Creamy Mushroom Chicken and Rice
This one pot creamy mushroom chicken and rice is an easy, flavor packed dish that's perfect for busy weeknights! It's a simple comfort food.
Equipment
- Pot with a Lid
Ingredients
- 5 slices Bacon
- 2 lbs Boneless Skinless Chicken Thighs
- 1 tbsp Herbs De Provence
- 1/2 tsp Smoked Paprika
- 1 tsp Kosher Salt
- 1/2 tsp Black Pepper
- 4 cloves Garlic, (diced)
- 1 large White Onion, (diced)
- 8 oz Mushrooms, (sliced)
- 1 cup White Wine
- 2 1/2 cups Chicken Broth
- 2 tbsp Dijon Mustard
- 1 tbsp Chicken Bouillon Paste , (optional)
- 4 sprigs Fresh Thyme
- 1 1/2 cups Rice
- 2 tbsp Salted Butter
- 1/2 cup Heavy Cream
- 1 tbsp Lemon Juice
- 1 cup Parmesan
Instructions
- Cut boneless skinless chicken thighs into strips add to a mixing bowl. Season with herbs de provence, smoked paprika, kosher salt, and black pepper. Toss together and set aside. 2 lbs Boneless Skinless Chicken Thighs 1 tbsp Herbs De Provence 1/2 tsp Smoked Paprika 1 tsp Kosher Salt 1/2 tsp Black Pepper
- Cut bacon into small pieces and place into a large pot over medium heat. Cook until the browned and crispy, about 10 minutes, then add in the seasoned chicken and cook for 7-10 minutes, until golden brown and cooked all the way through. Remove and place onto a plate. 5 slices Bacon
- Add diced onion and sliced mushrooms to the pot. Cook for about 10 minutes, until the mushrooms and onions have softened. Add in garlic and cook for 3-4 minutes, stirring constantly. 1 large White Onion 8 oz Mushrooms 4 cloves Garlic
- Pour white wine, dijon mustard, and chicken bouillon paste into the pan. Stir together, then use a wooden spoon to scrape the browned bits off of the bottom of the pan. Cook for 5 minutes, then add rice and fresh thyme. Continue to cook for 2 minutes, stirring constantly, then pour in the chicken broth. Bring to a boil, cover with a lid, and reduce the heat to low. Simmer for 15-20 minutes, until the rice is fully cooked. 1 cup White Wine 2 tbsp Dijon Mustard 1 tbsp Chicken Bouillon Paste 4 sprigs Fresh Thyme 1 1/2 cups Rice 2 1/2 cups Chicken Broth
- Fluff up the rice with a fork and add butter, heavy cream, lemon juice, and parmesan. Stir together until combined, then add chicken back and serve. 2 tbsp Salted Butter 1/2 cup Heavy Cream 1 tbsp Lemon Juice 1 cup Parmesan
Notes
- Render the bacon slowly. Start the bacon in a cold pan and let the fat render over medium heat. It’ll get perfectly crisp and give you a flavorful base for cooking the chicken.
- Don’t overcrowd the pan. Sear the chicken in batches if needed so it browns instead of steaming. That golden crust means flavor!
- Scrape up those brown bits. When you add the wine and mustard, use a wooden spoon to deglaze the pan. All those little caramelized bits at the bottom are pure flavor gold.
- Toast the rice before adding broth. Stirring the rice in the hot pan for a minute or two adds a subtle nuttiness and helps prevent it from turning mushy later.
- Simmer gently and don’t lift the lid too soon. Once the broth is added, keep the lid on while the rice cooks. Peeking releases steam and can throw off the cooking time.
Nutrition
Calories: 664kcal, Carbohydrates: 46g, Protein: 44g, Fat: 30g, Saturated Fat: 14g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 10g, Trans Fat: 0.2g, Cholesterol: 202mg, Sodium: 1577mg, Potassium: 769mg, Fiber: 3g, Sugar: 3g, Vitamin A: 728IU, Vitamin C: 5mg, Calcium: 294mg, Iron: 8mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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