Creamy Herbed Chicken and Mushrooms with Rice
Indulge in the comforting flavors of this Creamy Herbed Chicken and Mushrooms with Rice—a restaurant-worthy dish you can master at home! Tender, golden-seared chicken breasts are nestled in a rich, velvety sauce infused with garlic, thyme, and parsley, complemented by earthy sautéed mushrooms. Paired with perfectly steamed, fluffy rice, this recipe blends classic comfort-food vibes with a touch of elegance. Perfect for a weeknight dinner or a cozy gathering, this one-pan wonder and its comforting cream sauce come together in under an hour. Garnished with fresh parsley, each serving is as visually stunning as it is delicious. Whether you're craving an easy comfort meal or looking to impress, this creamy chicken dish is sure to deliver.
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Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 8 ounces Button mushrooms, sliced
- 3 cloves Garlic, minced
- 1 cup Chicken broth
- 1.25 cups Heavy cream
- 1 teaspoon Dried thyme
- 1 teaspoon Dried parsley
- 2 tablespoons Fresh parsley, chopped
- 1.5 cups Rice
- 3 cups Water
- 0.5 teaspoon Salt (for rice)
Instructions
Season both sides of the chicken breasts with salt and black pepper.
In a large skillet, heat the olive oil over medium-high heat. Add the chicken breasts and cook for 4-5 minutes on each side, or until golden brown and cooked through. Transfer to a plate and cover with foil to keep warm.
In the same skillet, melt the butter over medium heat. Add the sliced mushrooms and cook for 5-6 minutes, stirring occasionally, until softened and lightly browned.
Add the minced garlic to the mushrooms and cook for 1 more minute until fragrant.
Pour in the chicken broth and bring it to a simmer. Use a wooden spoon to scrape up any browned bits from the bottom of the skillet for extra flavor.
Stir in the heavy cream, dried thyme, and dried parsley. Simmer for 5-6 minutes, stirring occasionally, until the sauce thickens slightly.
Return the cooked chicken breasts to the skillet, spoon the sauce over them, and simmer for 3-4 minutes to allow the flavors to meld.
Meanwhile, rinse the rice under cold water until the water runs clear. In a medium saucepan, combine the rice, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes or until the rice is tender and the water is absorbed.
Fluff the cooked rice with a fork and divide it evenly among plates.
Top each serving of rice with a chicken breast and spoon the creamy mushroom sauce over the top.
Garnish with fresh parsley and serve immediately.
Nutrition Facts
Calories |
760 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.4 g | 57% | |
| Saturated Fat | 21.3 g | 106% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 238 mg | 79% | |
| Sodium | 1078 mg | 47% | |
| Total Carbohydrate | 23.1 g | 8% | |
| Dietary Fiber | 1.3 g | 4% | |
| Total Sugars | 1.3 g | ||
| Protein | 58.8 g | 118% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 56 mg | 4% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 707 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
