Creamy Chicken Mushroom with Rice
A comforting and flavorful dish combining tender chicken, mushrooms, and a creamy sauce served over fluffy rice.
Ingredients
Protein
- 500 g boneless chicken thighs or breast, cut into bite-sized pieces
- 200 g mushrooms (button or cremini), sliced
- 1 medium onion, finely diced
- 2 cloves garlic, minced
- 1 cup heavy cream or half-and-half
- 0.5 cup chicken stock
- 1 tsp Dijon mustard
- 1 tsp dried thyme or 1 tbsp fresh
- 2 tbsp butter
- 1 tbsp olive oil
- to taste Salt and black pepper
- 2-3 tbsp fresh parsley, finely chopped for garnish
- 1⅓ cups long-grain white rice (basmati or jasmine)
- 2.5 cups water or chicken stock
- ½ tsp salt
- 1 tbsp butter (optional)
Instructions
- Rinse rice until water runs clear. Bring water or stock with salt and butter to a boil, add rice, cover, and simmer 12-15 min. Let stand 5 min, then fluff.
- Heat olive oil and 1 tbsp butter in a skillet over medium-high. Season chicken with salt and pepper, cook 4-5 min until golden, then remove.
- In same pan, cook onion 2 min, then add mushrooms and cook 4-5 min until browned. Add garlic and thyme, cook 30 sec.
- Pour in chicken stock, scrape brown bits, then stir in cream and Dijon. Simmer 3-4 min until slightly thickened. Return chicken, cook 3-5 min until internal temp reaches 75°C (165°F). Adjust seasoning.
- Stir in half the parsley. Serve rice topped with chicken and mushroom sauce, garnished with remaining parsley.
Notes
For extra flavor, use fresh herbs and high-quality chicken.