Creamy Mushroom Chicken with Rice (single serving)
This comforting, cheesy, creamy mushroom chicken with rice for one is the perfect fall recipe. It's done in about 25 minutes in just one pot, so you can have a delicious dinner in no time and with just a bit of clean-up.
Servings 1 person
Equipment
- cutting board
- knife
- Large saucepan
- Measuring cups, spoons
- tongs
- rubber spatula
Ingredients
- 1 tablespoon butter
- 4 ounces white mushrooms sliced
- 1 teaspoon fresh thyme
- ⅓ cup white rice rinsed
- 1 chicken tender thawed or frozen
- 2 cloves garlic minced
- ⅓ cup water + 1 tablespoon
- ¼ teaspoon chicken bouillon paste
- ⅓ cup milk
- ½-1 tablespoon cream cheese (optional)
- parmesan cheese, to taste
Instructions
- Add 1 tablespoon butter, 4 ounces sliced white mushrooms, 1 teaspoon thyme to saucepan over medium-high heat. Cook 5 minutes on each side, until golden brown. Remove mushrooms after cooking, set aside.
- Add ⅓ cup rinsed white rice, chicken tender, 2 teaspoons minced garlic, ⅓ cup + 1 tablespoon water, ¼ teaspoon chicken bouillon, ⅓ cup milk to saucepan. Bring to a boil, then reduce heat to simmer. Cook for 15 minutes. Add more water if needed.
- Once rice is cooked and tender, turn off heat, add ½-1 tablespoon cream cheese to rice. Stir into rice. Add back cooked mushrooms. Top with grated parmesan cheese and enioy.
Video
Notes
- Rinse rice before adding to pan. Your creamy mushroom chicken with rice will be gummy if you don't rinse it before cooking.
- You can add other vegetables to your dish, just cook them with your mushrooms.
- Swap chicken for ground beef or pork, or tofu if you'd like.
- Other great add-ins are zucchini, onions, other vegetables, oregano, and red pepper flakes would all be great in creamy mushroom chicken with rice.