If you’re craving a comforting yet vibrant dinner that warms the soul, this Creamy Chicken and Rice Skillet with Mushrooms and Vegetables Recipe is exactly what you need. It’s an easy, all-in-one meal where tender chicken thighs nestle into a bed of creamy, perfectly cooked rice, mushrooms, and fresh vegetables. The flavors meld beautifully thanks to simple seasonings and a splash of white wine that elevates the dish without complicating the process. Whether you’re cooking for your family or hosting friends, this skillet will quickly become your go-to for a satisfying, home-cooked feast.
Ingredients You’ll Need
Each ingredient in this recipe plays a crucial role in creating a harmony of flavors and textures that make this dish so irresistible. From the hearty chicken thighs to the fresh vegetables and delicate herbs, every component is meant to complement one another and build layers of gusto in your skillet.
- Kosher salt: Essential for seasoning and enhancing all the natural flavors in the dish.
- Ground black pepper: Adds a mild heat that balances the creaminess perfectly.
- Garlic powder: A quick way to infuse deep, savory notes without overpowering the chicken.
- Onion powder: Helps round out the seasoning with subtle sweetness.
- Boneless, skinless chicken thighs: Juicy and tender, they hold up well to simmering and bring rich flavor.
- Olive oil: For browning the chicken and sautéing vegetables, offering a smooth base.
- Chopped onion: Adds sweetness and body to the vegetable mix.
- Chopped carrots: Bring natural sweetness and texture contrast.
- Italian seasoning: A fragrant blend of herbs that enriches the overall flavor profile.
- Minced garlic: Imparts fresh, pungent aroma that wakes up the palate.
- Sliced cremini mushrooms: Earthy and meaty additions that absorb flavors beautifully.
- Dry long grain white rice: The creamy base that soaks up all the delicious liquids.
- Low-sodium chicken broth: Keeps the dish flavorful yet light, controlling the saltiness.
- White wine: Adds acidity and complexity, brightening the creamy texture.
- Frozen peas: Pops of sweetness and vivid color for freshness and visual appeal.
- Lemon juice: A final splash to lift and balance the richness.
- Chopped fresh thyme: Offers a fragrant herbal note to complement the chicken and mushrooms.
- Grated Parmesan: Optional but indulgently adds a salty, nutty finish.
How to Make Creamy Chicken and Rice Skillet with Mushrooms and Vegetables Recipe
Step 1: Season the Chicken
Start by sprinkling half a teaspoon of kosher salt, black pepper, garlic powder, and onion powder evenly over the chicken thighs. This simple seasoning mix really sets the stage for the deliciousness to come, ensuring each bite is packed with flavor right from the start.
Step 2: Brown the Chicken
Heat olive oil in a skillet over medium-high heat until shimmering. Add the seasoned chicken thighs and cook them for a minute or two on each side. You’re aiming for a golden-brown crust that locks in the juices without fully cooking the chicken yet. Once browned, remove them from the pan and set aside; this step adds beautiful depth and texture to the dish.
Step 3: Sauté the Vegetables
In the same skillet, add chopped onion, carrots, Italian seasoning, and the remaining salt. Cook for 2 to 3 minutes, stirring occasionally, until the vegetables soften and release their natural sweetness. Then stir in the minced garlic and sliced mushrooms, cooking for another 1 to 2 minutes to bring out their earthy aroma.
Step 4: Add the Rice and Liquids
Stir the dry rice into the vegetable mixture, coating each grain with the flavorful oils and juices left in the pan. Pour in the low-sodium chicken broth and white wine, then give everything a good stir. Bring the skillet to a boil over medium-high heat, then immediately reduce the heat to a simmer. This creates the perfect environment for the rice to absorb the flavors and cook evenly.
Step 5: Return the Chicken and Simmer
Nestle the browned chicken thighs back into the skillet, making sure each piece touches the liquid. Cover the pan tightly with a lid and let everything simmer gently for 15 to 18 minutes, until the rice is tender and has soaked up all the delicious broth. This step melds the flavors beautifully, making the whole skillet feel like a cozy hug on a plate.
Step 6: Finish with Peas and Lemon
Once the rice is cooked, stir in the frozen peas and a generous squeeze of fresh lemon juice. Keep the skillet on low heat for a couple more minutes, allowing the peas to warm through while preserving their bright color and crispness. The lemon juice adds a lively, fresh contrast that brightens every bite.
Step 7: Garnish and Serve
Before serving, top the skillet with an extra squeeze of lemon juice, a sprinkle of chopped fresh thyme, and a dusting of grated Parmesan if desired. These final touches take the dish to the next level, adding herbal brightness and a subtle, savory richness that makes every forkful unforgettable.
How to Serve Creamy Chicken and Rice Skillet with Mushrooms and Vegetables Recipe
Garnishes
Fresh herbs like thyme or parsley bring an inviting pop of color and aroma, while a final sprinkle of Parmesan adds a velvety saltiness that melts perfectly into the creamy rice. A lemon wedge on the side encourages an extra burst of citrus for those who love a zingy finish.
Side Dishes
This skillet shines as a standalone meal, but you can complement it with a crisp green salad dressed in lemon vinaigrette or a side of roasted asparagus for a bit of crunch and freshness. Garlic bread also pairs wonderfully, soaking up any leftover creamy sauce.
Creative Ways to Present
For a special occasion, try serving the skillet family-style straight in the pan for a rustic charm that invites everyone to dig in together. Alternatively, scoop portions into warm bowls and garnish each with a sprinkle of fresh thyme and Parmesan for an elegant touch that feels both comforting and refined.
