A quick and easy skillet meal recipe with savory chicken and buttery mushrooms cooked with rice in one pan.
JUMP TO RECIPEMy favorite weeknight supper recipe typically meets these criteria:
- 30-minute prep time (or thereabout)
- Cooks in one pot/pan
- Uses common ingredients
- Tastes delicious
And this recipe hits all those marks!
It’s easy to prepare AND while the rice is cooking, I have time to clean up the kitchen and set the table so when it’s time to call the troops to supper, I’m not feeling rushed or frazzled.
I usually serve this with an easy green vegetable (green beans, asparagus or broccoli) and some crusty bread and call it a day!
FAQ ABOUT CHICKEN & MUSHROOM RICE
Do I have to use mushrooms? Well, they are the star of the show but no, technically you don’t have to. You could sauté a large onion in place of the mushrooms.
What is Golden Mushroom Soup? Golden Mushroom is a condensed soup made by Campbells. It’s not brothy like Beef Consommé or French Onion Soup but it does have a more savory flavor than other creamy condensed soups.
What can I substitute for Golden Mushroom Soup? The easiest substitution is Cream of Mushroom or Cream of Chicken soup. If you’d like something more savory than creamy, replace the Golden Mushroom Soup and 3 cups of chicken broth with 2 cans French Onion Soup and 2 cups of water.
Can I use chicken tenderloins or thighs instead of chicken breasts? Yup. Use about 2 pounds of either. You can leave the tenderloins whole. If using thighs, use boneless, skinless and cut them the same way the recipe reads to cut the breasts.
Can I cook this in the oven instead of on the stovetop? Yes, again. Once you add the chicken to the boiling mixture, cover tightly then cook at 375 degrees for about 35-40 minutes or until rice is cooked through.
What type of rice should I use? I always use extra-long grain white rice in my recipes which typically cooks in 20-25 minutes in a 2:1 liquid to rice ratio. If using Jasmine or Basmati rice, you will likely need to reduce the cook time and liquid.
Can I use instant rice or brown rice? I have no idea. I’ve never cooked with either of those, so I don’t know how to convert recipes to accommodate them.
NOTES ABOUT CHICKEN & MUSHROOM RICE
I like to cut the chicken into “planks” about 3/4 of an inch wide, cutting across the short side of the breasts. You can cut the chicken any way you prefer but I like the way they brown and feel like the larger pieces don’t dry out as quickly as bite-sized pieces.
Feel free to use chicken tenderloins or chicken thighs – both work great in this. If using tenderloins, I’ve always just kept them whole rather than cut them into smaller pieces. I cut the thighs the same way as the breasts – just nice wide strips.
Golden Mushroom Soup is a thick, condensed soup, not a broth like beef consommé or beefy mushroom soup. If you can’t find it, Cream of Mushroom or Cream of Chicken Soup can be substituted.
PRO TIP: Try not to clean your mushrooms with water if possible. Sometimes I can get away with brushing them off with a pastry brush. If not, just be sure to let them dry before cooking. When I have to clean mine with water, I just lay them on paper towels then blot them a bit with more paper towels. Mushrooms can’t brown properly when they’re wet.
I used baby bella mushrooms in this batch but button mushrooms work great too.
Recipe for Chicken & Mushroom Rice
Chicken & Mushroom Rice
Ingredients
- 3 large chicken breasts
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon dried thyme
- 2 tablespoons olive oil
- 12 oz fresh mushrooms, sliced
- 6 tablespoons butter
- 2 tablespoons minced garlic
- 1.5 cups long-grain white rice
- 1 can Golden Mushroom condensed soup
- 3 cups chicken broth
- 2 teaspoons minced fresh rosemary (optional)
Instructions
- Cut chicken into wide strips (see notes) then season with salt, pepper, onion powder, paprika and thyme. I usually mix by hand to ensure the chicken gets evenly coated.
- Heat a large skillet over medium-high heat then add just enough olive oil to coat the bottom. Working in two batches, brown chicken on each side then remove from pan; set aside. Do not try to cook the chicken through, just give it a quick sear.
- Add butter to skillet then sauté mushrooms over high heat about 4-5 minutes or until nicely browned.
- Add garlic and rice, reduce heat to medium, then continue cooking 3-4 minutes or until garlic is fragrant.
- Add chicken broth and soup then stir until incorporated. Bring mixture to a boil, stirring the bottom of the pan with a fork to ensure rice doesn’t stick.
- Add chicken (and any rendered juices), reduce heat to low, cover then cook for 20-25 minutes or until rice is tender. Adjust the heat accordingly to maintain a gentle simmer. Using a fork, stir the bottom of the pan a few times the first 10 minutes of cooking then leave the pan covered the remaining time.
- Garnish with minced fresh rosemary if desired. Enjoy!
Notes
- I like to cut the chicken into “planks” about 3/4 of an inch wide, cutting across the short side of the breasts. You can cut the chicken any way you prefer but I like the way they brown and feel like the larger pieces don’t dry out as quickly as bite-sized pieces.
