Cream of Mushroom Chicken and Rice
Need a quick dinner win? Unlock the best cream of mushroom chicken and rice using 7 pro tricks for rich flavor and faster prep.
Ingredients
- 4 boneless skinless chicken thighs
- 1 cup long-grain white rice uncooked
- 1 can 10.5 oz cream of mushroom soup
- 1½ cups low-sodium chicken broth
- 1 cup sliced cremini mushrooms
- ½ cup diced yellow onion
- 2 garlic cloves minced
- 1 tsp dried thyme
- Salt and black pepper to taste
- 1 tbsp olive oil
Instructions
- Prep Ingredients: Dice onion, mince garlic, and slice mushrooms.
- Sear Chicken: Heat olive oil in a skillet. Season chicken with salt/pepper, then sear 4 minutes per side until golden. Remove and set aside.
- Cook Aromatics: In the same skillet, sauté onion and mushrooms for 3 minutes. Add garlic and thyme; cook 1 minute.
- Combine: Stir in rice, cream of mushroom soup, and broth. Nestle chicken into the mixture.
- Simmer: Cover and cook on low heat for 25 minutes. Remove from heat; let rest 5 minutes.
- Serve: Fluff rice, garnish with parsley, and enjoy!