Creamy Mushroom Chicken with Herbed Rice Recipe

You’ll love this Mushroom Chicken and Rice recipe because it’s simple enough for a weeknight dinner and a smart way to use leftover chicken.

Tender chicken in a rich, creamy mushroom sauce served over flavorful rice makes a comforting meal the whole family will enjoy.

Why You’ll Love This Recipe

• One-Pan Wonder: This creamy mushroom chicken and rice casserole is cooked in a single oven-safe skillet, which means less cleanup and more concentrated flavor.
• Comfort Food Classic: Creamy rice, tender chicken, and savory mushrooms combine into a hearty meal that feels like home.
• Versatile and Customizable: Easily adjust seasonings or add vegetables like peas, spinach, or bell peppers to match your taste.
• Make-Ahead Friendly: The dish reheats well, so it’s great for meal prep or busy nights.
• Crowd-Pleaser: Familiar flavors and a creamy texture make this a hit with both kids and adults.

Ingredients

Below are the main ingredients and suggested substitutions. For exact measurements, see the printable recipe card at the bottom of this post.

• Chicken breasts: Lean and mild-flavored, they soak up seasonings and sauce. Substitute boneless skinless thighs for a juicier result or use rotisserie chicken (adjust cooking).
• Mushrooms: Provide an earthy, meaty bite. Button or baby bella work well; try cremini or mixed wild mushrooms for deeper flavor.
• Onions: Build a savory base. Swap with shallots or leeks for a milder profile.
• Long-grain rice: Absorbs the sauce and cooks to a tender texture. Jasmine or basmati add aroma; if using brown rice, increase liquid and cooking time.
• Chicken broth: Cooks the rice and adds savory depth—low-sodium is recommended. Vegetable broth is a fine alternative.
• Olive oil: For sautéing. Butter or a neutral oil may be used instead.
• Heavy cream: Creates a rich, velvety sauce. For a lighter dish use half-and-half or milk.
• Cream of mushroom soup: Gives quick, concentrated mushroom flavor; swap with cream of chicken or make a simple white sauce if preferred.
• Cajun seasoning: Adds a warm, slightly spicy kick. You can use paprika and garlic powder to taste if you don’t have it.
• Garlic powder and Italian seasoning: Round out the flavors and enhance the sauce.

How To Make Mushroom Chicken and Rice

Step 1: Prepare Ingredients:

Preheat the oven to 350°F (175°C). Rinse the rice in a fine-mesh strainer until the water runs clear. Optional: soak the rice in cold water for 15 minutes, then drain.

Step 2: Season Chicken:

Mix Cajun seasoning and Italian seasoning and rub both sides of the chicken breasts with the blend.

Step 3: Sear Chicken:

Heat 2 tablespoons of olive oil in a 12-inch oven-safe skillet over medium-high heat. Sear the chicken 2–3 minutes per side until golden. Remove and set aside.

Step 4: Sauté Vegetables:

Add the remaining tablespoon of oil to the skillet. Sauté diced onion and sliced mushrooms 5–7 minutes over medium heat until the onions are translucent and the mushrooms release their juices.

Step 5: Create the Sauce:

Lower the heat to medium-low. Stir in the heavy cream and cream of mushroom soup, scraping up any browned bits from the pan to deepen the flavor.

Step 6: Add Rice and Broth:

Stir the drained uncooked rice into the creamy mushroom mixture. Slowly add the chicken broth while stirring, then bring the mixture to a gentle simmer so flavors meld.

Step 7: Arrange Chicken and Bake:

Nestle the seared chicken breasts into the rice mixture in a single layer. Cover the skillet tightly with a lid or aluminum foil and bake for about 35 minutes, or until the chicken is cooked and the rice is tender.

Step 8: Check for Doneness:

Confirm the chicken’s internal temperature is 165°F (74°C) at the thickest point. The rice should be tender and have absorbed most of the liquid.

Step 9: Rest and Serve:

Let the skillet rest 3–4 minutes so the rice can finish absorbing any remaining liquid. Garnish with fresh parsley and serve.

Recipe Tips and Tricks

Tips:

• Pat chicken dry before seasoning for a better sear.
• Bring the chicken to room temperature before cooking for even results.
• Use a meat thermometer to ensure the chicken reaches 165°F (74°C).
• If the dish seems dry after baking, stir in a splash of hot broth or cream before serving.

Tricks:

Deglaze the pan with a splash of white wine after browning the chicken for extra depth.

• Add a tablespoon of Dijon mustard to the sauce for brightness.
• Use a mixture of butter and oil to sear the chicken for richer flavor and less sticking.
• Include a bay leaf in the rice mixture for subtle aromatic notes.
• Squeeze a little fresh lemon juice over the finished dish to lift the flavors.

FAQs

More Chicken and Rice Recipes

• Instant Pot Mexican Chicken and Rice
• Broccoli Cheese Chicken and Rice Casserole (Instant Pot)
• Cajun Braised Chicken Thighs

If you made this Mushroom Chicken and Rice and enjoyed it, please leave a comment and a rating to let others know how it turned out.

Recipe

Mushroom Chicken and Rice Recipe

This creamy mushroom chicken dish is made by searing seasoned chicken breasts, sautéing mushrooms and onions, then baking with rice, cream of mushroom soup, and chicken broth in a single skillet.

Prep Time 20 minutes

Cook Time 1 hour

Resting Time 5 minutes

Total Time 1 hour 25 minutes

Servings 8

Calories 366

Equipment

• 12-inch oven-safe skillet or Dutch oven with lid
• Measuring cups and spoons
• Cutting board and knife
• Wooden spoon or spatula

Ingredients

• 4 boneless skinless chicken breasts (about 2 lbs)
• 8 ounces sliced mushrooms
• 1/2 cup diced onion
• 1 1/2 cups long-grain white rice
• 2 1/4 cups low-sodium chicken broth
• 3 tablespoons olive oil, divided
• 1 cup heavy cream
• 1 (10.5 ounce) can cream of mushroom soup
• 1 tablespoon Cajun seasoning, divided
• 1 teaspoon dried Italian seasoning

Instructions

1. Preheat the oven to 350°F (175°C). Rinse the rice until the water runs clear. Optional: soak for 15 minutes, then drain.
2. Combine Cajun and Italian seasonings and rub on both sides of the chicken breasts.
3. Heat 2 tablespoons olive oil in a 12-inch oven-safe skillet over medium-high heat. Sear chicken 2–3 minutes per side until golden; remove and set aside.
4. Add remaining tablespoon olive oil to the skillet and sauté diced onion and sliced mushrooms 5–7 minutes until softened.
5. Reduce heat to medium-low and stir in heavy cream and cream of mushroom soup, scraping up browned bits.
6. Add drained uncooked rice to the sauce, slowly pour in chicken broth, and bring to a simmer.
7. Place seared chicken on top of the rice mixture. Cover tightly and bake 35 minutes, until chicken is cooked through and rice is tender.
8. Check chicken reaches 165°F (74°C). If rice is not tender, add a little hot broth and continue cooking as needed.
9. Remove from oven and let rest 3–4 minutes. Garnish with fresh parsley and serve.

Notes

If the rice seems dry after baking, stir in an additional 1/4–1/2 cup hot chicken broth or water. If it’s too wet, let it stand uncovered for a few minutes to allow excess moisture to evaporate.

Nutrition

Calories: 366 kcal |
Carbohydrates: 32 g |
Protein: 30 g |
Fat: 13 g