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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.
a good weekday standby but short on the “wow” factor. it is certainly easy to make and has a basic good taste but unfortunately when i read the headline I was expecting more. I browned the mushrooms before adding the rice and stock to give a bit more (as well as adding garlic powder). I’ll work with this some more – the base is good!
Made as instructed and there was too much Italian seasoning for our taste. Will cut in half next time and maybe add some garlic or …. ? next time.
Hi ! I’m dying to make this! Could I substitute whole milk for the cream? Cream is a bit rich for me!
Yes! That will work. You can also use half and half as a great alternative! Here’s an easy recipe for it! How to Make Homemade Half and Half
Made some healthier swaps :3 and it turned out great 🙂
I wonder if i can sub the heavy cream for cream cheese…
I would suggest that you try substituting the heavy cream with half and half instead!
I’ve made this several times now and it’s one of my go to easy recipes. I love using deboned rotisserie chicken, which makes it super easy. This is truly delicious. Thank you.
I have some leftover rotisserie chicken and was looking for recipes to use it when I stumbled on this one!
Did you cook the mushroom before adding the chicken and the rice?
Thanks!
I don’t get home until almost 7pm during the week due to my job so I am always looking for quick easy recipes that taste delicious. I tried this recipe last night and both me and my husband went back for seconds and had to refrain from eating it all! 10/10 I will be working this recipe into dinner rotation. I did however add half a cup of shredded Parmesan instead of 1/4 for a more cheesy flavor but it was incredible! Highly recommend. 🙂
Winner Winner!
Followed exactly except used boneless skinless chicken thighs because that’s what I had. And doubled it in my Dutch oven pot. Seriously SO good. Great leftover too! I agree with another post, it’s like eating risotto but without all the work! Will absolutely make again.
Running around like crazy after kids practices trying to decide on dinner and this was truly perfect, easy and QUICK. delicious!!!! Thank you
Delicious!!!! I usually put Old Bay in everything, but thought I would try this (the picture looked so good) without and it was perfect the way it is. I will double the recipe next time so we plenty of leftovers. Thanks Alyssa.
THIS WAS AMAZING!!!! Thank you so much for an easy and delicious meal!
So yummy!! I added Old Bay, onion n garlic powder,and red crushed pepper along with the suggested spices to the chicken while cooking. Then substituted the heavy whipping cream for plain Greek yogurt and it was so good!! Eating it now🥰
So yummy!! I halved the recipe (since I’m just cooking for myself for the next 2days) and substituted the heavy whipping cream for plain Greek yogurt ! So good!
Excellent. Everyone loved it and there were no left overs. First time in a long time.
Did not have cream, parmesan or fresh parsley so left it out. AND did not replace it with anything.
Did not have chicken broth but used the 2.5 cups water with 2 bullion cubes.
Will keep this recipe and make again for sure. Thanks for sharing it.
I don’t have any heavy cream. Can I substitute cream of chicken or cream of mushroom soup?
You can easily make heavy cream by adding 1/3 cup melted butter to 2/3 cup warmed milk 🙂
I love this dish! It’s like risotto but with much less time and effort.
I always tinker with recipes to suit my personal taste. I add some fresh spinach in the last 2 minutes of cooking for extra veg. Last time I threw in some sun-dried tomatoes with the mushrooms because I wanted to use them up and subbed half a cup of white wine for an equal amount of chicken broth. I might also skip the chicken and use veggie broth to try a vegetarian version.