Creamy Mushroom Chicken and Rice
This one-pan Creamy Mushroom Chicken and Rice is an effortlessly delicious dish where tender chicken and savoury mushrooms combine in a rich, creamy sauce. Cooked in a single skillet for a simple yet scrumptious meal.
Ingredients
- 1 1/2 lbs boneless skinless chicken thighs or breasts, cut into chunks
- 2 Tbsp olive oil
- 1/2 lb cremini mushrooms chopped
- 1 onion finely diced
- 3 garlic cloves minced
- 1/2 cup white wine
- 1 1/2 cups long grain white rice
- 3 cups chicken broth
- 3/4 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried thyme
- 1/2 cup heavy cream
- 1/2 cup Parmesan cheese finely grated
- Parsley
Instructions
- In a large skillet heat the olive oil over medium heat.
- Add the chicken, season with a little S&P and cook for 4-5 minutes, turning occasionally until browned. Remove to a plate and set aside. Add another drizzle of oil to the skillet and add in the onions and the mushrooms to the skillet and cook for 4-5 minutes until softened.
- Add the garlic and cook for another 30 seconds until aromatic.
- Pour in the wine and cook until most of the liquid has evaporated.
- Add the chicken back to the skillet along with the rice, thyme and S&P and stir well.
- Add in the chicken broth and bring to a boil.
- Reduce heat to a simmer and cover the skillet with a lid.
- Cook for 15 minutes, without peeking or stirring. Remove the lid and add in the cream and Parmesan cheese. Stir well and allow to cook for another 2-3 minutes.
- Garnish with chopped fresh parsley and more pepper.
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