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.
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.
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.
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!
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.
What to Serve with Creamy Chicken & Rice
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
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.
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.
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Nutrition Information
Yield
5Serving Size
1Amount Per Serving Calories 340Total Fat 12gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 7gCholesterol 94mgSodium 635mgCarbohydrates 21gFiber 2gSugar 5gProtein 36g
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on dinnersdishesanddesserts.com should only be used as a general guideline.
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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April says
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.