Miley This One Pot Creamy Chicken And Mushroom Rice is made with just 12 ingredients (and no supplemental soup!). It takes some time to simmer, but the final flavor and texture is well worth it! Totally customizable with your favorite seasoning, dried herbs, cheese, etc.
Today we’re making authentic comfort food! You won’t need any store-bought sauce for this recipe; just simple pantry staples and a few fresh vegetables. It takes a bit of time to make, but that time is just what you need to make restaurant-worthy, creamy rice with a fantastic savory depth.
Why You’ll Love This Recipe
This dish brings comfort in the easiest way possible. Creamy rice, soft chicken, and savory mushrooms come together into one warm bowl that feels complete.
One pot dinner: Everything cooks in a single pot which keeps cleanup simple.
Creamy texture: Heavy cream and butter give the rice a smooth and rich finish.
Deep flavor: Leeks, mushrooms, and broth build layers without extra work.
Hearty and filling: Chicken and rice make this a full meal on their own.
Great leftovers: The flavors deepen overnight and reheat beautifully.
Ingredients
For the Chicken and Rice
- 1 tablespoon olive oil
- 3 chicken breasts boneless and skinless cut into long strips
- 1 cup long grain rice
- 2 cups chicken broth
- ¼ cup white wine
- 1 cup heavy cream
- 2 tablespoons fresh parsley chopped
- ½ teaspoon salt
- ¼ teaspoon pepper
- 2 tablespoons butter
- 2 leeks chopped
- 2 cups mushrooms chopped
Step by Step Instructions
1. Season the Chicken
Start by seasoning the chicken strips with salt and pepper. Set them aside so the seasoning settles into the meat while you prep the vegetables.
2. Sauté the Base
Heat a large deep pot over medium heat and add olive oil with butter. Once melted, add the chopped leeks and mushrooms. Stir often and cook for about 5 minutes until soft and lightly golden.
3. Brown the Chicken
Add the chicken strips directly into the pot. Cook while stirring gently for 4 to 5 minutes until the chicken turns white on the outside and picks up flavor from the vegetables.
4. Deglaze the Pot
Pour in the white wine and stir well, scraping the bottom of the pot. Let it simmer for about 1 minute until the sharp smell fades and the liquid reduces slightly.
5. Add Rice and Broth
Stir in the rice until coated in the creamy mixture. Pour in the chicken broth and mix everything together. Bring it to a gentle simmer.
6. Simmer Slowly
Lower the heat, cover the pot, and let it cook for about 18 to 20 minutes. Stir once halfway through to keep the rice from sticking. The rice should absorb most of the liquid.
7. Make It Creamy
Pour in the heavy cream and stir gently. Let it cook uncovered for another 5 minutes until the rice turns creamy and tender.
8. Finish and Rest
Turn off the heat and sprinkle chopped parsley on top. Cover the pot and let it rest for 5 minutes before serving.
Tips and Variations
- Stir gently and slowly so the rice stays fluffy.
- Keep the heat low during simmering to avoid scorching the bottom.
- For extra richness, add a small knob of butter at the end.
- If you enjoy deeper mushroom flavor, let them brown a bit longer at the start.
- Thin sliced chicken cooks faster and stays tender, so avoid thick chunks.
Serving Suggestions
This dish works best served hot straight from the pot. I like spooning it into wide bowls so the cream settles evenly through the rice.
A simple green salad with lemon dressing pairs nicely and keeps the meal balanced. Warm bread on the side helps scoop up every creamy bite. This also works great for packed lunches since it reheats smoothly.
Frequently Asked Questions
Can I use another cut of chicken?
Yes, chicken thighs work well and add extra richness.
How do I keep the rice creamy?
Stir gently near the end and avoid high heat.
Can I make this ahead?
Yes, store it in the fridge for up to 3 days.
How do I reheat leftovers?
Warm it slowly on the stove with a splash of broth.
Does this freeze well?
The texture stays best when enjoyed fresh or refrigerated.
Final Thoughts
One Pot Creamy Chicken And Mushroom Rice brings comfort without stress. The creamy rice, tender chicken, and savory mushrooms feel like a warm hug after a long day.
One Pot Creamy Chicken And Mushroom Rice
Ingredients
For the Chicken and Rice
- 1 tablespoon olive oil
- 3 chicken breasts boneless and skinless cut into long strips
- 1 cup long grain rice
- 2 cups chicken broth
- ¼ cup white wine
- 1 cup heavy cream
- 2 tablespoons fresh parsley chopped
- ½ teaspoon salt
- ¼ teaspoon pepper
- 2 tablespoons butter
- 2 leeks chopped
- 2 cups mushrooms chopped
Instructions
- Season the Chicken: Start by seasoning the chicken strips with salt and pepper. Set them aside so the seasoning settles into the meat while you prep the vegetables.
- Sauté the Base: Heat a large deep pot over medium heat and add olive oil with butter. Once melted, add the chopped leeks and mushrooms. Stir often and cook for about 5 minutes until soft and lightly golden.
- Brown the Chicken: Add the chicken strips directly into the pot. Cook while stirring gently for 4 to 5 minutes until the chicken turns white on the outside and picks up flavor from the vegetables.
- Deglaze the Pot: Pour in the white wine and stir well, scraping the bottom of the pot. Let it simmer for about 1 minute until the sharp smell fades and the liquid reduces slightly.
- Add Rice and Broth: Stir in the rice until coated in the creamy mixture. Pour in the chicken broth and mix everything together. Bring it to a gentle simmer.
- Simmer Slowly: Lower the heat, cover the pot, and let it cook for about 18 to 20 minutes. Stir once halfway through to keep the rice from sticking. The rice should absorb most of the liquid.
- Make It Creamy: Pour in the heavy cream and stir gently. Let it cook uncovered for another 5 minutes until the rice turns creamy and tender.
- Finish and Rest: Turn off the heat and sprinkle chopped parsley on top. Cover the pot and let it rest for 5 minutes before serving.
