Description
This Creamy Mushroom Chicken and Rice is the ultimate one-pot comfort meal featuring tender chicken thighs, earthy mushrooms, and fluffy rice all cooked together in a rich, creamy sauce. Perfect for busy weeknights when you want something hearty and delicious without the cleanup!
Ingredients
Scale
For the chicken:
- 1.5-2 lbs boneless, skinless chicken thighs (5-6 pieces)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
For the dish:
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 12 oz baby bella mushrooms, sliced
- 4 cloves garlic, minced
- 2 tablespoons all-purpose flour (or gluten-free flour)
- 1/2 cup dry white wine (optional, can substitute with extra broth)
- 2 cups long-grain white rice, rinsed
- 3 cups low-sodium chicken broth
- 1 cup heavy cream
- 2 teaspoons fresh thyme leaves (or 1 teaspoon dried)
- 1 bay leaf
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- Lemon wedges (optional, for serving)
Instructions
- Season the chicken: Pat the chicken thighs dry with paper towels. In a small bowl, mix together salt, pepper, garlic powder, and paprika. Season both sides of each chicken thigh generously with this spice mixture.
- Sear the chicken: Heat 1 tablespoon butter and 1 tablespoon olive oil in a large, deep skillet or Dutch oven over medium-high heat. Once hot and shimmering, add the chicken thighs in a single layer (work in batches if needed to avoid crowding). Sear for 4-5 minutes per side until golden brown. The chicken doesn’t need to be cooked through at this point – you’re just building flavor! Transfer to a plate and set aside.
- Sauté the aromatics: Reduce heat to medium. In the same pan (don’t wipe it out – those browned bits are pure flavor!), add the remaining tablespoon of butter. Once melted, add the diced onion and cook for 3-4 minutes until softened and translucent, stirring occasionally and scraping up any browned bits from the bottom.
- Cook the mushrooms: Add the sliced mushrooms to the pan. Cook for 5-6 minutes, stirring occasionally, until they’ve released their moisture and are starting to turn golden brown. The pan should look relatively dry when they’re done.
- Build the sauce base: Add the minced garlic and cook for 30 seconds until fragrant. Sprinkle the flour over the mushroom mixture and stir constantly for 1-2 minutes to cook out the raw flour taste – this creates a roux that will thicken your sauce.
- Deglaze and add liquids: If using wine, pour it in now and stir, scraping up any stuck bits from the bottom of the pan. Let it bubble for 1-2 minutes until slightly reduced. Add the rinsed rice, stirring to coat each grain with the mushroom mixture. Pour in the chicken broth, heavy cream, fresh thyme, and bay leaf. Stir everything together well.
- Nestle and simmer: Bring the mixture to a gentle boil, then nestle the seared chicken thighs into the rice, along with any accumulated juices from the plate. The chicken should be partially submerged in the liquid. Reduce heat to low, cover with a tight-fitting lid, and simmer for 20-25 minutes without lifting the lid (resist the temptation to peek!).
- Check for doneness: After 20 minutes, carefully lift the lid and check if the rice is tender and has absorbed most of the liquid. The chicken should read 165°F on an instant-read thermometer. If the rice needs more time but the liquid is gone, add a splash of broth or water and continue cooking for a few more minutes.
- Rest and serve: Remove from heat and let stand, covered, for 5 minutes. This allows the rice to finish absorbing any remaining liquid and helps everything set up perfectly. Remove the bay leaf, fluff the rice gently with a fork around the chicken, taste and adjust seasoning with salt and pepper as needed.
- Garnish and enjoy: Sprinkle generously with freshly chopped parsley and serve with lemon wedges on the side for anyone who wants a bright citrus squeeze over their portion!
Notes
- Don’t skip rinsing the rice! This removes excess starch and prevents the dish from becoming gummy.
- Rice varieties: Jasmine or basmati rice work beautifully. Do NOT use instant rice or the timing will be completely off.
- Chicken temperature matters: If using chicken breasts instead of thighs, check for doneness at the 15-minute mark as they cook faster.
- Liquid absorption varies: Different rice brands absorb liquid at different rates. If your rice is still crunchy after 25 minutes, add 1/4 cup more broth and cook a few minutes longer.
- Make it lighter: Substitute half-and-half or milk for the heavy cream, though the sauce will be thinner.
- Wine substitution: Replace wine with extra chicken broth plus 1 tablespoon lemon juice for acidity.
- Leftovers tip: The rice will absorb liquid as it sits. When reheating, add a splash of broth or cream to restore creaminess.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe (approximately 1 chicken thigh with 1 cup rice mixture)
- Calories: 485 kcal
- Sugar: 3g
- Sodium: 520mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 135mg