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Creamy Chicken and rice with roasted mushrooms is a one-pot dinner that is hearty and comforting. Caramelized mushroom adds so much flavour to the dish and makes a perfect family-friendly dinner.

Creamy Parmesan Mushroom Chicken and Rice

Chicken and rice with roasted mushrooms is an easy and delicious one-pot dinner. A very versatile recipe where you can easily sneak in veggies of your choice, it is not loaded heavily with cream. For more detailed step by step instructions watch the recipe video after the recipe.
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Servings 4 people
Calories 556kcal


  • 1 cup long grain white Rice
  • 500 grams boneless chicken breast
  • 200 grams button mushroom Sliced
  • 2 tablespoon butter
  • 1/3 cup chopped onion
  • 1 tablespoon minced garlic
  • 1 tablespoon Italian seasoning
  • 1/4 teaspoon pepper
  • 2.5 cup chicken stock
  • Salt to taste
  • 1/2 cup heavy cream
  • 1/3 cup parmesan cheese


  • Heat 1 tablespoon of butter in a skillet. Add sliced mushrooms and a 1/4 teaspoon salt. Let it cook undisturbed for about 5 minutes on high heat. Mushroom would release a lot of water.
  • Then lower the heat and cook until the mushroom looks brown and crispy. Take out of the skillet and keep aside.
  • To the same pan, add the rest of the butter. When butter melts add chopped onions and minced garlic.
  • Saute minced garlic for about a minute. The onions should be softened and the raw garlic smell should be gone.
  • Add chicken, seasoning, and pepper. Stir everything well and cook for 3 minutes on medium-high heat. Its ok if the chicken looks undercooked, as it will be cooked further along with rice.
  • Add rice to the skillet. Stir on medium heat for 2 minutes. The rice should nicely get coated with the herbs and seasoning.
  • Add warm chicken stock to the skillet. Add salt to taste.
  • Let everything come to a boil. Then lower the heat, cover and let it cook on low heat until all the water has evaporated and the rice is cooked through. It should take about 12-15 minutes.
  • Stir in the cream and shredded parmesan cheese.
  • Serve hot with a garnish of chopped parsley and more parmesan cheese on top.
  • Refer note for tips on variations.


  1. You can add veggies like celery, carrot, peas. If adding celery add it along with onion and garlic. If adding carrot or peas, add it just before adding stock to the skillet. 
  2. Adding warm stock to the skillet reduces the cooking time. And also adding warm stocks also stops half cooked chicken from getting tough. The chicken remains soft and moist. 
  3. The Chicken stock already has salt in it. So check the seasoning before adding more salt.


Serving: 1g | Calories: 556kcal | Carbohydrates: 45g | Protein: 37g | Fat: 24g | Saturated Fat: 13g | Cholesterol: 146mg | Sodium: 557mg | Potassium: 715mg | Fiber: 1g | Sugar: 3g | Vitamin A: 715IU | Vitamin C: 3mg | Calcium: 145mg | Iron: 1mg