Creamy Chicken and Mushrooms

Creamy chicken and mushrooms served over rice.

Dinner in under 20 minutes on like a Tuesday — and it’s not leftovers.

What, come on girl.

Honestly, this is more like a method than a recipe.

Season, then brown

Heat a pan on medium high. Split and then season those chicken breasts liberally with your favorite herbs. This time of the year mine are going to be thyme, rosemary and grill seasoning — but use whatever you like.

You can also sub out pretty much any protein here.

Once your chicken is seasoned and browning beautifully, we’re going to add in those mushrooms and let them get some love. Add a little more seasoning to those mushrooms.

The wine is optional

Grab a bottle of wine, champagne, prosecco — whatever you have — and add about half a cup or so to the pan.

The alcohol is going to cook out, so don’t worry about that. It’s just going to leave this beautiful essence behind.

It’s completely optional and you can leave it out. It’s up to you.

Then the cream

Once that is just at the point of disappearing in the pan, add about a cup or so of heavy cream. Heavy cream or half and half. Then let it simmer until it reduces by half.

Pull out that rice and serve that creamy chicken deliciously on top. You’re welcome.

This chicken is tender, it’s savory, it’s creamy and delicious.

About the rice

I use jasmine rice most of the time. Jasmine and basmati are my absolute favorites.

They make the rice a dish all by itself.

Which matters more here than it sounds, because the rice isn’t a bed under the chicken — it’s half of what you’re eating.

Not to be confused with the baked one

I have two chicken and rice dishes, and they are nothing alike.

This is the stove top one. The chicken takes twenty minutes, and it goes over rice you already have — leftover, or from your meal prep.

The other is oven baked chicken and rice casserole, and the real difference isn’t the time — it’s what the rice is doing. There the rice goes in uncooked and bakes underneath the chicken, taking on everything that runs off it. Here the rice is already made, and the creamy chicken goes on top.

One you put in the oven and forget about. One you stand at the stove for, briefly, and then eat.

The Virtual Godmother

Creamy Chicken and Mushrooms

About 20 minutes · Serves 6 halves · Served over cooked jasmine or basmati rice
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 3 chicken breasts halved
  • 1/2 teaspoon thyme
  • 1/2 teaspoon rosemary
  • 1/2 teaspoon dried parsley
  • 1/2 teaspoon McCormick grill seasoning or similar
  • Avocado oil or any flavorless oil for browning
  • 1 cup freshly chopped cremini or button mushrooms
  • 2/3 cup white wine or sparkling wine
  • 1 cup heavy cream
  • Salt and pepper to taste
  • Cooked rice, for serving — jasmine or basmati

Method
 

  1. Heat a pan over medium high with a little oil.
  2. Halve and season the chicken breasts lengthwise, liberally with the herbs and grill seasoning.
  3. Brown the chicken, then add the mushrooms and season them too.
  4. Add the wine and let it cook down until nearly disappeared.
  5. Add the heavy cream and simmer until reduced by half.
  6. Serve over cooked rice — leftover or meal prepped works perfectly.