Stovetop Creamy Chicken and Rice

4.59 from 84 votes
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Stovetop Creamy Chicken and Rice  – Tender chicken and mushroom with creamy rice in an easy one pan dinner.  So easy and great for busy nights. 

When I was growing up there were a few things that were staples in our house.  Chicken and rice casserole was one of them.  My mom would mix a can of cream of mushroom soup, milk, rice, and lots of poultry seasoning together.  Top with chicken breasts and bake until everything was done.  I loved the creamy mushroom rice in that dinner. 

But today I am making it even better! Not only is there no canned soup involved, but it is ready in about 25 minutes on the stovetop, and all in just one pan! Plus real mushrooms are involved!  There is still the milk to make it creamy and delicious. 

A plate full of food, with Rice and chicken

 

This post is sponsored by ADA Mideast.  All thoughts and opinions are 100% my own.

I am excited to be sharing this recipe in a partnership with the American Dairy Association. You may remember Yogurt Marinated Pork Kebobs that I shared earlier this year. I am a huge proponent of using real milk and dairy in your life.

Dairy alternatives tout a nutrient or two, but they don’t measure up to the nine essential nutrients in cow’s milk. Many milk alternatives are fortified to mimic the nutrient profile available in cow’s milk. For example, an 8-ounce glass of cow’s milk, including fat-free, flavored and organic, provides eight times more naturally-occurring protein than a glass of almond beverage.

chicken and rice in a skillet

What You’ll Need

  • Chicken Breasts
  • Olive Oil
  • Onion
  • Mushrooms
  • Garlic
  • Italian Seasoning
  • Poultry Seasoning
  • Chicken Broth
  • White Rice
  • Milk or Heavy Cream
  • Parmesan Cheese
  • Salt & Pepper

Chicken dinner ideas are something that everyone is always looking for.  It can be something like Tuscan Chicken Pasta that is creamy and delicious. Or a classic chicken and rice casserole.  Mushroom rice pilaf is one of my favorite side dishes, so why not combine a classic with my favorite side dish for a delicious and tasty chicken dinner.

a skillet of chicken and rice

How To Make Creamy Chicken and Rice

  1. Heat olive oil in a large skillet over medium high heat.  Add chicken, mushrooms, and onion to the pan.  Cook for 3-4 minutes until the chicken is starting to brown and veggies are soft.
  2. Add garlic and cook for 1 minute until you can just start to smell it.
  3. Next season everything with the Italian seasoning, poultry seasoning, salt and pepper. Mix well until the chicken is nicely coated.
  4. Stir in the chicken broth and the uncooked rice. Bring to a boil, then reduce heat to medium-low. Cover and let simmer for about 20 minutes until the rice is cooked. 
  5. Once the rice is tender, stir in milk and Parmesan cheese.  Season with salt and pepper to taste. 
  6. Serve immediately with parsley or more cheese if deisred!

Anytime you can cook a full meal in one pan I am happy! And this creamy chicken and rice is a huge crowd pleaser. The poultry seasoning is what I used to love about the chicken and rice casserole my mom made. So there is plenty of it here!  The rice and everything cooks together until the rice is tender. Then you stir in milk or even heavy cream right and the end to serve. Seriously, the whole family is going to love this!

See how cow’s milk stacks up against other “milk” options in the dairy aisle. Not only does it make this easy chicken dinner extra creamy and delicious, it is nutritious and good for you.

close up creamy chicken and rice for pinterest

What to Serve with Creamy Chicken & Rice

More Chicken Dinner Recipes

A plate of food with chicken and rice
4.59 from 84 votes

Stovetop Creamy Chicken and Rice

By Erin
Stovetop Creamy Chicken and Rice  – Tender chicken and mushroom with creamy rice in an easy one pan dinner.  So easy and great for busy nights. 
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 5

Ingredients 

  • 1 pound chicken breasts, cut into cubes
  • 1 Tablespoon olive oil
  • 1 onion, finely chopped
  • 8 oz mushrooms, sliced
  • 3 cloves garlic, minced
  • 2 teaspoon Italian seasoning
  • 2 teaspoon poultry seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 1/2 cups chicken broth
  • 1 cup uncooked long grain white rice
  • 1/2 cup whole milk, or heavy cream
  • 1/4 cup grated Parmesan cheese
  • salt and pepper to taste

Instructions 

  • Heat olive oil in a large skillet over medium high heat.  Add chicken, mushrooms, and onion to the pan.  Cook for 3-4 minutes until the chicken is starting to brown and veggies are soft.
  • Add garlic and cook for 1 minute until fragrant
  • Season with Italian seasoning, poultry seasoning, salt and pepper. Mix well. 
  • Stir in chicken stock and rice.  Bring to a boil, then reduce heat to medium-low. Cover and let simmer for about 20 minutes until the rice is cooked. 
  • Stir in milk and Parmesan cheese.  Season with salt and pepper to taste.  Serve immediately.

Video

Nutrition

Serving: 1g | Calories: 340kcal | Carbohydrates: 21g | Protein: 36g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Cholesterol: 94mg | Sodium: 635mg | Fiber: 2g | Sugar: 5g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Erin
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Dinner Recipes
Cuisine: American
Servings: 5
Calories: 340
Keyword: chicken and rice
Like this recipe? Leave a comment below!

For more information about dairy nutrition, to find delicious new recipes and to meet Ohio and West Virginia dairy farmers, visit Drink-MIlk.com, and follow the American Dairy Association Mideast on Facebook, Twitter, Pinterest and Instagram.

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About Erin S

Welcome to Dinners, Dishes, & Desserts where my love of food meets my busy life. My name is Erin and I’m a casual home cook who loves to feed people. On this blog, you’ll find hundreds of quick and easy recipes made mostly from scratch. My days are spent in the kitchen, creating new recipes to share with family and friends.

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34 Comments

  1. This dinner is such a hit every time I make it. It’s perfect for dinner any night of the week and my kiddos always ask for seconds.

  2. Fantastic! Just like I remember from my childhood,
    without the dreaded canned sludge. I have a family of 6 so I tripled the recipe with some adjustments to liquids that I’ve learned over the years feeding so many! Thank you so much for your recipe. It’s DEFINITELY going into the rotation.

  3. My family loved this, and it uses “on hand” ingredients! I love that it’s also gluten free and uses milk/cream to thicken! We all loved it as is, but for myself alone, I would use about 3/4 of the spices. Super recipe, going into rotation!

  4. This was a delicious one pan meal – and no fussy, fancy ingredients! I loved the taste but I admit I LOVE the one pan concept even more, ’cause I’m a lazy girl. Will be making this again for sure. Currently it’s not among the dishes on your “One Pan Dinner Recipes” page, but I think it needs to go there!

    As a side note, I normally don’t trust the water to rice ratios in one pot recipes, as I often find them lacking in the water needed to cook the rice. But this one was actually perfect. I converted it to metric for myself, and it came to 180g basmati rice and 600ml chicken broth.

  5. My husband is not a rice eater. Can I adapt this and leave out the rice? Would I cut out the chicken broth or lessen it?