Go Back
Print

Creamy Chicken Mushroom with Rice

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings
Calories 650
A comforting and flavorful dish combining tender chicken, mushrooms, and creamy sauce served over fluffy rice.

Ingredients

Meat and Mushrooms

  • 500 g boneless chicken thighs or breast, cut into bite-sized pieces
  • 200 g mushrooms (button or cremini), sliced
  • 1 medium onion, finely diced
  • 2 cloves garlic, minced
  • 1 cup heavy cream or half-and-half
  • 0.5 cup chicken stock
  • 1 tsp Dijon mustard
  • 1 tsp dried thyme or 1 tbsp fresh
  • 2 tbsp butter
  • 1 tbsp olive oil
  • to taste Salt and black pepper
  • 2-3 tbsp fresh parsley, finely chopped for garnish
  • 1⅓ cups long-grain white rice (basmati or jasmine)
  • 2.5 cups water or chicken stock
  • ½ tsp salt
  • 1 tbsp butter (optional)

Instructions 

  • Rinse rice under cold water until clear. Bring water or stock to a boil with salt and butter, add rice, cover, and simmer for 12-15 minutes. Let stand 5 minutes, then fluff.
  • Heat olive oil and 1 tbsp butter in a skillet over medium-high. Season chicken with salt and pepper, cook 4-5 minutes until golden, then remove.
  • In the same pan, cook onion 2 minutes, then add mushrooms and cook 4-5 minutes until browned. Add garlic and thyme, stir 30 seconds.
  • Pour in chicken stock, scrape brown bits, then stir in cream and Dijon. Simmer 3-4 minutes until slightly thickened. Return chicken, cook 3-5 minutes until internal temp reaches 75°C (165°F). Adjust seasoning.
  • Stir in half the parsley. Serve rice topped with the creamy chicken and mushrooms, garnished with remaining parsley.

Notes

For extra flavor, use fresh herbs and high-quality chicken.
Calories: 650kcal
Cost: $15
Course: Main Course
Cuisine: international
Keyword: chicken, Creamy, Mushrooms