One Skillet Chicken and Rice with Mushrooms! Even the rice goes in uncooked! If you make this once, you will make it over and over again! Simple wholesome ingredients that come together in ONE SKILLET for a dish your whole family will love!
SEE THE VIDEO BELOW!
With just a few ingredients and your favorite skillet, you can whip up this dinner in a flash and feel good about what your serving!
The chicken is seared perfectly with little or no splatter. The mushrooms add a super big kick to the rice, and just a touch of cream to make it all come together.
HOW TO SEAR CHICKEN BREASTS PERFECTLY TO MAKE THIS CREAMY SKILLET DINNER WITH MUSHROOMS, RICE AND CHICKEN:
STEP 1: Heat your non-stick or cast iron skillet to medium high heat or until a drop of water skids across the pan.
STEP 2: Rub your chicken with a thin coating of vegetable, canola or light olive oil. Sprinkle liberally with salt and pepper. This adds a nice crust. DO NOT add oil to your hot pan. You won’t need it with this method.
STEP 3: Place the oiled chicken in the hot, dry pan and don’t touch it for at least 3 minutes before turning. If the chicken breast does not release, let it cook a little longer. It will release easily when it is seared perfectly. Those chicken breasts…they are so smart.
STEP 4: Flip and repeat. In this case it isn’t necessary to cook the entire chicken breast through. It will continue to cook with the rice. But if you are not cooking rice, simply increase the cooking time on each side until the chicken is cooked through and at 165 degrees.
Now lets chat about mushrooms. To get a perfect caramelization DO NOT salt them until they are nice and brown. Salt can keep them from reaching their full browning potential.
Giving up all my cooking secrets today friends!
After removing the seared chicken breasts, and browning the mushrooms, add the UNCOOKED RICE to the mushrooms and let the rice brown just a bit in the hot pan while stirring.
Add the stock and seasonings. Nestle the seared breasts on top, cover and cook until the rice is tender and no moisture is left in the pan.
We like to serve this with a simple side of steamed broccoli or asparagus.
Notes:
- You can make this with 2-4 chicken breasts without altering the recipe. You can see my chicken was a big one so I only used two!
- When searing the chicken it is best to use vegetable, canola or peanut oil as it has a higher smoking point. But if all you have is olive oil, that will work too.
- You can omit the cream if you like and still get a great rice. I like the bit of cream with the mushrooms. And a 1/4 cup won’t clog my arteries.
- Serve with a simple steamed veggie like broccoli or cauliflower for a complete meal!
A FEW OTHER CHICKEN DINNERS YOU MIGHT LOVE!
One Pot Southwest Chicken when you want your chicken and rice to have a little kick!
Easy Baked Chicken and Rice – When you have bone in chicken to use and don’t feel like cooking on the stove top. This is all done in the oven!
To Chicken and Rice…you really are so nice :).
Clink!
Kathi
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Pin RecipeA one pan creamy chicken and rice dish the whole family will love! Cook the rice and chicken all in the same pan. Add just a touch of cream along with the chicken stock for a creamy chicken and rice dish!
- 4 boneless chicken breasts
- 2 tablespoons vegetable canola or light olive oil
- 8 oz cremini mushrooms sliced
- 1 cup uncooked white rice
- 3 cloves garlic chopped
- 2 teaspoons dried oregano
- 2 1/4 cup chicken stock
- 1/4 cup heavy cream optional
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Sliced onions for garnish
Heat pan to medium high heat. Rub the chicken breasts with the oil and place in hot pan. (not putting any oil into the pan itself). Let cook for 3-4 minutes and turn. Chicken will release easily from the pan once it is at a perfect sear. Turn and cook another 3-4 minutes.
- Remove seared chicken from skillet (chicken will not be fully cooked but will continue to cook with rice).
Add mushrooms to hot pan. Cook until caramelized and brown. About 4-5 minutes. Do not salt. Salting the mushrooms before will keep them from getting perfectly brown.
- Add uncooked rice, garlic and oregano.
- Saute until garlic is fragrant, about 2-3 minutes.
Add chicken stock, cream. salt and pepper to rice mixture.
Nestle chicken on top of rice and reduce heat to medium.
Cover pan. Continue to cook on the stove top for 20-25 minutes or until liquid is absorbed and chicken is cooked though to 165 degrees internally.
Garnish with sliced green onions if desired. Serve with simple veggie like steamed broccoli or cauliflower.
Notes:
- You can make this with 2-4 chicken breasts without altering the recipe. You can see my chicken was a big one so I only used two!
- When searing the chicken it is best to use vegetable, canola or peanut oil as it has a higher smoking point. But if all you have is olive oil, that will work too.
- You can omit the cream if you like and still get a great rice. I like the bit of cream with the mushrooms. And a 1/4 cup won't clog my arteries.
- Serve with a simple steamed veggie like broccoli or cauliflower for a complete meal!
Thanks for this! I added peas at the last moment and prepped almost everything on Sunday night so Monday night’s dinner was an absolute breeze, Just like my grandma used to make!
I am so glad you like it! Thanks for taking the time to write such a nice note Dee!
We made this just like the recipe it was delicious!!
I’m so glad you liked it! Thank you so much for taking the time to send a note! Makes this bloggers heart so happy!
Can I use wild rice or quinoa instead of white rice?
Quinoa yes! Wild rice is a bit different. It has a much longer cooking time. You would need to par cook it.
Did you try it with the wild rice? How did it go? Any tips?
Wow. Just wow! I am not really the type to do a lot of cooking but I gave this a try and I’m so glad I did. So easy and so so so yummy.
I am so glad you liked it Kelsey! Thank you for taking the time to leave such a nice note!
I’m making this dish tonight. .Unfortunately, I don’t have any cream (or Half & Half) in the fridge right now. What can I use instead? (Plain Greek yogurt, sour cream, or (eek) milk!?)
Thanks very much for the ‘no splatter tip’, I’ll try it out this evening..
As always, thanks for your very easy, yet incredibly delicious recipes. Have a terrific weekend!.
Oh my gosh how did I miss this comment! I’d use the sour cream, but you could go cream free and it would be fine! Apologies a year late…ugh!
No problem Kathi, since I know how crazy busy things can get. I ended up using light sour cream, b/c that’s what I had in the fridge. This dish is super delicious, so it’s now in my ‘recipe rotation’. We’re lovin’ it! Thanks.