Cream of mushroom chicken with rice is the ultimate comfort food—creamy, savory, and packed with flavor. This easy one-pan meal combines tender chicken thighs, earthy mushrooms, and fluffy rice in a rich, velvety sauce. Perfect for weeknights or cozy family dinners.
Cream of mushroom chicken with rice is one of those timeless comfort meals that never goes out of style. It’s creamy, hearty, and filled with cozy flavors that feel like home in every bite. Whether you’re cooking for a busy weeknight or need a dish that’ll please picky eaters and foodies alike, this one-pan wonder checks all the boxes.
What makes it extra special? It’s the combination of tender, juicy chicken thighs, sautéed mushrooms, fluffy white rice, and that luscious, garlicky cream sauce. Everything simmers together in a single skillet, which means minimal cleanup and maximum flavor. That’s always a win in my book!
If you’re a fan of cozy classics like forgotten chicken and rice, you’ll definitely want to save this one too.
Table of contents
Main Ingredients for Cream of Mushroom Chicken With Rice
To make this cozy cream of mushroom chicken with rice dish, you’ll need a few simple staples. Here’s what you’ll want to have on hand:
- Boneless, skinless chicken thighs (1¼ – 1½ lbs)
Tender, flavorful, and perfect for searing. - Italian seasoning (1 tsp)
A fragrant blend of herbs that brings everything together. - Garlic powder (1 tsp)
Adds that comforting, mellow garlic flavor without overpowering. - Kosher salt & freshly ground black pepper
Basic, but essential for seasoning your chicken properly. - Olive oil (2 Tbsp)
Helps create a gorgeous sear on the chicken and sauté the veggies. - Sliced mushrooms (8 oz)
The star of the show—earthy, savory, and deliciously meaty. - Shallot (1 small, chopped)
Milder than an onion, but packed with flavor. - Fresh garlic (2 large cloves, minced)
Aromatic and essential in creamy dishes. - Low-sodium chicken broth (3 cups)
The liquid base that cooks the rice and adds depth. - White rice (1 cup)
Absorbs all those amazing flavors while keeping the dish hearty. - Juice of ½ a lemon
Brightens the dish and balances the richness. - Fresh thyme (4 sprigs, stems removed)
Herbal and slightly minty—perfect in creamy sauces. - Cream (½ cup)
Adds that luscious, silky finish we all love. - Parsley & Parmesan (for serving)
Optional but highly recommended for a little flair.
Additional Ingredients & Substitutes
Cooking should be flexible, right? So if you’re missing an ingredient or two, here are some easy swaps and tasty add-ins for your cream of mushroom chicken with rice:
- Chicken Breasts instead of thighs? Sure! Just keep an eye on cooking time so they don’t dry out.
- Mushroom Varieties: Baby bellas or cremini mushrooms bring a deeper flavor, but white mushrooms work just fine.
- No Shallots? Use half a small onion instead.
- No fresh thyme? Dried thyme (½ tsp) can step in.
- Out of cream? Use half-and-half or even full-fat coconut milk for a dairy-free option.
- Want to lighten it up? Try swapping in cauliflower rice like in our chicken and cauliflower rice casserole for a lower-carb twist.
- Want to bulk it up? Stir in spinach or peas toward the end, or borrow ideas from our healthy chicken and rice recipes.
These tweaks won’t take away from the creamy comfort—they’ll just add a little personality of your own.
Expert Tips for the Perfect Cream of Mushroom Chicken With Rice
Over the years, I’ve learned a few tricks to make cream of mushroom chicken with rice truly shine. Here are some of my go-to tips to help you get it just right the first time:
- Sear, don’t steam:
Make sure your skillet is hot when you add the chicken. You want a nice golden-brown crust—it adds flavor and seals in moisture. - Don’t overcrowd the mushrooms:
Mushrooms release a lot of moisture. Give them space in the pan so they sauté and brown, not steam. This is key to getting that deep, umami flavor. - Use long-grain white rice:
Short grain can get mushy, and basmati may cook too quickly. Good ol’ long-grain white rice is perfect for soaking up all the flavors while holding its texture.
Looking for more simple flavor ideas? Try our chicken flavored rice recipe for a quick side dish on its own! - Watch the liquid level:
Different rice brands may absorb liquid differently. If your rice is still a bit firm and most of the liquid is gone, just add a splash of broth, cover again, and simmer a few more minutes. - Let it rest before serving:
Once the cream is stirred in and everything looks delicious, give it 5 minutes off the heat before digging in. It helps everything settle, and the rice absorbs a bit more goodness. - Make it ahead:
This recipe reheats like a dream. Store in an airtight container in the fridge and gently reheat on the stove with a splash of broth or cream to loosen it up.
