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Chicken & Mushroom Rice

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A comforting one‑pot dish marrying tender chicken, earthy mushrooms, and fluffy rice in a creamy, savory sauce.

Ingredients

  • 1 lb boneless chicken breast or thighs, cut into bite-sized pieces
  • 8 oz fresh mushrooms, sliced
  • 1 cup long-grain white rice (e.g. jasmine or basmati)
  • 1 small onion or 2 shallots, diced
  • 2–3 cloves garlic, minced
  • Salt and black pepper to taste
  • 1/2 teaspoon paprika (optional)
  • 1/2 teaspoon onion powder (optional)
  • 1/2 teaspoon dried thyme or 1 tsp fresh
  • 1/2 teaspoon dried rosemary or parsley
  • 2 1/2 cups chicken broth or stock
  • 2 tablespoons butter and/or olive oil
  • 1/4 to 1/2 cup cream or milk (optional, for creaminess)
  • 1/4 cup grated Parmesan cheese (optional)

Instructions

  1. Heat butter and/or oil in a large skillet or pot over medium heat.
  2. Season chicken pieces with salt, pepper, paprika, and onion powder (if using). Sear until golden on all sides. Remove and set aside.
  3. In the same pan, sauté diced onion until translucent.
  4. Add sliced mushrooms and cook until browned and their moisture is released.
  5. Add minced garlic and cook until fragrant, about 30 seconds.
  6. Return chicken to the pan. Stir in the rice and toast for 1–2 minutes.
  7. Pour in chicken broth and add herbs. Bring to a gentle boil.
  8. Reduce heat to low, cover, and simmer for 15–20 minutes or until rice is cooked and liquid is absorbed.
  9. Stir in cream or milk and Parmesan (if using), and adjust seasoning to taste.
  10. Cover and let rest for 5 minutes before serving. Fluff with a fork and garnish with fresh herbs if desired.

Notes

  • Use brown rice for more fiber, but increase liquid and cooking time.Add veggies like peas, spinach, or zucchini for extra nutrition.Make it dairy-free by skipping cream and cheese and using more broth.
  • You can also bake this in a 9×13-inch dish covered at 375°F for 45–50 minutes.Add shrimp at the end for a surf-and-turf variation.

Nutrition

Find it online: https://cookibly.com/chicken-mushroom-rice/