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Creamy Mushroom Chicken and Rice Skillet

A close-up of a white bowl filled with Creamy Mushroom Chicken and Rice Skillet, topped with fresh parsley.
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Make this simple, one-pan skillet meal featuring tender chicken, savory mushrooms, and creamy rice for a quick weeknight dinner.

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 8 ounces cremini mushrooms, sliced
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1/4 cup all-purpose flour
  • 2 cups chicken broth
  • 1 cup long-grain white rice, uncooked
  • 1/2 cup heavy cream
  • 4 ounces cream cheese, cubed
  • 1/2 cup frozen peas (optional)
  • 2 tablespoons fresh parsley, chopped, for garnish

Instructions

  1. Season the chicken pieces with salt and pepper. Heat the olive oil in a large, deep skillet over medium-high heat. Add the chicken and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the skillet and set aside.
  2. Add the sliced mushrooms and chopped onion to the same skillet. Cook until the mushrooms release their liquid and the onions soften, about 5 minutes. Add the minced garlic and dried thyme, cooking for 1 minute until fragrant.
  3. Sprinkle the flour over the vegetables and stir constantly for 1 minute to cook out the raw flour taste.
  4. Slowly whisk in the chicken broth, scraping up any browned bits from the bottom of the skillet. Bring the mixture to a simmer.
  5. Stir in the uncooked rice. Return the browned chicken to the skillet. Cover the skillet, reduce the heat to low, and simmer for 15-20 minutes, or until the rice is tender and most of the liquid is absorbed. Do not lift the lid during this time.
  6. Remove the skillet from the heat. Stir in the heavy cream and cubed cream cheese until the sauce is smooth and creamy. If using, stir in the frozen peas.
  7. Cover the skillet again and let it stand for 5 minutes to allow the sauce to thicken fully. Garnish with fresh parsley before serving.

Notes

  • For extra creaminess, use half-and-half instead of heavy cream, or add an extra ounce of cream cheese.
  • If the rice seems too dry before it is fully cooked, add a splash more broth or water.
  • You can substitute brown rice, but you will need to increase the cooking time by about 15-20 minutes and add more liquid.

Nutrition

Find it online: https://cookerycourier.com/creamy-mushroom-chicken-and-rice-skillet/