Creamy Mushroom Chicken and Rice

When it comes to cooking dinner, simple, hearty meals that pack a punch of flavor are always on the menu. This one-pan creamy mushroom chicken and rice recipe hits all the right notes: it’s easy to make, uses minimal ingredients, and fills the house with the comforting aroma of a cozy meal that the whole family will love!

This recipe holds a special place in our rotation of go-to dinners. As a busy homeschooling and work-at-home mom and wife, I often look for meals that don’t require a lot of fuss but still deliver on flavor. Cooking everything in one pan makes cleanup a breeze, and the combination of juicy, tender chicken thighs with perfectly seasoned rice makes it a winner every time.

Chicken is one of my favorite proteins. However, I don’t just love any chicken.

Chicken from the grocery store just doesn’t cut it for me. If we don’t have farm raised chicken in the freezer, we have our favorite, better than organic, chicken from Good Ranchers.

Good Ranchers is a subscription service that delivers 100% American grown meat to your door! The meat comes packed with dry ice and stays frozen while in transit. The company also has beef, pork, and sea food.

Why You Will Love This Creamy Mushroom Chicken and Rice Recipe

• One Pan Meal – this recipe uses only one pan, making clean up a breeze!
• Simple Ingredients – you likely already have the ingredients in your pantry.
• Healthy and Nutritious – packed with protein from the chicken and wholesome grains from the rice, this dish is a balanced meal that fuels your body without relying on processed ingredients.
• Cost Effective – made with budget friendly staples, this recipe stretches your dollar while still delivering a satisfying and delicious meal.
• Busy Nights– one pot meals make an easy weeknight meal for those busy weeknights when you want a filling comfort food dinner.

What You Will Need

For this Creamy Mushroom Chicken and Rice Recipe, you will need the following ingredients:

• Chicken- this recipe calls for bone-in, skin-on. You can use boneless thighs if preferred. * See FAQs
• Rice– long-grain white rice or jasmine rice
• Cream of Mushroom Soup – I typically don’t use canned soup in any of my recipes, but I have found one that I don’t mind to use on occasion. I used the Pacific Foods brand, because their label doesn’t list any “gross” ingredients. You could also use cream of chicken or make your own!
• Chicken Broth– this recipe calls for regular chicken broth. Feel free to use reduced-sodium chicken broth if preferred. You could also use chicken stock.        (I used the Kroger brand organic free-range chicken broth)
• Cream– heavy whipping cream
• Onion- yellow onion
• Garlic– I prefer to mince fresh garlic for this, but you can use jarred garlic to save time.
• Mushrooms- use your favorite mushrooms. I used baby bellas but white button mushrooms would be a great choice as well.  
• Spices- thyme, oregano, parsley, onion powder, garlic powder.  (replace the herbs with Italian seasoning if you need to) Use fresh thyme, parsley, and oregano if you have it! You will need to triple the amount needed when using dried herbs.
• Oil– I use olive oil, feel free to switch this out with another oil.
• Butter- I used unsalted, but salted butter works fine too. Just be mindful of the sodium content in the soup and chicken broth that you use.
• Salt & Pepper- I’ve listed measured amounts in the recipe, but you may need to adjust the salt to suit your taste. I use sea salt. 

You will need the following supplies:

• Skillet/Pan – you will want to use an oven-safe skillet for this recipe, preferably a cast iron pan. A heavy, cast iron pan is going to give you a better sear on your chicken thighs!
• Knife & Cutting Board – You’ll need a sharp knife and cutting board to slice your mushrooms, dice your onion, and mince your garlic.
• Measuring cups and spoons– make sure you use dry ingredient measuring cups to measure the rice, onion, and mushrooms. As well as, use liquid measuring cups to measure the broth and cream. You want to make sure you’re getting accurate measurements.
• Wooden spoon or spatula

How to Make The Best Creamy Mushroom Chicken and Rice

Slice, Dice, and Mince

Start by slicing your mushrooms, dicing the onion, and mincing the garlic cloves.

Season the Chicken

Combine 1 teaspoon each of: onion powder, garlic powder, thyme, oregano, and parsley.

Rub the spice mixture on one side of the chicken. Flip, and use the remainder of the mixture on the other side.

Season both sides generously with salt and pepper.

Sear the Chicken

Heat the olive oil and butter in a cast iron pan, over medium heat.

Place the chicken thighs skin side down.

Cook for about 4-5 minutes, until you get a nice brown color. Flip, and cook for another 4-5 minutes.

Remove Chicken and Sauté

Remove the chicken and set aside.

To the same pan with the remaining oil and butter, add the onion. Cook until it starts to become translucent and soft.

Add the garlic and cook for 1-2 minutes more, until you the garlic becomes fragrant.

Once your onion and garlic have softened up and started to caramelize, add in the sliced mushrooms.

Cook just until the mushrooms begin to release moisture and soften.

Toast and Season the Rice

Add the rice into the pan and toast for 3-5 minutes. This will add depth of flavor and help the grains stay separate during cooking.

Pour in the broth, cream, remaining spices, and the can of cream of mushroom soup. Mix well, being sure to scrape the bottom of the pan to release any browned bits.

Return the Chicken & Bake

Place the chicken thighs back into the pan, submerging them into the rice mixiture.

Place in the preheated oven and bake for 1 hour.

What to Serve with Creamy Mushroom Chicken and Rice

For your creamy mushroom chicken and rice dish, consider serving it with a few complementary sides to round out and make it a complete meal. Steamed broccoli is a great choice, adding a fresh, bright contrast to the richness of the creamy mushrooms. You could also pair it with a simple side salad for a crisp, refreshing bite or roasted carrots to bring out a hint of sweetness. Often times, I will usually grab a jar of my canned green beans from the pantry! This makes it an even easier weeknight dinner. 

F.A.Q’s about Creamy Mushroom Chicken and Rice

Creamy Mushroom Chicken and Rice

Storage Instructions

Store leftovers in an airtight container in the refrigerator for up to 3-4 days.

You can freeze this dish for up to 2-3 months. I recommend storing it in small portions.

Can I use boneless, skinless chicken thighs instead of bone-in?

Yes, boneless skinless chicken thighs work well in this recipe. Just be mindful that the cooking may be slightly shorter, so check the chicken for doneness sooner to avoid overcooking.

Can I use chicken breasts instead of using thighs?

Yes! Boneless skinless chicken breasts or chicken tenders can be used but be aware that they may cook faster than thighs. To keep from overcooking the chicken, check it frequently.

Can I use brown rice instead of white rice, or a different type of rice?

You can use brown rice, but it will take longer to cook than white rice. You may need to adjust the liquid and increase the cooking time by 15-20 minutes to ensure the rice is fully cooked. Any type of white rice should work well.

Can I replace the heavy cream with something lighter?

You can substitute the heavy cream with half-and-half or even milk. Just keep in mind that the rice may be less rich and creamy.

How do I know when my chicken is fully cooked?

The internal temperature of the chicken should reach 165 degrees F. If you don’t have a meat thermometer, you can check by making sure the juices run clear when the chicken is pierced with a fork.

I don’t have an oven-safe pan, how can I make this?

You can use a casserole dish! After you add the chicken broth, cream, and soup, pour the mixture into the casserole dish. Then, arrange your chicken. Cooking time will remain the same. 

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