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This one-pan chicken and mushroom rice is the kind of comforting dinner I make when I need something hearty but quick. Tender chicken, savory brothy rice, and buttery mushrooms all cook together in about half an hour, making weeknights feel special with minimal effort.
Every time I make this, the aroma takes me back to my childhood kitchen Our family used to gather around the table for this after busy evenings
Ingredients
- Chicken breasts: choose large pieces so the meat stays juicy and tender when cooked
- Salt and black pepper: essential for seasoning and flavor balance
- Onion powder: gives depth and savory notes
- Paprika: brightens the color and adds subtle smokiness
- Dried thyme: adds warmth and herbal flavor go for fresh if it is handy
- Olive oil: coats the skillet and helps the chicken get that beautiful sear pick a good quality extra virgin
- Fresh mushrooms: I love baby bellas for a meaty texture avoid washing them with water so they brown well
- Butter: the secret for richness and that silky mushroom sauce
- Minced garlic: infuses the dish with aroma and zest
- Long grain white rice: makes the base light and fluffy long grain works best for separate grains
- Golden Mushroom condensed soup: brings a savory backbone and binds the grains use straight from the can
- Chicken broth: builds flavor and helps the rice cook moist and tender pick a low sodium version for more control
- Minced fresh rosemary for garnish: adds fragrance and a burst of green color optional but lovely
Step-by-Step Instructions
- Prepare the Chicken:
- Cut your chicken breasts into thick strips about three quarters of an inch wide Toss them in a bowl with salt black pepper onion powder paprika and dried thyme Use your hands to make sure each piece is coated evenly This step ensures your chicken will be flavorful in every bite
- Brown the Chicken:
- Heat a large skillet over medium high Once hot pour in enough olive oil to just lightly coat the pan Working in batches so you do not crowd the pan sear each chicken strip for about two to three minutes per side Transfer them out of the skillet as soon as both sides have some color You want browning without cooking through since they will finish in the rice later
- Sauté the Mushrooms:
- Return the skillet to heat and add the butter Once it is melted toss in your mushrooms Spread them in a single layer and let them sizzle undisturbed for several minutes Let them get deep golden brown edges Stir and continue cooking for about four or five minutes total This makes them meaty and packed with flavor
- Cook the Garlic and Rice:
- Add the minced garlic and uncooked white rice to the skillet with the mushrooms Turn the heat down to medium Stir well and let this cook for three to four minutes Watch for the garlic becoming fragrant and the rice beginning to look a little glossy which means it is getting ready to absorb more flavor
- Simmer the Rice Mixture:
- Pour in the chicken broth and spoon in the condensed soup Stir everything together well making sure to scrape along the bottom with a fork so no rice sticks Bring the skillet to a gentle boil
- Finish with Chicken:
- Nestle the reserved chicken strips along with any little juices back into the skillet Reduce the heat to low Cover with a tight fitting lid and let it simmer for twenty to twenty five minutes Make sure it stays at a gentle bubble Use a fork to stir the bottom of the pan a couple of times during the first ten minutes to prevent sticking After that leave it untouched and let the rice steam until tender
- Garnish and Serve:
- Remove the skillet from heat Let it sit covered for about five minutes Scatter a little freshly minced rosemary over the top if you like Serve right from the pan and enjoy all the flavors mingled together
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The butter soaked mushrooms steal the show for me Once my daughter took the first bite and asked for seconds right away it became our go to comfort meal
Storage Tips
Let leftovers cool in the skillet or transfer to an airtight container Once cool refrigerate for up to three days To reheat add a sprinkle of water or broth to keep the rice moist and microwave gently or warm in a pan over low heat This recipe does not freeze as well since the mushrooms can get a bit watery but it works for a quick work lunch
Ingredient Substitutions
Chicken thighs are just as tasty and stay juicy If you do not have golden mushroom condensed soup regular cream of mushroom or cream of chicken soup will work well too For the mushrooms swap in button mushrooms or even shiitakes if you want a stronger flavor Dried rosemary can be used if fresh is not an option
Serving Suggestions
This dish can stand alone but sometimes I add a crisp green salad on the side for freshness Steamed green beans or roasted broccoli are perfect companions Since the rice is so flavorful you do not need much else I have also served this as a comforting dish for potlucks and it always disappears quickly
Cultural and Historical Context
Chicken and rice dishes show up in so many cultures but this skillet method reminds me of classic American casseroles Growing up we relied on condensed soups and pantry staples for quick meals on busy nights The addition of mushrooms and fresh herbs bridges everyday cooking with just a touch of special occasion flavor
Recipe FAQs
- → Can I use different cuts of chicken?
Yes! Chicken thighs or tenderloins work well. Just cut them into strips for best results.
- → What's the best way to clean mushrooms?
Avoid water if possible. Brush off any dirt with a pastry brush or cloth so they brown nicely in the pan.
- → Can I use another type of soup if I don't have Golden Mushroom?
Cream of Mushroom or Cream of Chicken are good substitutes, though flavor will vary slightly.
- → How can I keep the chicken tender?
Sear pieces quickly and finish cooking with the rice so the chicken stays moist and juicy.
- → What kind of rice should I use?
Long-grain white rice is recommended for the best texture, but similar varieties can also work.
- → Can I make this dish ahead of time?
It's best enjoyed fresh, but leftovers reheat well if stored covered in the refrigerator.