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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!
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One Pot Creamy Parmesan Chicken with Mushroom Rice
Ingredients
- 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
Instructions
- 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.
- 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.
- Stir in heavy cream and parmesan cheese and salt and pepper to taste. Garnish with freshly grated parmesan and fresh chopped parsley.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Loved this, my husband won’t stop eating… I made a double recipe, expect I used the same 1/2 with cream and added a can of cream of mushroom soup. One of my new favorites
Tasted great! Chicken was a bit overcooked so next time I fried it to start with, then removed and added it back in towards of rice’s cooking time.
So After frying chicken as in recipe I removed it, then in same pan fried the mushrooms with 2 cloves of garlic to add flavour. Then added rice and stock etc.
Towards end of rice’s cooking time I added parboiled cut Fine Green beans, the cooked chicken and spinach for further few minutes before adding the cream etc. Marvellous.
The only changes were that I needed two tablespoons of oil instead of one, and Romano cheese because that was what I had on hand. Otherwise it’s a winner.
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!
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!
I loved this. I used Fage 0% Greek Yogurt and vegetable stock. It was so filling.
Hi there. Can i have a few vegetarian dished please .
Thank you.
Nishee
Can instant rice be used?
Yes! Totally save some time. Hope that helps you!
Is it a problem to double this recipe?
No, of course not! That sounds fantastic! Let me know how you like it!
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!
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!
Yes, you will want to cook the chicken entirely or until it is no longer pink. Enjoy! Let me know how you like it!
How /or would you recommend substituting quinoa for white rice?
Hmm. That sounds great! Let me know how you like it!
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!
That sounds great! Thank you for sharing!
Will the rice cook through?
Yes! It is delicious!
Any idea on calorie count per serving? The recipe was delicious. We added asparagus to the mix. Yum Yum.
I like to use skinnytaste.com or myfitnesspal.com for any nutritional information. Hope that helps you!
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! ?