You know those nights when you just want something creamy, cozy, and crazy delicious? This Creamy Mushroom Chicken and Rice hits every note. Juicy chicken, buttery mushrooms, and fluffy rice all cook together in one pan. No mess, no drama. Super easy and delicious.
Would you like to save this recipe?
We'll email this post to you, so you can come back to it later!
This Creamy Mushroom Chicken and Rice is especially popular during the colder months. Think cozy fall nights, holiday dinners, and comforting winter meals. It's rich, creamy, and soul-warming, making it perfect for Thanksgiving week, Christmas gatherings, or any chilly night when you just want something hearty and delicious.
Other one-pot dishes you need to try.
Jump to:
Ingredients and Substitutions
Chicken thighs → chicken breast, tofu cubes, or shrimp
Garlic powder → onion powder or fresh minced garlic
Smoked paprika → sweet paprika or chili powder
Salt → garlic salt or seasoning salt
Black pepper → white pepper or chili flakes
Olive oil → avocado oil or butter
Red onion → yellow onion or shallots
Mixed mushrooms → button mushrooms, portobello, or enoki
Garlic (minced) → garlic paste or granulated garlic
White wine → chicken broth or 1 tablespoon apple cider vinegar + 3 tablespoon water
Water → chicken broth or vegetable broth
Chicken bouillon → miso paste, mushroom broth base, or stock cube
Jasmine rice → basmati, arborio, or long-grain white rice
Fresh thyme → Italian seasoning or poultry seasoning will work.
Heavy cream → half & half or Greek yogurt
Parmesan cheese → Pecorino Romano
Fresh parsley → chives would work here too.
Extra virgin olive oil → substitute with avocado oil.
See recipe card for quantities.
How to make mushroom chicken and rice
- Step 1: Season the chicken
- Step 2: Make sure its well coated.
- Step 3: Sear the chicken until brown. Set aside and REMOVE.
- Step 4: Add the mushrooms, onions and garlic.
- Step 5: Add the rice.
- Step 6: Add the water!
- Step 7: Add the the rest of the ingredients and cover with the lid.
- Step 8: Serve and enjoy!
Equipment
How to store and reheat
- Store: Let it cool completely and store in an airtight container for up to 3 days in the fridge.
- Reheat: Add a splash of broth, cream, or water and reheat on the stove over low heat until warm. Stir gently to keep it creamy.
- Freeze: Freeze portions in airtight containers for up to 2 months. Thaw overnight in the fridge before reheating.
Top tips for success
- Brown the mushrooms well - this adds depth and umami to the dish. Don't rush this step.
- Toast the rice - coating the grains in fat helps lock in flavor and prevents mushy rice.
- Add creaminess at the end - stir in the cream right before serving to keep it silky and prevent curdling.
Creamy Mushroom Chicken and Rice - FAQs
Yes! Chicken breast works perfectly. Just be careful not to overcook it. Thighs stay juicier and more flavorful, but breasts make it a leaner option.
Swap the heavy cream for coconut cream or unsweetened oat cream, and replace Parmesan with nutritional yeast or vegan cheese. It still comes out rich, creamy, and full of flavor.
Absolutely. This recipe reheats beautifully! Store it in the fridge for up to 3 days, and when reheating, add a splash of broth or cream to bring back that creamy texture.
Similar recipes
Looking for other recipes like this? Try these:
Other recipes you need to check out
Don't miss out!
Creamy Mushroom Chicken and Rice
Ingredients
Equipment
Method
- Season the chicken thighs with garlic powder, smoked paprika, salt, and black pepper. In a large skillet, sear the chicken until golden brown on both sides.
- Remove and set aside.
- In the same skillet, add a little bit of olive oil, add the mushrooms and cook until they're browned and tender. Remove the mushrooms and set aside.
- In the same pan, add more oil if needed, sauté the onion and garlic until fragrant, about 2 minutes.
- Add the jasmine rice to the pot and stir until the grains are well coated and lightly toasted.
- Pour in the water, return the chicken and mushrooms to the pan. Add the chicken bouillon, stir and cover with a lid, and cook for 10 minutes on medium-low heat or until the rice is cooked.
- After 10 minutes, stir the rice mixture, add the cream and parmesan cheese until creamy.
- Garnish with more parmesan cheese and fresh parsley. Serve warm.
Nutrition
Notes
- Brown the mushrooms well - this adds depth and umami to the dish. Don't rush this step.
- Toast the rice - coating the grains in fat helps lock in flavor and prevents mushy rice.
- Add creaminess at the end - stir in the cream right before serving to keep it silky and prevent curdling.
Tried this recipe?
Let us know how it was!Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
Leave a Reply