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One Pot Creamy Mushroom Chicken & Rice
This One Pot Creamy Mushroom Chicken & Rice is comfort food in a pan with all the cozy, creamy vibes you crave. The best part is it’s done in 30 minutes with fluffy rice, juicy bites of seasoned chicken and a rich cheesy mushroom sauce that brings everything together in the most delicious way.
Equipment
Ingredients
Chicken & Seasoning
- 1 lb boneless skinless chicken breast
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp paprika
- 1/2 tsp coarse Kosher salt
- 1/4 tsp black pepper
- 4 tbsp olive oil split
Mushroom Sauce
- 8 oz portobello mushrooms large dice
- 1/2 cup onion diced
- 2 Large cloves garlic minced
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp thyme
- 1/2 tsp coarse kosher Salt
- 1/4 tsp black Pepper
- 2 tbsp all purpose flour
- 1 tsp soy sauce
- 32 oz chicken broth
- 1 cup white rice
Finishing Touches
- ½ cup Heavy cream
- 1/2 cup water
- 1/2 cup Monterrey Jack cheese grated
- 1/4 cup Parmesan cheese grated
Instructions
- Dice chicken and season with garlic powder, onion powder, paprika, salt & pepper.1 lb boneless skinless chicken breast, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp paprika, 1/2 tsp coarse Kosher salt, 1/4 tsp black pepper
- Heat 2 tbsp oil in a large, deep skillet or Dutch oven over medium heat.4 tbsp olive oil
- When the oil is shimmering, add the chicken. Brown for 3 minutes - stirring to brown all sides. Remove the chicken to a plate. (Chicken will cook through later)
- Add remaining olive oil to pan. Add mushroom and onion and saute for 3-4 minutes.4 tbsp olive oil, 8 oz portobello mushrooms, 1/2 cup onion
- Add flour, thyme, garlic powder, onion powder, salt and pepper to pan with mushrooms and stir to coat.2 Large cloves garlic, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp thyme, 1/2 tsp coarse kosher Salt, 1/4 tsp black Pepper, 2 tbsp all purpose flour
- Add chicken broth broth, soy sauce, rice and chicken to the pan.1 tsp soy sauce, 32 oz chicken broth, 1 cup white rice
- Bring to a simmer, then lower the heat, cover, and cook without stirring for 18-20 minutes or until rice is tender and liquid is mostly absorbed.
- Slowly stir in cream, water and jack cheese.½ cup Heavy cream, 1/2 cup water, 1/2 cup Monterrey Jack cheese
- Serve chicken and rice with a sprinkle of Parmesan cheese.1/4 cup Parmesan cheese
Nutrition
Serving: 1.5cupCalories: 439kcalCarbohydrates: 32gProtein: 25gFat: 23gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.01gCholesterol: 86mgSodium: 1234mgPotassium: 559mgFiber: 1gSugar: 3gVitamin A: 517IUVitamin C: 3mgCalcium: 150mgIron: 1mg
Tried this recipe?Let us know how it was!
