Chicken Mushroom Rice Skillet (Print-Friendly Version)

Sautéed chicken, mushrooms, and rice come together in one pot for a rich, comforting skillet meal.

# What You’ll Need to Make This:

→ Chicken

01 - 3 large chicken breasts, cut into 2 cm wide strips
02 - 1/2 teaspoon salt
03 - 1/2 teaspoon ground black pepper
04 - 1/2 teaspoon onion powder
05 - 1/2 teaspoon paprika
06 - 1/2 teaspoon dried thyme

→ For cooking

07 - 2 tablespoons olive oil
08 - 12 ounces (340 g) fresh mushrooms, sliced
09 - 6 tablespoons unsalted butter
10 - 2 tablespoons minced garlic

→ Grains and Liquids

11 - 1.5 cups (285 g) long-grain white rice
12 - 1 can (approx. 298 g) Golden Mushroom condensed soup
13 - 3 cups (710 ml) chicken broth

→ Herbs (optional)

14 - 2 teaspoons minced fresh rosemary

# How to Prepare:

01 - Slice chicken breasts into strips approximately 2 cm wide. Combine with salt, pepper, onion powder, paprika, and thyme, mixing thoroughly to ensure even coating.
02 - Heat a large skillet over medium-high heat and add enough olive oil to coat the base. Working in two batches, sear chicken strips on each side until browned, then transfer them to a plate. Ensure chicken is not cooked through at this stage.
03 - Add butter to the skillet and increase heat to high. Add sliced mushrooms and cook for 4–5 minutes, stirring occasionally, until well browned.
04 - Reduce heat to medium. Stir in minced garlic and rice, cooking for 3–4 minutes until the rice is coated and garlic becomes fragrant.
05 - Pour in chicken broth and add the condensed mushroom soup directly from the can. Stir to thoroughly combine, scraping the skillet’s bottom with a fork to prevent rice from sticking. Bring to a boil.
06 - Return browned chicken and any collected juices to the pan. Reduce heat to low, cover, and simmer gently for 20–25 minutes or until rice is tender. For the first 10 minutes, stir the bottom of the pan occasionally with a fork, then keep covered for the remaining cooking time.
07 - Uncover and check rice doneness. If desired, garnish with minced fresh rosemary before serving.

# Extra Tips:

01 - Cutting chicken into wide strips helps retain juiciness and encourages even browning.
02 - Baby bella or button mushrooms both deliver excellent results; ensure they are dry before sautéing to promote browning.
03 - Add Golden Mushroom Soup directly from the can without dilution.
04 - Chicken thighs or tenderloins are suitable alternatives and can be prepared similarly.

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