Mushroom Chicken Over Rice
Elevate your weeknight dinners with this hearty and flavorful Mushroom Chicken Over Rice recipe! Tender, golden-seared chicken breasts are bathed in a rich and creamy mushroom sauce infused with garlic, onions, and a touch of parsley for a burst of freshness. Served over a bed of fluffy white rice, this comforting dish combines creamy textures, earthy undertones, and a satisfying savory depth. The perfect balance of simplicity and sophistication, this one-pan meal comes together in just 45 minutes, making it an ideal choice for a family dinner or date night. Whether you're craving a comforting classic or searching for an easy dinner recipe that feels indulgent, Mushroom Chicken Over Rice delivers every time.
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Recipe Information
Ingredients
- 2 pieces chicken breasts
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons butter
- 3 pieces garlic cloves, minced
- 1 medium yellow onion, diced
- 8 ounces button mushrooms, sliced
- 1.5 cups chicken broth
- 0.5 cup heavy cream
- 2 tablespoons all-purpose flour
- 2 tablespoons fresh parsley, chopped
- 4 cups cooked white rice
Instructions
Season chicken breasts with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper on both sides.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add chicken breasts and sear for 4-5 minutes per side until golden brown. Remove chicken and set aside.
In the same skillet, reduce heat to medium and add 1 tablespoon butter and the remaining olive oil.
Add minced garlic and diced onion. Sauté for 2-3 minutes until aromatic and onions are translucent.
Stir in sliced mushrooms and cook for 5-6 minutes until softened and golden brown. Add the remaining salt and pepper.
Sprinkle the flour over the mushroom mixture and stir well to coat. Cook for 1 minute to remove the raw flour taste.
Slowly pour in the chicken broth while stirring to deglaze the pan. Bring the mixture to a simmer.
Stir in the heavy cream and return the seared chicken breasts to the skillet.
Cover the skillet and let the chicken simmer in the sauce for 12-15 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
Taste and adjust the seasoning if necessary. Garnish with chopped parsley before serving.
To serve, spoon cooked white rice onto plates or bowls and top with a chicken breast and mushroom sauce. Enjoy!
Nutrition Facts
Calories |
2461 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.2 g | 136% | |
| Saturated Fat | 45.1 g | 226% | |
| Polyunsaturated Fat | 3.9 g | ||
| Cholesterol | 472 mg | 157% | |
| Sodium | 5247 mg | 228% | |
| Total Carbohydrate | 217.3 g | 79% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 10.6 g | ||
| Protein | 140.2 g | 280% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 204 mg | 16% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 1561 mg | 33% | |
*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.
