Mushroom Chicken and Rice Recipe
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Prep Time
20 mins
-
Cook Time
1 hr
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Additional Time
5 mins
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Total Time
1 hr 25 mins
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Servings
8
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Calories
366 kcal
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Course
Main Course
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Cuisine
American
Mushroom Chicken and Rice Recipe
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This creamy mushroom chicken recipe is made by searing seasoned chicken breasts, sautéing mushrooms and onions, and baking with rice, cream of mushroom soup, and chicken broth in a single skillet.
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Ingredients
- 4 boneless skinless chicken breasts (about 2 lbs)
- 8 ounces sliced mushrooms
- 1/2 cup diced onion
- 1 1/2 cups long-grain white rice
- 2 1/4 cups low-sodium chicken broth
- 3 tablespoons olive oil divided
- 1 cup heavy cream
- 1 (10.5 ounce can) cream of mushroom soup
- 1 tablespoon Cajun Seasoning divided
- 1 teaspoon dried Italian seasoning
Instructions
- Preheat the oven to 350°F (175°C). Rinse the rice in a fine-mesh strainer until the water runs clear. Optional: soak rice in cold water for 15 minutes, then drain well.
- Combine Cajun seasoning and Italian seasoning and season both sides of the chicken breasts with this mixture.
- Heat 2 tablespoons of olive oil in a 12-inch oven-safe skillet over medium-high heat. Sear the chicken for 2-3 minutes on each side until golden brown. Remove the chicken from the skillet and set aside.
- In the same large skillet, add the remaining tablespoon of olive oil. Sauté the diced onions and sliced mushrooms for 5-7 minutes over medium heat until the onions are translucent and the mushrooms have released their moisture.
- Reduce heat to medium-low. Add the heavy cream and cream of mushroom soup to the skillet. Stir to combine with the vegetables, scraping any browned bits from the bottom of the pan.
- Add the drained uncooked rice to the creamy mushroom sauce. Slowly pour in the chicken broth, stirring to combine. Bring the mixture to a simmer. Mix well.
- Place the seared chicken breasts on top of the rice mixture, nestling them slightly into the liquid in a single layer. Cover the skillet tightly with a lid or aluminum foil and bake in the preheated oven for 35 minutes or until the chicken is cooked through and the rice is tender.
- Ensure the chicken reaches an internal temperature of 165°F (74°C) at its thickest part. The rice should be tender and have absorbed most of the liquid.
- Remove the skillet from the oven and let it rest for 3-4 minutes. The rice will continue to absorb any excess liquid during this time. Garnish your creamy mushroom rice and chicken with fresh parsley before serving.
Equipments used:
Notes
- If the rice seems too dry after baking, you can stir in an additional 1/4 - 1/2 cup of hot chicken broth or water before serving. If it's too wet, let it stand uncovered for a few extra minutes to allow excess moisture to evaporate.
Nutrition Information
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Calories
366kcal
(18%)
Carbohydrates
32g
(11%)
Protein
30g
(60%)
Fat
13g
(20%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Trans Fat
0.01g
Cholesterol
83mg
(28%)
Sodium
175mg
(7%)
Potassium
683mg
(20%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
576IU
(12%)
Vitamin C
3mg
(3%)
Calcium
60mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 366 kcal
% Daily Value*
| Calories | 366kcal | 18% |
| Carbohydrates | 32g | 11% |
| Protein | 30g | 60% |
| Fat | 13g | 20% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 83mg | 28% |
| Sodium | 175mg | 7% |
| Potassium | 683mg | 15% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 576IU | 12% |
| Vitamin C | 3mg | 3% |
| Calcium | 60mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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