My one pan Creamy Mushroom Chicken and Rice is a cozy, comforting dinner you'll crave. Gluten free and balanced with protein and fibre!
What do you get when you combine risotto with cream of mushroom soup? The answer: my creamy mushroom chicken and rice, the one pan meal you'll be cooking all winter.
If you've made my cheesy broccoli cauliflower rice or lemon garlic chicken rice, you know I love a cozy, one pan meal. This mushroom chicken and rice has all the heartiness of a risotto, with the creaminess of a mushroom soup. We also add chicken breast and spinach for added protein and fibre, so you'll leave feeling energized and not sleepy.
Why This Recipe Is Dietitian Approved
- Source of vitamin D. Did you know mushrooms are actually a great source of naturally occurring vitamin D? This is especially important for individuals who live in northern climates, who may not be exposed to sun as much throughout the day.
- One pan meal. Minimal dishes, minimal mess! This mushroom chicken and rice is so easy for weeknight dinners.
- Comforting. I only want warm, cozy meals during the winter, and this recipe totally fits the bill.
Ingredients
Chicken breast. A great source of lean protein! I have tested this recipe using both chicken breast and chicken thighs and both work.
Cremini mushrooms. These bring a rich, umami flavour to this dish while also boosting the vitamin D content. If you are in a pinch, white mushrooms or diced portabello mushrooms work.
Shallots. I love using shallots in recipes where I want a little more of a spice but am looking for a more milder flavour than an onion. Shallots are the perfect balance of sweet and spicy.
Garlic. Fresh is best, but jarred garlic will also work (you just may need to add a little extra).
Spices. All you need are Italian seasoning, salt and black pepper.
Rice. Any white rice such as jasmine will work great! I do not recommend using brown or wild rice, as the cooking time is much longer so the rice will not be fully cooked. Orzo or a small pasta will also work!
Lemon juice. This adds a freshness to this dish to help break up some of the hearty flavours.
Milk. I recommend using minimum 1% milk for this recipe (skim milk will be too thin). The higher the fat percentage, the more creamy your mushroom chicken and rice will be.
Parmesan. This is adds umami, salt and a rich savouryness that can't be beat. Fresh parmesan makes anything DELICIOUS!
Spinach. For added vegetables and colour! Plus, it disappears into the dish so quickly that you barely notice it.
Fresh thyme. The perfect herb to compliment this creamy mushroom chicken and rice.
The complete ingredient list with measurements can be found in the recipe card below.
Instructions
- Season chicken breast with salt and black pepper and slice into cubes. In a large pan over medium heat, 1 tablespoon of olive oil. Once hot, add the chicken. Allow the chicken cubes to brown (about 2-3 minutes per side). Once chicken is brown, remove from the heat and set the chicken aside.
- In the same pan, add the remaining 1 tablespoon of olive oil. Add mushrooms, shallots and garlic to the pan to align with the italian seasoning. Allow to cook until fragrant (about 3 minutes).
- Deglaze the pan by adding ½ cup of chicken broth and using a wooden spatula to gently scrape the bottom of the pan, removing the brown bits. Once the pan is deglazed, add the rice, along with the rest of the broth, lemon juice and fresh thyme.Stir and bring to a simmer. Once the broth is simmering, cover, reduce the heat to low and cook for about 18-20 minutes (until the rice is fully cooked and most of the liquid has been absorbed).
- Stir in the milk and spinach, allowing the spinach to wilt fully (this works best over low heat, constantly stirring). Sprinkle it with parmesan cheese!
Substitutions and Variations
To make gluten-free: this recipe is naturally gluten-free! Just ensure your rice is made in a gluten-free facility to avoid cross contamination.
To make dairy-free: coconut cream will work in place of the milk. I do not recommend using any other non-dairy milk substitute. For the Parmesan, you can leave out the cheese or substitute with a dairy-free cheese option of your choice.