Make Ahead and Storage
Storing Leftovers
Store any leftover creamy chicken and rice in an airtight container in the refrigerator for up to 3 days. The flavors meld even more after resting, making for quick and delicious next-day meals.
Freezing
This recipe freezes surprisingly well. Portion the cooled leftovers into freezer-safe containers and freeze for up to 2 months. Thaw overnight in the fridge before reheating to maintain the best texture and flavor.
Reheating
To reheat, warm the skillet gently on the stovetop over low heat, stirring occasionally and adding a splash of broth or water to restore creaminess if needed. Alternatively, microwave individual portions, covering lightly to keep moisture locked in.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts will work fine but tend to be leaner and can dry out more quickly, so keep a close eye on cooking time to avoid overcooking. Thighs provide extra juiciness that complements the creamy rice perfectly.
Is it possible to make this recipe gluten-free?
Yes, it’s naturally gluten-free as long as you use gluten-free chicken broth and verify that your Italian seasoning and other ingredients don’t have added gluten. This dish is a great option for those with gluten sensitivities.
Can I substitute white wine with something else?
If you prefer to skip wine, you can replace it with extra chicken broth and a splash of lemon juice or apple cider vinegar to keep the acidity and depth of flavor intact without altering the dish drastically.
How can I make this recipe more vegetable-packed?
Feel free to add in extra veggies like bell peppers, zucchini, or spinach along with the carrots and mushrooms. Just add them during the sautéing stage so they soften and blend nicely with the rest of the ingredients.
What type of rice works best for this skillet?
Long grain white rice is ideal because it cooks evenly and absorbs flavors without becoming too sticky. Avoid instant or quick-cook rice, as they won’t hold up well during the simmering process.
Final Thoughts
This Creamy Chicken and Rice Skillet with Mushrooms and Vegetables Recipe is a wholehearted winner for any home cook looking for an effortless yet comforting meal. Its vibrant flavors, balanced textures, and one-pan convenience make it a timeless dish to return to again and again. Give it a try and watch it quickly become a family favorite that fills your kitchen with warmth and smiles.
Print
Creamy Chicken and Rice Skillet with Mushrooms and Vegetables Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
- Diet: Halal
Description
This flavorful Chicken and Rice recipe combines tender, seasoned chicken thighs with a savory blend of vegetables, herbs, and Parmesan cheese. Cooked all in one skillet, this easy, hearty dish is perfect for a comforting weeknight dinner that serves 6.
Ingredients
Chicken and Seasoning
- 1 teaspoon kosher salt (divided)
- ¼ teaspoon ground black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 2 pounds boneless, skinless chicken thighs
- 1 tablespoon olive oil
Vegetables and Herbs
- ½ onion, chopped
- 2 carrots, chopped
- ½ teaspoon Italian seasoning (store-bought or homemade)
- 2 cloves garlic, minced
- 8 ounces cremini mushrooms, sliced
- ½ cup frozen peas
- Chopped fresh thyme
Rice and Liquids
- 1 cup dry long grain white rice
- 2 cups low-sodium chicken broth
- ½ cup white wine
Finishing Touches
- Lemon juice, as needed
- Grated Parmesan cheese, optional
Instructions
- Season the Chicken: Sprinkle ½ teaspoon kosher salt, ground black pepper, garlic powder, and onion powder evenly over the chicken thighs to infuse flavor.
- Heat the Oil: Warm the olive oil in a large skillet over medium-high heat until shimmering.
- Brown the Chicken: Place the chicken thighs in the hot skillet and cook for 1-2 minutes on each side until they develop a nice brown color but are not cooked through.
- Remove Chicken: Take the chicken thighs out of the pan and set aside for later.
- Sauté Vegetables: Add the chopped onion, carrots, Italian seasoning, and remaining ½ teaspoon salt to the same skillet. Cook for 2-3 minutes, stirring occasionally, until vegetables soften.
- Add Garlic and Mushrooms: Stir in the minced garlic and sliced mushrooms and cook for another 1-2 minutes until fragrant and tender.
- Add Rice and Liquids: Mix in the dry rice, then pour in the chicken broth and white wine. Stir everything together to combine evenly.
- Simmer: Bring the mixture to a boil, then reduce heat to a low simmer.
- Return Chicken: Nestle the browned chicken thighs back into the skillet, pressing them gently into the rice mixture.
- Cook Covered: Cover the skillet with a lid and let everything cook for 15-18 minutes, or until the rice is fully cooked and the chicken reaches an internal temperature of 165°F.
- Add Peas and Lemon: Stir in the frozen peas and squeeze fresh lemon juice over the dish to brighten the flavors.
- Heat Through: Keep the pan over low heat for a couple more minutes until the peas are warmed and all flavors meld.
- Garnish and Serve: Finish with an extra squeeze of lemon juice, sprinkle with chopped fresh thyme and grated Parmesan cheese, if desired, before serving.
Notes
- Use a heavy-bottomed skillet or sauté pan with a tight-fitting lid to ensure even cooking of rice and chicken.
- White wine can be substituted with extra chicken broth if preferred.
- Adjust seasoning to taste, especially if using salted broth.
- Ensure chicken thighs are cooked to an internal temperature of 165°F for safety.
- Feel free to swap cremini mushrooms with button or white mushrooms if unavailable.
- For a dairy-free option, omit the Parmesan cheese.
