Chicken & Mushroom Rice

A quick and easy skillet meal recipe with savory chicken and buttery mushrooms cooked with rice in one pan.

JUMP TO RECIPE

My favorite weeknight supper recipe typically meets these criteria:

1. 30-minute prep time (or thereabout)
2. Cooks in one pot/pan
3. Uses common ingredients 
4. Tastes delicious

And this recipe hits all those marks!

It’s easy to prepare AND while the rice is cooking, I have time to clean up the kitchen and set the table so when it’s time to call the troops to supper, I’m not feeling rushed or frazzled.

I usually serve this with an easy green vegetable (green beans, asparagus or broccoli) and some crusty bread and call it a day!

FAQ ABOUT CHICKEN & MUSHROOM RICE 

Do I have to use mushrooms? Well, they are the star of the show but no, technically you don’t have to. You could sauté a large onion in place of the mushrooms. 

What is Golden Mushroom Soup? Golden Mushroom is a condensed soup made by Campbells. It’s not brothy like Beef Consommé or French Onion Soup but it does have a more savory flavor than other creamy condensed soups. 

What can I substitute for Golden Mushroom Soup? The easiest substitution is Cream of Mushroom or Cream of Chicken soup. If you’d like something more savory than creamy, replace the Golden Mushroom Soup and 3 cups of chicken broth with 2 cans French Onion Soup and 2 cups of water.

Can I use chicken tenderloins or thighs instead of chicken breasts? Yup. Use about 2 pounds of either. You can leave the tenderloins whole. If using thighs, use boneless, skinless and cut them the same way the recipe reads to cut the breasts.

Can I cook this in the oven instead of on the stovetop? Yes, again. Once you add the chicken to the boiling mixture, cover tightly then cook at 375 degrees for about 35-40 minutes or until rice is cooked through.

What type of rice should I use? I always use extra-long grain white rice in my recipes which typically cooks in 20-25 minutes in a 2:1 liquid to rice ratio. If using Jasmine or Basmati rice, you will likely need to reduce the cook time and liquid.

Can I use instant rice or brown rice? I have no idea. I’ve never cooked with either of those, so I don’t know how to convert recipes to accommodate them.

NOTES ABOUT CHICKEN & MUSHROOM RICE 

I like to cut the chicken into “planks” about 3/4 of an inch wide, cutting across the short side of the breasts. You can cut the chicken any way you prefer but I like the way they brown and feel like the larger pieces don’t dry out as quickly as bite-sized pieces.

Feel free to use chicken tenderloins or chicken thighs – both work great in this. If using tenderloins, I’ve always just kept them whole rather than cut them into smaller pieces. I cut the thighs the same way as the breasts – just nice wide strips.

Golden Mushroom Soup is a thick, condensed soup, not a broth like beef consommé or beefy mushroom soup. If you can’t find it, Cream of Mushroom or Cream of Chicken Soup can be substituted.

PRO TIP: Try not to clean your mushrooms with water if possible. Sometimes I can get away with brushing them off with a pastry brush. If not, just be sure to let them dry before cooking. When I have to clean mine with water, I just lay them on paper towels then blot them a bit with more paper towels. Mushrooms can’t brown properly when they’re wet.

I used baby bella mushrooms in this batch but button mushrooms work great too.

Recipe for Chicken & Mushroom Rice

Chicken & Mushroom Rice

Yield: 6 Servings

Author: Mandy Rivers | South Your Mouth

Prep time: 10 MinCook time: 20 MinTotal time: 30 Min

A quick and easy skillet meal with savory chicken and buttery mushrooms cooked with rice in one pan.

Ingredients

• 3 large chicken breasts
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon onion powder
• 1/2 teaspoon paprika
• 1/2 teaspoon dried thyme
• 2 tablespoons olive oil
• 12 oz fresh mushrooms, sliced
• 6 tablespoons butter
• 2 tablespoons minced garlic
• 1.5 cups long-grain white rice
• 1 can Golden Mushroom condensed soup
• 3 cups chicken broth
• 2 teaspoons minced fresh rosemary (optional)

Instructions

1. Cut chicken into wide strips (see notes) then season with salt, pepper, onion powder, paprika and thyme. I usually mix by hand to ensure the chicken gets evenly coated.
2. Heat a large skillet over medium-high heat then add just enough olive oil to coat the bottom. Working in two batches, brown chicken on each side then remove from pan; set aside. Do not try to cook the chicken through, just give it a quick sear.
3. Add butter to skillet then sauté mushrooms over high heat about 4-5 minutes or until nicely browned.
4. Add garlic and rice, reduce heat to medium, then continue cooking 3-4 minutes or until garlic is fragrant.
5. Add chicken broth and soup then stir until incorporated. Bring mixture to a boil, stirring the bottom of the pan with a fork to ensure rice doesn’t stick.
6. Add chicken (and any rendered juices), reduce heat to low, cover then cook for 20-25 minutes or until rice is tender. Adjust the heat accordingly to maintain a gentle simmer. Using a fork, stir the bottom of the pan a few times the first 10 minutes of cooking then leave the pan covered the remaining time.
7. Garnish with minced fresh rosemary if desired. Enjoy!

Notes

• I like to cut the chicken into “planks” about 3/4 of an inch wide, cutting across the short side of the breasts. You can cut the chicken any way you prefer but I like the way they brown and feel like the larger pieces don’t dry out as quickly as bite-sized pieces.
• Feel free to use chicken tenderloins or chicken thighs – both work great in this. If using tenderloins, I’ve always just kept them whole rather than cut them into smaller pieces. I cut the thighs the same way as the breasts – just nice wide strips.
• Golden Mushroom Soup is a thick, condensed soup, not a broth like beef consommé or beefy mushroom soup. If you can’t find it, Cream of Mushroom or Cream of Chicken Soup can be substituted.
• Try not to clean your mushrooms with water if possible. Sometimes I can get away with brushing them off with a pastry brush. If not, just be sure to let them dry before cooking. When I have to clean mine with water, I just lay them on paper towels then blot them a bit with more paper towels. Mushrooms can’t brown properly when they’re wet.
• I used baby bella mushrooms in this batch but button mushrooms work great too.
• Do not prepare the Golden Mushroom Soup, add it to the recipe straight from the can.

Nutrition Facts

Calories

294.94

Fat

17.73 g

Sat. Fat

8.55 g

Carbs

36.25 g

Fiber

3.38 g

Net carbs

27.08 g

Protein

11.09 g

Sodium

919.97 mg

Sugar

2.69 g

Cholesterol

34.99 mg

https://www.southyourmouth.com/2023/09/chicken-mushroom-rice.html

Images and text © South Your Mouth LLC 2023

mushroom, mushrooms, chicken, breasts, thighs, rice, skillet, one, pan, pot, easy, quick, 30 minute, golden, soup, homemade, how to, best, recipe

dinner, supper

american

Keep up with my latest shenanigans by following South Your Mouth!

FACEBOOK | PINTEREST | INSTAGRAM | TWITTER