One Pot Creamy Parmesan Chicken with Mushroom Rice

One Pot Creamy Parmesan Chicken with Mushroom Rice will be one of the best things you will ever eat! All you need is one pot to create an amazingly creamy and delicious meal that is ready in under 30 minutes!

HOLY YUM!! Brace yourselves for all future recipes having creamy parmesan rice. 😉 This meal has our family obsessed. Like I am talking every single person in the family licked their plate clean. The baby, the toddler, the picky eater, everyone couldn’t get enough of this dish.

Dare I say this is the best one pot meal that we have ever had??

We also love this One Pot Chicken Florentine, but I think that the creamy parmesan rice is what made us fall in love. This dish couldn’t be easier to make. You brown the chicken, dump the rice, stir in some parmesan cheese and heavy cream, and voila! Dinner on the table in less than 30 minutes.

How do you make Creamy Parmesan Chicken with Mushroom Rice?

You start by adding oil to a medium skillet or pot add in seasonings and brown your chicken pieces. As soon as they are brown, you add the rice, mushrooms, and chicken broth. Let it simmer for about 15 minutes or until liquid has absorbed and then stir in your heavy cream and parmesan cheese.

What can I serve as a side dish?

Since this dish already includes rice and mushrooms, a simple side salad and bread make the perfect addition.


You guys have got to put this one on the menu this week! I promise the entire family is going to go crazy for it. And the best part is that it is all made in one dish so little clean up is required on your end. It is a win-win situation for everyone and I know you will love it as much as we did!

One Pot Creamy Parmesan Chicken with Mushroom Rice

4.78 from 9 votes
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 5
One Pot Creamy Parmesan Chicken with Mushroom Rice will be one of the best things you will ever eat! All you need is one pot to create an amazingly creamy and delicious meal that is ready in under 30 minutes!


  • 1 pound chicken breast cubed
  • 1 Tablespoon olive oil
  • 1 Tablespoon Italian Seasoning
  • salt and pepper
  • 1 cup long grain rice uncooked
  • 2 1/2 cups chicken broth
  • 6 ounces sliced mushrooms about 1 cup
  • 1/2 cup heavy whipping cream
  • 1/4 cup shredded parmesan cheese (I prefer freshly grated)
  • salt and pepper to taste
  • chopped parsley and freshly shredded parmesan cheese for garnish


  1. In a medium-sized pot or skillet add the olive oil and turn to medium-high heat. Add the chicken to the skillet along with Italian Seasoning and salt and pepper and cook until the chicken is no longer pink and cooked throughout.
  2. Add the uncooked rice to the skillet, chicken broth, and mushrooms. Reduce heat to medium-low and cover and let simmer for 15-20 minutes until rice is cooked and tender.
  3. Stir in heavy cream and parmesan cheese and salt and pepper to taste. Garnish with freshly grated parmesan and fresh chopped parsley.
Nutrition Facts
One Pot Creamy Parmesan Chicken with Mushroom Rice
Amount Per Serving
Calories 354 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 6g30%
Cholesterol 91mg30%
Sodium 546mg23%
Potassium 503mg14%
Carbohydrates 31g10%
Fiber 1g4%
Sugar 1g1%
Protein 23g46%
Vitamin A 395IU8%
Vitamin C 9.3mg11%
Calcium 53mg5%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.


Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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  1. Hi! Do I need to change anything, including liquids or cook time, if I’m using long grain brown rice? Thanks! This looks amazing!

    1. You will want to cook the long grain brown rice a lot longer. You will have to keep checking to make sure it is done every 5-10 minutes. Hope you enjoy it! Great idea on the rice! XOXO

  2. 5 stars
    Had the creamy Tuscan chicken last week easy and delicious trying the creamy parmesan chicken today looks great best subscription ever maybe not for waist line though lol keep it coming and thanks for introducing me to Italian cooking it’s my fav food.

  3. This looks amazing! Can you substitute quinoa or something else lower carb for the rice? and if so, would that affect cooking time?

  4. if substituting the rice for cauliflower rice (already riced), how would that effect the amount of broth used and time simmering? Thanks!

  5. 4 stars
    thanks for the recipe.. reading the ingredients I found it to be a bit bland, so I sauteed fresh portabellas & diced onions. Then added Purdue all natural chicken strips, parm and Romano… and some’s a nice quick meal..I was done in about 1 hour.

  6. 5 stars
    This was just DELICIOUS! and very flexible and forgiving. I had to adapt it because I was using leftover chicken and brown rice,. Also, I prefer shiitake mushrooms which have to be cooked differently than noted. But it’s EASY (without resorting a ‘cream of’ canned soup). It’s a big hit and new favorite.

  7. This was so good! I doubled the cheese, had no shrooms so added baby spinach, sautéed onion and garlic. My 13 y.o. called it “restaurant quality”. This is a keeper. Thanks for the recipe! ?

  8. I substituted brown rice for white, I started the rice in a separate pot since it takes twice as long to cook. I continued cooking as directed then when the chicken was done I put it and the mushrooms in the pre started rice and continued as directed. I thought it turned out great, Thanks!

  9. Does the chicken need to be cooked through in the first step? Or can you brown on each side. It is simmering with the rice for 20 min. Looks delicious!

  10. This was very good. My whole family enjoyed it (even my son who doesn’t typically like rice!) It was truly easy and so quick…it seems many recipes I make take me twice as long as they say they will, but not this one! Thank you. Definitely adding to my regular rotation of weeknight meals!

  11. 5 stars
    This recipe was delicious! I added some minced garlic after the chicken had cooked for a few minutes. I also needed to take out a little of the sauce while cooking as it wasn’t thickening up. I added a bit of cornstarch to the liquid I removed, whisked it, and returned it to the pan. It thickened up as it continued cooking. I also used 2 pouches of Uncle Ben’s Ready Rice- Brown Rice. This shortened the cooking time and I doubt it made much of a difference from using regular rice. Great meal!

  12. Had all the ingredients on hand when I ran across this recipe today. Absolutely fantastic! Came together so quickly and easily. My family loved every bite! Great recipe with easy cleanup! Thanks!

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