Creamy Mushroom Chicken with Herb Rice

Creamy mushroom chicken with herb rice is a comforting main course featuring golden, pan-seared chicken simmered in a rich mushroom cream sauce and served alongside fluffy, herb-scented rice. This dish combines classic flavors with a refined presentation.

Why You’ll Love This Recipe

This recipe delivers a satisfying balance of richness and freshness. The chicken remains tender and juicy, while the mushroom cream sauce adds depth without being heavy. Paired with lightly seasoned rice, it creates a complete and well-rounded meal suitable for both everyday dinners and special occasions.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Chicken thighs or chicken breasts
• Mushrooms
• Onion
• Garlic
• Olive oil
• Unsalted butter
• Heavy cream
• Chicken broth
• Fresh parsley or dill
• Salt
• Black pepper
• Long-grain white rice
• Fresh herbs for rice

Directions

1. Season the chicken on both sides with salt and black pepper.
2. Heat olive oil and butter in a large skillet over medium heat.
3. Add the chicken and sear until golden brown on both sides. Remove and set aside.
4. In the same skillet, add the onion and cook until softened.
5. Add the garlic and sliced mushrooms, cooking until the mushrooms release their moisture and begin to brown.
6. Pour in the chicken broth and simmer briefly, scraping up any browned bits from the pan.

7. Reduce heat and stir in the heavy cream, mixing gently until the sauce becomes smooth and slightly thickened.
8. Return the chicken to the skillet, nestling it into the sauce.
9. Cover and simmer for 20 to 25 minutes, until the chicken is fully cooked and tender.
10. Sprinkle with freshly chopped herbs before serving.
11. Serve hot alongside prepared herb rice.

Servings and Timing

This recipe serves approximately 4 people.
Preparation time is about 15 minutes, cooking time is 35 minutes, and total time is approximately 50 minutes.

Variations

Chicken thighs may be replaced with bone-in chicken for added flavor. A small amount of white wine can be added before the cream to deepen the sauce. For a lighter version, half-and-half may be used instead of heavy cream.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat or in the microwave. Add a small splash of broth or cream if the sauce thickens during storage.

FAQs

Can I use chicken breasts instead of thighs?

Yes, chicken breasts may be used, but they should be monitored closely to avoid overcooking.

What type of mushrooms work best?

Button or cremini mushrooms are ideal, but sliced portobello mushrooms also work well.

Can I make this dish ahead of time?

Yes, it can be prepared one day in advance and reheated gently before serving.

Is this recipe freezer-friendly?

The chicken freezes well, though the cream sauce may slightly change texture after thawing.

Can I make this dairy-free?

Yes, substitute the cream with a dairy-free alternative and omit the butter.

What herbs pair best with this dish?

Parsley, dill, and thyme complement the mushroom sauce nicely.

How do I thicken the sauce if needed?

Allow the sauce to simmer uncovered for a few additional minutes.

Can I add vegetables to the sauce?

Spinach or peas may be added during the final minutes of cooking.

What rice is best for serving?

Long-grain white rice or basmati rice is recommended.

How do I know the chicken is fully cooked?

The internal temperature should reach 74°C (165°F).

Conclusion

Creamy mushroom chicken with herb rice is a comforting and well-balanced dish that delivers rich flavor with minimal effort. Its creamy sauce, tender chicken, and fragrant rice make it a dependable recipe for both casual meals and more refined dining occasions.

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