed and the rice is tender.
- Remove from the heat and leave it covered for 5 minutes.
- Stir in the cream, parmesan and spinach if using. The leftover heat will wilt the spinach and melt the cheese in about 2 minutes.
- Slice the rested chicken and lay it over the rice. Taste, adjust the salt, and finish with fresh parsley.
Notes
Important Ingredient Tips: Use cremini mushrooms if you can, but white button mushrooms work too. Rinse the rice, and warm the broth before adding it. Grate the parmesan fresh for the smoothest sauce. In Australia, thickened cream works in place of heavy cream.
Key Recipe Tips: Leave the chicken and mushrooms alone while they brown. Scrape the pan well when the wine goes in. Add the cream and parmesan off the heat so the cheese melts smoothly.
Storage Tips: Store in an airtight container in the fridge for up to 4 days. The rice absorbs the sauce and thickens as it sits. Reheat in a covered skillet over low heat with a splash of broth or water, stirring gently until warmed through. In the microwave, cover loosely, add a splash of liquid and stir halfway through.
Make-Ahead Tips: Slice the mushrooms, dice the onion and cut and season the chicken earlier in the day. Keep everything covered in the fridge until you’re ready to cook.
FAQs:
Can I use chicken thighs instead of breasts?
Yes. Use boneless skinless thighs and cook them a couple of minutes longer per side, until they reach 165°F / 74°C inside.
How do I keep the chicken from drying out?
Slicing the breasts into thin cutlets means they cook quickly, so pull them off the heat as soon as they’re just cooked through. They rest under foil while the rice cooks, then go on top at the end rather than simmering in the pan.
Why is my rice still firm?
Stovetops and lids vary. If the liquid has cooked off and the rice still has a bite, add a splash of warm broth, cover the pan and cook for 2 to 3 more minutes.
Can I make it without wine?
Yes. Use the same amount of extra chicken broth and add a squeeze of lemon juice at the end for a bit of brightness.
What mushrooms work best?
Cremini give the most flavor, but white button mushrooms are fine. Slice them evenly and give them a single layer in the pan so they brown properly.
Nutrition
Calories: 566kcal | Carbohydrates: 49g | Protein: 23g | Fat: 29g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 97mg | Sodium: 1115mg | Potassium: 822mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2294IU | Vitamin C: 9mg | Calcium: 197mg | Iron: 2mg
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