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Cream of Mushroom Chicken and Rice Recipe

Cream of Mushroom Chicken and Rice Recipe - Cheap Delicious Meals

As a food enthusiast, I've spent many evenings experimenting in the kitchen, searching for that perfect blend of flavors. One dish that has always warmed my heart—and my stomach—is cream of mushroom chicken and rice. It strikes the right balance between creamy, savory, and utterly satisfying. 
But you know, this dish truly shines when paired with a fresh side salad. Imagine the crunch of greens topped with juicy cherry tomatoes and a light vinaigrette, perfectly complimenting that rich, mushroom-infused goodness. It gets me every time!
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4
Course: Dinner
Cuisine: American
Calories: 560
Ingredients Method Notes

Ingredients
  

  • 1 1/4 to 1 1/2 lbs. boneless, skinless chicken thighs
  • 3 cups low-sodium chicken broth *see note 1
  • 1 cup long-grain white rice
  • 2 tablespoons extra virgin olive oil
  • 8 ounces sliced cremini mushrooms
  • 1 shallot, finely chopped
  • 2 large garlic cloves, minced
  • 3/4 teaspoon dried Italian herbs
  • 3/4 teaspoon garlic powder
  • Kosher salt and freshly ground black pepper, to taste
  • 4 sprigs fresh thyme stems removed
  • 1 tablespoon white wine optional, for extra depth of flavor
  • 1/2 lemon Juice
  • 3/4 cup heavy cream *see note 2
  • 1/2 cup grated Parmesan cheese for serving
  • A few sprigs fresh parsley optional, for garnish

Method
 

Step 1: Prepare the Chicken
  1. Start by seasoning the chicken thighs with salt and pepper. This step seems simple, but it lays the foundation for flavor later on. I like to give the chicken a quick rubdown with some kosher salt—don’t be shy, season generously!
Step 2: Sauté the Aromatics
  1. In a large skillet, heat up the olive oil over medium heat. Once hot, toss in the shallots and garlic. Sauté these until they're soft and aromatic, which takes about 3-4 minutes. The smell will be heavenly, trust me!
Step 3: Add the Mushrooms
  1. Now it’s time to add those sliced cremini mushrooms to the pan. Stir them around and let them cook down for about 5-7 minutes until they're beautifully browned and have released their moisture. Remember, we’re building flavors here!
Step 4: Deglaze the Pan
  1. If you’re feeling fancy, pour in that splash of white wine—this step is totally optional, but I love the kick it gives. Scrape any brown bits off the bottom of the pan with a wooden spoon. This is where the magic happens!
Step 5: Add the Chicken and Broth
  1. Place the seasoned chicken thighs back into the skillet. Add the chicken broth, dried Italian herbs, thyme, and lemon juice. Bring the mixture to a slight boil.
Step 6: Cook the Rice
  1. Next, stir in the long-grain white rice. Once it’s all combined, lower the heat and cover the skillet. Let it simmer for about 20 minutes. This is when the rice absorbs all the rich flavors.
Step 7: Incorporate the Cream
  1. After the rice is tender, stir in the heavy cream. Mix it well until it’s creamy and luscious. Adjust the seasoning with salt and pepper if needed. You can also add Parmesan cheese at this stage for extra creaminess.
Step 8: Serve
  1. Serve the dish hot, garnished with fresh parsley and a sprinkle of Parmesan.

Notes

  • Marinate the Chicken: If you have time, marinate the chicken in olive oil, lemon juice, and herbs a few hours before cooking. It adds depth.
  • Use High-Quality Chicken Broth: The broth profoundly influences the flavor. Opt for low-sodium to control saltiness.
  • Mushroom Variations: Experiment with different mushrooms. Shiitakes or button mushrooms can work beautifully.
  • Cream Alternatives: If you’re looking for a lighter version, half-and-half or coconut cream can be great substitutes.
  • Let It Rest: Letting the dish sit for a few minutes after cooking allows the flavors to meld.