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+ servings
mushrooms and chicken over rice on a white and grey plate

Creamy Mushroom Chicken with Rice

Course dinner, Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 1 person
Author Rebecca


  • cutting board
  • knife
  • Large saucepan
  • Measuring cups, spoons
  • tongs
  • rubber spatula


  • 1 tablespoon butter
  • 4 ounces white mushrooms sliced
  • 1 teaspoon fresh thyme
  • cup white rice rinsed
  • 1 chicken tender thawed or frozen
  • 2 cloves garlic minced
  • cup water + 1 tablespoon
  • ¼ teaspoon chicken bouillon paste
  • cup milk
  • ½-1 tablespoon cream cheese (optional)
  • parmesan cheese, to taste


  • 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 from heat.
  • Add ⅓ cup rinsed white rice, chicken tender, 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. Top with grated parmesan cheese and enioy.



  • 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.