Description
This One Pot Creamy Parmesan Chicken with Mushroom Rice is a delicious and comforting meal that combines tender seasoned chicken, earthy mushrooms, and creamy parmesan-infused rice all cooked together in a single skillet. Perfect for a quick, easy, and satisfying dinner, this recipe balances rich flavors with simple ingredients and minimal cleanup.
Ingredients
Scale
Chicken
- 1 pound diced boneless skinless chicken breast
- 1 tablespoon olive oil
- 1 tablespoon Italian seasoning
- Salt to taste
- Ground black pepper to taste
Mushroom Rice
- 1 cup uncooked long grain rice
- 2 ½ cups chicken broth
- 6 ounces sliced mushrooms (about 1 cup)
Creamy Finish
- ½ cup heavy whipping cream
- ¼ cup shredded parmesan cheese
- Additional parmesan cheese and chopped parsley for garnish
Instructions
- Cook the Chicken: In a skillet over medium heat, add the olive oil and diced chicken breast. Season the chicken with Italian seasoning, salt, and ground black pepper. Cook the chicken, stirring occasionally, until it is no longer pink in the center and fully cooked through.
- Prepare the Mushroom Rice: Once the chicken is cooked, add the uncooked long grain rice, sliced mushrooms, and chicken broth to the same skillet. Stir to combine all ingredients thoroughly. Reduce heat to a simmer and cover the skillet. Cook until the rice is tender and has absorbed most of the liquid, approximately 15-20 minutes, stirring occasionally to prevent sticking.
- Finish the Dish: After the rice is cooked, stir in the heavy whipping cream and shredded parmesan cheese. Continue to simmer, stirring gently, until the mixture thickens and becomes creamy, about 3-5 minutes. Taste and adjust seasoning with additional salt and pepper as needed. Garnish with extra parmesan cheese and chopped parsley before serving.
Notes
- You can substitute chicken broth with vegetable broth for a lighter flavor.
- Use freshly grated parmesan cheese for the best melting and flavor.
- Cooking time for rice might vary slightly depending on the rice brand.
- For a lower fat version, substitute heavy cream with half-and-half or whole milk, but the texture will be less creamy.