- Feel free to use chicken tenderloins or chicken thighs – both work great in this. If using tenderloins, I’ve always just kept them whole rather than cut them into smaller pieces. I cut the thighs the same way as the breasts – just nice wide strips.
- Golden Mushroom Soup is a thick, condensed soup, not a broth like beef consommé or beefy mushroom soup. If you can’t find it, Cream of Mushroom or Cream of Chicken Soup can be substituted.
- Try not to clean your mushrooms with water if possible. Sometimes I can get away with brushing them off with a pastry brush. If not, just be sure to let them dry before cooking. When I have to clean mine with water, I just lay them on paper towels then blot them a bit with more paper towels. Mushrooms can’t brown properly when they’re wet.
- I used baby bella mushrooms in this batch but button mushrooms work great too.
- Do not prepare the Golden Mushroom Soup, add it to the recipe straight from the can.
Nutrition Facts
Calories
294.94Fat
17.73 gSat. Fat
8.55 gCarbs
36.25 gFiber
3.38 gNet carbs
27.08 gProtein
11.09 gSodium
919.97 mgSugar
2.69 gCholesterol
34.99 mg
Great recipe. I modified because I did not have any mushroom soup and, I was being lazy and did not want to debone chicken thighs today. I used chicken thighs that i removed the skin. I seasoned as Mandy instructed. I did not have time to be at the stove so I modified for the instant pot. I browned chicken a little more than sear, & removed from instant pot. I added the butter and mushrooms and garlic and browned for a few moments. I was lucky and had 2 types of mushrooms in frig and used both. Removed the mushrooms, returned in the chicken to pot, sprinkled rice on top of that, then the mushrooms on top. I poured the soup/ broth over it all and cooked on the rice setting. OMG all the ingredients she said to use made this a keeper great recipe.
ReplyDeleteLove your site and your recipes, however, I wish you'd change your print function so that I don't have to use 3 or more pieces of paper to print the recipe. A waste of paper and makes the recipes more difficult to follow if I have to look through multiple pages.
ReplyDeleteThe platform I use to make printing available to you guys doesn't allow me to make changes to the text size, line spacing, etc.
DeleteI just copy and paste to office document. a pain, I agree-too much info that I don't want
DeleteHi, I really like this recipe and can't wait to try it, I agree with Anonymous who posted on 9/17/23, please change your print settings. It does need 3 pages to print. You might thing about not double line spacing. That would help too. Thank you!
ReplyDeleteThe platform I use to make printing available to you guys doesn't allow me to make changes to the text size, line spacing, etc.
DeleteDrooling!!
ReplyDeleteMade this last night and it was outstanding! I added diced onion in with the mushrooms, and totally forgot to add the rosemary at the end. But otherwise made as directed and it was delish! I will make it again, may even substitute pork tenderloin medallions for the chicken. Yummy!
ReplyDeleteHalf a cup …..one cup?
ReplyDeleteMade recipe as instructed and it’s amazing! Fantastic meal. My new comfort food! Thanks
ReplyDeleteI made this recipe exactly as written. My rice was NO WHERE near done in the time. I'm not sure why? I did a timer for 20 minutes, then added 6 minutes, as the rice was very al dente, then added another 6. I never lifted the lid, so not sure what's going on. The flavors are absolutely awesome. As I write this, I'm still waiting to see if the rice ever turns out. Just added another 5 minutes to the timer... :(
ReplyDeleteI'm not sure why either?? 1.5 cups regular rice will cook in 3 cups broth (plus soup plus chicken juices plus butter) in 20-25 minutes in any universe. I'm assuming it was covered and simmering, right? I'm lost. Absolutely stumped. Sorry that happened to you. The kitchen goblins may be to blame. That's who I blame when something I've made dozens of times inexplicably tanks for absolutely no reason whatsoever. And it happens to us all.
DeleteThanks for sharing your recipe! however, it is not clear at what point to add the mushroom soup.
ReplyDeleteStep 5
DeleteYum. Fast, easy, adjustable, mostly stuff I keep on hand. Added to the rotation—thanks
ReplyDeleteThe chicken broth, is it the same as chicken stock
ReplyDeleteNo, but close enough to be used interchangeably.
DeleteI made this tonight with brown minute rice and it came out beautifully. 3 c rice to one can plus two cups broth. I also just cut the chicken thinner and cooked it a bit more. Thanks!
ReplyDeleteI won’t comment on the flavor because I didn’t use golden mushroom and used no salt added mushroom soup instead for family health reasons. It felt like it was missing something (salt LOL) but was good. I’ll keep playing around with that part of things. The only thing I would do differently from the original recipe is use less rice so the dish would be more saucy. I used jasmine rice and ended up having to use the entire 4 cup container of broth. Thank you for the recipe!
ReplyDeleteWhat is the the portion size
ReplyDelete