Cream of Mushroom Chicken and Rice is loaded with juicy chicken breasts in a creamy mushroom sauce! It’s ready to enjoy in about 30 minutes and perfect for a weeknight meal.
Table of Contents
Ingredients You’ll Need
- chicken breasts
- salt and pepper
- unsalted butter
- mushrooms
- all purpose flour
- chicken stock
- cup milk
- garlic powder
- cooked steam rice
How to Make Cream of Mushroom Chicken and Rice
- In a large skillet, melt the butter. Add the chicken and brown for 2 minutes on each side. Remove from the skillet and tent loosely with foil.
- Add the mushrooms and saute until they are soft.
- Whisk in the flour and then very slowly whisk in the chicken stock. Add just a few tablespoons at a time, whisking to combine it, until it is completely added. Whisk in the milk, garlic powder, onion powder, salt and pepper.
- Add the chicken back to the skillet. Bring to a simmer, and cook, stirring often, over low heat for 13-15 minutes or until the chicken reaches 165 F degrees with an instant-read thermometer.
- Serve the chicken and mushroom over steamed rice and enjoy!
Tips and Tricks
- To avoid the taste of flour in the sauce, slowly cook the flour until it completely absorbs the fat. Then slowly mix in the liquid.
- For faster cooking, pound the chicken with a meat tenderizer until the fillets are 1/2-inch thick.
- Use your favorite milk in the recipe. Higher fat options like half & half will produce creamier results.
Best Mushrooms to Use
Pre-sliced portabella mushrooms are a convenient and delicious option. Button mushrooms will work as well.
Can I Use Canned Condensed Cream of Mushroom Soup for This Recipe?
Yes, canned condensed cream of mushroom soup can be used to replace the mushrooms and the ingredients for the sauce. You’ll need to use just 2 tablespoons of butter instead of 4 to brown the chicken. If the sauce becomes too thick, add a splash of milk.
Cream of Mushroom Chicken and Chicken Recipe
Cream of Mushroom Chicken and Rice is loaded with juicy chicken breasts in a creamy mushroom sauce! It’s ready to enjoy in about 30 minutes and perfect for a weeknight meal.
Servings 4
Ingredients
- 1 pound boneless skinless chicken breasts
- salt and pepper to taste
- 4 tablespoons unsalted butter
- 8 oz mushrooms chopped small
- 3 tablespoons all-purpose flour
- 1 cup chicken stock
- 3/4 cup milk
- 1 teaspoon garlic powder
- 4 cups steamed rice
Instructions
- In a large skillet, melt the butter. Add the chicken and brown for 2-3 minutes on each side. Remove from the skillet and tent loosely with foil.
- Add the mushrooms and saute until they are soft, about 4 to 6 minutes.
- Whisk in the flour and then very slowly whisk in the chicken stock. Add just a few tablespoons at a time, whisking to combine it, until it is completely added.
- Whisk in the milk, garlic powder, onion powder, salt and pepper.
- Add the chicken back to the skillet.
- Bring to a simmer, and cook, stirring often, over low heat for 13 to 15 minutes or until the chicken reaches 165 degrees with an instant read thermometer. Serve over steamed rice and enjoy!
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