Recommended Techniques
Here’s a quick breakdown of the techniques that’ll help you nail this cream of mushroom chicken with rice:
- Pan Searing: Use medium-high heat to brown the chicken thighs on both sides. Don’t move them around too much—let that crust develop.
- Deglazing: After sautéing the mushrooms and shallots, stir in the broth to deglaze the pan. Scrape up those brown bits for extra flavor.
- Simmer & Cover: Once the rice and chicken are in the pan, cover it tightly. A good simmer (not a boil) ensures the rice cooks evenly.
- Cream Finish: Stir in the cream after the rice is fully cooked. Don’t let it boil, or it might separate. Just a gentle warm-through is perfect.
- Herb Handling: Strip the thyme leaves from their stems before adding. Nobody wants to fish a woody stem out of their dinner!
Step-by-Step Instructions
Let’s walk through it together:
- Season the chicken with Italian seasoning, garlic powder, salt, and pepper. Set aside.
- In a large, deep skillet or sauté pan, heat olive oil over medium-high heat. Add the chicken thighs and sear 3–4 minutes per side until golden. Remove and set aside.
- In the same pan, add mushrooms and sauté until browned—about 5 minutes. Add chopped shallot and minced garlic; cook another 2 minutes until fragrant.
- Pour in chicken broth, scraping up the bits stuck to the pan. Stir in white rice, lemon juice, and fresh thyme.
- Nestle the chicken back into the pan. Bring to a gentle boil, then reduce heat to low. Cover and simmer 18–22 minutes, or until rice is tender and liquid is absorbed.
- Stir in the cream, letting it warm through gently without boiling. Adjust salt and pepper if needed.
- Garnish and serve! Top with chopped parsley and a sprinkle of Parmesan.
For another delicious one-pan idea, try our one pot chicken and rice!
Additional Guide & Variations
Want to make this dish your own? Here are a few delicious ideas to switch things up:
- Add a crunch: Toasted breadcrumbs or crispy fried onions on top add a fun texture contrast.
- Cheesy twist: Stir in shredded mozzarella or Gruyère cheese for an extra melty finish.
- Spicy kick: Like a little heat? Add a pinch of crushed red pepper, or explore our spicy chicken and rice version.
- Make it hands-off: Try our instant pot chicken and rice if you’re short on time.
- Inspired by flavor? Check out dreamy chicken and rice for another creamy favorite.
No matter how you spin it, this dish stays true to its comfort-food roots.
FAQs about Cream of Mushroom Chicken With Rice
Absolutely! It’s a classic combo. The creamy richness perfectly complements both the savory chicken and tender rice.
Yes, and it’s especially good in cozy dishes like angel chicken rice or this one. It adds depth and makes the meal feel more filling.
You sure can. In fact, many comfort meals like our amazing forgotten chicken use this exact shortcut. Just thin it with broth so the rice cooks evenly.
Definitely. For a quick fix, just stir it in toward the end so it warms through without drying out—great for last-minute meals!
Conclusion
There’s something truly comforting about a bowl of cream of mushroom chicken with rice. It’s hearty, homey, and just a little indulgent—without being fussy. Whether you’re feeding a crowd, meal prepping for the week, or just making something warm and satisfying after a long day, this recipe checks all the boxes.
If you love this, you’ll also want to check out cheesy chicken and rice casserole—it’s a bubbly, baked version that’s just as crave-worthy.
Cooking should feel good—not stressful. So grab that skillet, stir in a little love, and enjoy the kind of meal that brings everyone to the table.
If you give this recipe a try, I’d love to hear how it turns out. Drop a comment below or tag me if you share it online!
Warmly,
Cream of Mushroom Chicken with Rice
Equipment
- Large Skillet or Dutch Oven
Ingredients
- 1 ½ lbs boneless skinless chicken thighs
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- Kosher salt and pepper to taste
- 2 Tablespoons olive oil
- 8 ounces sliced mushrooms
- 1 shallot chopped
- 2 large cloves garlic minced
- 3 cups lower sodium chicken broth
- 1 cup white rice
- ½ lemon juiced
- 4 sprigs fresh thyme stems removed
- ½ cup cream
- parsley for garnish (optional)
- ½ cup Parmesan cheese for serving
Instructions
- Season chicken thighs with Italian seasoning, garlic powder, salt, and pepper.
- In a large skillet, heat olive oil over medium-high heat. Sear chicken on both sides until golden brown. Remove and set aside.
- Add mushrooms, shallot, and garlic to the pan. Sauté until fragrant and softened.
- Stir in rice, broth, lemon juice, and thyme. Return chicken to the pan and bring to a boil.
- Reduce heat, cover, and simmer for 20–25 minutes until rice is tender and chicken is cooked through.
- Stir in cream, then top with Parmesan and parsley. Serve warm and enjoy!