To make nut-free: this recipe is naturally nut-free.
Missing ingredients? Try these:
- Chicken breast: swap for chicken thighs ( you can also use bone-in chicken although this just makes eating it a bit harder)
- Fresh spinach: swap for ⅓ cup frozen spinach, defrosted and drained
- Milk: can be replaced with cooking cream or table cream for an even creamier dish
- Shallots: swap for yellow cooking onions
Looking for added veggies? Add ½ cup of diced zucchini when you are cooking your mushrooms.
Equipment
Storage
Leftovers can be stored in an airtight container in the fridge for up to 3 days.
I have not tested freezing this recipe, however if you decide to try please let me know how it turns out!
Top Tips for Success
For a budget friendly option, use frozen spinach in place of the fresh spinach. Just defrost, and drain out excess water before adding.
Deglazing the pan with a little bit of broth will help avoid the bottom of your skillet becoming burnt while simmering. If you are still finding the bottom of the rice is sticking to the bottom of the pan, this may mean your heat is too high.
If you would prefer cutting your chicken after it is cooked, you can sear each side of the chicken breast before adding it into the liquid mixture and simmering. Once the 18-20 minutes is up, remove the chicken, slice and add it back in.
Frequently Asked Questions
Unfortunately as most brown rices do typically have a longer cooking time, I'm sure it will be fully cooked by the time the skillet is ready. You may be able to try using a rice such as a quicker cooking brown rice, however please let me know how it turns out! If you are looking for a higher fiber option- quinoa is a great option as well!
This recipe has 48g of protein, healthy fats and fibre from the rice and veggies. I'd say it's a great balanced meal! Feel free to serve it with a side salad for some more fibre and colour.
More Cozy Dinner Recipes
Cold weather means comfort food.
- Biscuit and Chicken Pot Pie Casserole
- Creamy Chicken and Tomato Pasta
- Crockpot Green Chili Chicken
- Cheesy White Bean Tomato Zucchini Bake
See you in the kitchen!
PS. I love seeing my recipes in action! If you decide to make my creamy mushroom chicken and rice, don't forget to snap a photo and tag me on Instagram- @nourishedbynic or leave a comment and rating below letting me know how you liked it!
📖 Recipe
One Pan Creamy Mushroom Chicken and Rice
Ingredients
- 2 tablespoon olive oil divided
- 1.5 lbs chicken breast boneless skinless
- Salt and black pepper to taste
- 2 cups cremini mushrooms sliced
- 3 shallots finely sliced
- 2 cloves garlic pressed
- 2 teaspoon Italian seasoning
- 2.5 cups low sodium chicken broth
- 1 cup jasmine rice uncooked
- Juice of ½ lemon
- 2 tablespoon fresh thyme
- ½ cup milk
- 3 cups spinach
- ¼ cup parmesan cheese grated
Instructions
- Season chicken breast with salt and black pepper and slice into cubes. In a large pan over medium heat, 1 tablespoon of olive oil. Once hot, add the chicken. Allow the chicken cubes to brown (about 2-3 minutes per side). Once chicken is brown, remove from the heat and set the chicken aside.
- In the same pan, add the remaining 1 tablespoon of olive oil. Add mushrooms, shallots and garlic to the pan to align with the italian seasoning. Allow to cook until fragrant (about 3 minutes).
- Deglaze the pan by adding ½ cup of chicken broth and using a wooden spatula to gently scrape the bottom of the pan, removing the brown bits. Once the pan is deglazed, add the rice, along with the rest of the broth, lemon juice and fresh thyme.Stir and bring to a simmer. Once the broth is simmering, cover, reduce the heat to low and cook for about 18-20 minutes (until the rice is fully cooked and most of the liquid has been absorbed).
- Stir in the milk and spinach, allowing the spinach to wilt fully (this works best over low heat, constantly stirring). Sprinkle it with parmesan cheese!
Notes
Nutrition
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