It’s always nice to have an arsenal of one pan, easy to make meals you can get onto the table on a busy weeknight when time is short and you’ve had a long day. This easy to make chicken & rice is creamy, delectably cheesy, filling and utterly tasty using basic ingredients. It’s the perfect economical meal to make when chicken is on sale. You’ll get no complaints from your family when this meal appears on the table. You are going to love how easy it is to make in just one pan so cleanup is a snap! Pair it with a crisp green salad to round out the meal.
Cut chicken into 1 inch pieces. Season with salt and pepper and 1 teaspoon of the Italian seasoning.
Heat 1 tablespoon olive oil in a large skillet over medium heat and cook chicken until cooked through and lightly browned.
Remove chicken from the skillet with a slotted spoon.
Set aside, and keep warm.
Add another tablespoon olive oil to the skillet. When oil is hot add sliced mushrooms.
Cook mushrooms until they release all their liquid. Continue to cook until all the liquid evaporates and mushrooms are browned.
Add garlic to the skillet and cook until fragrant, about 30 seconds.
In a small bowl stir together chicken broth with chicken bouillon. Add chicken broth mixture to the skillet.
Add uncooked rice to the skillet.
Bring the mixture to a boil.
Reduce the heat to low. Cover with a lid and simmer for 15-20 minutes, stirring occasionally, until all the liquid has been absorbed into the rice.
Stir in heavy cream and parmesan cheese.
Stir to combine.
Return the chicken to the pan.
Season with salt and black pepper to taste.
Add remaining Italian seasoning, mushroom seasoning, garlic powder, and onion powder and stir. Heat through.
Garnish with freshly chopped parsley to serve.
Serve this dish with an easy to make salad with a tart, lemon vinaigrette paired with peppery arugula, crunchy toasted pumpkin seeds and sharp Parmesan cheese. This Rockin’ Good Rocket Salad is the perfect contrast to the creamy rice with its tangy dressing that takes just minutes to make.
This meal makes an appearance at our table quite often, especially when I have chicken on hand. I love that there are no weird chemical laden ingredients in this dish and how quick and easy it is to make. Even my chicken hating hubs likes this dish, go figure. The leftovers are terrific reheated the next day for lunch too. Easy to make, good for you, economical, and tasty. This meal checks all the boxes! A winner-winner chicken dinner.
Mushroom Chicken & Rice
Equipment
- large skillet with lid
Ingredients
- 1½ lbs boneless skinless chicken breasts, diced
- 16 oz sliced mushrooms
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 2 tsp Italian seasoning
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp mushroom seasoning, optional
- salt & pepper, to taste
- 2½ cups chicken broth
- 1 tsp chicken bullion
- 1 cup long grain rice
- ¾ cup heavy cream
- ⅓ cup Parmesan cheese, grated
- freshly chopped parsley, to garnish
Instructions
- Cut chicken into 1 inch pieces.
- Season with salt and pepper and 1 teaspoon of the Italian seasoning.
- Heat 1 tablespoon olive oil in a large skillet over medium heat and cook chicken until cooked through and lightly browned.
- Remove chicken from the skillet with a slotted spoon. Set aside, and keep warm.
- Add another tablespoon olive oil to the skillet. When oil is hot add sliced mushrooms.
- Cook mushrooms until they release all their liquid. Continue to cook until all the liquid evaporates and mushrooms are browned.
- Add garlic to the skillet and cook until fragrant, about 30 seconds.
- In a small bowl stir together chicken broth with chicken bouillon.
- Add chicken broth mixture and uncooked rice to the skillet. Bring mixture to a boil, then reduce the heat to low. Cover with a lid and simmer for 15-20 minutes, stirring occasionally, until all the liquid has been absorbed into the rice.
- Stir in heavy cream and parmesan cheese.
- Return the chicken to the pan.
- Add remaining Italian seasoning, mushroom seasoning, garlic powder, and onion powder and stir. Heat through.
- Season with salt and black pepper to taste.
- Garnish with freshly chopped parsley to serve.
Did You Make This?
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John 6:35
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