Creamy Chicken Mushroom with Rice
Creamy Chicken Mushroom with Rice is your go-to comfort food for busy nights. This one-pan wonder is easy to prepare, packed with flavor, and customizable with your favorite veggies.
Equipment
- Large Skillet
Ingredients
Main Ingredients
- 1 lb chicken thighs boneless, skinless, cut into bite-sized pieces
- 1 tsp paprika powder
- 1 tsp chicken stock powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tbsp cornstarch
- 2 tbsp cooking oil
- 1 tbsp butter
- 2 cups mushrooms champignon, cremini or button, sliced
- 1 onion chopped
- 3 cloves garlic minced
- 1 cup chicken broth
- 3/4 cup heavy cream
- 1/2 cup parmesan cheese freshly grated
- 1/2 tsp sugar
To Serve
- 4 cups cooked rice
- 1 tsp dried parsley for garnish
Instructions
- Marinate the chicken with paprika, chicken stock powder, salt, pepper, and cornstarch. Refrigerate for 30 minutes or overnight.
- Heat oil in a skillet. Sear chicken in a single layer for 3-4 minutes per side until golden. Remove and set aside.
- In the same skillet, melt butter. Add mushrooms and cook undisturbed for 2 minutes. Stir, then add onion and garlic; cook until softened.
- Add chicken broth, deglazing the pan. Simmer for 2 minutes. Stir in cream, parmesan, sugar, salt, and pepper. Simmer until thickened (5–7 minutes).
- Return chicken to the pan, stir to coat in sauce, and cook for another 2 minutes until heated through.
- Serve over rice and garnish with parsley.
Notes
Customize with spinach, peas, or other veggies. Substitute heavy cream with coconut cream for a dairy-free option. Best enjoyed fresh, but also great for meal prep.