Creamy Mushroom Chicken and Wild Rice
This dish combines tender seared chicken with earthy mushrooms, creamy herb sauce, and nutty wild rice. The creamy texture pairs beautifully with the chewy rice, creating a satisfying one-pan or casserole-style meal. It’s rich, yet balanced — a true comfort food classic!
Time:
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 4–5
Ingredients
For the Chicken:
1 ½ lbs (680g) boneless skinless chicken breasts or thighs
Salt & black pepper, to taste
1 tsp garlic powder
1 tbsp olive oil
For the Mushroom Sauce:
1 tbsp olive oil
8 oz (225g) cremini or white mushrooms, sliced
1 small onion, finely chopped
2 cloves garlic, minced
1 tsp dried thyme or Italian seasoning
1/2 tsp paprika
1 ½ cups chicken broth
1 cup heavy cream (or 2/3 cup half & half + 1/3 cup milk)
1 tsp Dijon mustard
Salt and pepper, to taste
2 tbsp grated Parmesan (optional, for richness)
For the Wild Rice:
1 cup uncooked wild rice blend
2 ½ cups water or chicken broth
Salt to taste
Instructions
1. Cook the Wild Rice
Rinse rice under cold water.
Bring water or broth to a boil, stir in rice and a pinch of salt.
Cover, reduce heat, and simmer for 35–40 minutes, or until tender.
Drain excess water and fluff with a fork. Set aside.
2. Cook the Chicken
Season chicken with salt, pepper, and garlic powder.
In a large skillet, heat 1 tbsp oil over medium heat.
Cook chicken for 4–5 minutes per side (depending on thickness) until golden and cooked through.
Remove and set aside. Slice if using large breasts.
3. Saute Mushrooms & Aromatics
In the same pan, add 1 tbsp oil or butter.
Saute mushrooms for 4–5 minutes until browned.
Add onion and garlic; cook for 2–3 minutes more.
Stir in thyme, paprika, and mustard.
4. Make the Creamy Sauce
Pour in chicken broth and bring to a simmer.
Add cream and Parmesan (if using), stir and simmer for 5–7 minutes until slightly thickened.
Season with salt and pepper.
5. Combine
Add chicken back into the sauce and simmer another 3–4 minutes to reheat and absorb flavor.
Serve creamy mushroom chicken over a bed of wild rice, or stir the rice into the sauce for a casserole-style dish.
Tips & Variations
Make it lighter: Use half & half or Greek yogurt in place of cream.
More veggies: Add spinach, kale, or peas toward the end of cooking.
Herb upgrade: Fresh thyme or rosemary adds lovely depth.
One-pot tip: Cook wild rice in advance and stir it in at the end to save time.
Frequently Asked Questions
Q: Can I use rotisserie chicken?
A: Yes! Just skip to making the sauce and stir in shredded chicken at the end.
Q: Can I make this dairy-free?
A: Use full-fat coconut milk instead of cream, and skip the Parmesan.
Q: Does it store well?
A: Yes! Keeps in the fridge up to 4 days. Reheat gently on the stove or microwave.
Nutritional Information
Calories ~530
Protein ~36g
Carbs ~32g
Fat ~28g
Fiber ~3g
Sugar ~3g
Sodium ~400mg