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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.
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.
What You’ll Need
Be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card.
- Chicken Breasts – you can use chicken thighs as well for this recipe
- Olive Oil
- Onion
- Mushrooms
- Garlic
- Italian Seasoning
- Poultry Seasoning
- Chicken Broth – you can use low sodium to cut back on the salt
- White Rice – you want uncooked long grain white rice for this. If you use brown rice the cook time will be increased
- Milk or Heavy Cream
- Parmesan Cheese
- Salt & Pepper
How To Make Creamy Chicken and Rice
- 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 you can just start to smell it.
- Next season everything with the Italian seasoning, poultry seasoning, salt and pepper. Mix well until the chicken is nicely coated.
- 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.
- Once the rice is tender, stir in milk and Parmesan cheese. Season with salt and pepper to taste.
- 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!
What to Serve with Creamy Chicken & Rice
This really could be a complete meal all in one pan, but if you want to round it out with more veggies or side dishes, these pair well and are easy!
More Chicken Dinner Recipes
- General Tso’s Chicken
- Baked Chicken Parmesan
- Garlic Baked Chicken
- Honey Dijon Chicken
- Coconut Chicken Curry
Stovetop Creamy Chicken and Rice
Video
Equipment
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.1 pound chicken breasts, 1 Tablespoon olive oil, 1 onion, 8 oz mushrooms
- Add garlic and cook for 1 minute until fragrant3 cloves garlic
- Season with Italian seasoning, poultry seasoning, salt and pepper. Mix well.2 teaspoon Italian seasoning, 2 teaspoon poultry seasoning, 1/2 teaspoon salt, 1/4 teaspoon black pepper
- 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.2 1/2 cups chicken broth, 1 cup uncooked long grain white rice
- Stir in milk and Parmesan cheese. Season with salt and pepper to taste. Serve immediately.1/2 cup whole milk, 1/4 cup grated Parmesan cheese, salt and pepper to taste
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Where has this been my whole life!!
YES! This is the perfect level of creamy!
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.
What a savory recipe! Adding this to my dinner line up for the week; looks too good to pass up!
We love this casserole! It’s totaly comfort food.
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.
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!
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.
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?
You would need to lessen it by quite a bit, because that is what the rice absorbs to cook.
Not sure what I did wrong but I just drained about 2 cups of water from the chicken & onion combo it just didn’t look right at all. Will proceed with the remainder recipe but not feeling hopeful with how it looks (white & bland) 🙁
After step 1 you had that much liquid? Chicken and onion both can have some moisture that they release while cooking, but should not have that much liquid. If you cooked them at medium high, they should have browned and any liquid would have boiled off as it was released. If you can give me more information about what you did, I am happy to help trouble shoot and see what went wrong.