Creamy Chicken and Mushroom Rice
Creamy Chicken and Mushroom Rice is a hearty, one-pan lunch dish made with tender chicken, sautéed mushrooms, and fluffy rice simmered in a savory broth. Finished with a touch of cream, it’s rich, comforting, and perfect for a satisfying midday meal.
Ingredients
- 100 g olive oil
- 2 boneless, skinless chicken breasts
- 1 cup mushrooms
- 2 cup chicken broth
- Salt and pepper to taste
- 2 cup heavy cream
Instructions
- Heat olive oil in a pan over medium heat. Add chicken, season with salt and pepper, and cook until browned. Remove and set aside.
- In the same pan, add onion and garlic. Cook for 2 minutes, then add mushrooms and sauté until soft.
- Stir in the rice and cook for 1–2 minutes to lightly toast.
- Pour in chicken broth. Bring to a boil, then reduce heat and cover. Simmer for 15–18 minutes, or until rice is cooked.
- Stir in the cream and return the cooked chicken to the pan. Cook for 3–4 more minutes.
- Garnish with chopped parsley and serve warm.
Notes
Use boneless thighs for juicier chicken. Add spinach or peas for extra color and nutrition.