Cream of Mushroom Chicken and Rice

By Emma :

Everyday Culinary Delights👩‍🍳

Join WhatsApp
Cream of Mushroom Chicken and Rice

Hello, dear readers! Today, I’m incredibly grateful to share a recipe that serves as a staple in my kitchen and acts as a warm embrace on those cooler evenings. I’ve received numerous requests for hearty, comforting meals that can be prepared effortlessly, and I’m excited to deliver just that with this Cream of Mushroom Chicken and Rice. This dish stands as a reminder of the simple joys provided by home-cooked meals!


To embark on this culinary adventure, here’s everything you’ll need:

  • Chicken breasts: 4 (boneless, skinless)
  • Long grain rice: 1 cup (uncooked)
  • Mushroom soup: 1 can (cream of mushroom)
  • Chicken broth: 2 cups
  • Fresh mushrooms: 1 cup (sliced)
  • Onion: 1 medium (finely chopped)
  • Garlic: 2 cloves (minced)
  • Butter: 2 tablespoons
  • Olive oil: 1 tablespoon
  • Dried thyme: 1 teaspoon
  • Salt and pepper: to taste
  • Fresh parsley: for garnish (chopped)

How to Make Cream of Mushroom Chicken and Rice

Let’s dive into the cooking process, which is as straightforward as it is delightful!

  1. Preheat your oven to 375°F (190°C).
  2. Prepare the chicken: Season the chicken breasts with salt, pepper, and dried thyme.
  3. Brown the chicken: Heat the olive oil and butter in a large oven-safe skillet over medium-high heat. Add the chicken breasts and sear until golden, about 3-4 minutes per side. Then, remove the chicken and set it aside.
  4. Sauté the vegetables: Add the chopped onion and garlic to the same skillet. Cook them until they begin to soften, about 2-3 minutes. Then, add the sliced mushrooms and continue to sauté until they are nicely browned.
  5. Combine ingredients: Mix in the rice, cream of mushroom soup, and chicken broth. Bring the mixture to a simmer.
  6. Bake: Place the chicken breasts back in the skillet. Cover it with foil or a lid and bake in the preheated oven for 30 minutes, or until the rice is tender and the chicken is thoroughly cooked.
  7. Garnish and serve: Sprinkle fresh parsley over the top before serving to add a burst of color and freshness.

Helpful Tips

  • Using an oven-safe skillet: If you don’t have one, you can easily transfer everything to a baking dish before placing it in the oven.
  • Checking the rice: Should the rice not be fully cooked when the chicken is ready, simply add a little more broth and continue baking until it reaches the desired tenderness.


  • Going dairy-free: Opt for a dairy-free cream of mushroom soup and replace the butter with additional olive oil.
  • Incorporating veggies: Feel free to include some peas or carrots with the mushrooms for an added nutritional boost and vibrant color.

Frequently Asked Questions

  1. Can I use bone-in chicken?
    • Yes, indeed! Just increase the cooking time by about 10-15 minutes, or until the chicken is completely cooked through.
  2. Can I prepare it in a slow cooker?
    • Of course! Simply assemble everything in the slow cooker and set it to cook on low for 4-5 hours or on high for 2-3 hours.

Storage Instructions

  • To refrigerate: Keep leftovers in an airtight container for up to 3 days.
  • To freeze: This dish freezes exceptionally well for up to a month. Thaw it overnight in the refrigerator and reheat it in the microwave or oven.

More Relevant Recipes

If you enjoyed this, you might also like:

  • Chicken Pot Pie
  • Easy Mushroom Risotto
  • Hearty Beef Stew

I hope this Cream of Mushroom Chicken and Rice brings as much warmth to your table as it has to mine. It’s simple, fulfilling, and utterly delicious – perfect for any evening of the week. Enjoy every spoonful!

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Cream of Mushroom Chicken and Rice recipe

Cream of Mushroom Chicken and Rice

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Emma
  • Total Time: 60 minutes
  • Yield: 4 servings 1x


Join Emma as she shares a comforting classic, Cream of Mushroom Chicken and Rice. This hearty dish combines tender chicken, creamy mushroom soup, and aromatic rice baked to perfection, making it the perfect meal for a cozy evening at home.


  • 4 boneless, skinless chicken breasts
  • 1 cup uncooked long grain rice
  • 1 can cream of mushroom soup
  • 2 cups chicken broth
  • 1 cup fresh mushrooms, sliced
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)


  1. Preheat your oven to 375°F (190°C).
  2. Season the chicken breasts with salt, pepper, and dried thyme.
  3. In a large oven-safe skillet, heat olive oil and butter over medium-high heat. Sear the chicken breasts until golden, about 3-4 minutes per side, then set aside.
  4. In the same skillet, sauté onions and garlic until softened, then add mushrooms and cook until browned.
  5. Stir in rice, mushroom soup, and chicken broth, and bring to a simmer.
  6. Return the chicken to the skillet, cover, and bake for 30 minutes until the rice is tender and chicken is cooked through.
  7. Garnish with fresh parsley before serving.


  • If you don’t have an oven-safe skillet, transfer the ingredients to a baking dish before baking.
  • For a dairy-free version, substitute cream of mushroom soup with a dairy-free alternative and use more olive oil instead of butter.
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Main Dish
  • Method: Baking
  • Cuisine: American


  • Serving Size: 1 serving
  • Calories: 350
  • Sugar: 3g
  • Sodium: 800mg
  • Fat: 12g
  • Saturated Fat: 4g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 2g
  • Protein: 25g
  • Cholesterol: 75mg

Leave a Comment

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star