Cream of Mushroom Chicken with Rice
This creamy mushroom chicken with rice is a cozy, one-pan dinner packed with savory flavor, juicy chicken thighs, and rich mushroom sauce, perfect for a weeknight or a special family meal.
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!
Notes
For a lighter version, substitute cream with whole milk or a dairy-free alternative. Use basmati or jasmine rice for extra aroma.
