Why Make This Recipe
Creamy Mushroom Chicken and Rice is a comforting dish that brings together tender chicken thighs, savory mushrooms, and creamy rice in one pot. It combines simple ingredients and straightforward cooking steps, making it a perfect meal for busy weeknights or a cozy family dinner. The creamy sauce envelops the rice and chicken, ensuring every bite is rich and satisfying.
How to Make Creamy Mushroom Chicken and Rice
Ingredients:
- Chicken: 1.5 lbs (about 680g) boneless, skinless chicken thighs, trimmed of excess fat. Chicken thighs are highly recommended for their flavor and moisture, but breasts can be used (see FAQ for tips).
- Olive Oil: 2 tablespoons, for searing.
- Salt: 1 teaspoon, coarse sea salt or kosher salt.
- Black Pepper: ½ teaspoon, freshly ground.
- Paprika: 1 teaspoon (smoked or sweet, your preference).
- Garlic Powder: ½ teaspoon.
- Butter: 2 tablespoons, unsalted.
- Cremini Mushrooms: 16 oz (450g), cleaned and sliced. Cremini (or "baby bella") mushrooms offer a deeper, earthier flavor than white button mushrooms.
- Yellow Onion: 1 medium, finely chopped.
- Garlic: 4-5 cloves, minced.
- Long-Grain White Rice: 1 ½ cups, rinsed until the water runs clear. Rinsing the rice is a crucial step to remove excess starch, preventing a gummy texture.
- Dry White Wine: ½ cup, such as Sauvignon Blanc or Pinot Grigio. This is optional for deglazing but adds a wonderful depth of flavor. If omitting, simply use extra chicken broth.
- Chicken Broth: 4 cups, low-sodium. Using low-sodium broth allows you to control the final saltiness of the dish.
- Heavy Cream: 1 cup, at room temperature. Bringing the cream to room temperature helps prevent it from curdling when added to the hot pan.
- Fresh Thyme: 4-5 sprigs.
- Grated Parmesan Cheese: ½ cup, plus more for garnish.
- Fresh Parsley: ¼ cup, chopped, for garnish.
Directions:
Step 1: Prepare and Sear the Chicken
First, prepare the chicken. Pat the chicken thighs completely dry with paper towels. This is key to achieving a beautiful, golden-brown crust. In a small bowl, mix the salt, black pepper, paprika, and garlic powder. Season the chicken thighs generously on all sides with this mixture. Heat the olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat. The pan must be hot before you add the chicken. You should hear a sizzle when placing them in the pan. Cook for 5-6 minutes on each side until golden brown. Transfer the seared chicken to a plate and set aside.
Step 2: Sauté the Mushrooms and Aromatics
Reduce the heat to medium, adding butter to the same skillet. Once melted, add the sliced mushrooms, cooking them in a single layer for about 5-7 minutes. Only stir occasionally to let them brown. When they start to turn golden, push them to one side of the skillet. Add chopped onion to the empty side and sauté for 3-4 minutes until softened. Then add minced garlic and cook for an additional minute until fragrant.
Step 3: Deglaze the Pan and Toast the Rice
Pour in the white wine (if using) to deglaze the pan. Scrape up any browned bits from the bottom for extra flavor. Let the wine reduce by half. Add the rinsed rice directly into the skillet, stirring constantly for 1-2 minutes to coat it in the flavors.
Step 4: Simmer the Rice and Chicken
Pour the chicken broth and add the thyme sprigs. Stir and bring to a gentle boil. Once boiling, nestle the seared chicken back into the mixture, reduce heat to low, cover, and simmer for 18-22 minutes without lifting the lid.
Step 5: Finish with Cream and Cheese
Once the simmering time is up, turn off the heat but leave the skillet on the burner. Remove the lid and gently pour in room-temperature heavy cream and grated Parmesan cheese. Stir to create a creamy sauce that coats everything beautifully.
Step 6: Rest and Garnish
Cover the skillet and let the dish rest off the heat for 5-10 minutes. This helps the rice finish cooking and the sauce to thicken. Before serving, garnish with fresh chopped parsley.
How to Serve Creamy Mushroom Chicken and Rice
Serve this dish warm, ensuring each plate has an even mix of chicken, rice, and sauce. It pairs well with a simple green salad or roasted vegetables for a complete meal.
How to Store Creamy Mushroom Chicken and Rice
To store, let the dish cool completely before transferring it to an airtight container. Refrigerate for up to 3 days. Reheat in the microwave or on the stovetop, adding a splash of chicken broth to loosen the sauce if needed.
Tips to Make Creamy Mushroom Chicken and Rice
- Always pat the chicken dry for better searing.
- Rinse the rice thoroughly to prevent gumminess.
- Feel free to substitute different mushrooms or herbs based on your preference.
Variation
You can easily make this dish with different proteins, such as shrimp or tofu, for a lighter option. Additionally, add vegetables like spinach or peas for added nutrition.
FAQs
1. Can I use chicken breasts instead of thighs?
Yes, chicken breasts can be used, but they may not be as moist. Just be careful not to overcook them.
2. Is the wine necessary for the recipe?
No, the wine is optional. You can use extra chicken broth if you prefer not to use wine.
3. Can I make this dish ahead of time?
You can prepare it ahead of time and reheat it when you’re ready to serve. Just note that the rice may absorb more liquid as it sits.