Creamy Mushroom Chicken Rice
This creamy mushroom chicken with rice features tender chicken pieces and sautéed mushrooms in a rich, velvety sauce, paired with fluffy white rice for a comforting, satisfying meal.
Equipment
- 1 large pan for cooking chicken and sauce
Ingredients
- 2 chicken breasts cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 cups mushrooms sliced
- 2 cloves garlic minced
- 1 cup chicken broth
- ½ cup heavy cream
- 2 tablespoons flour optional, for thickening
- Salt and black pepper to taste
- 2 cups cooked white rice
- Fresh basil leaves or parsley for garnish
Instructions
- Heat olive oil in a large pan over medium heat.
- Season chicken pieces with salt and black pepper, then cook in the pan for 5–7 minutes until golden and cooked through.
- Remove chicken from the pan and set aside.
- Add butter to the same pan, then sauté mushrooms for 5 minutes until softened and lightly browned.
- Stir in minced garlic and cook for 30 seconds until fragrant.
- If using, sprinkle flour over mushrooms and stir for 1 minute.
- Pour in chicken broth and stir to combine.
- Add heavy cream and simmer the sauce for 3–5 minutes until thick and smooth.
- Return the cooked chicken to the pan, stir to coat with the creamy sauce, and cook for another 2–3 minutes.
- Serve the creamy mushroom chicken alongside or over a portion of cooked white rice.
- Garnish with fresh basil leaves or parsley before serving.
Notes
- Use cremini or button mushrooms for best flavor.
- Add a splash of white wine for extra depth.
- Substitute heavy cream with milk plus a little butter for a lighter version.
- Store leftovers in an airtight container for up to 3 days.