Creamy Chicken with Mushrooms & Rice 🍄🍚
Prep time: 15 mins
Cook time: 25 mins
Serves: 4
Calories per serving: ~600 kcal
Ingredients 🛒
Chicken:
2 chicken breasts (about 400 g), cut into chunks
1 tbsp olive oil
Salt and black pepper
½ tsp paprika
Sauce:
1 tbsp butter
1 small onion, finely chopped
250 g mushrooms, sliced
2 garlic cloves, minced
150 ml chicken stock
150 ml heavy cream
1 tsp Dijon mustard
½ tsp dried thyme
1 tsp lemon juice
1 tbsp fresh parsley, chopped
Side:
200 g basmati rice
Salt for boiling
Method 👩🍳
Cook rice: Boil rice according to package instructions. Keep warm.
Cook chicken: Heat oil in a skillet. Season chicken with salt, pepper, and paprika. Sauté for 6–7 minutes until golden and cooked through. Remove and set aside.
Sauté mushrooms: Melt butter in the same pan, add onion and garlic, and cook until soft. Add mushrooms and sauté for 4–5 minutes until browned.
Make the sauce: Pour in chicken stock, mustard, thyme, and cream. Simmer for 3–4 minutes until slightly thickened.
Combine: Return chicken to the pan, stir, and cook for 2–3 minutes more. Finish with lemon juice and parsley.
Serve: Plate rice and spoon the creamy mushroom chicken over the top. Garnish with parsley.
Tips 💡
Add a splash of white wine with the stock for richer flavor.
Great with mashed potatoes or pasta too.
Substitute crème fraîche for a tangier sauce.